Willy Olund took 2d position within the World Pizza Problem’s non-traditional class on the 2010 World Pizza Expo in Las Vegas.
Q. Getting into World Pizza Problem is usually a daunting activity. Why input a gluten-free pizza reasonably than a extra usual providing?
A: After I evolved the gluten-free crust, we were given nice reaction right away. Those who don’t even devour gluten-free or wish to devour gluten-free had been attempting it and loving it. I had a lady … who was once coming in steadily, and she or he mentioned she had a chum who had competed in a gluten-free class in Italy — and our pizza seemed much better than that pizza. I assumed to myself, ‘Smartly, it’s time that I competed.’
Q. How smartly do gluten-free pizzas promote at Willy O’s?
A: We’re promoting most probably in the community of 250 or 300 per week. At this level, it’s relatively new. We’re simply now getting recognized for it with Willy O’s being as new as it’s it’s most effective 17 (or) 18 months outdated.
Q. One of the vital greatest considerations of providing gluten-free merchandise is pass contamination. How do you steer clear of it?
A: We do it very similar to 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 and every time, ahead of we make any pizza, we expect to ourselves, ‘is that this gluten or gluten-free?’ So we do numerous handwashing (and) numerous converting of the gear we’re the use of to verify we’re staying at the gluten-free facet. Our function within the close to long run, as speedy as we’re rising, is to open a brand new facility. In that, we’re having a look at construction two kitchens to make it more uncomplicated. We really feel it’s more uncomplicated that method, however I don’t suppose it’s unimaginable the way in which that it’s (now).
Q. A lot of what you are making in-house is do-it-yourself. How are you conserving prices down in this sort of critical economic system?
A: We’re truly looking to stay prices down by means of the use of all of our merchandise in order that we don’t have any that we wish to throw away. … At this time, for us, we’re no longer in a low-dollar pizza vary. Even if we’ve got 5 pizzerias that we will see out our window, we don’t seem to be competing with the ones. We’re the one one with top quality pizza, so we will call for the fee that we want for the standard that we serve.
Q. We all know you’re employed together with your spouse, Carla. What recommendation would you give to somebody coming into the business about running with circle of relatives?
A: I believe it’s excellent in that circle of relatives is to be relied on. That’s something that you’ve got going for you. You will have the similar objectives. There are at all times pitfalls (and) issues identical to with some other worker.
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