Explore every episode of the podcast Smart Pizza Marketing Podcast

We visited Sauced to see how they’ve built a pizza shop that feels different.

From changing the menu and adding smashburgers to creating a space people actually want to come back to, this is a real look at what it takes to build a restaurant from the ground up. We talk about the early mistakes, working with family, marketing the business, creating experiences for customers, and what they would do differently if they had to start over.

This isn’t just about pizza. It’s about figuring things out as you go, listening to good advice, and building something people in your town want to support.

Subscribe for more behind-the-scenes pizza shop stories, operator conversations, and real business lessons.

Dan opened Violent Stone in St. Petersburg without a background in pizza or restaurants. What started as a small idea is now a busy Philly-inspired pizza and cheesesteak shop with 45 employees, a packed kitchen, and another location on the way.

We walk through the whole operation, talk dough, the layout, labor, margins, why they got rid of servers after 30 days, and what it really takes to grow without killing the business.

SPM PRO: https://www.smartpizzamarketing.com/pro/

What does it take to build a pizza shop that does 200+ pizzas on a busy night when you've never worked in a restaurant?

In this episode, we visit Pie Trap in Covina, California, where owner John started with zero restaurant experience and built a high-volume pizza business from the ground up. No family pizza shop. No industry background. Just a clear vision, a 20-inch pizza, and years of learning through trial and error.

We break down the kitchen layout, dough process, menu strategy, and the systems that keep a small space producing at a high level. We also talk about the challenges of opening a second location, building hype, and why quality has always come before marketing.

If you're a pizzeria owner or thinking about opening one, there's a lot to learn from this conversation.

This week we're visiting Square Pie Guys in San Francisco.

We walk through the restaurant, talk about how the business grew from pop-ups to three locations, why consistency matters more than a huge menu, and the systems that make expansion possible.

We also get into:

Growing from one shop to multiple locationsTraining and delegationBuilding a recognizable brandKitchen layout and workflowMenu strategySocial media and marketingWhy most customers still order pepperoni

If you're thinking about opening a pizza shop or scaling the one you already have, there's a lot to learn from this one.

What happens when you buy a struggling pizza shop in a great location?

In this episode of How You Slice It, I sit down with Gus from Township Line Pizza outside Philadelphia. We talk about how he turned the business around by focusing on consistency, making better food, using local influencers the right way, and getting customers to order direct instead of relying on third-party delivery apps.

Cheese Hog: https://cheesehogmachine.com/

TownshipLine Pizza: https://www.instagram.com/townshipline_pizza/

SPM PRO:

Most pizza shop owners think more sales will solve their problems. But after spending time inside this Miami pizza shop, it became clear that sales weren't the issue.

In this episode, we break down what was really holding this business back, why relying too heavily on third-party apps can hurt your growth, and what I'd do differently if I were in his shoes.

We also talk about:

• Why he actually has two separate businesses
• Using DoorDash and Uber Eats the right way
• Turning third-party customers into direct customers
• Building an email and text list that drives repeat business
• Why influencers can work for local restaurants
• The mistake owners make when looking for investors
• How to find the right partner to help grow your business
• Why consistency matters more than marketing

If you're trying to grow your pizza shop, this conversation is packed with practical ideas you can put to work right away.

What does it really take to build a successful pizza business that lasts nearly two decades?

In this episode, we tour one of Dallas' most unique pizza operations and sit down with owner Sammy to discuss the realities of restaurant ownership, leadership, growth, failure, culture, technology, and building a high-volume operation from scratch.

Sammy shares how he opened his first location at 24 years old, navigated partnerships, survived economic downturns and COVID, learned from a failed expansion, and ultimately refocused on what matters most: people, systems, consistency, and culture.

In this episode, we sit down with a passionate pizza shop owner who opens up about the brutal realities of the restaurant business, surviving COVID, scaling operations, managing employees, and finally building a restaurant that actually works.

From losing money on delivery apps to learning how to structure teams, pricing, quality control, and leadership, this conversation is packed with real-world lessons every restaurant owner and small business entrepreneur needs to hear.

Apply for SPM PRO: https://smartpizzamarketing.com/spmpro/

What does it really take to run a high-volume pizza shop and scale it without losing your soul or your ownership?

In this episode, we go behind the scenes of a thriving pizzeria where details matter, culture drives everything, and growth is intentional. From daily walkthroughs and quality control to building emotional connections through something as simple as a “grandma wall,” this conversation dives deep into what separates average operators from elite ones.

You’ll learn how to maintain standards at scale, build a brand people feel, and structure deals so you don’t lose control of your business.

If you’re a pizza shop owner or any kind of operator trying to grow, this is packed with real, unfiltered insight.

In this episode, the owners of Rebellion Pizza break down how they built a thriving neighborhood pizza business in Las Vegas by focusing on quality, consistency, culture, and community. They share the realities of operating in a tiny footprint, surviving insane early growth, creating systems, hiring strong people, and expanding the right way.

Apply to join SPM PRO: https://smartpizzamarketing.com/spmpro/

Join SPM PRO: https://smartpizzamarketing.com/spmpro/

In this episode, Bruce sits down with Matt, a pizza shop owner who built a thriving business in the Seattle area and scaled it to over $1.3M in annual sales. They dive into real marketing strategies, leadership lessons, hiring challenges, and how COVID forced a complete shift in product, operations, and community positioning.

Matt shares how he went from working in the kitchen every day to building systems, delegating responsibilities, and running a true business instead of owning a job. They also break down the realities of rising wages, pricing pressures, customer acquisition, and why social media content is now a non-negotiable marketing channel for pizza operators.

Smartpizzamarketing.com/spmpro

A pizza shop owner shares what it’s really like trying to grow a pizzeria today. We talk about buying a pizza shop two weeks before COVID, rebuilding a damaged brand, and why marketing is harder than making great pizza.

We also dive into social media, posting pizza content, email marketing, and the simple strategies pizza shop owners can use to get more customers.

In this solo episode, Bruce breaks down the biggest marketing mistakes he’s seeing after dozens of onboarding calls with pizza operators across the country. If you’re struggling to grow, get traction, or compete with DoorDash and Uber Eats, this episode is your wake-up call.

You are not just in the pizza business. You are in the attention business.

After visiting 75 pizza shops in person over the last 12 months, I noticed something surprising. It did not matter if the owner had one location or fifteen. They all felt like they were making decisions alone.

In this episode, I talk about why running a pizza business can feel isolating, why even family partners often do not understand the pressure, and why I decided to bring back SPM Pro Mastermind as a serious, vetted community for growth-minded pizza operators.

This is not a free Facebook group.
This is not a course.
This is not full of vendors trying to sell you something.

It is a room full of pizza shop owners who are committed to growing profitable shops together.

If you have ever felt like every big decision rests entirely on your shoulders, this episode is for you.

Learn more:
👉 smartpizzamarketing.com/spmpro
📩 Email: bruce@smartpizzamarketing.com
📲 Instagram: @smartpizzamarketing

In this episode, we sit down with Mason, owner of a unique pasta-forward pizzeria operating out of a compact 450 sq ft space inside a public market. Mason shares how his team combines Neapolitan-style pizza with house-made pasta, all while maintaining QSR (Quick Service Restaurant) speed and consistency. He also opens up about a major business rebrand and partnership fallout in the early stages. If you're a restaurant owner, chef, or just someone thinking about launching a food concept—this one’s for you.

Cheese Hog : https://cheesehogmachine.com/

Step inside Old Gold, a square-slice Sicilian-style pizza shop quietly taking over Hollywood Blvd — without PR, hype, or a massive footprint. In just 1,000 square feet, they’ve built a cult following with crispy-edged slices, a throwback vibe, and smart business moves.In this episode, we talk with the owner about how Old Gold went from pandemic bread pop-ups to a neighborhood fixture, why not going “artisanal” was a deliberate move, and what it takes to thrive in LA with zero restaurant group backing.

Go follow on youtube for more videos: https://www.youtube.com/@SlicePlatformOld Gold: https://oldgoldtomatopies.com/

In this solo episode of the Smart Pizza Marketing Podcast, Bruce shares two powerful topics every pizzeria owner needs to hear: the hidden dangers of chasing social media fame (looking at you, Portnoy) and when it’s actually time to shut down your restaurant. Plus, he recaps his experience at the LA Pizza Alliance—where dozens of shops united for a cause. Raw, real, and deeply practical for any pizza business owner.

Thinking of starting a pizza pop-up? Jeremy from Gabacool Provisions breaks down how he built a successful California-based pop-up pizza business with just over $2,000. We cover everything from startup costs, health permits, equipment, daily operations, and even surviving California's strict food laws.

Whether you're a pizza fan, aspiring pop-up operator, or just curious what it's like behind the tent walls — this episode is loaded with valuable insights and real talk.

🎉 Welcome to the 600th episode of the Smart Pizza Marketing Podcast! In this special edition, Bruce takes you behind the scenes of the most memorable pizzerias he visited in 2025. These aren’t just great pizza spots — they’re masterclasses in community, craft, and unique operations. Whether you're a pizza lover or business owner, you're going to walk away inspired.

Geoff is leaving the tech world behind to open a wood-fired pizza shop in Ellicott City, Maryland — and he’s putting everything on the line to make it work. In this brutally honest consultation, Bruce (Smart Pizza Marketing) challenges his assumptions, reviews his business plan, and digs deep into whether this dream is built to last. From rent, to oven choice, to carryout strategy — nothing is off limits.

Thinking of opening your own pizzeria? This episode is a masterclass in what to do and what to avoid.

👉 Want to get a free consultation with Bruce? Visit https://www.smartpizzamarketing.com/marketingcall

In this episode, Bruce reveals the exciting plans for 2026, including his monthly travel schedule to pizzerias across the U.S., the return of marketing call episodes, and a major push on YouTube. He also discusses why most pizza shop owners struggle with marketing — and what to do about it. If you're a pizzeria owner looking for inspiration, strategy, and accountability, this is your episode.

Work with us: https://smartpizzamarketing.com/consulting/Thinking about opening a pizza shop in 2026? Bruce has been in the business for 25+ years, visited over 100 pizza shops in 2025, and interviewed 700+ people in the pizza world. In this video, he shares the exact blueprint he’d follow if he were opening a new shop today. From choosing your pizza style to avoiding delivery and building in public, this is your no-BS guide to running a profitable pizza shop without burning out.

Are you constantly repeating yourself to your team? Frustrated that no one seems to retain what you teach? In this episode, Bruce from Smart Pizza Marketing breaks down the real reason why employees don’t follow through—and the mindset shift that will change everything for your pizza shop (or any business). Inspired by a conversation with Andy from Andy’s Pizza, this short but powerful episode is packed with insights on leadership, training, and how to truly build a team that delivers.

💥 Sponsored by Cheese Hog – the best cheese shredding machine in the game. Learn more at cheesehogmachine.com

In this solo episode, I share what I’ve learned after visiting over 10 pizza shops, why I walked away from two potential deals, how Andy’s Pizza is scaling without investors, and why I created PizzaShopListings.com — a new resource to buy and sell pizza shops. Plus, what I’m planning for 2026 and why simplicity is key in my next pizza business.

https://www.PizzaShopListings.com

https://www.youtube.com/@SlicePlatform

Most pizza shops don’t fail because the pizza’s bad — they fail because the owner has no idea what’s really going on. In this episode, I’ll show you how to check the health of your pizza shop in under 10 minutes using just four numbers: sales, food cost, labor, and repeat customers. No fancy software. No spreadsheets. Just a simple weekly habit that’ll keep your shop profitable and your stress low.

In this episode of the Smart Pizza Marketing Podcast, Bruce tackles 10 powerful questions from listeners that every pizzeria owner should hear. From low-budget marketing advice to the launch of a new Pizza Shop Marketplace, Bruce shares practical, no-BS insights to help you grow your business. Whether you're trying to add 50 daily orders, stop relying on brokers, or finally make TikTok work for your shop, this episode has it all.

The Pizza Weekly: https://www.instagram.com/thepizzaweekly/

In this solo episode, Bruce from Smart Pizza Marketing shares what he learned during a recent visit to a struggling Florida pizzeria. From lacking basic checklists to chaotic kitchens, Bruce uncovers the root problems and offers actionable strategies every pizza shop owner should hear before trying to grow. He also talks about exciting tools like Boostly, Stanislaus Tomatoes, and Meta Ray-Ban smart glasses for training. If you're a pizza operator trying to stabilize or scale, this is a must-listen.

Boostly: https://www.boostly.com/

In this episode, I’m hanging with Shane from Boostly. We’re talkin’ real strategies for text marketing, SEO, and AI that actually help you get more customers in the door — without spending all day glued to your phone or computer.

This isn’t some sponsor fluff. Yeah, Boostly sponsors the show, but I only work with companies I’d use myself. This episode is packed with solid info that’ll help you grow your shop, track your results, and stop wasting time on marketing that doesn’t move the needle.

Are you overwhelmed running your pizzeria with a bloated menu and inconsistent results? In this episode of Smart Pizza Marketing, Bruce breaks down how simplicity and focus can lead to massive success. Learn from Raising Cane’s founder Todd Graves, a pizza shop model that sells out daily, and actionable tips to streamline your business and enjoy it again.

Shoutouts to our sponsors:
🧀 Cheese Hog Machine
🍯 Mike’s Hot Honey

In this solo episode, Bruce from Smart Pizza Marketing shares an unfiltered take on dealing with online trolls, bad reviews, and the emotional toll of building a business in public. From one-star Yelp reviews to nasty YouTube comments, Bruce breaks down why most haters haven't built anything themselves—and how pizza shop owners (and all business owners) can use that knowledge to stay motivated. Plus, hear why text message marketing might be your business's best-kept secret.

🚨 Sponsored by Boostly – Real text message marketing for real business results.
👉 Visit Boostly.com and tell them Smart Pizza Marketing sent you.

Sponsor: Cheese Hog Machine

In this solo episode, Bruce breaks down powerful insights from a recent visit to Blue Square Pizza and reflects on social media strategy, profitability, and what it really takes to run a successful pizza shop in 2025. Whether you're a current shop owner or dreaming of opening one, this episode delivers the no-fluff reality of building a lean, profitable business.

Discover what’s working (and what’s not) in restaurant marketing for 2025 with Bruce Irving of Smart Pizza Marketing. In this exclusive interview with Donald Burns, Bruce reveals the state of marketing today, underrated tactics that still work, myths around platforms like Instagram, and why culture, not checklists, is the hidden edge in restaurants.

Whether you’re opening your first shop or scaling locations, this episode is a must-watch for restaurant owners who want real-world strategies and behind-the-scenes insight into what makes top-performing pizzerias tick.

Restaurant Success Summit: https://www.donaldburns.net/

🔗 Follow Bruce at Smart Pizza Marketing and check out Donald’s Restaurant Success Summit (details below).

🧠 Packed with insights on:
• TikTok strategy
• Content creation on a budget
• Retention metrics
• Culture-building
• Restaurant systems vs. people problems
• When to simplify your menu (and why)

Today's Sponsor: America's Best Restaurants

In this solo episode, Bruce shares hard-earned lessons from over two decades in the pizza business.

After stepping away from ownership to grow Smart Pizza Marketing, he’s now considering jumping back into the game—and he's bringing you along for the ride. Learn the top 10 rules he'd follow if opening a new shop today, plus insider tips on marketing, leadership, and pricing. Whether you're running a shop now or thinking about opening one, this is mandatory listening.

🔗 Mentioned:

• Matt Plapp - America's Best Restaurants

• Smart Pizza Marketing on LinkedIn

• Slice Platform YouTube Channel

  
  

Join Bruce on this solo episode of the Smart Pizza Marketing podcast where he dives deep into the realities of owning and running a pizza shop. From his personal regrets to powerful lessons learned from hundreds of interviews and site visits, this episode is a must-listen for any pizza shop owner serious about growth and sustainability. Thinking about opening a shop? Bruce is, too—and he might just document the entire process for you.

In this episode of the Smart Pizza Marketing Podcast, Bruce sits down with Sam and JD from Town Hall Pizza. Hear the remarkable story of how two former pastors with no restaurant experience took over a 50-year-old pizzeria, transformed it with modern systems, and built a thriving business without delivery.

Discover their text marketing blunder that led to record-breaking sales, how they built a loyal vegan following, and the surprising realities of owning a legacy restaurant.

Check out Boostly: https://www.boostly.com/

Just back from the 2024 National Restaurant Association Show in Chicago, Bruce shares every must-know insight for pizza shop owners. From game-changing ovens to underrated tools and marketing mistakes, this Q&A-style episode is packed with value. If you missed the show, don’t worry—we’ve got you covered. Hear what’s trending, what’s worth investing in, and how to make expos like this truly worth your time. Brought to you by Fiero Group and hosted on the Smart Pizza Marketing channel.

👉 Subscribe for more insights: Smart Pizza Marketing
🎙 Check out the How You Slice It” Podcast

Chapters:

00:00 – Welcome Back & Fiero Group Shoutout
01:04 – 17 Cities, Conveyor Ovens, and Why They Matter
02:50 – Where to Find More Content: YouTube & Podcasts
03:18 – Live from the Restaurant Expo in Chicago
04:40 – Size of the Show: Overwhelming but Worth It
06:22 – Navigating the Expo Like a Pro
08:28 – Why Pizza Shops Finally Belong at the Big Table
10:01 – Emerging Pizza Trends: Automation, AI, & Tech
11:35 – What Are Operators Wasting Money On?
13:01 – Social Media Myths & Storytelling Truths
15:00 – Slice's Underrated Phone Ordering Service
18:32 – Networking Like a Human at a Massive Expo
20:30 – Food Trends: Vegan Meats, Sourdough, & Smart Menus
25:00 – The Worst Phone Greeting in the Pizza Biz
26:30 – Stop Trying to Be Funny on Social Media
28:00 – Platforms That Actually Work: TikTok & YouTube
30:39 – Why YouTube Content Lasts Forever
32:10 – Geo-Targeting with TikTok: Real Results
33:52 – Best Expo Tip: Go with a Plan
36:58 – Bonus Finds: Bluetooth Scale, Table Stabilizer
38:24 – Thanks, Show Wrap-Up, and What’s Next

Most pizzerias don't fail because of bad pizza or a bad location — they fail because of what happens (or doesn’t happen) behind the scenes. In this no-fluff video, Bruce shares the real reasons pizza shops struggle, and what successful operators are doing differently.

Whether you're just getting started or feel stuck in the daily grind, this video will show you exactly how to build systems, lead better, and grow with clarity. Plus, Bruce gives a preview of what you’ll gain at the National Restaurant Show.

👥 For pizza shop owners, operators, and anyone dreaming of running their own spot — this is a must-watch.

🎟️ Join Bruce at the National Restaurant Show
🗓️ May 17–20 in Chicago
🎟️ Use code Bruce25 at NationalRestaurantShow.com for $25 off

👇 Comment “HELP” if you're struggling and want personalized support.
🔗 SmartPizzaMarketing.com

Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.

Use code Bruce25 for $25 off the National Restaurant Show: nationalrestaurantshow.com

Chapters:00:00 - Intro & Purpose of the Trip
00:38 - National Restaurant Show Preview (May 17–20)
02:16 - Overview of Dallas Pizza Tour
03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset
04:29 - Why Bruce Is Thinking About Opening Again
05:07 - Going Tactical: Real Data from Real Shops
06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts
08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights
10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro
12:52 - GapCo: Lessons from Expansion & Retraction
15:36 - Normalize One-Shop Success
17:17 - Upcoming Trips & Final Thoughts

In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he’s learned from talking to pizza shop owners all over the country.

Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.

👇 Chapters below — make sure to like, subscribe, and hit the bell for more pizza biz insights!

Chapters:

00:00 – Intro & National Restaurant Show Invitation
Details on why you should join Bruce in Chicago this May.

00:41 – What You’ll Get from Attending the Show
Latest tech, gear, networking, and trends for pizzeria operators.

01:25 – 10 Years of Podcasting: How It Started
Bruce opens up about his early doubts and what kept him going.

02:33 – No One Has It All Figured Out
A powerful realization about every pizza operator—no matter the level.

03:14 – What Success Really Means in the Pizza Business
It’s not followers or praise. It’s something much simpler.

04:00 – Dealing with Chaos in the Shop
A reminder that breakdowns, no-shows, and complaints are part of the game.

04:45 – Taking Time to Appreciate How Far You’ve Come
Bruce’s personal struggle with appreciating his own progress.

05:25 – Your Monday Motivation
A pep talk for operators feeling overwhelmed or underappreciated.

06:19 – How Bruce Wants to Help You
From podcasts to videos—here’s where to find support and advice.

07:07 – Behind the Scenes: Pizza Insider with Vincent Rotolo
What it was like filming in Vegas and why this episode stood out.

08:08 – New Content Ideas: Visiting Pizzerias IRL
Bruce shares a new content idea and asks for your feedback.

09:23 – Wrap-Up & How You Can Help Shape Future Episodes
Let Bruce know if these episodes help you—DMs are open on Instagram!

New In this solo episode, Bruce shares raw insights on working with influencers in the pizza business world. He reflects on a shocking conversation about influencer rates ($4,500?!) and breaks down a smarter, performance-based model for partnerships. Plus, get updates on upcoming content from the Pizza Expo and find out why Bruce is seriously considering opening another pizza shop.

Chapters:

00:00 – Intro + Pizza Expo Plans
00:29 – Sponsor Shoutout: Cheese Hog Machine
01:28 – Why Shredded Cheese > Pre-Shredded Cheese
02:12 – Hosting the "How You Slice It" Podcast
02:35 – The Influencer Dilemma: Are They Worth It?
03:34 – The $4,500 Influencer Offer
04:20 – The Real ROI of Influencer Marketing
05:11 – A Smarter Influencer Deal Structure
06:12 – The Hidden Labor of Content Creation
07:22 – Performance-Based Influencer Contracts
08:10 – Views Don’t Equal Customers
08:54 – Final Thoughts + Should I Open a Pizza Shop?episode

This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.

Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!

👇 Chapters 👇
00:00 – Intro: Meet Lisa and Tom
00:25 – What Is the National Restaurant Show?
01:03 – Why Menu Consistency Is So Hard (and How Big Chains Do It)
02:15 – Tom's Secrets to Appealing to Multi-Generational Families
05:48 – How Papa John’s Innovates Products
09:32 – The Challenge of Scaling Menu Ideas Across Locations
13:40 – How Independent Restaurants Can Improve Consistency
18:02 – Planning Your Visit to the National Restaurant Show
22:20 – Tools and Apps That Help You Navigate the Show
27:45 – Final Tips for Restaurant Owners Attending the Show
32:05 – Wrap-Up & Promo Code Info

🎟️ Get Tickets: National Restaurant Show
💸 $25 Off Code: BRUCE25 (Expires May 9 – Operators Only)
📱 Connect on Instagram: @smartpizzamarketing
📅 Dates: May 17–20, 2025
📍 Location: Chicago, IL

Join Bruce from Smart Pizza Marketing in this raw, one-on-one episode where he shares the 9 biggest lessons he learned the hard way over 20 years in the pizza business. Whether you're just starting out or trying to grow your pizzeria, these insights can save you thousands in mistakes, stress, and sleepless nights.

💡 This isn’t theory—this is real advice from someone who’s lived it.

🔔 Subscribe for more real talk on Youtube.
📸 Follow on Instagram: https://www.instagram.com/smartpizzamarketing/
🍕 Sponsored by Mike’s Hot Honey: https://www.mikeshothoney.com

📍Chapters:

00:00 - Introduction & Why This Episode Matters
01:08 - Shoutout to Mike’s Hot Honey & Branding Lessons
01:37 - The Mission Behind Smart Pizza Marketing
02:18 - Lesson #1: Keep the Menu Simple
03:17 - Lesson #2: Track Every Dollar Like a Maniac
04:43 - Lesson #3: Preventative Maintenance is Non-Negotiable
05:30 - Lesson #4: Pay to Keep Great People
06:23 - Lesson #5: Dominate TikTok & YouTube
07:20 - Lesson #6: Never Stop Improving Your Dough

08:14 - Lesson #7: Remember Why You Started

09:14 - Lesson #8: Everything Feels Unscalable at First

10:08 - Lesson #9: Network Like Your Life Depends On It
12:39 - Why Ed Started the Podcast & Final Thoughts

Owner Forum: https://www.facebook.com/groups/pizzashopownersforum

In this bite-sized podcast audio from Bruce at Smart Pizza Marketing, we dive deep into the frustrating feeling of slow progress as a pizzeria or restaurant owner. Whether you're overwhelmed by the day-to-day or wondering if you're getting anywhere at all, this episode is your pep talk and reminder that every little action is building momentum.

🚀 Bruce also talks about the upcoming National Restaurant Show in Chicago, how to get a discount, and why it's a must-attend for serious operators. Use code BRUCE25 for $25 off.

Chapters:

00:00 – Intro + Quick Note About the Audio Clip
00:33 – Why You Should Be at the National Restaurant Show (Promo Code Inside)
02:34 – Back to Business: Feeling Like Things Are Moving Too Slow
03:37 – Every Action Builds Momentum, Even If It Feels Slow
04:31 – Focus on the Positives, Not Just the Problems
05:36 – You Have 51 Weeks Left—Stop Trying to Fix It All at Once
06:08 – You’re Not Alone: We’re All Figuring This Out
06:37 – Join the Pizza Owner Community (Link in Description)
07:14 – Wrap Up + Stay Tuned for More

In this episode, Bruce breaks down the three key stages of pizzeria growth, from perfecting your product to building unstoppable systems and retaining top talent. Whether you're just starting or trying to get to the next level, this is your roadmap. Learn how tools like Meta glasses and ChatGPT can streamline training, and why retaining great employees is the real growth multiplier. Don't miss this no-fluff guide for serious pizza shop owners.

🔗 Sponsored by: Fiero Group — creators of the revolutionary brick-slat conveyor oven!

Chapters:

00:00 – Intro & The Fiero Group’s Game-Changing Conveyor Oven00:45 – Why Perfecting Your Pizza Must Come First01:37 – The Importance of Systems: How to Scale Beyond Yourself02:16 – Documenting Everything: From Phones to Pizza Prep03:02 – Learning Styles: Video, Audio, Reading — Covering All Bases03:40 – Training with Meta Glasses + Locked YouTube Channels04:21 – Why Great People Are the Ultimate Growth Hack05:20 – The Best Pizzerias Aren’t Just Profitable — They’re Happy05:41 – Final Thoughts + Share Your Feedback

Feeling overwhelmed with social media for your restaurant or small business? In this quick but powerful episode, Bruce breaks down the biggest reason most pizza shops (and small businesses) struggle with marketing — and what you can do about it. Whether you're just getting started or need to reboot your strategy, this episode is packed with real talk, practical tips, and a clear roadmap to stay consistent, build momentum, and actually grow your business using simple content strategies.

👇 CHAPTERS:0:00 – Intro: Quick Episode About Social Media Strategy
0:30 – Real Conversations with Struggling Business Owners
1:00 – Sponsored Message + Restaurant Show in Chicago
2:13 – The Harsh Truth: No Social Media, No Plan, No Customers
2:56 – The Power of Consistency Over Time
3:41 – Why One Viral Post Isn’t the Answer
4:30 – Easy Content Ideas You Can Start Today
4:57 – How to Schedule a Week of Content in One Hour
5:45 – Final Advice: Don’t Quit, Be Patient, Be Consistent

🔗 Register for the National Restaurant Show: NationalRestaurantShow.com
Use Promo Code BRUCE25 to save $25 (Operators only)
📩 DM Bruce on Instagram if you're attending — let’s meet!

After skipping Pizza Expo since 2018, Bruce is back with a full behind-the-scenes breakdown of what went down at Pizza Expo 2025. From the Slice booth to the gear you actually need to see — and what you can skip — this is the only recap pizza shop owners need. Plus, tips for first-time attendees, session feedback, networking advice, and thoughts on the future of the pizza business.

Chapters:

00:00 – Intro: Why I Went Back to Pizza Expo00:48 – Why I Stopped Going After 201801:42 – Shoutouts: Cheese Hog, Boos Lee, Mike’s Hot Honey02:45 – My Real Reason for Attending in 202503:33 – Thank You to Everyone Who Came Up to Me04:28 – What the Slice Booth Did Differently This Year05:12 – My Thoughts on the Expo Floor: Plan or Get Lost06:04 – Smart Attendee Strategies: What Operators Were Doing Right07:00 – First-Timer Mistakes and Missed Opportunities07:42 – Was There Anything New This Year? My Honest Take08:28 – Booth Energy: Why So Many Didn’t Belong09:21 – The Sessions Problem: Why I Skipped Them10:12 – YouTube > Classroom: A Better Way to Share Talks10:58 – Comparing Pizza Tomorrow Summit’s Format11:48 – Competition Area Shouldn’t Be Blocked Off12:28 – Best & Worst Days to Attend the Expo13:27 – Tips for Getting Deals on Thursday14:06 – Should This Be a Two-Day Event?14:37 – If You Hate the Strip, Stay Outside Vegas15:10 – Final Thoughts & Why the Networking Still Matters16:15 – Missed Something Cool? Let Me Know!

MY OTHER SOCIALS:

🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -   

Buy and Ooni pizza oven 

Pizza Merch 

🌍  My website / blog - https://www.smartpizzamarketing.com

🐦  Twitter - https://twitter.com/spmpod

📸  Instagram - https://instagram.com/smartpizzamarketing

📱  TikTok - https://www.tiktok.com/@smartpizzamarketing

👨‍💻  Linkedin - https://www.linkedin.com/in/smartpizzamarketing

🎥  Facebook - https://www.facebook.com/smartpizzamarketing

In this episode, Bruce breaks down what it really takes to start and run a successful pizzeria. He tackles common questions from aspiring pizza shop owners, like whether it’s better to buy an existing spot or start fresh, how to nail down profit margins, and why a solid business plan matters. He also shares tips on perfecting your pizza at home, the risks and rewards of expanding or rebranding, and the best ways to use social media to get more customers through the door.

Chapters

00:00 Introduction and Sponsorships

01:23 Starting a Pizzeria: Buy vs. Build

04:40 Understanding Profit Margins and Delivery Options

06:22 Creating a Business Plan for a Pizzeria

08:11 Perfecting Pizza Recipes at Home

10:32 Opening New Locations vs. Rebranding Existing Ones

12:11 Preparing for Restaurant Ownership

13:58 Social Media Strategies for Pizzerias

Brought to you by:

https://mikeshothoney.com/

https://stanislaus.com/

Matt Plapp, CEO of America's Best Restaurants, shares his journey from growing up around restaurants to creating a marketing firm that helps independent restaurants thrive. He emphasizes the importance of storytelling, attention, and a structured marketing strategy to engage customers and build loyalty.

Matt discusses the challenges restaurant owners face and how leveraging technology can simplify marketing efforts. He advocates for creating themed marketing days to maintain consistency and engagement with customers. In this conversation, Matt Plapp discusses the intersection of technology and marketing in the restaurant industry, emphasizing the importance of leveraging social media and digital tools to engage customers

Check out Matt: https://mattplapp.com/