Hey everyone, I run a small pizzeria in Michigan and I'm feeling a bit stuck with my dough supply lately. We've been getting hit with orders like crazy, especially for our stuffed crust pizza. While it's super exciting, I'm starting to realize my current supplier doesn’t always keep up with the demand, and it's making me nervous.
I find myself running to different suppliers and even trying some places in downtown Detroit, and it’s been a hassle. I want consistency in quality and pricing, but the last thing I want is to get into a weird contract situation that limits my options. Anyone else dealt with a chaotic dough supply before? How do you manage to keep up with orders without compromising your quality? It feels like on top of managing everything else, I’m now Mr. Dough Distributor too. Would love any tips or experiences you’ve had!