Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza)

<p>What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000?</p><p>In this episode, Eidref visits Odie&#39;s Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.</p><p>From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.</p><p><br></p><p>Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days</p><p>01:12 – Producing Up to 800 Pizzas Per Day</p><p>01:42 – The Dough System Powering High Volume</p><p>02:12 – Why Odell Returned to San Diego</p><p>02:42 – Building a Surf, Skate &amp; Punk Rock Pizza Brand</p><p>03:12 – The Unexpected Explosion in Sales</p><p>03:42 – Scaling Without Selling Out</p><p>04:12 – Managing a 22-Person Team During Peak Service</p><p>04:32 – Redefining What&#39;s Possible in a Small Space</p><p>04:52 – What Good Dough Means to Odell</p><p>05:22 – High Hydration, Long Fermentation &amp; Sourdough</p><p>05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens</p><p>06:32 – The Hardest Part of Running a High-Volume Restaurant</p><p>07:12 – Training Pizza Makers Under Pressure</p><p>07:42 – Handling Customer Complaints the Right Way</p><p>08:22 – Why Great Customer Service Builds Loyalty</p><p>08:52 – Growing From Pop-Up to Food Truck to Brick &amp; Mortar</p><p>09:32 – Why Starting Small Matters</p><p>09:52 – The Pizza That Defines Odie&#39;s</p><p>10:22 – Expanding to a Second Location</p><p>10:52 – Raising Capital and Scaling the Brand</p><p>11:32 – Surpassing First-Year Revenue Goals</p><p>12:12 – The Reality of Overnight Success</p><p>12:42 – Managing Stress as an Entrepreneur</p><p>13:22 – Therapy, Mindset, and Staying Present</p><p>14:02 – What If Everything Goes Right?</p><p>14:32 – Gratitude, Success, and Building Something You Love</p><p><br></p><p>Follow them:<a href="https://www.instagram.com/propizzamaker/">https://www.instagram.com/propizzamaker/</a><a href="https://www.facebook.com/papaspizzacaborojo/">https://www.facebook.com/papaspizzacaborojo/</a></p><p><br></p><p>Thank you to our show sponsors:</p><p>Bacio Cheese:<a href="https://bit.ly/3FmQ3up">https://bit.ly/3FmQ3up</a></p><p>Corto:<a href="https://bit.ly/457DNII">https://bit.ly/457DNII</a></p><p><br></p><p>Join my Instagram Community Channel: <a href="https://www.instagram.com/channel/AbbWnReTYIlCfO21/">https://www.instagram.com/channel/AbbWnReTYIlCfO21/</a></p><p>Patreon Page: <a href="http://patreon.com/whatsgooddough">patreon.com/whatsgooddough</a></p><p>DM <a href="https://www.instagram.com/whatsgooddough/#">@whatsgooddough</a><a href="https://www.instagram.com/whatsgooddough/">https://www.instagram.com/whatsgooddough/</a><br>email me: <a href="mailto:claire@whatsgooddough.com">claire@whatsgooddough.com</a></p><p><br></p><p>Topic:</p><p>odies pizza, odie&#39;s pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset</p><p></p>