Welcome to JMA Kitchen, I'm Jerry! Here to share different Hong Kong food recipes with everyone!
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It’s been a while since the last update! This time, I’m taking everyone to JACOMAX, a pizza restaurant opened by my friend Celine and her husband Jacopo, to see how they run their business and their pizza shop!
0:00 Intro: A $1 Million Startup Story
0:42 Meeting Celine: 15 Years of Jacomax
1:34 The Story Behind the Name "Jacomax"
2:31 Making Pizza: Why Are There Air Bubbles?
4:21 Why Can't You Use a Rolling Pin?
5:57 Opening Setbacks: Quarry Bay and Wan Chai
6:34 To Add Butter or Not to Add Butter?
7:57 The Perfect Dough: Step-by-Step Demonstration
10:11 Signature Dish: Blue Cheese Apple Pizza
11:00 Low-Temperature Fermentation and the Power of Temperature
12:59 Italian Pizza Culture: Football and Masters
14:03 Pineapple Pizza: The Great Debate
14:56 Slicing Pizza: 4, 6, 8, or 16 Slices?
16:47 Do Italians Share Pizza?
18:34 16 Slices!? Counting Them Piece by Piece
19:28 Business Mindset: How to Break Through
21:47 Operating Strategy: One Model Per District
22:29 Future Plans: Jacomax Enters Supermarkets
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For more videos please check out the link below! 👇🏻👇🏻👇🏻
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