The Selfish Truth Behind This Podcast w/ Alex Koons of Hot Tongue
In this episode of PIE 2 PIE, I’m getting real about the selfish truth behind why I started this podcast. Spoiler alert: it’s not just about me! I wanted to build a community of pizza owners and operators, share our stories, and help each other navigate the crazy world of the pizza biz. Tune in for some juicy nuggets of wisdom from yours truly and don’t forget to leave us a 5-star review on Apple Podcasts. Oh, and if you’re thinking about opening your own pizza joint, I’ve got you covered with free resources.
Live and Let Pie w/ Thom and James Elliot of Pizza Pilgrims
Pizza Pilgrims founders Tom and James Elliot share their inspiring journey from a 6-week Italian pizza road trip to growing a 25-store pizza restaurant chain in London. They discuss key lessons on empowering people, maintaining quality while scaling, adapting to change, and managing partnership dynamics. Through organic growth and a focus on culture, the brothers have built an etremely successful pizza brand.
Pop-Up 2 Blow-Up: A Round Table on Growing into a Brick-and-Mortar Pizzeria
Chris Wallace from Ozzy’s, Sean from Secret Pizza LA, and Tommy Brockert from Lasorted’s – all started their pizza businesses from pop-ups or home kitchens in 2020. Just three years later, they have grown into successful brick-and-mortar operations making some of the best pizza in Los Angeles. They share insights on overcoming challenges, staying true to your vision, connecting with customers through your story, and key advice for those looking to expand. Tune in for inspiration and wisdom from these passionate pizza pros who’ve built success in just three short years.
Crust The Process w/ Mark Mebus of 20th Street Pizza in Philadelphia
Mark Mebus is the mastermind behind Philadelphia’s renowned 20th Street Pizza and Blackbird Pizza. Mark shares his inspiring journey, from his early days experimenting with dough recipes to navigating the challenges of running successful vegan restaurants. He offers insights into the art of crafting the perfect sourdough crust, the ups and downs of expanding a business, and the lessons he’s learned along the way. Mark also discusses his involvement in the wholesale seitan and frozen pizza business, shedding light on the competitive plant-based food industry. With passion and humility, Mark reflects on his definition of success and the importance of staying true to oneself in the ever-evolving world of pizza making.
Here Comes My Hero w/ Patrick Elston of Gus Franco’s Pizza
. Patrick shares his unconventional journey from pizza hobbyist to professional, and how he turned an old dentist’s office into a cozy neighborhood pizzeria. We dive into his unique business model, connecting with customers on social media, and what it means to put yourself out there through competition. Patrick’s heartfelt perspective on work, family, and measuring success will have you looking at pizza—and life—in a whole new way.
A True Pie-oneer w/ Mike Hauke of Tony Boloney’s
Meet Mike Hauke, the mad scientist behind Tony Boloney’s. Mike shares his unconventional story of going from selling frozen goods to construction workers to building a pizza empire known for its wild creations and commitment to making everything from scratch. From in-house mozzarella production to olive oil harvested in Sicily, Mike’s passion for quality and creativity knows no bounds. Tune in for an inside look at the challenges and triumphs of scaling a pizza business while staying true to your vision.
A Slice of Life: 40 Years in Pizza w/ Jimmy McHugh of McHugh’s Pizza
Sit down with Jimmy McHugh, a seasoned veteran of the pizza industry with over 40 years of experience. Jimmy shares his incredible journey from working at his mom’s pizza shop as a kid in Pennsylvania to becoming the owner of the beloved McHugh’s Pizza in Brigantine, NJ at the young age of 23. We dive into the challenges of running a seasonal business on the island, the secrets to maintaining an astonishingly low employee turnover rate, and the importance of leading by example as an owner while still prioritizing a healthy work-life balance. If you’re looking for some sage wisdom from someone who truly embodies what it means to be a pizza entrepreneur, then this episode is a must-listen!
Marketing Your Pop-Up, Ghost Kitchen, or Brick-and-Mortar Pizza Concept
We sat down with Janet from Pizza Baby, Paul from Pie Trap, and Nick from Lucky Nick’s for a roundtable discussion on marketing strategies for different pizza business models. We covered everything from the power of limited-time offerings and collaborations to the importance of eye-catching branding and community engagement. You’ll come away with concrete ideas for reaching new customers and building a loyal following, no matter if you’re operating out of a ghost kitchen, brick-and-mortar shop, or mobile unit. Stay tuned for more insights on tackling staffing challenges and our biggest goals for the coming months!
From Finance to Fresh Baked w/ Jeff Barris of Hail Mary Pizza
Jeff Barris, owner of Hail Mary Pizza in LA’s Atwater Village, discusses his journey from finance to acquiring the renowned sourdough pizzeria from chef David Wilcox in 2022. Jeff shares insights on maintaining brand reputation, navigating challenges like staff turnover and economic impacts, and his vision for data-driven expansion. The episode offers advice for evaluating pizzeria acquisitions and the costs of starting from scratch. From dough management to community engagement, Jeff provides a behind-the-scenes look at running a successful pizza business.
Building a Prime Dynasty w/ Zak Fishman of Prime Pizza LA
Zak Fishman, co-owner of Prime Pizza, shares insights on growing his New York-style pizzeria to 7 locations across Los Angeles. He discusses defining an authentic NY slice, ensuring quality and consistency, strategic expansion, and navigating a viral Dave Portnoy pizza review. Zak emphasizes focusing on great pizza over frills to build a successful multi-unit brand.