How You Slice It

Chef Paul left fine dining behind—along with a James Beard Award—to open Myrth, a wood-fired pizza and pasta restaurant in Ada, Michigan. After a huge opening, sales dropped. Instead of giving up, Paul pivoted. In this episode, he shares how he reworked his approach in 2025 to reignite growth, build a stronger brand, and connect with his community.

Live from the Pizza Tomorrow Summit, we sit down with Pat from The Pizza Gene to uncover his insane journey — from a 4-generation New York pizza legacy to building a $6M custom pizzeria with a drive-thru in Stuart, Florida. He spills the real truth about opening delays, off-seasons, why second-gen shops suck, and building culture from scratch. If you're serious about owning a pizza business, this episode is a masterclass.

🔗 Follow Pat:
Instagram: @thepizzagene
Website: pizzagene.com

Join us live from the Pizza Tomorrow Summit with Tyrell, host of the Pizza King Podcast and former Tampa pizzeria owner. In this episode, we dive deep into the real challenges and solutions for building a strong team culture in a pizza shop — and how content creation and podcasting became the launchpad for Tyrell’s next chapter.

Whether you're a seasoned operator or just opening your first slice shop, this one is packed with honest insights, leadership strategies, and content tips that can transform your business.

In this episode, we sit down with Sal, owner of Sal’s Pizza Bar in Orlando, Florida — a New York-style pizza shop that went from concept to packed house with no traditional marketing. Sal shares how his roots in Brooklyn and family pizzeria experience shaped his vision, how he handled COVID setbacks, and how he scaled from 7 to 20+ employees in under 2 years.

In this episode, we sit down with Vitangelo Recchia, owner of Bella Napoli Pizzeria and US Pizza Team member, live from the Pizza Tomorrow Summit in Orlando. Tangelo shares the wild journey from working at Ferrari to launching a successful pizzeria in Florida—and why a health scare led him to completely rethink flour, dough, and everything in between.

In this episode of How You Slice It, we sit down with Andy of Andy's Pizza—a powerhouse operator who scaled from 0 to 15 locations since 2019, all with no marketing budget and zero outside investors. If you're thinking of expanding your pizza shop (or any small business), this episode is a must-watch.

In this episode, Bruce sits down with Rick, the former Chief People Officer at Slice, who is trading Silicon Valley for pepperoni and cheese. Rick shares his journey from tech to pizza, what he didn’t expect, how he picked his location, and what it really takes to build a great team in the food industry. If you're planning to open a pizza shop or struggling to manage yours, Rick’s insights on hiring, systems, and startup lessons will be gold.

Chris went from messing around with dough in his tiny apartment to launching one of the most buzzed-about pizzerias in Brooklyn, in just 400 square feet. In this episode, he shares how grief, obsession, and a deep love for old-school pizza shops drove him to create a pie his late father would be proud of.

Dominic from Bucky’s in New Jersey shares his full journey—from baking sourdough at home during the pandemic, to launching pop-ups with just $45K, to selling over 1,000 pizzas in a single weekend. This episode is PACKED with tactical insights for anyone dreaming of turning their pizza passion into a thriving business.

In this episode of the How You Slice It Podcast, Bruce talks with Ernesto Rangel, owner of My Place pizzeria in Bath, Pennsylvania — a town of just 3,000 people and 3 other pizza shops. Hear how Ernesto went from making a pizza shaped like Texas in 1988 to owning one of the most beloved gathering spots in his community.

In this episode, Bruce chats with Arberie, a second-generation pizzeria owner who left a 20-year hotel management career to take over and transform an existing pizza shop. She shares how she brought in hospitality-level systems, revamped the menu, retained loyal customers, and used the Slice Phone service to handle Friday night phone madness. Every pizzeria owner needs to hear this one.

In this episode of How You Slice It, Bruce sits down with Daniel and Caitlin from Ronan LA, one of LA’s most beloved Neapolitan-style pizzerias. From gutting a Chinese restaurant on Melrose, to battling LA's red tape, to going viral on Instagram — this is the real story behind how they built a pizza destination with heart, hustle, and sourdough.

Meet Leo from Traditas Pizza, the NYC pizza entrepreneur redefining hustle. With two locations and a third on the horizon, Leo dives into how he grew up in the pizza biz, leveraged marketing, took massive branding risks, and why content creation is now a non-negotiable part of success. This is a must-watch for any current or aspiring business owner.

Esco didn’t move to LA to open a pizza shop, but he ended up doing it anyway. With no plan, no budget, and a failed business dumped in his lap, he built a killer slice shop in Mid-City LA that people can’t stop talking about. In this episode, Esco shares the real story behind East Coast Pizza LA, how he went from chaos to control, and how he’s building a shop that keeps people coming back.

In this episode of How You Slice It, we sit down with Mike from Corner Slice, a chef-turned-pizzeria-owner who shares his journey of starting small in a community kitchen and growing into a full-fledged shop in New Jersey. We cover everything from moving out of Manhattan, building smart systems, marketing effectively, and being intentional about business growth and community connection.

Whether you're just starting out or you're an established operator, this episode offers valuable lessons on creating a sustainable and thoughtful pizza business.

In this episode, I’m joined by Bler from Imposto's Pizza in Hoboken, NJ. He and his brother bought a pizza shop during the pandemic at just 21 and 25 years old, but keeping the original name turned out to be a mistake.

We get into what he’d do differently, how they rebuilt the brand through Instagram, the problems with in-house delivery, and why switching to Slice (POS, phones, and custom boxes) made their shop run smoother.

If you’re thinking about buying a pizza shop, switching your POS system, or just trying to grow your busine...

In this episode, we sit down with Tommy, the owner of Los Angeles-based LaSorted Pizza, who shares his wild ride from pandemic porch pop-up to operating two successful pizza shops in LA — all without any prior pizza or restaurant experience.

Tommy talks about the mistakes he made, how he chose his locations, the challenges of building out a restaurant from scratch, and what it really takes to grow a pizza business today.

Sal from Lucia Pizza joins the show to share how he turned a struggling pizza concept into one of the busiest slice shops in New York City. In this episode, we break down the turning point that changed everything for his business, the systems that allow him to handle over 1,000 orders a day, and how he built a loyal team culture that keeps things running without him in the store.

Meet Kris, the passionate owner of Leonardo’s Pizza in North Palm Beach, Florida. With zero prior experience, Kris transformed his dream into a reality — launching a true NYC-style slice shop from his tiny home kitchen. In this episode, he reveals the painful lessons, breakthrough moments, and daily grind of building a thriving pizza business in just six months.

Running a pizza shop isn’t glamorous. It’s late nights, nonstop ringing phones, missed orders, and constant stress trying to keep up. But Ace from Nonna's Pizza figured out a better way.

In this episode, we dig into the real, behind-the-scenes life of a one-man pizza operation, how Ace only works 29 hours a week and still crushes it, the phone system that saved his sanity on Fridays, and how TikTok brings in customers from 40+ minutes away.

If you own a pizza shop or dream of opening one, this episode is packed with hard-earned lessons on s...

In this episode of How You Slice It, Bruce sits down with Alex, the founder of Pizza Toni in Montreal, to uncover the raw truth about starting and scaling a successful pizza shop. From working at Subway to managing high-volume kitchens, taking the leap into ownership, and opening multiple locations, Alex shares every detail about the grind behind his growing pizza business.

In this episode of How You Slice It, we sit down with Chad from Cenzo's Pizza and Deli, a standout pizzeria in Dallas that's doing things differently. Chad shares how his childhood memories of Pizza Hut inspired him to create a modern community-first pizza spot. With only 18 months in business, Cenzo’s has built a loyal local following thanks to thoughtful menu design, consistent quality, and real neighborhood connection.

If you're thinking about how to make your pizzeria (or any business) resonate deeper with your community, don’t miss this conversation.

Cenzo's Pizza & Deli: https://www...

In this episode of How You Slice It, we sit down with Dom Galetti, second-generation owner of Mozzarella di Bufala in San Francisco. Dom shares what it’s really like stepping into his father's shoes after leaving a finance career, and the challenges (and wins) of modernizing a 30+ year-old pizzeria. From delivery strategy to internal family tension, this episode is packed with honest insights for anyone in the restaurant industry or taking over a family business.

In this episode of How You Slice It, Bruce chats with David from Wheated in Brooklyn—one of the most beloved pizza spots in New York. David has no formal restaurant background, yet he’s built a thriving pizzeria that just expanded to Louisville, KY. They dive deep into the Dave Portnoy effect, opening in another state, running without a manager, and why sourdough is the secret weapon of his success. Whether you’re a pizza lover or a pizzeria owner, this one is packed with real talk and smart strategies.

In this episode, Bruce sits down with Giovanni, the mastermind behind Pizza Di Farfalla, a standout pizza shop nestled inside a Chicago-area coffee house. From humble driveway pop-ups to scaling a mobile and catering operation, Gio shares everything — including marketing tips, staffing insights, and how TikTok transformed his business overnight. If you're a pizza shop owner or dreaming of launching your food concept, this one is a must-watch.

International pizza consultant Anthony Falco joins the show to talk about the behind-the-scenes chaos of opening pizzerias, his pizza philosophy, and why he turns down most existing restaurant makeovers. If you're thinking about starting a pizza shop or scaling an existing one, this episode is packed with honest insights you won't get anywhere else. From oven selection to what NOT to put on your menu, Falco breaks it all down.

Follow Anthony: https://www.instagram.com/millennium_falco/

Welcome to another episode of How You Slice It! In this episode, we sit down with Matthew from Pink Onion Pizza in San Francisco’s Mission District. From humble beginnings to a booming business that's thriving on third-party apps and a viral $60 combo deal, Matthew breaks down the highs, the struggles, and the hacks that helped his pizza shop thrive—especially through the chaos of COVID.

In this episode, we sit down with Tony "Professor Pizza" Scardino to explore how a Chicago pop-up evolved into a full-scale, multi-style pizzeria. From lessons with pizza legend Tony Gemignani to launching his first slice shop, this deep-dive uncovers everything that makes Professor Pizza’s brand—and business—unforgettable. Whether you're running a pizza joint or dreaming of one, this is essential viewing.

In this episode of How You Slice It, we sit down with Peter Grippo of Brooklyn Square Pizza—a passionate, no-nonsense operator with four thriving pizza locations in New Jersey. From launching his first pizzeria just before 9/11 to dealing with health battles and industry changes, Peter drops an incredible amount of wisdom every pizza shop owner needs to hear. 

In this episode, we sit down with Mike from Pizzeria Lucci in Belmar, NJ, to explore how he launched a wildly successful pizza business with a bold and unconventional approach. Mike shares the story of walking away from a traditional pizza shop to start something smaller, smarter, and completely unique. He dives into menu design, dough obsession, build-out delays, managing seasonal demand, and how one viral Instagram moment (hello, Portnoy!) brought in a wave of new fans. If you're thinking about opening a pizzeria — or just want to learn how to run a lean, focused food business — this one's a mu...

In this episode, Bruce Irving sits down with Tony Gimignani — one of the most iconic figures in the pizza industry — to talk about his journey from independent operator to franchising nearly 150 locations with Slice House. Discover the systems, strategies, and mindset shifts behind this massive expansion, and why Tony believes NOW is the best time to build a pizza franchise.

What happens when two chefs open a pizzeria in a 300-square-foot shop,  and run it with no staff at all? Welcome to Naughty by Nature in Echo Park, Los Angeles. This episode dives into how Bronwyn and Josie scaled their pop-up into a full-blown shop, why they chose not to hire employees, and how they crank out 80+ pizzas daily using just two Gozney ovens.

We also talk about LA rent realities, the mental stress of expansion, upgrading to Bakers Pride ovens, and how they’ve built a customer base without relying on marketing. If you...

In this episode, we sit down with Khánh, the founder and CEO of Zalat Pizza, to uncover the full story of how he grew a single pizza shop into a 29-location pizza powerhouse. Starting as a corporate attorney with no restaurant experience, Khánh shares his unfiltered journey of scaling, systemizing, and obsessing over quality at every stage.

We also meet Harly Quin (VP of Operations) and Blockchain (Director of Marketing) to hear how Zalat runs tight operations, builds team culture, and leverages data to drive digital marketing success.

Redwan Huda of Saucebros Pizza in Plano, TX, joins the podcast to share how he went from learning pizza on Zoom during COVID to running one of the most talked-about fusion pizza spots in Texas—all without restaurant experience. From sourdough pizza in a conveyor oven to hacking influencer marketing like a pro, Redwan breaks every rule and makes it work. If you're a pizzeria owner or thinking of opening one, you need to hear this.

In this episode, we sit down with Justin, one of LA's most exciting and humble pizza talents, known for his burnt square pies and raw storytelling. He shares his journey from pottery to pizza, how he learned from the streets—not school—and why photography and relationships built his brand faster than ads ever could. We dive deep into what makes a pizzeria truly memorable, the power of collaboration, and how influencers can make or break your business. If you’re running a shop, this is the real talk you need to hear.

In this episode, we're live from the Pizza Expo with Audrey Kelly, Co-founder of Audrey Jane’s Pizza Garage. Audrey is a member of the U.S. Pizza Team, a seasoned competitor, and an inspiring voice in the pizza industry. We dive into how she built her business, navigated the chaos of COVID, raised twins, and found balance in a family-run pizzeria.

In this episode, we sit down with Hector from Pizza Scene in Miami Lakes — a family-run pizzeria that was on the brink of shutting its doors during the pandemic. What happened next? A massive pivot, a family reunion, and a record-breaking year.

Meet Kira, co-owner of Much Ado About Pizza, a Shakespearean-themed pizzeria in Pleasanton, CA. What started as a pandemic passion project turned into a wildly successful sourdough pizza shop, landing them on Yelp’s Top 100 Restaurants in the U.S. twice!

In this episode, we sit down with Daniel from Braazo Pizza in Downtown LA to hear how he took over an existing pizzeria, transformed its operations, and grew the business in a competitive market. He shares insights on upgrading tech, managing employees, using third-party delivery services, and his thoughts on social media marketing. If you’re in the pizza business or thinking about starting one, you don’t want to miss this!

Chris from Ozzy’s Apizza shares his incredible journey from making pizzas at home during COVID to running a thriving brick-and-mortar shop. From pop-ups to partnerships gone wrong, hear how he built a brand that caught the attention of the LA Times and Barstool’s Dave Portnoy. If you’ve ever dreamed of starting a pizza business, this episode is packed with lessons, laughs, and insider secrets!

Robert shares his business journey, lessons learned from the legendary Shawn Randazzo, and the strategies behind his success—including marketing, hiring, and running a takeout-only pizza shop. If you're in the pizza business or just love great food, you don’t want to miss this one!

In this episode of How You Slice It, we sit down with Matt from MT Pizza King in Detroit. He took over a failing pizza business and completely reinvented it—switching from conveyor ovens to brick ovens, simplifying the menu, and creating a totally unique ‘70s-inspired experience. Learn how he trained his staff, perfected his recipe with pizza research trips to NYC, and even turned Snapchat into a money-making tool. 🍕🔥

Join us on the How You Slice It podcast as we visit Petey’s Pizza in Detroit! Owner Steef shares his incredible journey from taking over a beloved local pizzeria to overcoming massive business challenges—including a near-fatal accident, bad contractors, and skyrocketing food costs. Learn how his commitment to quality and community helped him turn it all around.

In this episode of How You Slice It, I sit down with Jeremy Damaske, the founder of Pie Sci Pizza in Detroit. His journey from DIY musician to pizza entrepreneur is a wild one! Jeremy started PiSci as a pop-up before opening his first location in 2016. But after years of grinding and expanding, he found himself at a crossroads—should he keep pushing forward or step back?

Welcome back to the How You Slice It podcast! In this episode, we head to sunny San Diego to talk with Glen, the passionate owner of Johnny’s Pizza, who has been crafting incredible pies and building a vibrant team for over 30 years. Glen shares his journey from New York to California, his obsession with fermentation and quality ingredients, and how trips to Italy transformed his pizzeria. Tune in for an inspiring and delicious conversation!

When you think of iconic pizza brands, Prince Street Pizza stands out as a name that resonates with both New Yorkers and pizza lovers worldwide. Originally founded in 2012 in the heart of New York City, the pizzeria’s fame skyrocketed thanks to its signature Sicilian slices and cup-and-curl pepperoni.

Enter Lawrence Longo, the visionary CEO who took this beloved neighborhood pizza spot and turned it into a thriving national brand. In a recent interview on How You Slice It, Lawrence shared his journey—from opening the first West Coast location during the pandemic to growing the business into...

In this episode, I sit down with Eric from Best to One Pizza House in San Diego. 🍕✨ Eric shares his journey of taking over a legacy pizzeria that has been a beloved community staple since 1965.

In this episode of the How You Slice It podcast, we sit down with Wilfredo from Sorianos Pizza in San Diego. He shares his journey of pivoting his pizzeria to embrace his heritage and how this decision led to doubling his business in just one year. Discover valuable insights about starting a pizzeria, choosing the right business model, and building a loyal customer base.

🎙️ On This Episode of How You Slice It Podcast 🎙️

Join us for an incredible conversation with David from Dado’s Pizza, where we dive into:

🍕 Battling third-party delivery apps & taking control of your business

🍕 Transitioning from fine dining to the pizza world (during COVID!)

🍕 Building a strong brand, a dedicated team, and a thriving pizzeria

Today, we’re chatting with Alex from St. Francis Apizza in Cincinnati, Ohio! 🍕 Alex shares his inspiring journey of starting small, involving his team in every aspect of the business, and creating a pizzeria that’s not only about great pizza but also about fostering a thriving, enjoyable workplace.

Welcome to another episode of the How You Slice It podcast! This week, Bruce sits down with Andre, owner of Nona’s Pizza in Orlando. Andre shares his journey from launching a unique food truck to plans for opening a brick-and-mortar location.

🔥 Highlights:

Andre’s commitment to using top-quality, house-made ingredients (like slow-roasted pork and infused hot honey 🍯) makes his pizza a standou...

In this engaging episode of "How You Slice It," Bruce sits down with Kelly, the passionate owner of Prohibition Pizza located in High Springs, Florida. Together, they delve deep into the intricacies of running a successful pizzeria, the importance of quality ingredients, and the evolving dynamics of the food industry.

n this episode, Bruce sits down with Derek, owner of Paulie Gee's Logan Square, for an in-depth discussion recorded live at the Pizza Tomorrow Summit in Orlando. They dive deep into one of the most overlooked aspects of running a successful pizza business: knowing your numbers.

Derek shares his journey as a pizzeria owner and a self-proclaimed numbers guy, offering actionable insights on why understanding finances is crucial for pizza operators. Whether it's managing labor costs, improving profitability, or fostering teamwork through financial transparency, Derek provides invaluable advice for new and experienced operators alike.

In this episode of How You Slice It, we sit down with Tony and Caroline from Nicky's Cold Fired Pizza in Nashville, Tennessee. We dive into their unique journey from fine dining in Chicago to opening a coal-fired pizzeria in the heart of the Nations neighborhood. They share how they’ve evolved their menu, the transition to a more casual, neighborhood vibe, and the challenges of adapting during the pandemic.

Tony and Caroline discuss the art of making coal-fired pizza, perfecting their sourdough recipe (shoutout to their 17-year-old starter named "Bert"), and their passion for so...

In today's episode, I'm talking to Matthew Jackson, owner of Pulio Pizza in Knoxville, Tennessee. After a recent hurricane hit the South, Matthew and his team stepped up in an incredible way to support their community by organizing food, water, and monetary donations for hurricane relief.

We’ll discuss the amazing efforts Matthew made to rally the local community, how he managed to collect funds and supplies quickly, and why it's essential for local businesses to engage in such initiatives. You’ll hear firsthand about his experiences moving from Florida, the challenges of running an independent pizzeria in a...

In this engaging conversation, Kimberly Wolff shares her journey of opening a Chicago-style pizzeria in Nashville, Tennessee, alongside her family. She discusses the challenges and triumphs of running a restaurant, the differences in pizza styles between Chicago and Nashville, and the importance of community engagement through events like the Nashville Pizza Festival. Kimberly also reflects on the dynamics of working with family in the business and the lessons learned over the past decade. 

312 Pizza Co.: https://312pizzaco.com/
Pizza Shop Owners Facebook Group: https://www.facebook.com/groups/pizzashopownersforum

In this episode, we sit down with George Gilliam, owner of Uncle G’s Pizza in Birmingham, to dive into his journey from running food trucks to opening his first brick-and-mortar pizzeria. We talk about the differences between food trucks and a physical location, the importance of menu diversity, and why community involvement is essential for success.

Whether you're a pizza operator or just someone who loves a good behind-the-scenes look at the pizza biz, this episode has something for you.

Di Fara is known to be excellent — everyone from Anthony Bourdain to Zagat has named it the best of the best — but you’ll never hear anyone at Di Fara’s sing their own praises. They follow their founder, Dom DeMarco’s, example and let customers decide for themselves. 

Based on Di Fara’s devoted following, it’s safe to say that customers overwhelmingly agree with the rave reviews. Join for a conversation about intentionally loving your work, upholding a legacy, and doing the same thing again and again but making it new every single time.

College roommates Clint, Derrick, and EJ knew they were going to be entrepreneurs before they knew exactly what kind of business they’d start. Now, with 11 locations of their beloved pizzeria Slim & Husky’s up and running, they’re certified pizza pros.

Join for an earnest conversation about serving the community while staying true to the pinnacle of nineties-kid coolness (and allowing swear words after 6 p.m.).

Mike’s credo — “If I like something, I’m gonna do more of it” — applies just as much to his tradition-bucking dishes (think: taco pizza with 1B views on social media) as it does to heady business topics: translating a brand for franchise, the short- and long-term costs of third-party delivery apps, and the economics of an experimental menu.

Buckle up for an energetic conversation on everything from $25 casino credits to the definitely-not-made-up “Cincinnati-style pizza.” 

From a newlywed decision to go all-in on his dad’s pipe dream of opening a pizzeria to making practice dough in his hotel room and ranking fifth in the World Pizza Championship, Landon is a stellar example of the power of learning through action. 

Tune in for an episode brimming with — to quote our guest — “the beautiful process of learning something new and being humbled by how much you don’t know.” 

When temporarily closing one of your pizzerias for renovations results in memes and palpable heartbreak, you know you’re doing something very, very right. Nikki doesn’t just run 16 beloved shops — she curates three distinct pizza brands across NYC.  

Dive into this episode for an inside scoop from an entrepreneur so devoted to her craft that she graduated college on a Friday, started at the pizzeria on Monday, and hasn’t ever stopped. 

Sparking warm memories, like a standing pizza night with mom or that first-ever bite of a favorite slice, is at the core of Shins Pizza. Shin and Melissa built their beloved pizzeria on the belief that an experience isn’t just one thing — it’s a combo of all our senses. 

Tune in for advice on letting people do what they do best, drawing inspiration from an autograph wall, and how cutting 50 grams of water can change everything.

In just four years, Nardo has built one of the nation’s top independent pizzerias. His secret? Being extremely true to himself and his community. With adventurous, musically named pies (and live music in the shop!), arcade games, and a secret menu, we’re not surprised that Nardo’s Pizza is an absolute hit. 

Tune in for (a censored version) of Nardo’s mom’s (very solid) business advice, the definitive reason that pizza beats burgers, and how an April Fool’s goof became a signature dish. 

Manny and his brother bought their father’s pizzeria and run it together to serve multiple generations of their community. Their proven philosophy: Imagine every order is being prepared for your mom, dad, son, or daughter. 

Hop in for an energetic conversation about new versus existing customers, how to know when you’re successfully staffed, and what it’s like to find out that you’re kind of a big deal. 

Artan had already navigated everything from the mafia to washing dishes in order to open pizza shops in two countries, but it was his son’s unexpected hankering for corporate pizza that lit a fire in him to open Florida’s first-ever mobile pizzeria, now a beloved brick-and-mortar destination. 

Listen in for Artan’s most important element of a successful restaurant, tips on balancing international nuances with a classic recipe, and your likelihood of getting a Hawaiian pizza in Italy.

When Ronnie and Greg talk about community marketing, they don’t mean flyers — they mean donating pizzas, hosting fundraiser nights, and knowing 90% of their customers by name. 

From thoughtful staff rotation to addressing the misconception that technology disconnects you from your customers, listen in as these co-owners share their playbook for turning a good shop into an extremely high-volume shop.

Luis ignored all warnings and opened up a mobile pizzeria — more vintage Italian three-wheeled mini truck than food truck — then followed his own map to success. 

Tune in for the value of novelty, perks of limitation, and approaching your business as a series of “one of one” endeavors rather than a single, scalable concept. 

From helping out other pizzerias to making every customer feel at home, this shop-owning couple puts it exactly right: “It’s not only a family business: we take care of the community.”

Listen in to hear how an Easter sunburn led to taking a leap, buying a franchise pizza shop, and turning it into an award-winning independent pizzeria. 

This industrious entrepreneur and owner of New Jersey’s Nino’s Pizza shares the playbook that led to him being honored for his dedication to customers, value to the local community, and commitment to using technology to help his business thrive. 

Tune in for a lively, industry-insider conversation recorded in the best place on earth: a beloved local pizzeria. 

What started with appetizers on the house turned into 30+ franchise locations of Nancy’s Pizza (and a brand-new kind of pizza). 

Tune in for Dave’s method of building brand loyalty through product consistency, success grounded in authenticity, and the only thing more important than location when opening a new restaurant.

Steve Jobs might have bought the first pizza online, but it was Steve Green actually running the site. Now at the helm of PMQ Pizza Magazine — the powerhouse behind the annual Pizza Power Report — Green gives us a holistic view of everything at the intersection of pizza and technology. 

Listen in for data-based predictions, extraordinary industry history, and marketing tips from Green’s days as a record-breaking Domino’s franchisee (Hint: You only really need your face, but six-person bikes and helicopters can be powerful too).

After 30 years in the finance world, Gary took a gamble on himself (and some used bakery equipment) to open a beloved neighborhood pizzeria. 

Listen in for the power of pizza people, the secret recipe he wishes he’d known, and how he built a customer base so loyal that regulars tell him when they’ll be out of town for a week. 

Sal Mandreucci went from running deliveries in a ‘97 Ford Contour to building an audience of over 5M for his family’s pizzeria as TikTok star Sally Slices. 

Listen in for Sal’s recipe for social media success: how many posts per day, what to film, the right mindset, and ideal balance of fans and haters (hint: you want some haters!).

Gabriele traded chemistry for corporate life, then traded corporate life for Chipotle, but his greatest trade involves a homemade Roman-style pizza topped with potatoes. 

He got homemade cocktails in return for that first pie, charmed the internet with a series of pizza barters, and now delights customers at his NYC shop: Unregular Pizza. With incredible pizza by Salvatore Gagliardo and knockout branding by Paola Sinisgalli, this shop packs a ton of flavor into a 500-square-foot space. 

Listen in for the business skill that matters more than money, the thing ev...

With hard work, help from friends (one in particular), and tons of ambition, Robyn not only bought the restaurant where she waitressed — she doubled its sales and opened up a second shop.

Warmth and work ethic are at the core of everything she does, from using family-grown produce and putting baby photos (including her own!) on pizza boxes, to revering her team and always promoting from within. 

In this conversation, she shares the marketing strategies that made her slow nights profitable, the one area she never skimps on, and the...

“We pretty much opened  the doors and shook the dice.” Hosie Thurmond, one half of the unstoppable team behind Minneapolis’s pizzeria Slice, tells their story of persevering through start-up challenges, arson, and store expansion, all while remaining true to their community roots.

Tap and hear how Hosie is serving up NY style pizza to the people of MN (including a Timberwolf).

Victoria Tiso, operator of world-famous Louie and Ernie’s Pizza, is our guest this week. It’s a family story. The pies are the same as when her dad took over, but Victoria is launching their shop to the next level.

This Bronx-based institution has been family-run for generations. Listen in for the secret to their success: K.I.S.S.

Our guest this time is Mike Kurtz, the founder of Mike’s Hot Honey. If you haven’t heard of his chili-infused honey, you should get to eating. From his dorm room to his break room and at Paulie Gee’s counter to in your stomach, Mike’s Hot Honey just keeps growing.

Listen in to hear how a walk through Brazil started sparked a sticky idea that’s become a pizza phenomenon. 

Our guest is Joe Brignoni, the owner of Joe’s Rotisseria in Asbury Park and Roselle Park, New Jersey. He’s famous for blending a pizza, calzone, and garlic knots into one delicious Frankenstein. In this episode, he’ll tell you how it saved his business (and reveal the composition of a Thunder Stick).

Hit “Play” to hear how a culinary education in Disney made Joe into one of the most creative pizzaiolos on Slice.

This week’s guest is Nicole Russell, owner of Last Dragon Pizza in Rockaway, NYC, and host of First We Feast’s Pizza Wars. From shipping made-to-order pies to working nonstop on her goals, she’s carving her own path in pizza.

Hit play for inspiration. Nicole tells you how her shop got its name, why she hits so many flavors on her menu, and what “The Glo” is all about.

Our guest this time is Scott Sokoloff, the former head of analytics at Domino's. He’s a big believer in data-driven decisions, building customer relationships, and using both to succeed in food. 

Listen in for order-timing insights, business questions you should consider, and whether to focus on new or old customers.

There are fewer than seven women running pizzerias in New York City, and there’s only one who started hers as a speakeasy out of her apartment. Miriam Weiskind’s gone from creative director to pop-up pizzaiola over the last two years. In this episode, Ilir and Miriam cover the most important part of the pizza-making process, how she got her start during the pandemic, and pizza’s gender gap.

Tune in to hear the reason she puts frogs on her merch, how many pizzas she gave away to first-responders, and why this career was de...

This episode is more of a conversation between two old friends than it is an interview! Johnny Pavlik sits down with Ilir from his home in North Carolina to talk about growing his business from one Johnny’s Pizzeria to four, with a food truck pulling in soon. From his struggle with addiction to his community-focused social media presence, Johnny shares his secrets to double average orders and more…

Tune in to hear what a true Slice partnership can do for a business looking to go digital, why digital is the future, and what a st...

In an epic conversation about chasing authenticity in expression and products, Ilir sits down with LA’s pizza renaissance man: Brandon Gray of Brandoni Pepperoni. From his time cheffing in the Navy to starting his own business in 2020, Brandon is about dedication to craft, learning by trying, and the Clippers.

Listen in to hear why the details count, where Brandon’s Ratatoullie moment happens, and what makes his tomato sauce so tasty. 

Hakki Akdeniz is more than a world championship pizza acrobat — he’s independent pizza’s most inspiring person. He came to the United States from Turkey with nothing but suitcases, and now has a slew of pizzerias and extraordinary dedication to his community. Ilir and Hakki sit down in our studio to talk about business and pizza but end up covering what it means to never give up.

Listen in to hear how many times Hakki had to hit restart before making it to where he stands now: happily helping others through independent pizza.

For our first-ever episode of How You Slice It, Ilir meets with Scott Wiener, founder of Scott’s Pizza Tours and Slice Out Hunger. In our very own pizzeria booth, they discuss starting a business inside a school bus, uncover the connection between taste and location, and celebrate pizza’s power for good through programs like Slice Out Hunger. 

Have a listen to learn Scott’s vote for most homiest pizzeria and to finally settle the debate about NYC pizza’s (alleged) secret ingredient: tap water.

Ilir Sela grew up hearing stories about his Uncle Miu’s NYC pizzeria and then built America’s largest network of independent pizzerias. It might seem like pizza is the common thread there, but it’s not: It’s drive. 

Join Ilir, founder and CEO of Slice, as he unpacks the secret recipe of ambition, endurance, and good ol’ luck behind some of today’s most driven entrepreneurs. Each episode is a new conversation with someone who saw the world in a new way — expect big ideas, colossal gambles, major drive, and… some occasional pizza gossip.