Willy Olund took second place within the Worldwide Pizza Problem’s non-traditional class on the 2010 Worldwide Pizza Expo in Las Vegas.
Q. Getting into Worldwide Pizza Problem generally is a daunting activity. Why enter a gluten-free pizza moderately than a extra conventional providing?
A: Once I developed the gluten-free crust, we acquired nice response instantly. Those that don’t even eat gluten-free or have to eat gluten-free had been making an attempt it and loving it. I had a lady … who was coming in often, and he or she stated she had a buddy who had competed in a gluten-free class in Italy — and our pizza seemed loads higher than that pizza. I believed to myself, ‘Nicely, it’s time that I competed.’
Q. How properly do gluten-free pizzas promote at Willy O’s?
A: We’re promoting in all probability within the neighborhood of 250 or 300 per week. At this level, it’s pretty new. We’re simply now getting recognized for it with Willy O’s being as new as it’s it’s solely 17 (or) 18 months outdated.
Q. One of many greatest considerations of providing gluten-free merchandise is cross contamination. How do you keep away from it?
A: We do it much like how somebody would do it in their very own kitchen, and that’s paying shut consideration to what we’re doing and the way we’re doing it. Each time, earlier than we make any pizza, we expect to ourselves, ‘is that this gluten or gluten-free?’ So we do loads of handwashing (and) loads of altering of the instruments we’re utilizing to ensure we’re staying on the gluten-free aspect. Our purpose within the close to future, as quick as we’re rising, is to open a brand new facility. In that, we’re taking a look at constructing two kitchens to make it simpler. We really feel it’s simpler that means, however I don’t assume it’s not possible the way in which that it’s (now).
Q. A lot of what you make in-house is do-it-yourself. How are you holding prices down in such a extreme financial system?
A: We’re actually making an attempt to maintain prices down by utilizing all of our merchandise in order that we don’t have any that we have to throw away. … Proper now, for us, we’re not in a low-dollar pizza vary. Despite the fact that now we have 5 pizzerias that we will see out our window, we aren’t competing with these. We’re the one one with high-quality pizza, so we will demand the value that we want for the standard that we serve.
Q. We all know you’re employed along with your spouse, Carla. What recommendation would you give to somebody getting into the trade about working with household?
A: I believe it’s good in that household is to be trusted. That’s one factor that you’ve got going for you. You need to have the identical objectives. There are at all times pitfalls (and) issues identical to with some other worker.
Willy Olund took second place within the Worldwide Pizza Problem’s non-traditional class on the 2010 Worldwide Pizza Expo in Las Vegas.
Q. Getting into Worldwide Pizza Problem generally is a daunting activity. Why enter a gluten-free pizza moderately than a extra conventional providing?
A: Once I developed the gluten-free crust, we acquired nice response instantly. Those that don’t even eat gluten-free or have to eat gluten-free had been making an attempt it and loving it. I had a lady … who was coming in often, and he or she stated she had a buddy who had competed in a gluten-free class in Italy — and our pizza seemed loads higher than that pizza. I believed to myself, ‘Nicely, it’s time that I competed.’
Q. How properly do gluten-free pizzas promote at Willy O’s?
A: We’re promoting in all probability within the neighborhood of 250 or 300 per week. At this level, it’s pretty new. We’re simply now getting recognized for it with Willy O’s being as new as it’s it’s solely 17 (or) 18 months outdated.
Q. One of many greatest considerations of providing gluten-free merchandise is cross contamination. How do you keep away from it?
A: We do it much like how somebody would do it in their very own kitchen, and that’s paying shut consideration to what we’re doing and the way we’re doing it. Each time, earlier than we make any pizza, we expect to ourselves, ‘is that this gluten or gluten-free?’ So we do loads of handwashing (and) loads of altering of the instruments we’re utilizing to ensure we’re staying on the gluten-free aspect. Our purpose within the close to future, as quick as we’re rising, is to open a brand new facility. In that, we’re taking a look at constructing two kitchens to make it simpler. We really feel it’s simpler that means, however I don’t assume it’s not possible the way in which that it’s (now).
Q. A lot of what you make in-house is do-it-yourself. How are you holding prices down in such a extreme financial system?
A: We’re actually making an attempt to maintain prices down by utilizing all of our merchandise in order that we don’t have any that we have to throw away. … Proper now, for us, we’re not in a low-dollar pizza vary. Despite the fact that now we have 5 pizzerias that we will see out our window, we aren’t competing with these. We’re the one one with high-quality pizza, so we will demand the value that we want for the standard that we serve.
Q. We all know you’re employed along with your spouse, Carla. What recommendation would you give to somebody getting into the trade about working with household?
A: I believe it’s good in that household is to be trusted. That’s one factor that you’ve got going for you. You need to have the identical objectives. There are at all times pitfalls (and) issues identical to with some other worker.
