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 sourcing local ingredients. We also explore their impressive private event space and their wildly popular "St. Nicky's" Christmas extravaganza that turns the restaurant into a holiday wonderland.Whether you’re a pizza enthusiast, a restaurant owner, or just love a great business story, this episode has something for you. 🍕✨🔗 Links & Resources:Follow Nicky's Cold Fired Pizza on Instagram: @NikkiNashvilleVisit their website: www.nikkysnash.comCheck out our other episodes and learn more at Slice.com

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 competitive market, and his innovative approach to pizza, including his unique "Pie of the Day" and "Pizza Roulette" offerings.

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 every successful restaurant owner knows how to do, and a spicy take on the pizza capital of the world. 

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 most important thing to consider when considering a new shop site (hint: it’s not location).

“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 destined from the start.

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 strategic menu can do for your bottom line.

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.