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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 🍔➡️

 

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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

 

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→

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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/

 

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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→

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🍕 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→

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🍕 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!

 

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/

 

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

 

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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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, 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/

 

 

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/

 

 

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/

 

 

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/ 

 

 

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.

 

 

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/

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!

 

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/

 

 

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.

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/

 

 

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/

 

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/

 

 

 

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/

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/

 

 

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/

 

 

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/

 

 

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/ 

 

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/

 

 

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/  

 

 

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.

 

Thank you to our show 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/

 

 

 

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/

 

 

Thank you to the sponsors of this episode →

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

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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/

 

 

In this episode, Alex heads to Hesperia, in the High Desert of California to visit the meet the minds behind Slice Godz. Brothers Kyle and Jacob share their inspiring journey of turning a passion project into a thriving pizza haven in their community.

 

Mixing dough by hand, getting savagely creative with their oven setup, these guys epitomize the "where there's a will, there's a way" mantra.

 

Learn how they carved out their unique slice of the pizza scene through unbridled determination, a punk-rock attitude, and inspired branding. This conversation is loaded with candid insights, real-talk about the struggles of opening a pizza shop, and musings on everything from music to finding that sweet spot between edgy authenticity and welcoming vibes for all.

https://www.instagram.com/slicegodz/

 

Thank you to the sponsors of this episode →

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

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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/

 

 

In this episode, Alex Koons sits down for the second time with Chris Wallace, owner of Ozzy's Pizza, to discuss Chris's incredible journey over the past year.

From essentially popping-up in an underground sports bar to opening on a patio in Glendale and receiving a stellar review form from Dave Portnoy, Chris's trajectory has been nothing short of meteoric. They delve into the challenges of scaling up rapidly, tripling his staff and acquiring a second oven within 72 hours to meet the overwhelming demand.

Chris shares his unwavering confidence, resilience, and the mantra of not caring what others think, which has been instrumental in his success. The episode also touches on Chris's decision to open a second location in his hometown of Connecticut, emphasizing the importance of hard work and not being afraid to fail.

 

 

Thank you to the sponsors of this episode →

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

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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/

 

In this episode, Alex sits down with Hunter of Detroit Pizza Depot in Los Angeles to discuss his journey from Michigan to Los Angeles and the art of crafting "authentic" Detroit-style pizza. Hunter shares his humble beginnings, from running a food truck in his hometown to opening a cloud kitchen near USC, and reveals his exciting plans for a new brick-and-mortar location in the heart of Hollywood. Dive deep into the world of Detroit-style pizza as Hunter and Alex explore what sets this square pie apart from the rest, the importance of steel pans, and the age-old debate of par-baking versus baking raw. Hunter pays homage to the late, great Shawn Randazzo, a pioneer in the Detroit-style pizza scene, and discusses the impact he had on his own journey. From the challenges of navigating bureaucracy in Michigan to finding the perfect spot in LA, Hunter's story is one of perseverance and passion. He shares his vision for Detroit Pizza Depot's future, the importance of creating a strong company culture, and the power of the LA food community's support. Peppered with laughter and mouthwatering descriptions of pizza, this episode is a must-listen for any pizza lover or aspiring restaurateur. Join Alex and Hunter as they explore the past, present, and future of Detroit-style pizza in Los Angeles and beyond. https://www.instagram.com/detroitpizzas/

 

 

Thank you to our show sponsors→

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

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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

 

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 

In this Pie to Pie episode, host Alex Koons interviews Vito DeCandia, owner of Angel City Pizza in Venice, CA. Vito shares his journey from growing up in Brooklyn and Long Island where pizza was the family business to opening his own West Coast pizzeria. They discuss the challenges of running a restaurant, navigating regulations, high costs, and workforce changes. Vito emphasizes the importance of quality ingredients, and embracing the imperfection. https://www.angelcityla.com/   / acpizza       Thank you to our show sponsors→ Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce   Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni     Here's some FREE stuff →   🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtost...   🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ #Pizza

In this episode of Pie 2 Pie, we sit down with Michael Fiorelli and Liz Gutierrez of Fiorelli Pizza, a wood-fired pizza venture based in a community garden in Venice, Los Angeles. Mike and Liz share their unique journey from working in fine dining to nearly opening a brick-and-mortar restaurant of their own to deciding to pursue a mobile pizza concept in an intimate, outdoor setting. They discuss the challenges and rewards of leaving their day jobs, the importance of staying true to their vision, and the power of storytelling in the food industry.

The conversation also touches on the changing landscape of kitchen culture, the value of respect and patience in the workplace, and Mike's memorable appearance on the TV show Entourage. Join Alex as he delves into the magic of Fiorelli's secret garden pizza experience. https://www.instagram.com/fiorellipizza/

 

Thank you to our show sponsors→

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

 

In this episode, meet Jean and Grace, the husband and wife duo behind Montreal's Brigade Pizza. The first Neapolitan pizza lineup concept in Canada, Brigade has been serving up beautiful Neapolitan pies and sparking conversations since 2014. They discuss the merits and pitfalls of VPN certification, the evolution of their dough recipe, and the struggle to balance creativity with customer expectations.

The couple shares their entrepreneurial journey, from their frozen yogurt beginnings to the ups and downs of running a pizzeria as partners in both business and life. They reflect on valuable lessons learned, like the importance of perseverance and the acceptance that everything tends to work out in the end. Peppered with personal anecdotes and industry insights, this conversation is a must-listen for any pizza lover or aspiring restaurateur. Grab a slice and tune in as Alex, Jean and Grace prove that the recipe for success is one part passion, one part resilience, and a whole lot of love.

https://brigadepizza.com/

 

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce:

https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

 

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/

 

Alex sits down with the one and only Angelo Womack of Rad Times Pizza for a no-bullshit, hilarious pizza chat that’s equal parts sage advice and ruthless roasts. Shots are fired, tea is spilled, and no one is safe, but primarily this episode is about the importance of keeping pizza FUN. Angelo is someone who keeps it 100 all the time, dropping truth bombs and hot takes that'll either have you laughing or crying, or both.

We cover the influence of Dave Portnoy and Barstool Sports over the pizza industry, the dark side of social media and its effects on the restaurant industry, the influence of Roberta's on the pizza industry and the secret behind their famous bee sting pizza, NY pizza shops expanding into LA, dealing with tech bros wild pizza ideas, a power fart sent from god, and why you should re-think opening a restaurant with a partner.

Along the way Angelo shares his journey from his days slinging pies at the legendary Roberta's in Brooklyn to opening his own joint in Silicon Valley, to launching Rad Times and expanding his impressive consulting portfolio. 

 

https://www.instagram.com/radtimespizza/

 

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce:

https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

 

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, Alex sits down with Luca of The LA Food Podcast and The LA Countdown to talk about a new era of food critics and their influence over the restaurant scene and the individuals who own and operate restaurants. Luca shares his origin story, starting back in 2021 when he embarked on an epic quest to devour 100 slices of pizza across Los Angeles – a journey that ignited his passion to share his culinary experiences with the world. Alex and Luca dive deep into the evolving role of food critics and influencers, exploring how they shape public opinion and impact the success of local eateries. They also trade tales from their own experiences in the food and music industries, and bond over their shared love for breakfast burritos. Get ready for a piping-hot conversation packed with laughs, insights, and spicy takes that'll leave you hungry for more.

 

https://linktr.ee/TheLACountdown Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

 

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, meet Zack and Kara, the rad duo behind LA's Boy Blue. Blasting onto the scene last summer these two started popping up making incredible pizzas, but quickly began to expand their menu outside the realm of za, wondering, ‘what else can we cook in a Gozney Dome?’

Zack has worked at such reputable institutions as Roberta's, Prime Pizza, and Pizzeria Sei while Kara tapped into her culinary roots and past pop-up experience, and together they balance deliciousness and seasonal eclecticism. I'm talking beautiful and tasty delights from pizza to goyza to plantains to a noodle bar.

While Zack oozes passion for pizza, Kara dabbles in the funky - late night eats, cafe dreams, industry nights if these two ever settle into a brick-and-mortar. So tune in for all the tasty nuggets, and we hope you enjoy it.

 

https://www.boyblue.la/

 

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni

 

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 Koons sits down with the Holt Family of Sunday Pizza Company - a family of 4 that makes Detroit-style square pizza together. John and Laura, Johra, and Kaiden started making pizza at home on Sundays as a family activity which eventually turned into a booming mobile pizza pop-up. We get insight into their journey switching from brewing beer at home to bread baking and pizza making, their unique approach to popping up at local farmers markets with a wood-fired oven, letting the business grow organically, and their future plans to open up a small brick-and-mortar shop in their community in Folsom, California. The family talks about working together, the passion behind their product, putting quality over profits, and the importance of mental health. It's an inspirational episode highlighting family, connections through food, and staying true to your values.

 

Thank you to our show sponsors→ Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope Plant Food for your restaurant:

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Here's some FREE stuff →

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https://howtoopenapizzashop.com/

 

In this episode, we’re getting all dressed up to sit down with Caitlin and Daniel, owners of the highly acclaimed, Ronan Los Angeles. Tucked away on bustling Melrose Avenue, Ronan has earned a reputation for creating an elevated dining experience that puts pizza at the forefront. A relationship forged in the fires of professional kitchens, we discuss the origins (and hidden meanings) of their logo, serving literally thousands of pizzas at the Coachella music festival, their Ode to Philippe's, the challenges of running a restaurant as a married couple, and so much more. This wonderful conversation is filled with insight and sage advice for folks at all stages of their career. See the passion, teamwork, and perseverance required to carve out the life you want and find success in the insanity of the restaurant world.

https://www.ronanla.com/

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce:

https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

 

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, Jose and Bronwen of Naughty Pie Nature join PIE 2 PIE to discuss their incredible journey going from starting their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. After years of working in big corporate restaurants and missing the creative control and hands-on experience of pizza, they quickly snowballed into the LA pizza scene.

We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a space, and ultimately manifesting their pizza dreams in record time. Jose and Bronwen also discuss support from the pizza community, social media marketing, expanding the menu, future plans, and more.

https://www.instagram.com/naughtypienature/

 

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni

 

 

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/

Join us as we chat with Ryan Mondragon, owner of Sanctuary Pizza the mobile catering legend out of Turlock, California. Ryan takes us through his journey from learning wood-fired pizza basics while working at a local restaurant to launching his own catering operation and acquiring a pizza trailer during the pandemic.

He shares how he built up his business through backyard pop-ups, honed his dough-making and social media skills, and found his pizza voice. Ryan also discusses competing at the Pizza Expo, the realities of catering logistics, and his future plans to open a brick-and-mortar pizzeria.

https://www.instagram.com/sanctuary_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

 

 

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

In this episode, we sat down with Damien Moore of Jackknife Brewing in British Columbia, Canada to chat about his metal inspired brewery and pizzeria.

Meet the genius behind Fire and Wood Catering, Thomas DeSantis! Thomas gives us an inside look at what it takes to operate a mobile wood-fired pizza and event catering operation at the highest level.

Get an inside look at Thomas' journey from starting in New York to launching his own business in Los Angeles. We discuss how to grow a mobile operation from the ground up, the day-to-day operations and logistics of running a mobile pizza business, and how to be resourceful when something inevitably doesn’t go your way and you just have to figure sh*t out.

You can hear the passion and perseverance in his voice as he describes how he navigates the challenges of the food industry's highs and lows. It's truly inspiring. This episode is packed with nuggets of wisdom, don’t miss out!

https://www.instagram.com/fireandwoodcatering/

https://www.fireandwoodcatering.com/

 

🚀 HOW TO STEAL A RECIPE:

https://www.subscribepage.com/howtostealarecipe

🌱 Thinking of Opening a Pizza Shop? Start here:

https://howtoopenapizzashop.com/

 

In this episode, we talk with Chris Laramie, owner of Fat Lip Pizza about his journey from starting a pizza pop-up out of a retired mail truck during the pandemic to opening his brick-and-mortar restaurant in Corona, CA.

 

Chris shares about his culinary career and departure from fine dining to finding a unicorn second-gen brick-and-mortar pizza shop while developing his brand and community outreach. Chris lays out his Keep it Simple Stupid (K.I.S.S.) philosophy of keeping the menu simple and the brand tight and cohesive. https://www.fatlippizza.com/ https://www.instagram.com/fatlippizza/?hl=en

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In this special year-end wrap-up episode, Alex takes us through some of the highlights and unforgettable moments from the 33 episodes of Pie2Pie in 2023. As we look back, we want to give a massive thanks to everyone who has been a guest on our humble podcast and to all the listeners out there for your support. It’s always been about the community. We are all here to learn and grow together and we can’t wait to bring so many more inspiring stories and valuable insights from pizza makers from all over in the year to come.

Hear Alex's picks for Hidden Gems– insightful episodes that deserve another look, or moments you may have missed from great episodes. We also get a laugh revisiting the Funniest Moments of the year caught on camera. The Best Outtake, never before seen or heard on this podcast, a hilarious NSFW story from Mark Schechter of Square Pie Guys.

We dig into some of the Best Advice from very generous guests, on maintaining quality and integrity as you expand and grow, as well as perspective on work-life balance. The final categories for our retrospective episode cover the Best Start-up Story, and the Most Viewed and Most Listened to episodes of 2023.

This special episode is a great way to recap a stellar first year of the Pie2Pie Pizza Podcast! Thank you!

 

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Join us as we chat with 2 of the finest pizza makers out of San Diego, the dynamic duo behind TNT Pizza - Kevin Gist and Joseph Ghafouri Wehrly. After 18 years in the pizza industry, hear how these two friends joined forces to open their very own pizza joint. We dig into how they got their space up and running for much less money than you would think by looking at their incredible shop and their f**king cool branding.

We talk about the challenges of partnership and compromise, their array of ‘thick and thin’ pizza styles, as well as the merits of deciding what kind of boss you want to be, and that feeling when you watch a team member flourish. The guys are already ready to expand their concept to a new location in the very near future and we couldn’t be more excited. Be sure to stop by, the next time you’re in the area. Don’t miss this one!

https://www.instagram.com/tntsdpizza/

 

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On this episode we sit down with Matt Lyons, owner of Tribute Pizza in San Diego, to discuss his journey. From getting his start delivering pizzas on his skateboard as a teen to traveling to Kenya to consult on a new pizzeria and soon after opening his critically acclaimed restaurant.

Matt gives an insightful look at his passion for the craft. We talk about the interior design of Tribute Pizza and the care put into every detail. We dip into the work/life balance when to step away from your shop, the merits of Prego on Boboli and Costco pizza. This is a must-listen for pizza chefs and aspiring pizza chefs alike. Get ready for one of the best in the game. Hope you enjoy it!

 

https://www.tributepizza.com/

https://www.instagram.com/tributepizza/

 

On this episode of PIE 2 PIE, Marc Schechter from Square Pie Guys joins the podcast to dish about his journey going from working in sales and doing comedy to putting Detroit-style pizza on the map in San Francisco.

We follow along as he rises from humble pizza pop-up beginnings, catapulted by a fateful wedding catering gig into a pizza empire taking over the West Coast and stretching into new markets. Marc shares his experience in business, his viral collab with Jeremy Lin, building ghost kitchen partnerships, how to get your content shared by @pizza, and more doughy details. This episode will leave your sides splitting and your pizza craving! Enjoy!

https://www.instagram.com/squarepieguys/

https://www.instagram.com/pizzaman_420/

 

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

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

 

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In this solo episode, host Alex Koons reflects on his motivations for starting the Pie 2 Pie podcast. An endeavor to build community and connections in the pizza industry, as well as to gain inspiration and knowledge by having candid conversations with other owners. If you're enjoying this podcast, please go on Apple Podcasts and leave us a quick review. This helps put us in front of more people who might benefit from the podcast.

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If you would like to be on a future episode of PIE 2 PIE, you can slide into our dm’s on Instagram https://pie2pie.com/

Or go to: https://pie2pie.com/

 

And lastly, if you’re curious about Alex's Coaching & Consulting services, be sure to check it out at https://alexkoons.com/

Hope you have a wonderful day.

In this episode of Pie 2 Pie features brothers James and Thom Elliott, founders of the popular London-based pizza chain, Pizza Pilgrims. The Elliott brothers recount how they fell in love with Neapolitan pizza on a trip to Italy, leading them to start their business in London in 2011. They share the origin story of buying a tuk-tuk in Sicily to put a pizza oven on the back of it and drive all the way back to London. James and Thom discuss growing Pizza Pilgrims from a single food truck to 25+ brick-and-mortar pizzerias across the UK. They provide insights on maintaining quality standards, hiring good staff, managing multiple locations, and staying true to their values as they've expanded. Throughout this excellent episode, James and Thom exude their infectious energy and passion. Hope you enjoy! https://www.instagram.com/pizzapilgrims/?hl=en

In this episode, another round table discussion, this time we find out what it takes to go from popping up to growing into a brick-and-mortar pizzeria. Meet Chris of Ozzy’s Apizza, Sean of Secret Pizza LA, and Tommy of LaSorted’s. These passionate pizzaiolos recount their journey from hobbyists perfecting pies at home to opening their own beloved pizzerias in 2020 and winding up on the LA Times best pizza in Los Angeles list in 2023. They manifested brick-and-mortar locations through hard work, perseverance, and embracing the unknown. With wisdom forged in the fires, they share sage advice for those looking to follow a similar path. Learn about their trials and tribulations, overcoming negative reviews, and maintaining balance despite growing demand. Pull up a seat for an insider's view into some compelling stories of spreading joy and achieving doughy greatness through community, passion, and perseverance.

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

 

 

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.

On this mouth-watering episode of Pie 2 Pie, Alex chats with veteran pizza maker Mark Mebus, owner of the acclaimed 20th Street Pizza in Philadelphia. Drawing on his extensive experience in the NYC and Philly pizza scenes, Mark reflects on the rise and fall of his first pizzeria, Blackbird, imparting the hard lessons he learned about expanding and taking on too many things too quickly which took him away from the food.

Now focused solely on perfecting his craft at one location, he shares his enduring love of pizza and his belief that quality stems entirely from the skill of the pizzaiolo, not where it comes from. Mark explains how a quest for better vegan options led him to launch a wholesale vegan meat and frozen pizza company—you may have seen their Blackbird brand in your grocer's freezer aisle. Tune in for some sage advice to his younger self and Mark's surprising pick for the greatest band of all time.

https://www.instagram.com/20thstreetpizza/

 

In this episode of Pie 2 Pie, meet Patrick Elston from Gus Franco's Pizza! Patrick shares his journey from pizza hobbyist to pizzeria owner. Inspired by his wife, Patrick went from perfecting pizzas at home on weekends to opening his own pizza shop named after his two kids.

Patrick gives us an inside look at transforming an old dentist's office into the Gus Franco's brick-and-mortar location, doing much of the build-out himself with the help of friends and family. He offers tips for aspiring pizza makers, emphasizing passion and perseverance. We discuss Patrick's unique business model focused on customer happiness over profits and shares his philosophy of pursuing family time and balance over expansion.

Overall, get an insider's view of the passion, community, and values behind Gus Franco's Pizza. Patrick provides sage advice for potential pizza entrepreneurs looking to spread joy. Hope you enjoy!

 

https://www.instagram.com/gusfrancospizza/ https://linktr.ee/gusfrancospizza

 

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In this episode of Pie 2 Pie, learn how Mike Hauke of Tony Boloney's built his empire from the crust up. 🍕🎧 Mike joins us to discuss his journey from selling frozen food out of a house in Atlantic City to building the acclaimed Tony Boloney’s pizza empire. 🔥🍕

Mike started Tony Boloney’s in an empty block of AC with plans to sell food and goods to construction workers. But when those plans folded, he pivoted to slinging his amazing pizza creations! 🚧🍕

Through grit and learning to make most everything in-house including producing and wholesaling his own mozzarella and olive oil, Mike has built Tony Boloney’s into a NJ pizza icon with multiple locations and multiple side hustles. 🧑‍🍳🛢

On this ep, Mike reveals:

• His struggles getting pizza suppliers to share their secrets 🤐

• The wild story behind creations like his smokin’ jerk chicken pizza and the Sicilian Swine Fighter 🍗

• How he manages + self-finances multiple shops 💰

• His amazing run-in with Gang Starr’s Guru...in Italy!

Mike’s journey shows that passion + hustle can take you from a small biz to a thriving brand. 📈

So get ready for a masterclass in creativity and entrepreneurship from this pizza prodigy, a true pie-oneer!

https://www.instagram.com/tonyboloneys/

https://linktr.ee/tonyboloneys

 

Get ready to bake up some knowledge with our deep dish interview with Jim McHugh of McHugh’s Pizza on his 40 years of pizza shop stories. 🍕 Jim started slinging slices as a teenager when his mom got a job across from his high school.

In this episode, we get into how Jimmy has kept his employees around (some for over 20 years) with only a 1% turnover rate. Jim also dishes out his experience on staying cash only to dodge credit card fees, dealing with hangry customers, how they crank out 40% of their annual sales in the summer alone, and his wise words of wisdom on going slow and steady with expansion.

You won't want to miss this behind-the-scenes look at all things pizza business in Brigantine Beach, New Jersey! So preheat your oven and tune in now to get your weekly fix of PIE 2 PIE. 🍕🎧

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