Explorez tous les épisodes du podcast PIE 2 PIE - A Pizza Maker’s Podcast

For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/

This week, we’re taking a break from the Bay Area pods to sit down with Zak from Prime Pizza LA and Jamie from Pizza of Venice to discuss the impact of the Eaton fires— Jamie lost his pizzeria and Zak lost his home to the fire. While the flames may be out, the recovery process has only just begun. It’s important to remember that long after the news coverage fades and social media moves on, the cleanup and the healing continues. Disasters like these don’t come with a playbook, and as business owners, we’re often figuring things out as we go. This conversation gets heavy at times, but there were also plenty of laughs—because sometimes, that’s the only way to get through it. A huge thank you to Jamie and Zak for sharing their experience. The love and support in this industry are real, and when times get tough, we come together. Here’s hoping LA can cut through the red tape and help the Palisades and Altadena rebuild, stronger than before.

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW

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🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA.

Chapters:

0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria

00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance

00:06:42 Restaurant Couples: Managing Marriage and Business Partnership

00:10:59 Small Restaurant Management: Running a Lean Operation

00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality

00:27:26 The Impact of National Press Coverage

00:35:31 Crisis Management: Handling Unexpected Challenges

00:45:54 Restaurant Growth: Building Sustainable Business

00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept

01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values

01:25:43 Pizza Industry Trends: OVER/UNDER

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode we are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA.

Chapters:

00:00 - Sharing Pizza Knowledge & Industry Experience

02:17 - Starting with Service: Learning Hospitality from Tribute Pizza

12:50 - From Zero to Numbers: Getting Serious After 9 Years

23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker

35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan

38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens

49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough

55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits

01:01:03 - Delivery Evolution: From In-House to Third Party Apps

01:08:43 - Building Brand Awareness: Social Media Strategy

01:13:22 - Community Over Competition: Building Pizza Culture

01:33:13 - OVER/UNDER: Pizza Industry Hot Takes

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, Derek Lau, owner of State Flour Pizza in Berkeley, California joins us.

Chapters:

00:00:00 - Opening a Pizzeria: The Real First Year Struggles

00:14:24 - Restaurant Career Path: From Culinary School to Pizza Making

00:19:08 - New York Pizza Inspiration: Research and Development

00:22:25 - Restaurant Staff Management: Building a Strong Team Culture

00:27:56 - Choose a Restaurant Location: Neighborhood Analysis

00:32:15 - Transitioning from Chef to Owner

00:36:32 - Pizza Restaurant Pricing Strategy: Balancing Quality and Affordability

00:40:22 - Restaurant Profit Margins: Breaking Even in Year Three

00:45:05 - Pizza Menu Development: Specialty Items and Weekly Specials

00:50:15 - Restaurant Supply Chain: Managing Vendors and Costs

00:56:45 - OVER/UNDER: Pizza hot takes

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we talk to Mike Chen of FlatIron Pepper Co.

Chapters:

00:00:00 - From Finance to Flavor: The Origin Story of Flat Iron Pepper Co.

00:11:22 - Inside New Mexico's Chili Capital: Sourcing Premium Peppers

00:20:01 - Safety First: The Hazards of Commercial Pepper Production

00:22:52 - Bootstrapping Success: Growing Without Outside Capital

00:24:45 - Early Days: From Commercial Kitchen to Manufacturing

00:31:28 - Product Strategy: Why Flat Iron Focuses on Premium Restaurants

00:37:10 - Social Media Marketing vs Traditional Distribution

00:46:55 - Building an Authentic Brand in the Digital Age

00:57:59 - Premium Positioning: Why Flat Iron Turns Down Major Chains

01:04:44 - Rapid Fire: Over/Under on Industry Trends

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we talk to Josh Pritchett of Fat Nattys Sourdough Pizza

Chapters:

02:00 What is a Fat Natty?

04:00 Los Angeles Pizza Brand Marketing: Building the Fat Natty Identity

06:00 Dave Matthews Band Concert Stories and Chicago Pizza Background

08:00 Pizza Business Operations: From Corporate Career to Pizza Making

11:42 Corporate Layoff to Pizza Success Story: The Pivotal Santa Monica Pier Event

16:00 Music Career and Marketing Degree: Journey Before Pizza 19:00 Sales Career Challenges and Corporate Burnout

23:00 Career Transition: Finding Happiness in Pizza Making

28:00 Pizza Catering Business Model: Events, Pricing, and Growth Strategy

35:00 Natural Pizza Making Process and Quality Control

39:00 Pizza Business Marketing: Instagram Strategy and Word of Mouth Growth

44:00 Pizza Pricing Strategy for Events and Catering

49:00 Family Support in Pizza Business: Work-Life Balance

54:00 Pizza Making Philosophy: Confidence vs Arrogance

59:00 Future of Fat Natty: Business Growth and Vision

01:04:00 Pizza Quality Discussion: Natural Ingredients and Process

01:10:00 Over/Under Pizza Industry Trends and Final Thoughts

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles.

Chapters

00:00:00 - LA Pizza Evolution: From Underdog to Excellence

00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves

00:08:44 - Photography and Pizza: A Visual Approach to Quality

00:11:24 - The Square Pizza Revolution

00:24:43 - Quality Over Expansion: The Small Shop Philosophy

00:30:36 - Cash, Credit, and Customer Service Innovation

00:44:14 - Learning the Craft: Classes, Community, and Growth

00:52:32 - Surviving and Thriving in Modern LA

00:58:06 - Over/Under: Industry Insights and Opinions

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA.

Chapters:

00:00:00 Origins & Meeting 00:02:22 Early Experiences & Travel 00:04:02 El Gato Negro Pizza Journey 00:05:31 Bahr Cafe Plans 00:08:55 Kitchen & Operations Setup 00:27:49 Menu Deep Dive 00:43:32 Business Strategy 00:54:02 Partnership Dynamic 00:55:36 Rapid Fire Over/Under Segment

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode Anthony Falco, the international pizza consultant joins us.

Key Ingredients

• The rise and influence of Roberta's in Brooklyn
• History and Evolution of pizza styles globally
• What it means to be an international pizza consultant
• The importance of good ingredients and proper technique
• Family life and work balance
• Real talk about Pizza Expo and the business side of the pizza industry

Chapters:

00:00:00 - Pop-up Memories and Book Release

00:03:06 - The Roberta's Legacy

00:05:31 - Why Roberta's Changed Pizza Culture

00:08:18 - Why No Personal Pizzeria Yet?

00:15:17 - Pizza Styles and History Discussion

00:23:23 - Electric vs. Wood-Fired Ovens Debate

00:30:41 - The Art of Consistency

00:35:44 - Path to International Consulting

00:41:42 - Perfect Pizza Proportions

00:56:19 - Becoming a Pizza Consultant

01:01:07 - Family Life and Travel Balance

01:11:57 - Pizza Expo Stories

01:17:46 - Writing the Pizza Book

01:24:44 - The Restaurant Industry Reality

01:34:06 - Rapid Fire: Overrated/Underrated

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza. Chapters:

0:00 - Introduction

13:18 - Keep It Simple: The Menu Philosophy

22:56 - Going Solo: Partnerships & Growth

34:15 - Making Perfect Pizza: Craft & Technique

43:29 - NYC Pizza Evolution: Past to Present

54:30 - Better Kitchen Culture: Breaking Traditions

58:28 - The Pizza Show: VICE Legacy

1:07:22 - Time Management: Running Multiple Shops

1:12:51 - Over/Under: Industry Hot Takes

1:15:40 - What's Next: New Shows & Projects

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe.

Chapters:

00:00:03 - Introduction & Studio Update

00:01:15 - Best Sausage in The World: Maestro Sausage

00:01:52 - 2024 Overview & Global Reach

00:03:00 - Hidden Gems

00:09:01 - Memorable Moments

00:23:56 - Inspiring Stories

00:27:46 - Hottest Takes

00:35:21 - Best Non-Pizza Episodes

00:36:41 - Crossover Episodes Highlight

00:38:49 - Top Episodes Countdown

00:43:27 - Year-End Thank You & Future Plans

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York.

Key Ingredients: • How Augie's signature chili peppers landed in Stephen Colbert's cookbook • The sacred art of pizza making: why he plays music for his dough • His unique pizza recipes and pop-up business approach • Secret tips for perfect pizza dough fermentation • The journey from editing political ads to crafting artisan pizzas • Why he's moving his pizza kitchen to a houseboat

Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights.

Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special.

Chapters: 0:00 - Introduction: Meeting Augie at Stanislaus 4:04 - The Colbert Connection: How Chilies Made It to the Cookbook 10:17 - The Philosophy of Pizza Making: Music, Energy & Dough 24:20 - Building a Pizza Business: From Pop-ups to Private Events 32:14 - The Technical Side: Flour Choice, Fermentation & Temperature 43:08 - Career Evolution: From Film Industry to Pizza Life 52:52 - Future Plans: Moving the Kitchen to a Houseboat 57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining 1:06:15 - The Sacred Art of Breadmaking: God in the Dough 1:21:12 - Community Building: Horizontal Networking in Pizza 1:31:05 - Hot Takes: Thoughts on Industry Trends

#pizza #pizzamaking 

This Episode’s Sponsors→

🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry. What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making.

Key Ingredients:

• Built a successful Roman-style pizzeria outside NYC against all odds
• Supplements restaurant income through strategic house flipping
• Plans to scale to seven locations before eventual exit
• Innovating with 90% hydration dough and unique flour blends
• Created viral social media presence without compromising authenticity
• Testing cutting-edge tech like AI phone systems
• Self-described "functionally lazy" - masters systems to work smarter
• Maintains quality while scaling through strategic planning

Chapters:

00:00 - Introduction & The Long Island Pizza Scene

03:51 - Real Talk: Industry Criticism & Standards

10:10 - The Double-Edged Sword of Success

25:45 - Equipment Wars & Industry Partnerships

35:20 - Breaking Tradition: The Roman Style Revolution

45:30 - Growth Strategy & Future Plans

55:15 - Social Media Game & Content Creation

1:05:00 - Technology & The Future of Pizza

1:15:20 - Overrated/Underrated & Closing Thoughts

This Episode’s Sponsors→

🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, join us for an intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy.

From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community.

Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up.

Key Ingredients:

• Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat

• Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people

• Created Slice Out Hunger which now has 800 pizzeria partners nationwide

• Believes newer pizzerias often understand dough science better than legacy shops

• Advocates for standardized pizza competition judging with style-specific certification

• Maintains world's largest pizza box collection (requiring formal archival gloves!)

Chapters:

00:00 - The Evolution of NYC Pizza Scene

22:10 - From Sound Engineer to Pizza Professional

34:19 - Building a Tour Company from Scratch

52:49 - Becoming a Pizza Industry Voice

01:07:03 - Competition Judging & Standardization

01:34:40 - The Birth of Slice Out Hunger

01:42:03 - Rapid Fire: Overrated/Underrated

01:48:27 - Inside the World Record Collection

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.

We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.

Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.

Key Ingredients:

• The truth about artisanal pizza in Brooklyn
• why it's both overrated and evolving
• How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria
• Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands
• Why Top Gun might be the most misunderstood film of the 1980s
• The importance of taking care of delivery drivers and maintaining neighborhood connections

Chapters:

00:00 - Intro & Maestro Sausage Sponsor Message

03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice

05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate

13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture

20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution

26:35 - Restaurant Build-Out: Location Selection & Hood System Investment

34:20 - From Former Mafia Social Club to Modern Pizzeria

42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun

50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients

59:10 - Fast Life Pizza Concept: New Brand Development & Strategy

1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now

1:15:05 - Overrated or Underrated

1:25:53 - Delivery Stories & Sign off

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future.

Key Ingredients:

• The importance of comprehensive business planning and proper capitalization

• Why owning property is crucial for long-term success in the restaurant industry

• How to balance quality and scale while maintaining authenticity

• The real economics behind running a successful pizzeria

• Why employee retention and fair wages are crucial for growth

• The value (and limitations) of competition wins and media exposure

Chapters:

00:00 - How a weird pizza connection led to Morristown

16:57 - Building out the space and initial challenges

31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards

45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation

01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances

01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities

01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models

01:52:30 - Expansion plans and new ventures

02:05:45 - The Brooklyn Pizza Crew Days

02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place.

From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape.

Top 3 Ingredients:

• Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years

• The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices

• Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values

Chapters:

00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920

00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making

00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company

00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods

00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive

00:48:17 - Restaurant Food Distribution: Building a Local Supply Network

00:59:50 - Independent Food Distributors: Competing Against Corporate Giants

01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships

01:13:21 - Outro

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, meet Peyton Smith of Mission Pizza Napoletana in Winston-Salem, North Carolina. From pharmaceutical sales to pizza perfection, Peyton shares his journey of building one of America's most respected pizzerias.

This candid conversation explores the parallels between soccer and running a restaurant, the importance of setting boundaries in business, and why having "1300 bosses a week" might be the biggest mistake restaurant owners make. Peyton's refreshing take on confidence versus arrogance, and his decision to reduce seating for better quality control, offers valuable insights into successful restaurant management.

Key Takeaways:

• The importance of being in control of your business rather than letting customers dictate terms

• How sports background can inform business leadership

• Why reducing capacity can actually improve business

• The value of building strong teams without traditional hierarchy

• The danger of over-prioritizing tradition in business

Chapters:

00:00:00 - Intro to Peyton of Mission Pizza

00:03:45 - Early Career and Pharmaceutical Background

00:12:57 - Soccer Career and Competitive Spirit

00:26:30 - The Food Truck Years

00:31:58 - Opening Mission Pizza

00:35:41 - Building Success in Winston-Salem

00:45:36 - Reducing Seating for Better Service

00:50:40 - Non-Traditional Management Approach

00:56:48 - Expansion and Partnership with Brother

01:11:10 - Over/Under!

01:16:14 - Closing Thoughts

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, a candid conversation with Brennan Villarreal of Got Your Back LB - a unique Long Beach-based supper club and pop-up concept. From working the line at acclaimed restaurants to creating intimate backyard dining experiences, Brennan shares his journey through the LA/Long Beach food scene and his philosophy on building community through food.

Key Thoughts:

• The value of starting with pop-ups/supper clubs before brick & mortar

• Importance of intention and community in hospitality • Evolution of kitchen culture and managing staff

• The declining "sense of urgency" in modern kitchens

• Building genuine relationships vs competition in the industry

Chapters:

00:00:00 - Long Beach Restaurant Success Story: Got Your Back LB

00:12:15 - How to Start a Restaurant Pop-Up Business Guide

00:20:30 - Starting a Supper Club Business in Long Beach

00:29:45 - Modern Restaurant Kitchen Management Guide

00:40:12 - Los Angeles Food Scene: Competition vs Community

00:52:30 - Restaurant Staff Management Tips 2024

00:59:45 - Los Angeles to Long Beach Restaurant Cost Comparison

01:00:50 - Restaurant Industry Creative Business Ideas

01:08:30 - Restaurant Marketing: Social Media and Pop Up Strategy

01:15:45 - Long Beach Restaurant Industry Future Trends

This Episode’s Sponsors→

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Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

From parody ads to pizza community builder, we sit down with David Turkell, the meme lord behind the incredible LOL Caesars and Turks Pizza Party, to discuss how meme culture evolved into genuine advocacy for LA's pizza scene. Exploring the dark side of influencer culture, the power of authentic community building, and the unexpected journey from trolling corporate ads to becoming a trusted voice in the pizza industry. Don’t miss this one! Chapters:

00:00 "Hot & Ready Sponsor: Maestro Sausage Takes Center Stage"

02:08 "Pizza Expo Origins: When LOL Caesars Met the Pizza Community"

03:19 "Pandemic Pizza Marketing: How 150 Little Caesars Ads Sparked a Revolution"

04:38 "From Hot-N-Ready to Hot Takes: Building the Fast Food Parody Empire"

10:32 "Slicing Through Social Media: How Meme Marketing Became a Pizza Movement"

27:42 "When the Pizza Page Crumbles: Instagram's Great Shutdown"

40:51 "Pizza & Influence: When Food Critics Become Content Creators"

46:53 "Defending the Slice: Why LA Pizza Needs Its Voice"

49:29 "Pepperoni & Predators: Navigating Restaurant Marketing in the Digital Age"

53:11 "Dough & Digital Community: Rising Together in LA's Pizza Scene"

55:38 "The Last Slice: Closing Credits”

This Episode’s Sponsors→

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Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, dive into the world of pizza pop-ups with Brandon from Pizza Ananda as he shares his journey from photography to slinging his beautiful pizzas. Learn how to start your own pizza pop-up business, navigate the challenges of mobile pizza-making, and leverage Gozney pizza ovens for optimal results.

Brandon discusses building a pizza brand from scratch, the importance of community in the pizza scene, and balancing a day job with a pizza side hustle. Whether you're a pizza enthusiast or aspiring entrepreneur, this episode offers valuable insights into the booming pizza pop-up industry.

Chapters:

00:00 Introduction: Meet Brandon from Pizza Ananda

03:45 From Photography to Pizza: Brandon's Unexpected Career Shift

08:30 Starting a Pizza Pop-Up: Essential Tips and Equipment

14:15 Mastering the Gozney Pizza Oven: Techniques for Perfect Pies

21:00 Building a Pizza Brand: Lessons from Pizza Ananda's First Year

27:30 Balancing Act: Managing a Day Job and Pizza Side Hustle

33:45 The LA Pizza Scene: Community, Competition, and Collaboration

40:00 Mobile Pizza-Making Challenges: Stories from the Pop-Up Trenches

46:30 Developing a Unique Pizza Style: Brandon's Approach to Crust and Toppings

52:15 The Future of Pizza Pop-Ups: Brandon's Vision and Advice for Newcomers

58:30 Networking in the Pizza World: The Importance of Reaching Out

01:04:45 Conclusion: Brandon's Favorite Pizza and Final Thoughts

This Episode’s Sponsors→

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Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode of PIE 2 PIE, host Alex sits down with Michael and Bohan, the team behind Schellz Pizza Co. The couple shares their unique journey from tech industry careers to pizza entrepreneurship, detailing how they launched their business during the pandemic and developed their signature Hokkaido style dough. Michael and Bohan discuss the challenges of running a ghost kitchen, their move to a brick-and-mortar location, and the recent setback of having to temporarily close due to building issues. They offer insights into their long-term vision for scaling the business, including plans for automation and expansion into international markets.

The conversation covers a range of topics including: • The evolution of their business from home pop-ups to a full restaurant • Their experience with celebrity customers and social media marketing • The complexities of insurance claims and landlord relations • Their perspective on the pizza industry and competition with major chains • The importance of work-life balance and finding outlets like surfing

Chapters:

00:00 - Artisan Pizza Journey: From Tech Careers to Pizza Entrepreneurs

03:26 - Pandemic Pizza Pop-Ups: Launching a Homemade Pizza Business

11:54 - Ghost Kitchen Operations: Navigating the Digital Restaurant Space

16:39 - Brick-and-Mortar Pizzeria: Challenges of Opening a Physical Restaurant

24:24 - Hokkaido-Style Pizza Dough: Crafting a Unique Pizza Recipe

31:53 - Pizza Automation: Technology's Role in Scaling a Pizza Business

41:33 - Artisanal Pizza Pricing: Balancing Quality Ingredients and Costs

55:14 - Restaurant Insurance Claims: Dealing with Unexpected Closures

1:05:58 - Pizza Brand Expansion: Strategies for National and Global Growth

1:15:26 - Pizza Entrepreneurs' Playlist: Music that Inspires Pizza Makers 

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In This Episode, hear the inspiring journey of Jay Batten, owner of the iconic Garage Pizza in Silver Lake, Los Angeles. Among the first to elevate the pizza landscap of Los Angeles back in the early 2000's

Highlights:

• Jay's transition from aspiring actor to successful restaurateur
• The challenges of opening multiple businesses, including Garage Pizza, Jay's Bar, and Big Spirits
• Insights into the changing landscape of Silver Lake and its impact on local businesses
• Behind-the-scenes stories of running a late-night pizzeria in a bustling neighborhood
• Jay's experiences with creating viral marketing content and short films for his brand
• Discussion on staff management, customer relations, and adapting to industry changes
• The evolution of pizza delivery and the impact of food delivery apps
• Jay's passion for rock music and its influence on his business approach

Whether you're a pizza lover, aspiring entrepreneur, or fan of LA's food scene, this episode offers valuable insights into the ups and downs of running a successful pizzeria in one of America's most dynamic neighborhoods. Join us for an honest, entertaining conversation about pizza, perseverance, and the pursuit of passion in the restaurant industry.

CHAPTERS: 00:00:00 - Introduction and sponsor message 00:03:33 - Alex's personal connection to Garage Pizza 00:05:57 - Jay's background and journey to Los Angeles 00:08:57 - The decision to open Garage Pizza in 2008 00:13:12 - Discussing the early days of LA's pizza scene 00:19:11 - Expansion to downtown LA and business challenges 00:24:24 - Opening Jay's Bar and diversifying the business 00:31:33 - The creation of Dough Heads short film 00:36:57 - Reflections on the changing restaurant industry 00:42:24 - The impact of review sites and customer entitlement 00:49:49 - Jay's experience with multiple businesses 00:57:50 - The evolution of Silver Lake neighborhood 01:03:58 - Staffing challenges and maintaining long-term employees 01:15:50 - The importance of hands-on management 01:21:19 - Reflections on business success and challenges 01:31:40 - The value of humility in business 01:39:41 - Jay's thoughts on the greatest band of all time 01:43:25 - Closing thoughts and outro

Get George’s book: https://amzn.to/47FlWrL

This Episode’s Sponsors→

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Here's some FREE stuff →

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Pizza Wisdom from a True Industry Veteran! Ever wondered what it's like to run a pizzeria for decades? Join us as we chat with George Taylor, a pizza-making legend and restaurant industry guru! From his early days flipping burgers at Burger King to owning multiple pizzerias, George shares his secret sauce for success in the competitive world of pizza.

In this episode, you'll slice into:

• The rollercoaster ride of restaurant ownership 🎢

• Hilarious mishaps from the early days of online ordering 💻

• George's hot take on minimum wage and its impact on small businesses

• The challenges of staffing in today's restaurant industry 👨‍🍳👩‍🍳

• How corporate fast-food experience shaped his pizza business 🍔➡️

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this unique round-robin episode of Pie2Pie, host Alex Koons sits down with pizza industry veterans Vito, Rico, and Kevin "The Mail Wise Guy" Slaughter. Gain valuable insights into:

- Scaling a pizza business: Learn the challenges and strategies of growing from one shop to multiple locations.

- Balancing craft and management: Discover how to transition from hands-on pizza making to effective business leadership.

- Consistency and delegation: Understand the importance of maintaining quality across stores and how to trust your team as you expand.

- Marketing and competition: Gain tips on menu design, effective advertising, and the benefits of participating in pizza competitions for networking and skill development.

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

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Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Enjoy this conversation between Alex Koons and Daniele Uditi Executive Chef of Pizzana! In this episode we discuss Daniele's journey from sleeping in a van to owning a successful restaurant. His thoughts on balancing tradition and innovation in pizza-making. The story behind Pizzana's unique dough recipe His experiences writing a cookbook during the pandemic. His love for jazz music and how it relates to his approach to pizza.

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Dive into a world of pizza-making and entrepreneurship, Waldo’s World. This candid conversation features seasoned baker and pizza maker, Waldo Stout. This episode offers a raw and unfiltered look at the challenges and triumphs of working in the food industry, particularly in the realm of artisanal pizza. Listeners will gain insights into the complexities of dough-making, the politics of restaurant operations, and the journey of starting an independent pizza business. From discussions about flour types to stories of high-pressure kitchen environments, this podcast provides a wealth of knowledge for aspiring restaurateurs, pizza enthusiasts, and anyone interested in the behind-the-scenes world of culinary entrepreneurship.

• Learn about different types of flour used in pizza-making and their impact on the final product

• Understand the challenges of running a restaurant and managing staff in high-pressure environments

• Gain insights into starting and operating an independent pizza business

• Discover the importance of quality ingredients and technique in creating exceptional pizza

• Explore the balance between culinary artistry and business practicality in the food industry 

This Episode’s Sponsors→

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Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this captivating episode of Pie to Pie, host Alex Koons welcomes OG Papa Fern, aka Fernando Greco, for an early morning conversation that delves deep into the world of pizza and beyond. Fernando, known for his Argentinian-style pizzas and cross-country pop-ups, shares his unique journey from Argentina to New York and his mission to educate people about the rich history and flavors of Argentinian pizza.

The discussion extends far beyond the dough, touching on the immigrant experience in the American restaurant industry, the evolving dynamics of kitchen culture, and thought-provoking ideas about authenticity in food. Viewers will come away from this episode with valuable insights and perspectives, including:

• The distinctive characteristics and history of Argentinian pizza

• Tips for running successful pizza pop-ups and adapting to different kitchen environments

• A fresh perspective on the concept of "authenticity" in pizza and food culture

• Understanding of the immigrant influence on American pizza and cuisine

• Insights into competing at Pizza Expo and the challenges of introducing non-traditional styles

• Reflections on the changing landscape of restaurant work in the post-COVID era

• The importance of cultural pride and education through food

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode of Pie 2 Pie, host Alex sits down with Ryan Ososky, two-time world pizza champion and owner of D-Town Pizza in West Hollywood. Hear the journey of transforming a pop-up concept into a thriving brick-and-mortar pizzeria, as well as the intricacies of making great Detroit-style pizza. Ryan shares his experiences competing in international pizza competitions and how his background as a chef in high-end restaurants influences his innovative approach to pizza creation. The conversation also delves into the business side of running a successful pizzeria in the competitive Los Angeles food scene. Ryan discusses the pros and cons of licensing a restaurant concept, strategies for catering to diverse dietary needs, and how his background in endurance sports parallels the challenges of entrepreneurship.

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, Alex sits down with Salman Agah, the legendary skateboarder, entrepreneur, Los Angeles pizza pioneer, and owner of PIZZANISTA! We talk about the history of Pizzanista and discuss Salman’s innovative execution of what a pizzeria and good food can be. Salman discusses how his skateboarding background influenced his business approach, the challenges of running a small business in California, and his vision for the future of Pizzanista. From custom pizza boxes to franchising in Asia, this episode offers a slice of insight into one of LA's most iconic pizza brands.

Key Takeaways: Lifestyle Brand Approach: Pizzanista positions itself as more than just a pizzeria, embracing skateboarding, punk rock, and urban culture. Innovation in Pizza: Early adoption of vegan options, creative specials like mac and cheese pizza, and focus on high-quality ingredients. Expansion Strategy: Careful, intentional growth with a focus on maintaining brand integrity, including international franchises in Japan and Korea. Community Focus: Emphasis on creating a welcoming atmosphere and connecting with local communities, even in unexpected locations like San Marino.

This Episode’s Sponsors→

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🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Get ready for a mouthwatering detour from our usual pizza talk as we dive into the sizzling world of smash burgers with the coolest pop-up in Los Angeles - Yellow Paper Burger! In this episode, Alex breaks from the pizza mold to chat with Katie and Colin, the duo behind the red jumpsuit-clad burger phenomenon that's taking LA by storm. Prepare to be inspired by Yellow Paper Burger's journey from backyard experiments to Instagram sensation to one of LA's most sought-after food experiences. This isn't just any burger joint - it's a testament to passion, perseverance, and the perfect smash patty!

Key takeaways: • Discover how Yellow Paper Burger created a cult following with their distinctive red jumpsuits and killer burgers • Learn the secrets behind building a successful pop-up business in the competitive LA food scene • Gain insights on balancing entrepreneurship and relationship as a couple in the food industry • Uncover strategies for organic social media growth that can apply to any food business • Hear invaluable advice for aspiring food entrepreneurs looking to start their own pop-up

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

This episode features an inspiring conversation with Juan Robles, the executive chef of Triple Beam Pizza. Juan's journey from humble beginnings to running a pizza empire offers viewers a masterclass in restaurant management, empathetic leadership, and culinary innovation.

Juan's passion for his craft, dedication to quality, and unique insights into the industry provide both practical advice and inspirational takeaways for anyone in the restaurant world.

We Discuss • The importance of systems and processes in running an efficient restaurant. • How empathy and emotional intelligence play a crucial role in team management. • The concept and benefits of commissary-driven restaurants • Balancing creativity with maintaining brand standards • Strategies for educating customers about unique pizza styles • The value of continuous learning and fostering growth in others.

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode of PIE 2 PIE, host Alex Koons sits down with Brian of Rose City Pizza. Brian discusses the challenges and changes he's faced since closing his original Rosemead location after 15 years and opening a new shop in Covina.

The two dive deep into Brian's evolving approach to pizza-making, how he streamlined his menu and operations, implemented new tech and management systems, and how he's adapting to industry trends.

In this episode, you'll learn:

• The evolution of pizza dough techniques and how consumer expectations have shifted focus towards crust quality

• Why streamlining operations and menu offerings can lead to improved efficiency and product quality

• How implementing technology and management systems can transform day-to-day operations

• The importance of adapting to industry trends and customer preferences to stay competitive

This Episode’s Sponsors→

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🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, Alex Koons sits down with Eric Cacciatore, the creator of the incredibly popular and ambitious "Restaurant Unstoppable" podcast. They dive deep into Eric's journey from aspiring pilot to influential podcast host, discussing the challenges of the restaurant industry, the power of human connection in a digital age, and the potential for restaurants to change the world. The conversation touches on topics ranging from influencer marketing and tipping culture to the future of hospitality and the importance of authenticity in podcasting.

• The restaurant industry has the power to change the world

• The increasing importance of human connection in the digital age

• Insights on influencer marketing and its impact on restaurants

• Discussion on tipping culture and its effects on the industry

• The value of authenticity in podcasting and business

• Eric's unconventional journey from aviation to podcasting

• The challenges and rewards of running a long-form interview podcast

Get valuable insights into the restaurant business, and the pursuit of passion-driven careers, while being entertained by the genuine rapport between Alex and Eric. 

In this episode, Alex sits down with Domenick Calise of Bucky's Pizza from New Jersey. Domenick shares his journey from corporate America to pizza entrepreneurship, discussing his pop-up experiences, plans for a brick-and-mortar location, and the intricacies of his pizza-making process.

The conversation covers everything from dough fermentation to flour choices, offering insights into the challenges and rewards of running a pizza business.

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons 

In this special episode of PIE 2 PIE, host Alex Koons sits down with the two managers of Hot Tongue Pizza, Michael Hiller and Andrew Alvarez. Alex, Michael and Andrew dive deep into their experiences working together for over a decade across multiple restaurants.

They discuss the challenges of being in management, from walking the line between friendship and leadership to learning to delegate effectively. Michael and Andrew share valuable insights on creating a positive work culture, handling difficult customers, and adapting to changes in the restaurant.

Alex reflects on the importance of trust, respect and open communication in their working relationship. This intimate and revealing conversation highlights the behind-the-scenes dynamics that have enabled Hot Tongue Pizza's success and Alex's own growth as a leader. A must-listen for anyone in the restaurant industry or interested in the power of strong leadership and teamwork.

- Effective management involves striking a balance between being hands-on and allowing staff autonomy. Learning to delegate tasks, listen to feedback, and let employees make mistakes are crucial for growth and building trust.

- Creating a positive restaurant culture requires a combination of open communication, respect for staff as individuals, and making work fun. Sarcasm and joking should be balanced with clearly communicating expectations and feedback.The customer is not always right.

- While hospitality is about serving people, managers need to know when to draw the line and stand up for their team in the face of rude or abusive customer behavior. Enabling this behavior ultimately hurts staff morale.

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

In this episode of Pie 2 Pie, host Alex welcomes Cody Splane, aka @splangerdanger a talented pizza chef, Ooni ambassador, and rising star in the world of pizza content creation. Cody shares his unique journey in the pizza world from doing pop-up events to becoming a social media influencer with a fully-equipped studio kitchen.

Alex and Cody dive into the impact of backyard pizza ovens on the industry, Cody's experience competing in pizza competitions, and the art of pizza photography. Cody opens up about his background in cooking, his relationship with Ooni, and his thoughts on the future of pizza-making.

The conversation explores the evolving pizza community, the challenges of content creation, and the balance between pursuing pizza passion and maintaining a day job. They also touch on Cody's dream of opening a takeout window slice shop and his philosophy on pizza-making.

Peppered with insights on dough-making, cheese choices, and olive oil preferences, this episode offers a comprehensive look at the modern pizza landscape from the perspective of a home chef turned influencer. It’s Slice, Camera Action, baby!

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In this episode, Alex sits down with Bruce Irving of Smart Pizza Marketing and the OG of pizza podcasts. Bruce shares his insights from over a decade of experience interviewing successful pizzeria owners and operators.

He and Alex discuss common marketing mistakes pizzerias make, the most important tools for running a successful shop, and the harsh realities of being a business owner that often get glossed over.

Whether you're a veteran pizzeria owner or dreaming of opening your first shop, this episode is packed with hard-earned wisdom and a few laughs. Don’t sleep on this one!

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In this episode, Alex sits down with Griffin Baker Pizza Maker, master of social media marketing, who has built a strong following online and has taken things offline in the LA pizza scene to work at two of the most renowned pizzerias in Los Angeles – Ozzy's Apizza and Secret Pizza LA.

Griffin shares his journey from crafting pizzas on his patio using a baking steel to today. He delves into how his background in pharmaceutical marketing has influenced his approach to building a strong and engaged following on Instagram.

Throughout the episode, Griffin's humble, hardworking, and genuine nature is so apparent as he talks through navigating the challenges and triumphs of entering the pizza industry while weighing his options for what the future holds. https://www.instagram.com/griffinbakerpizzamaker/

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In this episode of PIE 2 PIE, we sit down with Joey Scolaro, the passionate owner of Lucinos Pizza in Las Vegas. Joey dishes out his inspiring journey from growing up in his dad's pizzerias in Philly to opening their own Eagles inspired slice haven together in Vegas.

We dive into the challenges of getting started, from sketchy landlords to unexpected obstacles, and how Joey's grit and family support helped Lucinos rise above. Joey shares how he's built a loyal following through wild creations like the Philly Burrito and clever collaborations with other local businesses.

While Lucinos faced a setback with a recent fire, Joey's positive attitude shines through as he prepares to rebuild bigger and better. Topped with shout-outs to pizza legends like Tony Boloney and reflections on the power of social media marketing, this episode is piping hot and not to be missed. Tune in for a big slice of wisdom, laughs and hunger-inducing food talk. It's a story of passion, perseverance and really, really good pizza. https://www.instagram.com/lucinospizzalv/

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In this enlightening episode, Alex Koons sits down with pizza consultant, Alastair Hannmann, known aka The Pizza Buddha. Alastair shares his extraordinary journey from humble beginnings in Guam to becoming a renowned pizza consultant and sought-after prophet in the pizza world. He discusses the triumphs and tribulations of his career, including his time as a pizzeria owner in Hawaii, his transformative experience at Zoom Pizza in the bay area, and his invaluable mentorship under the legendary Tony Gemignani.

Alastair's infectious energy, raw honesty, and doughy revelations make this an episode that every pizzeria owner and pizza enthusiast needs to hear.

The Pizza Buddha dispenses wisdom on the crucial roles of data, processes, and the human element in running a profitable pizzeria. He dives deep into the importance of automation, equipment, and shares his unique insights on the future of the restaurant industry. https://www.instagram.com/althepizzabuddha/

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On this episode, James Orlando from Fatto a Mano joins Alex Koons at the Pizza Expo in Las Vegas for a hilarious and wide-ranging conversation. Along with Chelsea and Samantha, James shares the fascinating story of starting his wood-fired pizza business in Oahu, Hawaii.

He recounts the ups and downs, from destroying his first pizza oven to getting recognized by Food & Wine magazine as having the best pizza in the state. James opens up about his journey getting sober and how it transformed his life and business.

The group swaps stories from their time working together in chaotic restaurant kitchens and reflects on what it takes to succeed as an entrepreneur. James explains his vision for expanding to a slice shop and pasta bar, and the crew geeks out about everything from flour hydration to their favorite musicians.

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In this episode, we sit down with Janet Zapata, the owner of 550 Pizzeria in Laredo, Texas. Janet shares her inspiring journey from working as a cashier to becoming a successful pizzeria owner. She discusses the importance of mentorship, the challenges of being an entrepreneur, and how she overcame a difficult partnership to start her own business.

Janet also shares insights on building a positive work culture, leveraging social media for brand awareness, and the power of manifestation in achieving one's dreams. Join us for an engaging conversation filled with valuable lessons and heartfelt moments!

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🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

In this episode, Alex sits down with Mikey Bausch, a man of many talents in the pizza industry. As the owner of Andolini's Pizza in Tulsa, Oklahoma, Mike shares his journey from shoestringing his first restaurant to now managing multiple successful concepts. He discusses the importance of delegation, creating systems for growth, maintaining a strong company culture across a large team, the value of community involvement, and the joy of pursuing your dreams. This episode is packed with valuable lessons for entrepreneurs and pizza enthusiasts alike. Mike also dives into his experience as an author, consultant, and the president of the World Pizza Champions. They discuss his latest book, Unsliced: How to Stay Whole in the Pizzeria Industry, which he has turned into an online course/consulting experience for pizzeria owners.

We discuss time management, team building, and the power of passion in the industry. From breaking world records to digitizing his training program, Mikey's innovative approach to business is truly inspiring. https://getunsliced.com/

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In this episode of PIE 2 PIE, Alex sits down with Mike DeNunzio, owner of Fine Folk Pizza in Fort Myers, Florida. With nearly a decade of experience running his own pizzeria and a lifetime in the industry, Mike shares his insights on building a strong team culture, implementing effective systems, and fostering personal growth.

He emphasizes the importance of leading with integrity, involving team members in decision-making processes, and creating a supportive work environment. Mike and Alex discuss the value of attending educational events like Pizza Expo, learning from others in the industry, and the power of asking the right questions.

Throughout the conversation, Mike shares his philosophy on leadership, the challenges of being a business owner, and the rewards of making a positive impact on his team and community. https://www.instagram.com/finefolkpizza/

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In this episode of PIE 2 PIE, we sit down with Alex White and Justin Ford, two of the owners of Yukon Pizza in Las Vegas. They share the incredible journey of Yukon Pizza - from cooking 40-50 pies a night in Alex's backyard during the pandemic, to getting their start the first ever Vegas test kitchen, to partnering with a developer to build out their current brick and mortar location.

We dive into the unique challenges and stressors of being a restaurant owner and entrepreneur. Justin opens up about his own personal struggles and how the pizza community helped him turn things around. Alex and Justin discuss the importance of leading with kindness, checking your ego, and being there for your staff.

Of course, we also talk pizza - from Yukon's 100+ year-old heirloom sourdough starter with a legendary origin story, to why they decided to sling killer smashburgers alongside their pies!

This episode is packed with laughter, tears, hard-earned wisdom and inspiration. Whether you're in the pizza biz or not, there are valuable lessons and insights in here for anyone on an entrepreneurial journey. https://www.instagram.com/yukonpizza/

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🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

In this episode of Pie 2 Pie, Alex Koons sits down with Audrey Kelly, owner of Audrey Jane's Pizza Garage located in Boulder, Colorado. Audrey discusses what it was like growing up in the family’s thriving bagel business, as well as her journey into pizza making when she began working for pizza legend Tony Gemignani in San Francisco.

She opens up about her experience with baker's lung and how it has impacted her involvement in her pizzeria. Audrey also shares her stories about being featured on Diners, Drive-Ins and Dives with the one and only, Guy Fieri.

The conversation covers Audrey's marketing approach, future expansion plans, reflections on operating during the pandemic, as well as what it's like as a member of the prestigious, World Pizza Champions. As usual, this episode is filled with plenty of laughs and pizza wisdom. We hope you're inspired by Audrey's story and experiencing the passion she has for her craft. https://www.instagram.com/audreyjanespizza/

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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 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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🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

In this episode, Nick Sanford, owner of Toss & Fire Pizza in Syracuse, NY, shares his inspiring journey from working in corporate America to building a thriving, multi-unit pizza empire. Nick discusses the risks he took, the challenges he faced, and the critical decisions that led to Toss & Fire's rapid expansion.

He emphasizes the importance of maintaining consistency and quality across multiple locations and shares strategies for managing operations effectively. Throughout the conversation, Nick reflects on the valuable lessons learned from navigating the ups and downs of the restaurant industry, such as adapting to change, finding solutions in the face of adversity, and not taking things too personally.

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In this episode, meet Ben Stix, founder of The BeHive, a Nashville-based company making some of the best plant-based meats and cheese available on the market today. Ben shares his entrepreneurial journey building The BeHive from the ground up.

We discuss the challenges of scaling a wholesale food manufacturing business, and what it actually takes to get your product into grocery stores and onto peoples' plates. We dive into the art and science of creating quality vegan pepperoni, the future of plant-based eating, and why balance and moderation are key, because never forget, LIFE IS TIGHT. https://www.instagram.com/thebehive/

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