How Triple Beam Pumps Out 600 Pizzas a Day With ZERO Kitchen Chaos
Slice
107,310 views
In this episode of The Pizzeria Insider, we go behind the scenes with Juan, the corporate chef at Triple Beam Pizza. Learn how this Roman-style pizza powerhouse is pulling in $65,000 per week at one of their smallest locations—all with a tight menu, nonprofit commissary, and streamlined systems. Juan shares his exact process, tools, and delivery strategy that other pizza shop owners can implement today. Whether you're a seasoned restaurateur or just starting out, this episode is packed with real-world lessons on scaling, efficiency, and flavor.
Triple Beam Pizza: https://www.triplebeampizza.com/
Chapters:
00:00 – Intro: Can This Tiny Pizza Shop Really Do $65K a Week?
00:28 – How Triple Beam Scaled Fast with Roman-Style Pizza
01:08 – Meet Juan: Corporate Chef with a Systems Mindset
02:00 – The Power of Bulk Buying & Vendor Consolidation
03:13 – How Their Commissary Works (And Why It’s a Game Changer)
05:07 – Roman-Style Pizza Explained: Al Taglio vs Al Pala
06:03 – How They Bake & Deliver 2,000+ Pounds of Dough Weekly
07:25 – Commissary = Nonprofit? Juan Explains Their Model
08:49 – Inside Their Pizza Assembly Line & Gluten-Free Program
09:45 – Conveyor Ovens: Quality vs Efficiency Debate Settled
11:16 – Seasonal Menus, Customer Feedback & Special Events
12:42 – Educating Customers on Roman Pizza
13:37 – Why Commissaries Kill Inconsistencies & Cut Costs
14:45 – One Person, 20 Pizzas, Zero Stress: Their Daily Setup
15:09 – Morning Prep Sets the Tone for the Whole Day
16:08 – The Secret to Efficient Kitchen Design & Layout
16:44 – 75% of Sales from Delivery?! Their DoorDash Strategy
17:28 – Should You Use 3rd-Party or In-House Drivers?
18:03 – No One-Size-Fits-All: Juan’s Advice to Pizza Startups
18:44 – The Toolbox Philosophy for New Restaurant Owners
19:13 – Taste Test: Potato, Mushroom & Pineapple-Jalapeño Pizzas
21:10 – How They Layer Toppings for Max Flavor Separation
22:02 – Outro: Juan’s Vision for the Future of Triple Beam
🔗 Learn more about Slice House: https://www.tonygemignani.com
📣 Drop your questions or pizza shop city in the comments!
👍 Like + Subscribe for more in-depth pizza business convos every week!
More From The Slice Community:
The Sauce: https://slice.com/community
Facebook: https://fb.com/slicepizzaapp
Owners Group: Facebook: pizzashopownersforum
Slice believes that local pizzerias deserve all the advantages of big chains without compromising their independence. Slice puts technology, marketing, buying power, and support to work for these shops, empowering owners to build profitable businesses and remain at the heart of our communities. Learn more at slice.com.
20 Comments
How Triple Beam Pumps Out 600 Pizzas a Day With ZERO Kitchen Chaos
Slice
107,310 views
In this episode of The Pizzeria Insider, we go behind the scenes with Juan, the corporate chef at Triple Beam Pizza. Learn how this Roman-style pizza powerhouse is pulling in $65,000 per week at one of their smallest locations—all with a tight menu, nonprofit commissary, and streamlined systems. Juan shares his exact process, tools, and delivery strategy that other pizza shop owners can implement today. Whether you're a seasoned restaurateur or just starting out, this episode is packed with real-world lessons on scaling, efficiency, and flavor.
Triple Beam Pizza: https://www.triplebeampizza.com/
Chapters:
00:00 – Intro: Can This Tiny Pizza Shop Really Do $65K a Week?
00:28 – How Triple Beam Scaled Fast with Roman-Style Pizza
01:08 – Meet Juan: Corporate Chef with a Systems Mindset
02:00 – The Power of Bulk Buying & Vendor Consolidation
03:13 – How Their Commissary Works (And Why It’s a Game Changer)
05:07 – Roman-Style Pizza Explained: Al Taglio vs Al Pala
06:03 – How They Bake & Deliver 2,000+ Pounds of Dough Weekly
07:25 – Commissary = Nonprofit? Juan Explains Their Model
08:49 – Inside Their Pizza Assembly Line & Gluten-Free Program
09:45 – Conveyor Ovens: Quality vs Efficiency Debate Settled
11:16 – Seasonal Menus, Customer Feedback & Special Events
12:42 – Educating Customers on Roman Pizza
13:37 – Why Commissaries Kill Inconsistencies & Cut Costs
14:45 – One Person, 20 Pizzas, Zero Stress: Their Daily Setup
15:09 – Morning Prep Sets the Tone for the Whole Day
16:08 – The Secret to Efficient Kitchen Design & Layout
16:44 – 75% of Sales from Delivery?! Their DoorDash Strategy
17:28 – Should You Use 3rd-Party or In-House Drivers?
18:03 – No One-Size-Fits-All: Juan’s Advice to Pizza Startups
18:44 – The Toolbox Philosophy for New Restaurant Owners
19:13 – Taste Test: Potato, Mushroom & Pineapple-Jalapeño Pizzas
21:10 – How They Layer Toppings for Max Flavor Separation
22:02 – Outro: Juan’s Vision for the Future of Triple Beam
🔗 Learn more about Slice House: https://www.tonygemignani.com
📣 Drop your questions or pizza shop city in the comments!
👍 Like + Subscribe for more in-depth pizza business convos every week!
More From The Slice Community:
The Sauce: https://slice.com/community
Facebook: https://fb.com/slicepizzaapp
Owners Group: Facebook: pizzashopownersforum
Slice believes that local pizzerias deserve all the advantages of big chains without compromising their independence. Slice puts technology, marketing, buying power, and support to work for these shops, empowering owners to build profitable businesses and remain at the heart of our communities. Learn more at slice.com.