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Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. Highlights: Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations. The Dough: How the process is managed to maintain consistency and public safety The Pizza: How Juan and the team take the parbakes to new heights. Check out Triple Beam Pizza here: https://www.triplebeampizza.com/ / triplebeampizza Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=180835... Ooni Pizza: https://www.awin1.com/cread.php?awinm... Bacio Cheese: https://www.baciocheese.com/?utm_sour... DM [@whatsgooddough](https://www.instagram.com/whatsgooddo... email me: [[email protected]](mailto:[email protected]) Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Commissary model Commissary kitchen Multi-unit pizza empire Commissary-driven restaurants Restaurant operations efficiency Streamlining restaurant processes Consistency in restaurant operations Commissary kitchen setup Centralized food production Batch cooking for restaurants Multi-location pizza business Commercial food storage capacity Walk-in refrigeration space Scaling pizza restaurants Food production efficiency Commercial kitchen equipment Restaurant commissary logistics Pasteurization process for marinara Shelf life of sauces High-volume pizza production Cloud kitchen model Stadium food service logistics Vinaigrette preparation in bulk Quality control in pizza production Cold storage management Centralized sauce and dough production Pizza dough and sauce consistency