t. Louis, joins the show. Scott has opened three successful pizza concepts over the years and ultimately sold two of them. He shares his insights on the importance of understanding restaurant finances and numbers, staffing properly, and when it might make sense to sell your business. Scott discusses the difficulties of the transition from his strictly vegetarian pizza places to now allowing meat options at his newest spot Pizza Via.

The conversation covers staying disciplined, exercising patience, not being swayed by outside criticism or "petty tyrants", maintaining your vision and integrity as a business owner, and striking the right balance between emotion/creativity and pragmatic business decisions. Scott's unique perspectives from over a decade in the pizza world make this a must-listen for aspiring pizzeria owners and industry vets alike.https://www.instagram.com/pizzaviastl/

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In this episode, Scott Sandler, a pizza industry veteran from St. Louis, joins the show. Scott has opened three successful pizza concepts over the years and ultimately sold two of them. He shares his insights on the importance of understanding restaurant finances and numbers, staffing properly, and when it might make sense to sell your business. Scott discusses the difficulties of the transition from his strictly vegetarian pizza pl