Today we’d like to introduce you to Brad Segal.
Brad, can you briefly walk us through your story – how you started and how you got to where you are today.
I am a music teacher for a local high school and I was needing a side hustle for extra income as well as a retirement plan, because you may have heard that teachers have great retirement packages, but that’s only if you have been teaching for a very long time, and I got into teaching a bit late.
Being a musician, I grew up working in restaurants as my side gig for extra money. I built my own pizza oven several years ago and thought about opening a restaurant (wood fire pizza restaurant) and small brewery (I brew my own beer). The expense of trying to work with a landlord that holds all the cards and does not want to negotiate with you because they don’t have to, led me to the food truck life. After a ton of research, I found a great wood fire trailer manufacturer in Colorado and purchased the pizza trailer from there. We have survived our first year and look forward to a better future by learning from the mistakes of the first year. So catch us at a brewery near you!
Has it been a smooth road?
Nothing is ever smooth, is it? Mostly the struggles were, trying to deal with landlords when we thought we were going to open a restaurant, then that quickly moved to struggles with the health department on getting our trailer approved in Texas because it was built out of state and the company had an incorrect size sink, and even though it was large enough to fit the largest utensil or container on the truck, they still wouldn’t approve it, so it was a deal. Now the struggle is simply finding the right spot with the right amount of foot traffic to make some pizza.
So, as you know, we’re impressed with Dough Re Mi Pizzeria – tell our readers more, for example what you’re most proud of and what sets you apart from others.
We are a mobile wood-fired pizza trailer. It is pretty unique. There are less than a handful of pizza trucks in Houston and even fewer (I know of maybe three others) that actually have the wood-fired oven on the truck/trailer. We are known for our Napoletana or Neapolitan style of pizza. So far, what makes me most proud is that we survived a year of crazy mistakes…haha What sets us apart is really that big beautiful oven on the back of our trailer.
Let’s touch on your thoughts about our city – what do you like the most and least?
I love that Houston is such an amazingly diverse and international city, with food from every part of the world represented, and that food truckers are an amazingly supportive group of hard-working individuals. What I least like about the city are the roadblocks the city has put in place that makes it more difficult than it should be to operate a food truck.
Pricing:
- 10″ cheese pizza is $10
Contact Info:
- Website: www.doughremipizzeria.com
- Phone: 713.254.3429
- Email: doughremipizzeria@gmail.com
- Instagram: doughremipizzeria
- Facebook: @DoughReMiPizzeria
- Twitter: @dough_re_mi_pie
- Yelp: Yelp is passe
Image Credit:
Our friendly staff
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