Listen to The Hot Slice Podcast Halloween Edition with Pizza Today

Today is one of the busiest days for pizzerias so the crew at Pizza Today bring you a lighthearted episode where Josh, Jeremy and Denise talk Halloween in pizzerias, favorite Halloween pizzas, interesting Halloween finds.

Here is the infamous Halloween Pizza featuring candy corn: https://pizzatoday.com/recipes/pizzas/halloween-cookie-pizza/

We also talk PizzaCon, happening next week in Philadelphia and the newly announce Pizza Expo Columbus.

More on PizzaCon at https://pizzacon.com.

Learn more about Pizza Expo Columbus at https://pizzatoday.com/topics/industry-news/pizza-today-international-pizza-expo-bring-national-pizza-show-to-columbus-in-2025/

Have a great Halloween!

Thank you to our sponsors

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Listen to Miriam Weiskind, The Za Report and Yum’s of PDX in Portland, Oregon, on The Hot Slice Podcast

Miriam Weiskind has already amassed a huge following in the pizza industry with The Za Report. Now, she is set to open her first brick-and-mortar pizzeria, Yum’s of PDX in Portland, Oregon. 

If you are looking for an inspiring episode. This is it. Miriam brings so much energy and enthusiasm about her journey and the pizza community. 

Miriam’s background is in design and branding. But after capturing the NYC Pizza Run title, her pizza journey took off with Scott’s Pizza Tours where she spent 8 years leading pizza fans on pizza tours throughout New York City. In 2019, she began she began perfecting her pizza-making skills and passion quickly sent her to into professional pizza-making when she found her first apprenticeship at Paul Gee’s in Brooklyn. As the COVID-19 Pandemic left many New Yorkers isolated, Miriam started making pizzas and giving them to first responders and people impacted by the shutdown.   

The Za Report pop-ups and pizza giving continued as Miriam gained national attention for her efforts. She was even featured on the Food Network series Chopped on a pizza showdown episode “Wanna Pizza Me” in 2023. 

All of that has led her to find the right opportunity in Portland, Oregon.  

Miriam goes in depth about her journey to a brick-and-mortar pizzeria and how integral her pizza mentors and apprenticeships were. Sit back and enjoy this extended The Hot Slice Podcast  

Learn more about The Za Report at https://www.thezareport.com/ and Yum’s of PDX at https://www.yumsofpdx.com/. Follow Yum’s of PDX  on Instagram at https://www.instagram.com/yumsofpdx/. Also follow The Za Report at https://www.instagram.com/thezareport/ . 

Show Notes:  

 Are you a Pizzeria to Watch in 2025? 

Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We invite you to submit your pizzeria for our Annual Pizzerias to Watch feature. 

https://pizzatoday.com/pizzerias-to-watch-questionnaire/ 

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

Thank you to our sponsors

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Listen to Louise Joseph, Dough Girls, Greenwich, Connecticut, on The Hot Slice Podcast

Denise goes one-on-one with Louise Joseph on life in her pizza truck business, Dough Girls in Greenwich, Connecticut. Dough Girls specializes in wood-fired pizza on the go.  

Dough Girls rolls to local events, fairs, festivals, farmers markets and private and corporate catering locations. Louise talks about what events and locations work for her business. We learn what makes for good consistency.  

What does it take to keep the pizza truck rolling? Louise shares the maintenance she focuses on to make sure her truck stays operational. We talk winter in a food truck in the Northeast, more weather and other challenges.  

Dough Girls has been going strong for nine years and Louise shares why she plans to continue her business in the truck and not a brick-and-mortar.  

Learn more about Dough Girls at https://www.doughgirlsonthego.com/ and on Instagram at https://www.instagram.com/doughgirlspizza/ 

Thank you to our sponsors

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Listen to Robert Garvey, co-founder of Robert’s Pizza & Dough Co. in Chicago, Illinois, on The Hot Slice Podcast with Pizza Today

This week, Denise and Josh chat with Robert Garvey, co-founder of Robert’s Pizza & Dough Co. in Chicago, Illinois. Robert had just returned from Italy, where his pizzerias was honored as a Top 50 of “The Best 100 Pizzerias in the World” by 50 Top Pizza. Robert’s additionally received the special award for “Performance of the Year 2024 – Robo Award”. 

We also talk about Robert’s picturesque location on the Ogden Slip on Lake Michigan, with an amazing patio.  

Robert is a New York native, entrepreneur, marine engineer, business owner, journalist, playwright, teacher and certified Pizzaioli from the Scuola Italiana Pizzaioli. He also shares how his love of dropping into a New York slice shop planted a seed to open Robert’s. We get into Robert’s Pizza & Dough Company’s origin start and the 25-year-old wild yeast starter.  

More on Robert’s Pizza & Dough Company: 

Founded by Robert Garvey and Dana Hokin Robert’s Pizza & Dough Company serves handcrafted thin-crust, artisan pies with fresh and unique ingredients. The secret is in the crust: a Garvey family recipe affectionately dubbed ‘Za Dough’ that took 20 years to perfect. Located on the Ogden Slip in Streeterville, Robert’s Pizza is a cul-de-sac on the river tucked away from the bustle of the city with an expansive patio featuring beautiful views of the Chicago River & Skyline. Robert’s Pizza is recognized as one of the Top 50 Pizzas in the USA by TOP50Italy and is regularly hailed as one of the top Pizzas in Chicago by revered critics like Steve Dolinsky and respected food publications including Eater Chicago and USA Today’s 10Best. Robert’s Pizza & Dough Company is located at 465 N. McClurg or 411 E Illinois Street in Chicago’s Streeterville neighborhood. For more information, visit: www.robertspizzacompany.com or find us on Facebook & Instagram @robertspizzaco. 

Show Notes: 

Friday, October 11 is National Sausage Pizza Day. Celebrate accordingly.  

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.  

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

Thank you to our sponsors

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Listen to Jay Hansji, owner of Pizza Buzz in Watauga, Texas, on The Hot Slice Podcast with Pizza Today

This week, Josh and Denise sit down with Jay Hansji, owner of Pizza Buzz in Watauga, Texas. He shares how one pizza catapulted his business into a huge 6,000-squre-foot building. He even tried to discontinue the pizza and the people revolted.

Pizza Buzz is known for unique pizzas, from the famous pickle pizza and birria pizza to tandoori pizza and even customer creations as pizza of the month like the chicken parm pizza. We also talk about introducing Detroit-style pizza.

We talk about what happened when Pizza Buzz moved from a small DELCO shop to a large sit-down eatery.

Jay also shares the pizza he made for International Pizza Challenge at Pizza Expo. We talk competition pizzas.

We talk about Jay’s background and how he was able to grow the business from using frozen dough to award-winning pizzas. Jay shares how the pizza community helped him progress.

We close on advice Jay has for blossoming pizza makers.

Learn more about Pizza Buzz at https://www.pizzabuzz.com/ and on Instagram https://www.instagram.com/pizzabuzzfortworth/.

Show Notes:

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Thank you to our sponsors

The post 226. The One Pizza That Caused Business to Explode appeared first on Pizza Today.

Listen to the Pizza Today Team on The Hot Slice Podcast

The Pizza Today crew is back together again. Jeremy, Denise and Josh hop on the podcast together for a special episode on the big 4th quarter for pizzerias and us. We’re here to help you get ready.  

We kick things off highlighting Pizza Expo’s newest event. PizzaCon, November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

October is NATIONAL PIZZA MONTH, the best month of the year! We go into some tips and ways for you to capitalize on pizza month. We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. We also have some tips and ideas for getting media exposure during the month. Check out Media Loves National Pizza Month.   

The year’s homestretch is filled with additional revenue generating opportunities from pizza’s biggest sales days, catering, holiday parties and gift cards. You won’t want to miss out on these sales avenues. We’re also talking about staying fully staffed and avoiding burnout. Read Time to Gear Up for the Holiday Season at Your Pizzeria. 

As you can see, the 4th Quarter is a biggie. Let’s kick it off on the right foot with planning.  

We’re not all business. We have some fun with Halloween.  

Thank you to our sponsors

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Listen to Rick Herman, CEO of Log Home Wood Fired Pizza in McGregor, Minnesota on The Hot Slice Podcast

This week, Denise goes one-on-one with Rick Herman, CEO of Log Home Wood Fired Pizza in McGregor, Minnesota, with a population of 350 people. So how has this business thrived for 10 years? Rick dives into the pivotal anniversary, focus of the business and how he’s been able to engage the community.

We also talk about the shifts the business has been required to make to operate in a hamlet dependent on tourism of northern Minnesota. Find out how he’s able to maximize winters.

He also shares a fun pizza special tied to a scholarship that he created, along with other marketing tactics.

We talk about the unique needs and operational considerations (like supply chain, delivery, growth) present in small town pizzerias. He offers advice on what to consider if you want to start a pizzeria in a small community.

Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/ and on Instagram at https://www.instagram.com/loghomepizza/

Thank you to our sponsors

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Listen to Ryan Ososky, owner of DTown Pizzeria in Hollywood, California, on The Hot Slice Podcast with Pizza Today

This week on The Hot Slice Podcast, Josh and Denise chat with Ryan Ososky, owner of DTown Pizzeria in Hollywood, California. He caught our attention on Instagram for marrying two great pizza styles into one: Detroit and Tavern. We get into how and why, as well as what the response has been.

We dive into the challenges of the fickle Los Angeles market and how DTown grabs attention. Ryan is always floating new ideas out, including creating a dog-friendly pizza.

Ryan has competed well at the International Pizza Challenge at Pizza Expo in Las Vegas. Find out what has worked well for him and how he’s capitalized on the wins in his shop.

Ryan details how he plans to grow DTown.

Learn more about DTown Pizzeria and on Instagram.

Show Notes:

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Thank you to our sponsors

The post 223. Mashing Up Two Beloved Pizza Styles with Ryan Ososky, DTown Pizzeria in Hollywood, CA appeared first on Pizza Today.

Listen to Frank Kabatas, owner of East Village Pizza in New York City on The Hot Slice Podcast

It’s National Cheese Pizza Day, September 5. We celebrate the quintessential holy trinity of pizza, the cheese pizza. It is the classic combination of cheese, red pizza sauce and crust. Check out more on Cheese Pizza Day. Our guest today is thriving in one of the most competitive pizza markets in the world, New York City. Frank Kabatas has amazing story of building the American Dream. He actually tried his first pizza at the pizzeria where he would land his first job when he came to America in 1997. That first job was at the pizzeria he owns today, East Village Pizza. 

Listen to Frank share how he advanced in the pizza business. He details how much education and learning has played a significant role in his life.  

He also shares his passion for being in the kitchen and working with pizza. He loves to experiment, which has resulted in viral dishes. We talk cheese pizza. 

The pizzeria has amassed 1.7 million followers on Instagram. Learn more about his livestreaming approach. 

Learn more about East Village Pizza at https://www.eastvillagepizza.net/ and on Instagram at https://www.instagram.com/eastvillagepizza/ . 

Show Notes:  

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 .  

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.     

Thank you to our sponsors

The post 222. Happy National Cheese Pizza Day appeared first on Pizza Today.

Listen to George Panagopoulos, owner of Dedham House of Pizza, in Dedham, Massachusetts on The Hot Slice Podcast

This week, we’re exploring tech in pizzerias with George Panagopoulos, owner of Dedham House of Pizza, in Dedham, Massachusetts. This tech-savvy operator has taken over an over 50-year-old pizzeria. He is driving the business into future by developing a custom AI chatbot. As he has stepped into the owner role, George has implemented self-ordering kiosks, mobile app, rewards program, online specials and third-party delivery companies. 

Listen as George shares what motivates him to advance his business technology and offers insights on how other operators can do the same. 

We talk about what the future of Dedham House of Pizza will look like and how he is helping educate his customers to get there.  

Here is a brief overview from Dedham House of Pizza: 

Dedham House of Pizza is a Greek family-owned pizzeria located in the heart of the historic Dedham Square, a suburb of Boston. Serving up an array of New England Greek pan-style pizza prepared with daily-made, in-house dough, calzones, subs, roll-ups, pastas, salads, beer, wine, desserts and more, DHOP has been providing fresh food to the local community for over 50 years. Through implementing recent innovations such as self-ordering kiosks, a mobile app, a rewards program, online specials, catering offerings, gluten-free pies and three third-party delivery companies, third-generation owner & operator George Panagopoulos has taken an individually-owned mom & pop pizza shop to a nationally-recognized pizzeria. 

The pizzeria’s patriarch, Andreas Panagopoulos, immigrated from a small Greek village called Eleochorio (Village of Olives) outside of Greece’sthird largest city, Patras. Andreas and his siblings were farmers growing grapes and olives, and they made their humble living producing wine andolive oil. In search of the American Dream, Andreas arrived in the U.S. in his mid-20s, working a variety of jobs and falling in love with pizza. Andreas arrived in the U.S. in 1981 and by 1983 was working as an employee at the pizzeria. By 1991, he was managing it and by 1996, he and his wife Maria owned it, eventually enlisting their entire family to work as well including their son, George, who serves as the current owner and operator. 

Learn more about Dedham House of Pizza at www.dedhamhouseofpizza.com and on Instagram at www.instagram.com/dedhamhouseofpizza. 

Show Notes: 

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 . 

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. 

Thank you to our sponsors

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Listen to Jessica Hellaine and Nick MacDonald, owners of Black Dog Pizzeria in Dublin, Ohio on The Hot Slice Podcast

This week on The Hot Slice Podcast, Denise and Josh chat with Jessica Hellaine and Nick MacDonald, owners of Black Dog Pizzeria in Dublin, Ohio.

First, we learn what Columbus-style pizza is. Black Dog also serves New York-style pizza. Nick is the mad scientist of the business always experimenting with the dough and menu. Explore the evolution of its New York-style pizza. We talk menu development and employee input. Learn about their playful pun pizzas and marketing.

Jessica runs the marketing, social, front of house and other operations. We talk about how the pizzerias is gaining attention and grassroots growth through community and neighborhood events and competitions.

A mostly DELCO operation, they talk about converting third-party to their in-house delivery program.

Listen until the end when we find out what is top of mind in pizza business with Jessica and Nick and how the business recovered from a fire.

Check out Black Dog Pizzeria at https://blackdogpizzeria.com/ and on Instagram blackdogpizzeria.

Show Notes:

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey and get a link to the survey.

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

The post 220. Competing & Thriving in the Columbus, Ohio Market appeared first on Pizza Today.

Listen to Jeff Cincotta, Chef Owner of Molinari’s Italian Eatery & Pizzeria and Ravello Italian Kitchen in Watertown, Massachusetts on The Hot Slice Podcast

This week, Jeremy and Denise chat with Jeff Cincotta, Chef Owner of Molinari’s Italian Eatery & Pizzeria and Ravello Italian Kitchen in Watertown, Massachusetts. Prior to opening Molinari nine years ago, Jeff spent his career as an executive chef at private clubs.

He was ready for a change and opened Molinari. We dive into his background and transitioning to ownership and talk about the culinary creativity he brings to the business.

Molinari uses local seasonal ingredients. Jeff talks about his approach to local and shares some of his menu creations.

Don’t miss the end when Jeff shares tips and motivation for fellow operators.

Show Notes:

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story.

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey.

Check out the recent Pizza of the Week and how your pizza special can be considered at https://pizzatoday.com/topics/people-pizzerias/pizza-of-the-week-boxcar-pizza-portland-oregon/

Thank you to our sponsors

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Listen to Candy Yiu, The Turning Peel, Portland, Oregon on The Hot Slice Podcast

This week, we chat with Candy Yiu, who owns The Turning Peel in Portland, Oregon. She meticulously selected all the design elements that went into the pizzeria that resides in a house turned commercial space. The result is an enchanting and magical space with sourdough Neapolitan pizza at its core.  

We talk about how the business has developed and how the starter and pizza dough has evolved. She even shares what her sourdough is named.  

In an upcoming Conversation in Pizza Today Magazine, we asked Candy about the pizza style and dough. She said, “It is like a traditional Neapolitan pizza with paper thin crust with airy rim. But the difference is the crust is crunchy on the outside. Holding the edge of a slice should withstand weight of toppings. The sourdough gives you a tangy flavor you can’t resist. Crunchy yet chewy! We serve our sourdough Neapolitan pizza on a rack on a plate. We spent a long time to select this system to keep the pizza crust crunchy.” 

Learn more about The Turning Peel at https://www.theturningpeel.com/ and on Instagram at https://www.instagram.com/theturningpeel/ 

Show Notes: 

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story.

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey. 

Thank you to our sponsors

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Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA on The Hot Slice Podcast

This week, Executive Editor Denise Greer interviews Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA, They have quickly gained a reputation for amazing pizza in the LA pizza scene. 

What started out as a pandemic pasta-selling business as evolved into a mobile pizzeria in high demand for its popups and catering. While Jillana has had a long career in food, including as a personal chef, operating a pizza business wasn’t in the plan until the COVID-19 Shutdown. Ahmad fell in love with the dough process as the couple perfected their pizzas. He has continually modified the dough in search of that perfect crust. 

Find out how developed their dough recipe and started the business. Explore how Miller Butler has grown through crowdfunding and what’s next for the business. 

You can catch Q&A in our Rising Stars of the Pizzeria Industry feature: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Miller Butler. And follow the business on Instagram @millerbutler_sp and Jillana @chefjillananadine and Ahmad @mrbutler_aka_doughboi. 

Thank you to our sponsors

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Listen to Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York on The Hot Slice Podcast

This week, Editor-in-Chief Jeremy White goes one-on-one with Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York.   

A fitness enthusiast and gym owner, Ardito grew up tinkering with pizza at home and first got involved in the industry by delivering pies on Long Island. But it wasn’t until the COVID pandemic — when many gyms across the nation were forced to close — that he began deeply exploring his interest in artisan bread making and dough development. 

After working with Andrew Scudera at the Goodfellas Pizza School of New York and informally consulting great dough mentors such as John Arena, Ardito was ready to begin his journey in earnest and dove head-first into pizzeria ownership with business partner Jason D’Amelio.  

Thomas recently was named a Rising Star in the Pizza Industry in Pizza Today Magazine. Check out Rising Stars of the Pizza Industry featuring Thomas at: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Brooklyn DOP at https://www.brooklyndop.com/ and on Instagram at https://www.instagram.com/brooklyndop/?hl=en 

Thank you to our sponsors

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Listen to Rising Star Marisol Doyle, Leña – Pizza + Bagels, Cleveland, Mississippi on The Hot Slice Podcast

Over the next few episodes of The Hot Slice Podcast, we’re excited to let you get to know pizza makers and owners who we named Rising Stars in the Pizza Industry. We’re so impressed by Marisol Doyle, Co-owner/Pizzaiola, Leña – Pizza + Bagels in Cleveland, Mississippi. 

Leña was recently named a top pizza spot in the U.S in the feature: https://www.nytimes.com/2024/06/25/dining/pizza-america.html. It’s been a whirlwind since the announcement and even before that. Marisol has quickly garnered a reputation for her pizza and bagels, and it continues to grow. We talk about how the business started and its evolutions. We also dive into the Mississippi Delta region and pizza.  

Marisol has a passion for flavor combinations. We go into some of her menu favorites. As part of our Rising Stars feature, we asked Marisol: Your menu changes weekly? What goes into your creativity? She said, “We introduce a unique pizza special every week, a veggie option that changes from time to time, and five pizzas that always stay on the menu. Additionally, we offer a couple of salads, appetizers and desserts. Our customers really appreciate that we offer something different every week and that we try to make everything in-house. We draw inspiration from our travels, ingredients we enjoy and creative ideas on social media. My Mexican heritage also plays a big role in the specials. I often like to incorporate traditional Mexican ingredients to our pizzas. It usually takes us a day or two to come up with the perfect combination of ingredients. We test out the flavor combos to ensure our customers will like variety — and of course, we always want the end product to taste and look delicious.” 

Check out the Rising Stars of the Pizza Industry featuring Marisol at: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Leña – Pizza + Bagels.
and check out the pizzeria and Marisol on Instagram at @lenapizzabagels  and @marisoldo. 

Thank you to our sponsors

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Listen to Hillary Lake, co-owner of Hillary’s Chicago Pizza, in St. Augustine, Florida on The Hot Slice Podcast

This week, Executive Editor Denise Greer goes one-on-one with Hillary Lake, who co-owns Hillary’s Chicago Pizza, in St. Augustine, Florida.

She’s no stranger to restaurant business ownership, but she never thought she would enter the pizza industry. It was during the pandemic that she missed her hometown Chicago pizza and sought to make the perfect Deep Dish. That catapulted into creating a farmer’s market and brewery pop-up for extra income. Today, Her and her husband Bruce bought a turnkey craft house.

Hillary isn’t stopping there. She has a vision to take her social work degree she is currently pursuing and opening a unique take on a Pizza Farm. Listen to her share her future plans.

Earlier this summer, we did a quick Q&A for our Conversation feature. In that, she says “We had and have amazing support here in Northeast Florida, and buying a restaurant was not on our to-do list. We had a restaurant in Chicago and thought we were done with that journey. I applied to grad school during the pandemic and I worked at a school for special education and my husband worked in insurance. The pizza thing would not go away though. Things magically lined up over and over from pop ups to farmers markets to our funding for the brick and mortar. The location was very serendipitous. The people that told us about our first farmer’s market are the same people who told us about the available kitchen in St. Augustine.” Read her Conversation.

Learn more about Hillary’s Chicago Pizza at https://www.hillaryschicagopizza.com/ and on Instagram at https://www.instagram.com/hillaryschicagopizza/ .

Thank you to our sponsors

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Listen to Giovanni Cesarano, Long Island, New York’s King Umberto on The Hot Slice Podcast

Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry.  

A lot has happened with Giovanni and the business. We talk about how he’s able to keep King Umberto’s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership. 

In his Rising Stars Q&A, he was asked, what is something uniquely you’ve brought to the pizza business? He replied, “It’s hard to be unique in a business where so much information is shared and seen on a day-to-day basis.  With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. We’ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.” Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ . 

Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer. 

Learn more about King Umberto at https://www.kingumberto.com/ 

Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/ 

Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/ 

Listen to Giovanni’s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/. 

Thank you to our sponsors

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Listen to Pizza Maker of the Year Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania on The Hot Slice Podcast

It’s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. 

We caught up with Tony to see learn more about his winning pizza, competing at an international level and see what’s happened since the big win.  

During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, “I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago.  I first started competing in 2017.  Since the beginning it has been a rollercoaster.  Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania.  We have some incredible pizza in our area and I am just happy to be a part of the community.  I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end.  They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.” 

Read his Q&A. 

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Chip Myles of Myles’ Pizza Pub in Greenville, South Carolina, on The Hot Slice Podcast

This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode. 

Chip Myles opened Myles’ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub’s family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Myles’ Pizza Pub in 2019.  

Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can’t make the trip. 

Listen to more on: 

• Closing the Bowling Green, OH restaurant 

• Opening in Greenville, SC, and the notable differences 

• Being a hands-on operator 

• Why retirement wasn’t for Chip 

• Handing over the reins to your daughter 

• What’s next? 

Learn more about Myles’ Pizza Pub. 

Thank you to our sponsors

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Corey Watson, founder of Pizza for Ukraine on The Hot Slice Podcast

This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine’s mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time.

Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:

Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.

Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.

Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org

Thank you to our sponsors

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Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas on The Hot Slice Podcast

This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.  

Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed. 

In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces. 

Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are.  

Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing.  Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/. 

Also on the  podcast episode:  

• Hengam’s drive to be a leader and educator in the pizza industry. 
• Mattenga’s priorities are in the next year. 
• Social media strategy. 

Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ . 

Thank you to our sponsors

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Patrick Elston co-owner of Gus Franco’s Pizza in Lower Burrell, Pennsylvania, on The Hot Slice Podcast

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania.   

Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.  

The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike’s Hot Honey™. 

He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.  

He talks Pizza Expo and Mandy’s reigning crown as Supremely Dressed Champion. Find out more in our Pizza Expo 2024 Hub.

Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ . 

Thank you to our sponsor

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Shelby Hall, owner of Fox’s Pizza Den, Cheat Lake, Morgantown, West Virginia, on The Hot Slice Podcast

This week on The Hot Slice Podcast, we hear Shelby Hall’s story. She owns Fox’s Pizza Den Cheat Lake in Morgantown, West Virginia and started working at Fox’s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned.  

Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision.  

She highlights the adventures of being a new business owner and the elements she had to learn along the way.  

She talks about how she set the tone for a strong leadership environment in her restaurant.  

Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit.  

She talks about chasing a rush from buying the business, adding catering and maybe adding another location. 

Learn more about Fox’s Pizza Den at https://www.foxspizza.com/. 

Thank you to our sponsors

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Jason Dascoli, Rock City Pies and Ice, Bloomfield, CO; Rick Herman, Log Home Wood Fired Pizza, McGregor, MN; Sam Boulis, Gabby’s Pizza, Winchendon, MA; and Salvatore Reina, Francesca Pizza/Squared, Elmwood Park, NJ on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways.

Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.

Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.

Sam Boulis has owned Gabby’s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby’s Pizza at https://www.gabbyspizza.com/.

Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca’s at https://elmwoodparkpizza.com/.

This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Zak Fishman from Prime Pizza, Philip Adler from Freda’s Pizza and Steven Barrantes, from Slice of Homage on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros:

Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Prime’s authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ .

Philip Adler from Freda’s Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Freda’s at https://www.fredaspizza.com/.

Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Sofia Arango, Atlanta Pizza Truck / Latinos En Pizza; Jonathan Fell and Zachary Black, Jason’s New York Style Pizza; and Enrico and Cira Aguila, Uncle Rico’s Pizza on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are:

Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/

Jonathan Fell and Zachary Black operate Jason’s New York Style Pizza in Bangor, Maine. The couple details the three-location’s model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jason’s at https://jasonsnypizza.com/.

Enrico and Cira Aguila own Uncle Rico’s Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Rico’s at https://www.unclericospizza239.com/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza and Jonathan Schroeter from Il Primo Pizza & Wings in Southwest Florida on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest Florida.

Benny’s is home of the 28” Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Benny’s has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Benny’s at https://www.bennysva.com/our-story/.

Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Today’s visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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The Hot Slice Podcast celebrates 200 episodes with pizzeria owner highlights

The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.

Who is your wish list guest that you would like for us to have on the show? Let us know.

If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com.

Now let’s explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:

Meet the Pizza Today Podcast Team: Episode 1

Kicking off Episode One, Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Art Director Katie Wilson talk launching The Hot Slice Podcast and what you can expect to hear.

S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talk

Listen to Ali Haider on The Hot Slice Podcast Ali Haider, owner of 786 Degrees Wood Fired Pizza in Sun Valley and Pasadena, California, is here to bring some inspiration to the podcast this week.

S3E2 Jeff Smokevitch on Detroit-Style Pizza

Jeff Smokevitch on The Hot Slice Podcast Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas.

S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA

Listen to Joe Fugere on The Hot Slice Podcast Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee program

S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza

Listen to Maggie Mieles, di Fara Pizza, on The Hot Slice Podcast Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father

72. Science of Pizza Dough and Positivity with Derek Sanchez

Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza

108. On Deck with Chris Decker

Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram.

113. Tony Gemignani on Pizzeria of the Year

Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria.

116. Pizza Today Mail Bag

This week, we’re answering Pizza Today readers’ burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break.

118. The Creative and Entertaining John Gutekanst

John Gutekanst will be a keynote speaker at Pizza and Pasta Northeast in October. He owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge

129: A 3-Month Waitlist on Pizza Orders! How?

Moto in Seattle, Washington has a three-month waitlist on pizza orders. That’s right, 3 MONTHS! We talk to owner Lee Kindell on this phenomenon and how he set up the business with an order-ahead approach.

137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty

This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem

142. A Pizza Destination on Route 66

The funky and quirky Cross Eyed Cow Pizza sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business.

173. Catching Up with Pizza Man Dan Collier

Pizza Man Dan Collier on The Hot Slice Podcast This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012.

Next week, we’ll continue our dispatches from the show floor at Pizza Expo.

Thank you to our sponsors

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The Hot Slice Podcast Continues Pizza Expo Pizzeria Operator Interviews

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo.

Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the couple’s new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting for the ground.

Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/.

Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on what’s happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Belfast, Ireland Pizza Scene began with John Arena

We’re back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world.

We kick off the first episode with a unique tie-in to Pizza Expo’s Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfast’s first pizzeria. Listen to Ciaran tell the story.

With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community together.

Ciaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo.

Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfast

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsor

The post 198. Pizza Expo Interview Series, Part 1 appeared first on Pizza Today.

Listen to Thomas McNaughton and Ryan Pollnow of San Francisco-based Flour + Water on The Hot Slice Podcast

This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:

Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.

Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.

Flour + Water Pizzeria | Flour + Water Pizza Shop

Flour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133

Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133

Co-Chefs: Thomas McNaughton, Ryan Pollnow

Beverage Director: Samuel Bogue

Director of Operations: Amanda Flores

General Manager: Paige McNeil

Hours: 11:30am to 10pm, daily

fwpizzeria.com | @flourandwaterpizzeria

In June 2023, Flour + Water Hospitality Group introduced their new flagship Flour + Water Pizzeria and new Flour + Water Pizza Shop concept in San Francisco’s North Beach, a community long-recognized for its history of Italian cuisine. With its prime location adjacent to Washington Square Park, Flour + Water Pizzeria’s new home is a hub for all things pizza, expanding upon the foundation of the restaurant. The 4,000 square foot restaurant is divided into three distinct spaces: an expansive full-service dining room and bar; a glassed-in Dough Room; and the dedicated Pizza Shop for quick service, pick-up and delivery.

With the flagship, co-chefs Thomas McNaughton + Ryan Pollnow reveal a new chapter that reflects their love for the pizza experience. From the meticulous craftsmanship of the hot pies to the sly nods to iconic pizzeria culture, every element showcases their passion for pizza. Utilizing hand-selected, expertly milled grains from industry leader Central Milling, the co-chefs refined their signature dough recipe to be the ideal canvas for both classic and non-traditional toppings, while also considering portability for the to-go program. Pizzas, antipasti and salads are composed with ingredients that highlight the chefs’ long-standing relationships with Northern California producers and farmers. Guests can anticipate the return of fan favorite hand-rolled mozzarella sticks and Double8 Dairy buffalo gelato soft serve along with new additions such as head-on shrimp scampi, Hawaiian pizza with chili crisp, and dine-in exclusive bone marrow pie (a nod to Flour + Water).

As part of the Pizzeria’s evolution, Flour + Water Hospitality Group’s Beverage Director Samuel Bogue offers a comprehensive beverage program with wine, beer, cocktails and non-alcoholic options. A concise wine list features predominantly Italian producers, as well as domestic offerings that reflect Bogue’s mission to champion small production, organically farmed, family wineries. The list includes Flour+ Water’s Pasta Water and Pasta Sauce “house” wines, a collaboration with Subject to Change Wine Co. in Richmond, CA. Bogue worked alongside North Beach resident cocktail expert Elmer Mejicanos for the cocktail menu to curate a list that includes classics such as negronis and daiquiris, as well as crushable creations such as the aperitif-inspired Boozy Slushy. Wine and beer selections are also available to grab-and-go from the Pizza Shop for those picking up pizzas and provisions.

The team collaborated with Lundberg Design and project architect Gavin Knowles to bring the Pizzeria to life, while paying tribute to the legacy of the restaurant’s predecessor, Rose Pistola. A fixture in North Beach for 21 years, Rose Pistola is credited for its defining role in the community’s Italian culinary scene, while also influencing the trajectory of restaurants such as Flour + Water. Lundberg composed a palette around the restaurant’s original Italian-inspired mosaic tile floor, selecting bright, high-contrast materials to complement the black, white, gray, yellow, and orange tones of the pattern.

Design features were thoughtfully constructed to celebrate the evolution of the dough. A dough stretching counter greets guests entering the Pizzeria from Columbus Avenue, while the glassed-in Dough Room at the heart of the restaurant provides a window into the production process. By night, the space transforms into a private dining room for gatherings of 12-14 guests. From the Stockton Street Pizza Shop entrance, a wall of to-go pizza boxes is displayed in a custom steel rack crafted by Lundberg’s in-house fabrication studio. The removal of boxes throughout the day provides visibility into the active Dough Room from the 12-seat Shop. “The Big Slice”, a daily-changing giant slice exclusive to the Pizza Shop, and a fully restored vintage Teenage Mutant Ninja Turtles arcade game provide further impetus for impromptu walk-ins. For locals picking up, a robust retail program of beverages and products rounds out the to-go experience.

Additional references to retro pizza culture are reflected throughout the 75-seat Pizzeria space with touches such as pendant lights made of corrugated cardboard. Two dedicated bars – a pizza bar overlooking the ovens, and anterior bar showcasing the restaurant’s new cocktail program – offer ample options for walk-ins. Custom banquettes, die-wall paneling, and Dough Room tables made with a recycled paper composite material called Richlite reveal Flour +Water’s commitment to sustainable practices.

Underscoring that ethos of environmental consciousness, the new Flour + Water Pizzeria location joins all Flour + Water Hospitality Group restaurants as a member of Zero Foodprint, an organization that funds grants for farmers switching to regenerative practices.

Flour + Water Pizzeria is open daily from 11:30am to 10pm. In the months to come, Flour + Water Hospitality Group will announce additional locations of the Flour + Water Pizza Shop concept, bringing their prized pizzas to communities throughout the Bay Area.

About Flour + Water Hospitality Group

Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality group dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency. Led by co-chefs Thomas McNaughton and Ryan Pollnow, and their partners Kara Bratcher, Dan Nestojko, Vanya Shekell, and David Steele, the team operates Flour + Water, Flour + Water Pasta Shop and Penny Roma in San Francisco’s Mission District, as well as the Flour + Water Pizzeria and Flour + Water Foods brands. McNaughton and Pollnow’s creativity and expertise is on display across the group’s concepts with offerings reflective of regional Italian traditions and Northern California inspirations with hand-crafted pasta and pizza at the center.

Since the opening of the original Flour + Water in 2009, the Group’s passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader.  Their approach has had an indelible impact on the Bay Area’s culinary landscape, the restaurant spaces often functioning as incubators, expanding Flour + Water’s influence beyond their hometown. Committed to sustainable sourcing and practices, Flour +Water Hospitality Group was a founding member of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions.

Thank you to our sponsor

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Pizza Expo 2024 Keynote Speaker John Arena on The Hot Slice Podcast

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

This year’s Pizza Expo is set to shatter records, and you aren’t going to want to miss Arena’s keynote. Learn more about the 40th annual Expo at www.pizzaexpo.com. Read more about Metro pizza here https://pizzatoday.com/topics/people-pizzerias/pizza-today-on-the-road-metro-pizza-las-vegas-nv/.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Thank you to our sponsor

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International Pizza Challenge Judges on The Hot Slice Podcast

This week on The Hot Slice Podcast we are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony.

The International Pizza Challenge has long been the premier pizza competition and it’s getting even better. IPC has always held high standards and code of ethics for judging. This year, judging has become even more transparent. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently.

Pizza Expo will host nearly 500 competitors. The International Pizza Challenge consists of 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice. The International Italian Sandwich Competition returns. Partner competitions include the California-Style Competition, hosted by the California Milk Advisory Board; Ooni Pizza Throwdown, hosted by Ooni; and Plant-Based Competition, hosted by Daiya.

Special thanks to Michael LaMarca, Jeremy Galvin and the team at Master Pizza who runs IPC and show director Bill Oakley for their continued efforts and improvements to the competitions.

Learn more about the International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/

Read more about the Rules and Regulations for Competitors at https://pizzaexpo.pizzatoday.com/wp-content/uploads/2024/02/2024-IPC-Rules-and-Regs_FINAL.pdf

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Thank you to our sponsor

The post 194. Behind the Judges’ Curtain at International Pizza Challenge appeared first on Pizza Today.

Listen to the Pizza Today team talk upcoming Pizza Expo on The Hot Slice Podcast

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Listen as the team shares some highlights and favorite events happening at the Las Vegas show.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Get a Preview of Pizza Expo 2024.

What’s Pizza Expo?

The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.

Thank you to our sponsor

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Odie O’Connor, owner of Boxcar Pizza in Portland, Oregon on The Hot Slice Podcast

his week, we chat with Odie O’Connor, owner of Boxcar Pizza in Portland, Oregon. Boxcar is a vegan Detroit style pizza shop. His first venture into the pizza biz was a wood-fired pizza cart. On the show, we got the skinny on Odie’s next pizza project, a New York-style pizzeria in his hometown of San Diego, California, offering New York sourdough pies, as well as Sicilian and Grandma.

That’s five styles. Odie has a passion for pizza dough and learning. We talk about the process and the various styles. He shares how he decided to go into business with each style.

Doing a vegan Detroit pizza is unique. He details what he wanted in a Detroit pizza and why it’s open to all pizza lovers. Yes, we even talked cheese, since it’s a signature of the style.

In a Conversation in Pizza Today Magazine, Odie talked about the R&D of his Detroit. He said “When developing the vegan recipes I always consider taste, smell, allergens, and food cost.  Our meats are typically made from either vital wheat gluten or textured vegetable protein.  Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas. It really is just research, trial, error and then repeat.” Read his Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-odie-oconnor-boxcar-pizza-portland-oregon/

Check out Boxcar Pizza on Instagram at https://www.instagram.com/boxcarpizza/ and his new project https://www.instagram.com/odiespizza/ .

Thank you to our sponsor

The post 192. Five Dough Styles and Going with Odie O’Connor appeared first on Pizza Today.

Scott Sandler on The Hot Slice Podcast

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with Scott Sandler. The Pizza Expo speaker formerly owned a pizzeria in St. Louis that drew acclaim for its vegan slices. After selling that business and taking some time off, Sandler is jumping back into the fray with plans to open a new sit-down pizzeria with a wood-burning oven.

We catch up with Scott about selling a business, plans for the new pizzeria and why the new shop won’t be vegetarian or vegan but will offer meat products.

Scott has a full slate at next month’s Pizza Expo in Las Vegas. Be sure to sit in on his two seminars and his food demonstration on vegan nut cheeses. His seminar topics include “How to Sell Your Pizzeria for Top Dollar” and “Increasing Your Profit Margin”. Check out his Pizza Expo bio page here: https://pizzaexpo.pizzatoday.com/speaker-bios/#scott-sandler

To view the full educational lineup, check out www.pizzaexpo.com.

Thank you to our sponsor

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Mobile Pizza Business Owner Siler Chapman on The Hot Slice Podcast

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with mobile operator and Pizza Expo speaker Siler Chapman. A long-time member of the World Pizza Champions, Chapman has most recently found success in the “food truck” realm. From weddings to corporate events, his catering gigs have taken his business to the next level.

Chapman will lead a four-hour pre-show workshop on Monday, March 18 at Pizza Expo. “Launching and Thriving with a Mobile Pizzeria” will take place from 8 a.m. to Noon at the Las Vegas Convention Center. You can purchase tickets to the workshop at PizzaExpo.com.

For more from Chapman, check out this article he wrote for PizzaToday.com in 2021 on mobile pizzerias.

Thank you to our sponsor

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This week, we catch up with Audrey Kelly, co-owner of Audrey Jane’s Pizza Garage in Boulder, Colorado. Audrey is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza.

Since opening in October of 2015, the Pizza Garage has been featured in numerous publications and even on the Food Network.

Find out what Audrey has been up to lately with the business. She details the ins and outs of having a pasta sauce line in the retail space. She also goes into balancing business ownership and parenthood.

Learn more about Audrey Jane’s Pizza Garage at https://www.thepizzagarage.com/ and on Instagram at https://www.instagram.com/audreyjanespizza/.

Read Audrey’s most recent Pizza Today article: The versatile Pesto sauce can be used as topping, base, marinade, dressing

Check out Audrey’s Education Sessions at Pizza Expo:

Wednesday, March 20 | 10:15 am to 11:15 am

Room No: Show Floor Demo Area

D05 Demo: How to Build a Better Pie

Audrey Kelly, Owner/Pizzaiola, Audrey Jane’s Pizza

Session Description

Speaking of elevating your pizza game, Colorado-based operator Audrey Sherman is here to demo methods and processes to make your pizza better.

Tuesday, March 19 | 4:00 pm – 5:00 pm

S23 Panel Discussion: Women-Owned Pizzerias

Audrey Kelly, Owner/Pizzaiola, Audrey Jane’s Pizza

Leah Scurto, Owner-Operator, PizzaLeah

Type: Seminar | Track: Seminar | Room No: W222-223

Learn more about Pizza Expo at https://pizzaexpo.pizzatoday.com/.

The post 189. Catching up with Pizza Master Audrey Kelly appeared first on Pizza Today.

Listen to Gabriella Ottaiano, Calabria Restaurant & Pizzeria, Livingston, New Jersey on The Hot Slice Podcast

Gabriella Ottaiano said receiving an 8.9 score from Dave Portnoy’s One Bite at Barstool was life-changing for Calabria Restaurant & Pizzeria in Livingston, New Jersey.

It was just what the pizzeria needed in the midst of the COVID-19 Pandemic. Since the review, Calabria’s has seen remarkable growth, a streamline operation and a marketing focus capitalizing on the review.

The pizza that received the score was the Calabria’s Crunchy Thin. After the review, people seeking the high-scoring pizza confused other Calabrias with the Livingston restaurant so Gabriella had the pizza trademarked. Listen to the process she went through to trademark their signature pizza.

She also made several changes in the kitchen to help accommodate the increase in volume and maintain food quality. Check out how she did it.

Calabria’s added nationwide shipping. See how they were able to incorporate the frozen line in the kitchen flow.

Calabria’s also participated in the inaugural One Bite Pizza Festival. Found out how the experience went.

For 40 years, Calabria’s has been family and Gabriella is part of the second generation to run the business.

Learn more about Calabria’s at https://calabrianj.com/ and on Instagram at https://www.instagram.com/calabriarestaurant/

Watch Calabria’s One Bite Review. 

Read Pizza Today’s article, Pizza Festivals: Getting Involved with a Pizza Fest.

Other Show Notes:

35 Pizzerias to Watch in 2024

We received hundreds of outstanding submissions for our Pizzerias to Watch feature and have painstakingly whittled them down to this list of 35. Go to the feature.

Pizza Expo 2024 Registration is Open

Pizza Expo turns 40 in March. Register now to attend the industry’s premier event! Learn more.

Thank you to our sponsor

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Listen to Sean Rowe, owner of St. Angelo’s Pizza in Atlanta, Georgia

Join this one-on-one conversation with Executive Editor Denise Greer and Sean Rowe, owner of St. Angelo’s Pizza in Atlanta, George. St Angelo’s is a pizza company with two locations with very high volume.

Sean has a philosophy that he’s always only about 60% there which keeps him striving to improve his business. The company wasn’t always successful. Sean kept dialing in different areas. Hear how he fixed the product, streamline operations, dialed in delivery and most importantly enhanced his employee retention and employee culture.

Denise visited St. Angelo’s in 2022. They talk about how the business was and how it has changed. In the article, he also shared St. Angelo’s origin story….

Very successful in the software business for six years, Rowe was ready for something new. His uncle approached him in 2002 to invest in a carryout and delivery pizzeria. “Well sure, how hard can that be as I’m strutting?” he says. “Big mistake.”

But hindsight being 20/20, Rowe says, “The place is a disaster. The food is horrible.” His only recourse he felt was to open a new location and change everything. Wait, what?

“The definition of an entrepreneur is to be able to pay for your mistakes,” he says. “But the ego will not let me let this go away. So, I find (a location next to the) Kroger. It’s $35 a square foot in 2003. But it’s not more than 1,000 square feet.” Rowe eventually bought out the business from his uncle.

“I upgraded the cheese, pepperoni and sausage,” he says. “I didn’t change everything immediately, but the dough did change and slowly then the sauce. Everything was wrong,” he says.

“The first day we opened over there we did like $850, and I thought it was made from Heaven,” he says of St. Angelo’s 2004 launch. “Then we started tweaking the menu and then I developed those garlic knots.”

He tackled reformulating the pizza dough. “I must have made 300 to 400 batches of dough that I threw out in the course of a few months,” he says. “With enough of the expertise from the guys I had working for me, we sort of came into figuring out the dough. That took a good year or two.”

Read the entire St’ Angelo’s entire On the Road feature.

Thank you to our sponsor

The post 187. Failing DELCO to High-Volume Pizza Company appeared first on Pizza Today.

IPC Coordinators Michael LaMarca, Jeremy Galvin with Master Pizza on The Hot Slice Podcast

Pizza Expo 2024 in Las Vegas in March is our 40th Anniversary. There are some huge updates to the International Pizza Challenge, so we have brought Michael LaMarca and Jeremy Galvin on the show to give us the skinny. Michael, Jeremy and their team at Master Pizza and beyond make IPC a success each year coordinating the largest pizza-making competition in the U.S.

What is International Pizza Challenge?

International Pizza Challenge has evolved and grown in stature and prize money to become the most prestigious pizza-making competition in North America, if not the world. This year, we’ll have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase 240 of the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year.

Here is a look at the 2024 International Pizza Challenge Schedule:

Tuesday, March 19 (Preliminary Rounds)

Top 5 scores in each division will advance to Thursday finals

Division                                       Time                      # of Participants

World’s Best Cheese Slice       8:00 AM – 4:00 PM        50

Pan                                             8:00 AM – 4:00 PM        50

Traditional                                 8:00 AM – 4:00 PM      80

CMAB – Professional Division Preliminaries   8:00 AM – 4:00 PM        20

Wednesday, March 20 (Preliminary Rounds)

Division                                   Time                            # of Participants          Thursday Finals?

Non-Traditional                       8:00 AM – 5:00 PM     80                                Yes

Neapolitan                              8:00 AM – 5:00 PM     80                                Yes

Ooni Traditional & Pan            8:00 AM – 5:00 PM     30                                No

Daiya Vegan                            8:00 AM – 5:00 PM     30                                No

Thursday, March 21

8:00 AM – 10:00 AM – Finals for all divisions

Traditional, Non-Traditional, Neapolitan, Pan, & World’s Best Cheese Slice

Location: Comp Areas A & B

10:15 AM – 11:15 AM – CMAB Finals (Publicy Judged)

Location: Comp Area A

11:30 AM – 12:30 PM – Best of the Best (Publicly Judged)

Location: Comp Area A

12:45 PM – 1:45 PM – Pizza Maker of the Year (Publicly Judged)

Location: Comp Area A

1:45 PM – 2:00 PM – Mixer Giveaway, Awards, & WPC Donation

Location: Comp Area B

2:00 PM – 2:45 PM – Awards, Recognition, & More Giveaways

Location: Comp Area A

2:45 PM – 3:00 PM – $10k MEGA Bucks Winner

Location: Comp Area A

Learn more about International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/.

Thank you to our sponsor

The post 184: International Pizza Challenge Update appeared first on Pizza Today.

Part Two of Dough Expert Peter Reinhart on The Hot Slice Podcast

Peter Reinhart

This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.

Listen until the end when Peter shares his 2024 predictions.

If you missed our Part One of our chat with Peter Reinhart, listen now.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Thank you to our sponsor

The post 183. Dough Talk with Peter Reinhart, Part II appeared first on Pizza Today.

Bread and Pizza Dough Expert Peter Reinhart on The Hot Slice Podcast

Peter Reinhart

This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.

Stay tuned for Part II when Peter shares his 2024 predictions.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now!

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. Learn more about Pizza Expo.

Thank you to our sponsor

The post 182. Dough Talk with Peter Reinhart, Part I appeared first on Pizza Today.

Listen to Jess and Dawn Bingaman, and Lynette Swanson of Perry’s Pizza, Huntington Beach, California, on The Hot Slice Podcast

This week on The Hot Slice Podcast, we’re exploring the story of a 50th anniversary and a love story and growth and change at Perry’s Pizza in Huntington Beach, California. We chat with owners Jess and Dawn Bingaman, and Lynette Swanson.

Perry’s Pizza started long before Jess and Dawn came in the picture. The original Perry’s opened in 1973. Jess was a manager at Perry’s in the 80s where he met and married Dawn, who was a frequent customer. In 1996, the owner was ready to sell and Jess and Dawn were ready to take on the adventure. It’s been a wild and amazing ride ever since. Listen to where they have taken the business.

On November 4, Perry’s Pizza celebrated its 50th anniversary with an event that included giveaways and fun. Momentum built after the anniversary celebration as local media including the Los Angeles Times shared their story.

Perry’s Pizza has grown and evolved in its five decades. The Bingamans moved the location from Newport Beach to Huntington Beach gaining more square-footage and to their surprise a huge influx in customers that they had to figure out how to manage the increased volume.

They recently expanded into the space next door to help give them even more space as the business went from counter service to sit-down casual dining.

Don’t miss the end when they share advice for other operators from their decades in the business.

Learn more about Perry’s Pizza at https://www.perryspizza.net/ and on Instagram @perryspizza

Read the LA Times story on Perry’s Pizza.

Show Notes:

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024.
To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Denise mentioned tips on how to keep your team from burnout during the holidays. Check out that article. 

Thank you to our sponsor

The post 181. Marking 50 Years with Perry’s Pizza appeared first on Pizza Today.

Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Jeremy and Josh talk Pizza Expo. Attendee registration opened last week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games.

For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss!

In this episode, we detail the second day of workshops that attendees can register for. Learn more at PizzaExpo.com.

Thank you to our sponsor

The post 179. Day 2 Workshops & Seminars — Pizza Expo 2024 appeared first on Pizza Today.

This week we talk Pizza Expo 2024 on The Hot Slice Podcast

Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Denise and Jeremy talk Pizza Expo. Attendee registration opened this week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games.

For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss!

We detail workshops that attendees can also register for. Here’s a quick look at the Sunday workshops that Jeremy described:

Sunday, March 17

1:00 pm – 5:00 pm

W01 What to do BEFORE You Increase Menu Prices ($250)

David Scott Peters, Restaurant Business Expert, Workshop Presenter, DavidScottPeters.com

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W02 The Million Dollar Pizzeria ($250)

Dan Collier, Co-Owner and President, PizzaMan Dan’s

Glenn Cybulski, Executive Chef | Consultant | Speaker, Glenn Cybulski Restaurant Consulting

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W03 Maximizing Your Carryout & Delivery Revenue and Operations ($250)

Tony Troiano, Owner-Operator, J.B.ALBERTO’S PIZZA

Scott Anthony, Owner-Operator, Punxsutawney Pizza

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W04 Crafting Your Brand and Marketing Strategy ($250)

Mike Bausch, Owner-Operator, Workshop Presenter, Andolini’s Pizzeria

Type: Workshop | Track: Workshop

To register for Pizza Expo 2024, visit: https://registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24

To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Thank you to our sponsor

The post 178. Big News on Pizza Expo 2024 appeared first on Pizza Today.

Scott Rivera, Scottie’s Pizza Parlor in Portland, Oregon on The Hot Slice Podcast

This week on The Hot Slice Podcast, we catch up with Scott Rivera, owner of Scottie’s Pizza Parlor in Portland, Oregon. We last visited Scottie’s in 2018 to profile the hot Portland pizzeria as an On the Road Feature. In the feature, he shares, “I think a lot of New Yorkers and people from the East Coast can relate to not finding good pizza when they move away,” Rivera says, adding that people question the water, the flour, etc. “So I decided to learn how to make pizza myself the way that I thought was good. I very quickly learned that it was not as easy as I thought it would be, and (I) started to use cookbooks and whatever I had, whatever tools I had (like) cookie sheets and made some really, really bad pizza. I think because it turned out to be so hard, I kept wanting to get really good at it. I was like ‘How can this be so hard? It’s just a pizza. There are three things you have to get right. It’s just dough, sauce and cheese.’”

In the article, he also shared that slices were his shop’s bread and butter but that has changed. He spent much of the pandemic and after dialing in his pizza and operational systems. After much exploration, he decided to open a second pizzeria. We go in-depth into his process and what it took to make the new location happen happen.

If you are a pizza dough geek, this episode is for you. Scottie details his pizza dough exploration and talks sourdough.

Read the On the Road Feature in Pizza Today.

Learn more about Scottie’s Pizza Parlor at https://www.scottiespizzaparlor.com/ and on Instagram at https://www.instagram.com/scottiespizzaparlor/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today.

Thank you to our sponsor

The post 177. Refocus to Grow with Scott Rivera appeared first on Pizza Today.

Letters to the Editor on The Hot Slice Podcast

Jeremy and Josh read and respond to some recent emails sent to Pizza Today by readers. They talk pizza tech, desserts and business in this episode. But the real gold is near the end when the 2024 Pizza Expo Opening Day Keynote speaker is announced. It takes a legendary person to get the 40th Anniversary of Pizza Expo call, and we know you won’t be disappointed. Be sure to watch this one all the way to the end to find out who it is!

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

The post 176. Letters to the Editor appeared first on Pizza Today.

Pizza and Pasta Northeast Interviews on The Hot Slice Podcast

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part I of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.

In this episode, Jeremy and Denise chat with:

Louise Joseph, owner of Dough Girls, Inc. in Greenwich, Connecticut

Angie Bogacz, co-owner of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania

Tyler Carlson & Mark Lacz, co-owners of Tymark Restaurant Group, in Westerly, Rhode Island

Show Notes:

PIZZA CON 2024! We teased our newest event that will take place at The Fillmore in Philadelphia on November 7, 2024. Sign up for updates from this one-of-a-kind event. https://pizzaexpo.pizzatoday.com/pizzacon-2024-attend/

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 174. Perspectives from Pizza & Pasta Northeast 2023, Part I appeared first on Pizza Today.

Pizza Man Dan Collier on The Hot Slice Podcast

This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012. Dan began his pizza career as a delivery driver in 1984. He served as President for a 20-store chain from 1987-2002 before becoming a Franchisee from 2002-2012.

Dan has been a speaker and educator at Pizza Expo, sharing his successes and, more importantly, his failures with fellow pizza operators and owners since 2002. Dan has also written articles for Pizza Today magazine.

We talk with Dan about his store growth and adding an additional unit. He shares concept direction, how the new store has performed and what has been key to that success.

Dan also surprises us with a new concept development that required him to change his perception of third-party delivery. Find out more about his new Los Angeles-based ghost kitchen concept.

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 173. Catching Up with Pizza Man Dan Collier appeared first on Pizza Today.

Mya Anitai, Franny’s Pizzeria & Restaurant, Highlands, New Jersey, on The Hot Slice Podcast

Our guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.

Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”

Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.

Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie.  Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its new seasonal menu and what produce she will highlight.

Listen to more on this week’s The Hot Slice Podcast.

Explore more on Franny’s at https://frannyshighlands.com/  and on Instagram at https://www.instagram.com/frannyshighlands

Read Mya’s Conversation in Pizza Today.

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today!

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2.

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Go to the Toolkit!

Thank you to our sponsor

The post 172. Bringing Her Style to an Established Pizzeria appeared first on Pizza Today.

Frank Zabski explains New Haven-style Pizza on The Hot Slice Podcast

This week on The Hot Slice Podcast, we chat with Frank Zabski of New Haven, Connecticut. After a corporate career wore him thin, Frank got into the pizza business with a mobile unit he named “Fired Up Pizza Truck”. With the catering business, Frank aimed to “bring the party to you, not just the pizza.” The truck catered parties and events for 50-125 people and specialized in New Haven-style pizza.

Frank has since gone on to launch New Haven Pizza School (https://thepizzagavones.com/new-haven-pizza-school/). The school teaches home cooks/pizza enthusiasts how to make the iconic pizza style that remains a hidden secret from many consumers nationwide.

Read Franks’s bio at at https://thepizzagavones.com/frank-zabski-a-k-a-the-polish-pizzaiolo/.

Frank will be leading a hands-on demo on New Haven-style pizza at the upcoming Pizza & Pasta Northeast show in Atlantic City. The demonstration is slated for October 1 from 3-4 p.m. Check the PPNE show schedule and learn more at https://ppne.pizzatoday.com/.

Learn more about New Haven-style “apizza” here https://pizzatoday.com/topics/menu-development/apizza/. Then check out our Pizzeria of the Year feature on Modern Apizza, a New Haven staple, here. https://pizzatoday.com/topics/people-pizzerias/2023-pizzeria-of-the-year-modern-apizza-new-haven-connecticut/

Show Notes:

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 171. New Haven-style Pizza appeared first on Pizza Today.

Pizza Today Team on The Hot Slice Podcast Talking PPNE!

Jeremy, Denise and Josh hop in this week’s podcast give all the skinny for the upcoming Pizza & Pasta Northeast at the Atlantic City Convention Center on October 1-2.

Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.

Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.

With a full line up of events, educational sessions, demonstrations and competitions, get the PPNE app to plan your trip.

For more info on Pizza and Pasta Northeast, visit https://ppne.pizzatoday.com/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/.

Thank you to our sponsor

The post 170. Pizza & Pasta Northeast Preview appeared first on Pizza Today.

Drew Butler on The Hot Slice Podcast

This week on The Hot Slice Podcast, we chat with Drew Butler, who perhaps has been destined to be in the pizza industry. Things aligned for Drew when he was making pizzas out of his house as fundraisers for youth sports. He had been looking for a building to start his business when friends shared that a beloved local market had an unused pizza oven. Instead of undertaking a costly buildout on a new facility, Drew opted to set up shop, Market Pizza by Drew Butler, at the Jackson Market in Culver City, California.

We dive into what goes into making his neo-Neapolitan pizza including the use of a three-flour blend, sourdough and a long fermentation process.

Drew was named a Rising Star in the Pizza Industry in July. In his Q&A, Drew says, “I am striving for excellence in pizza and service experience for Market Pizza. My highest priority is the uniqueness of my dough and the special time my 67-hour process deserves. It all starts with the crust — the rest is just toppings! Gourmet toppings for sure, but we have a pretty level playing field for tomatoes, cheese, meats and veggies. The crust is my signature. It’s what defines my pizza from everyone else’s.  It’s got my name on it, so it’s got to be great!”

See how he’s adding to the momentum as he grows in the pizza business. Find out his ultimate goal.

Read Drew’s Rising Stars Q&A.

Follow Market Pizza by Drew Butler on Instagram at https://www.instagram.com/marketpizzabdb/

Show Notes:

• Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now.

• Last chance to submit your pizzeria for one of the 20 categories in the PIE Awards. Learn more.

• Celebrate National Pizza Month in October! Pizza Today has you covered this October with our National Pizza Month Pizzeria Tool Kit. We’ve pulled together resources to help you mark the occasion and promote your National Pizza Month campaigns in your store, in the community, virtually and on social networks.  Go to our Pizzeria Operator Toolkit.

Thank you to our sponsor

The post 169. Destined for Pizza appeared first on Pizza Today.

Will Grant, That’s A Some Pizza in Bainbridge Island and Sourdough Willy’s in Kingston, Washington on The Hot Slice Podcast

This week on The Hot Slice Podcast, we have our upcoming Pizza and Pasta Northeast Keynote Speaker Will Grant on the show. Will owns That’s A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.

Will Grant, owner of That’s a Some Pizza in Bainbridge Island, WA, and Sourdough Willy’s in Kingston, WA

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently Will teaches professional classes out of both his restaurants “That’s A Some Pizza” and “Sourdough Willy’s” which serve a combined five styles of pizza, all using a heirloom sourdough starter. As a World Pizza Champion team member, restaurant consultant and Master Pizzaiolo Will has the experience you need to help be successful in your restaurants.

We dive into how Will is able to motivate his team and create excellence in his product. He goes beyond his story walls to help consult and instruct pizzeria operators across the country. He is a frequent speaker and demonstration presenter at Pizza Expo in Las Vegas and Pizza and Pasta Northeast in Atlantic City. Listen to find out how Will is elevating the pizza industry.

Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Follow That’s a Some Pizza at https://www.thatsasome.com/ and on Instagram at https://www.instagram.com/thatsasomepizza/

Follow Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram at https://www.instagram.com/sourdoughwillyspizzeria/

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at https://ppne.pizzatoday.com/

Thank you to our sponsor

The post 168. Will Grant on Elevating the Pizza Industry appeared first on Pizza Today.

Listen to Melissa Rickman, owner of Wholly Stromboli, on The Hot Slice Podcast

Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado

This week on The Hot Slice Podcast, Jeremy and Denise sit down with Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado. Rickman, a seasoned pizza business maven, regularly contributes to the educational lineup at Pizza Expo and Pizza & Pasta Northeast. She has written articles for Pizza Today and has led a variety of seminars and food demos at the two aforementioned shows.

Now, she’s prepping for her biggest stage yet — delivering a keynote address at PPNE 2023 in Atlantic City, New Jersey.

We talk with Melissa about the keynote as well as her online ordering platform, who she sees as some of her biggest inspirations and her future plans in the industry.

Read her article from earlier this year about why you should keep chicken wings on your menu: https://pizzatoday.com/topics/menu-development/keeping-chicken-wings-on-the-menu/.

Learn more about Wholly Stromboli at whollystromboli.com. And, finally, register to attend PPNE so you can hear Rickman’s keynote in person: https://ppne.pizzatoday.com/.

Podcast Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

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Thank you to our sponsor

The post 167. Melissa Rickman – Pizza & Pasta Northeast Keynote & More appeared first on Pizza Today.

Gemma Cataldo, Antonio’s Italian Restaurant (Elkhart, Indiana) on The Hot Slice Podcast

This week on The Hot Slice Podcast, we are chatting with Gemma Cataldo, manager at Antonio’s Italian Restaurant in Elkhart, Indiana. We recently named Gemma a Rising Star in the Pizza Industry.

She competed in her first International Pizza Challenge at Pizza Expo this year and took home first place in the Traditional Division. Her only other competition showing was in the Young Pizza Maker of the Year at Pizza & Pasta Northeast in Atlantic City last year.

After also winning the Traditional Division in 2019, her father Paul set a legacy for competing and winning as both Gemma and her sister Carmela.

As Gemma heads to university soon she plans to continue to elevate the pizza industry. She has collaborated with Carmela to be a beacon for women in pizza. She is working with the Women in Pizza movement to help amplify the successes of women in the industry.

In a Q&A with Gemma for Rising Stars, says, “I recently graduated high school early in March and I will be attending Ferris State University in Big Rapids, Michigan, this fall. I plan on studying Dental Hygiene, though I have no intention of leaving the pizza industry behind. The pizza industry has always had a special place in my life, and going to college will not prohibit my desire to continuously improve and learn. My sister, Carmela, and I are already working on new pizzas and flavors for the 2024 IPC. In terms of more immediate action, I am becoming more involved with Women in Pizza to support and highlight the talents of women in the pizza industry, especially young women who are just starting.”

Hear more about Gemma big IPC win, the pie that won, her future plans and continuing her Women in Pizza charge.

Read Gemma’s Rising Stars Q&A.

Learn more about Antonio’s Italian Ristorante at https://antoniositalian.com/

Follow Gemma and Carmela’s Instagram: @thecataldosisters.

The post 166. Gemma Cataldo — Pizza Champion at 18 appeared first on Pizza Today.

This week on The Hot Slice Podcast are 2023 Rising Stars in the Pizza Industry Alex White, Dani Garcia-White, Cameron White, Justin Ford, co-owners of Yukon Pizza in Downtown Las Vegas, Nevada. Read their Rising Stars Q&A.

Yukon Pizza has grown from an outdoor oven at a commercial kitchen to a hot on the Las Vegas pizza scene brick-and-mortar pizzeria. Check out bio that Dani provided for each owner:

Alex White is a Las Vegas resident of 16 years, and the 5th generation heir of a family sourdough starter dating back to the Klondike Gold Rush in the Yukon Territory, over 125 years ago. He spent a decade working in the film and television industry, while also building his skills as a backyard pizza maker. When the pandemic happened Alex, his wife Dani, brother Cameron, and good friend Chef Justin Ford made the decision to jump from backyard pizza makers to a full on brick and mortar restaurant.

Dani Garcia-White was born in southern California and raised in Las Vegas. After spending 10 years in the film production and live event production industries, Dani began to form an interest in making pizza alongside her husband and founder of Yukon Pizza Alex White. Dani left her previous career in April of 2022 to pursue pizza-making and restaurant operations full time. She has found a passion for both pizza making and managing a restaurant and looks forward to Yukon’s continued success!

Cameron White started as a pizza cook and delivery driver during high school. While he pursued a career in advertising and video production in Northern Nevada, he was consistently amazed by his younger brother’s improving pizza-making skills. Both Cameron and Alex, who also worked in video production in Las Vegas, had dreams of turning Yukon Pizza into a family business, but they thought it was something for the distant future. However, Cameron’s dissatisfaction with advertising and a pandemic-induced layoff prompted him to seize the opportunity with Yukon Pizza immediately. In the summer of 2020, Cameron, along with his spouse, artist Jess White, moved to Las Vegas. Together, they started laying the foundation for the business, collaborating with talented individuals like Cameron’s sister-in-law Dani, chef Justin Ford, and the rest of the amazing staff at Yukon. Cameron has been humbled by the experience and the chance to work with such remarkable people.

Chef Justin Ford oversees back-line our menu and operations. He has nearly 20 years of fine dining and pizza restaurant experience, having worked in LA and Las Vegas with Nancy Silverton, Wolfgang Puck, David Chang, and others. Justin joined the Yukon Pizza team officially in 2020, when we started as a neighborhood popup during the pandemic. Since then, Justin has taken on the role of Chef head-on, allowing Yukon Pizza to expand its menu into new and exciting directions.

Learn more about Yukon Pizza and on Instagram @yukonpizza.

PODCAST SHOW NOTES:

Be sure to register for Pizza & Pasta Northeast in Atlantic City on Oct. 1-2. Learn more.

Be Counted! Calling all pizzeria operators! Now is the time to complete your annual all operator pizza industry survey. Complete your survey!

Thank you to our sponsor

The post 164. The Rise of Yukon Pizza appeared first on Pizza Today.

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.

The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.

Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.

The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carryout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.

Listen to more of their story.

Follow Pedroso’s Pizza at https://www.pedrosospizza.com/ and on Instagram @pedrosospizza.

Thank you to our sponsor

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Anthony Petralia, owner of Tralia on The Hot Slice Podcast

This week on The Hot Slice Podcast, our guest is Anthony Petralia. We last caught up with Anthony over a year ago to talk ghost kitchens for a Pizza Today Magazine article Going Ghost: A Look at Ghost Kitchen Operations and Setup. His dad Don reached out to us to share that Anthony has grown his ghost kitchen into a brick-and-mortar restaurant, Tralia, in Sarasota, Florida.

Getting there has taken persistence and strategic expansion. Anthony, like many executive chefs, was furloughed during the pandemic. The COVID-19 pandemic birthed a new class of business owners, already battle tested.

As the ghost kitchen operation grew, Anthony looked for ways to expand into more. His current ghost kitchen location in Your Culinary Place, a shared commercial commissary kitchen (https://yourculinaryplace.com/ ), allowed him to gradually expand into a 20-seat restaurant in its facility. Anthony shares how the ghost op helped him transition into a full-service pizzeria.

With an extensive culinary background, Anthony likes the challenge of offering multiple styles. Find out his approach to doing an artisan pizza and a Detroit-style pizza without overwhelming the kitchen operations.

Now that Anthony has streamlined the business for dine-in and carryout, He’s focused on the pizzeria and even what’s next. Listen as Anthony shares his pizzeria story.

Show Notes:

Learn more about Tralia at https://www.traliasrq.com/

Follow Tralia on Instagram: https://www.instagram.com/traliasrq/

Thank you to our sponsor

The post 162. Growing from a Ghost Kitchen appeared first on Pizza Today.

Neel and Palak Vaidya, Troy’s Italian Kitchen on The Hot Slice Podcast

On this week’s The Hot Slice Podcast, Executive Editor Denise Greer and Senior Creative Director Josh Keown chat with Neel and Palak Vaidya, co-owners of Troy’s Italian Kitchen in Arlington, Virginia. Neel was recently named a Rising Star of the Pizza Industry by Pizza Today.

Neel and Palak’s journey to pizza was a unique one. They capitalized on the sale of an existing pizzeria. Though they kept the name, Troy’s Italian Kitchen, the couple overhauled the business and its menu to create the successful business they have today. Learn about how their interest in pizza sparked the flourishing business.

Troy’s Italian Kitchen was never meant to be a vegan-focused pizzeria. But the couple developed plant-based pizzas that pulled a fusion of other cuisine such as Indian, Mexican and BBQ. The vegan pizzas became a hit amongst the local plant-based community and drove huge vegan pizza sales during the pandemic. That demand has persisted, and vegan pies make up 60 percent of Troy’s sales.

Neel and Palak also jumped on offering catering and expanded their pasta menu to diversify catering. They have three team members dedicated to private catering.

Listen on as Neel and Palak share the story of Troy’s Italian Kitchen and its fusion pizza menu.

Show Notes:

Read a Q&A with Neel.

Learn more about Troy’s Italian Kitchen.

Follow Troy’s Italian Kitchen on social.

Instagram @troysitaliankitchen

TikTok: @troysitaliankitchen

The post 161. Pizza Fusion with Neel and Palak Vaidya appeared first on Pizza Today.

Steve Carcarey, Collegeville Italian Bakery Pizzeria Napoletana, Collegeville, PA, on The Hot Slice Podcast

This week, we have Steve Carcarey co-owner of Collegeville Italian Bakery Pizzeria Napoletana in Collegeville, Pennsylvania. Collegeville first opened as a bakery. Steve and his wife Patrizia took over the business from her parents. Since then, the couple has added on a dining room, full menu, catering and a thriving packaged goods business.

According to its “About Us”, Patrizia says, “My family is from Nusco, Italy in la Campagnia (mountain region) south of Rome. In 1970, my parents, Giovanni and Caterine moved to America. 24 years later they started Collegeville Italian Bakery and have been baking fresh bread from scratch ever since. My husband, Steve, and I are happy to run our retail store and carry on all of our family traditions.

With its slogan “we’re more than just a bakery!”, the couple have worked to create a diversified business. In a previous Conversation with Pizza Today, Steve said, “When they hear, “bakery,” most people instinctively think sweets — cakes, pastries, cookies, etc. While we offer all of those items, there’s so much more to our business. We have such a rich history, authentic culture and unique offerings that we want people to know about, so it’s just getting past those initial assumptions to show customers what we’re all about.

Collegeville has captured a diverse market in its small college town. Steve shares the unique interior flow system that encourages diners to purchase its packaged goods such as donuts and desserts.

Listen as Executive Editor chats one-on-one with Steve on the following topics:

• The business’s rich history
• Maintaining a bakery and pizzeria operation
• Collegeville’s pizza style
• Focused catering
• Dining flow
• Grab-and-go goods
• Future growth

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Thank you to our sponsor

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Luke Tobias, Indianapolis-based pizzeria Futuro on The Hot Slice Podcast

This week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.

Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.

Learn more about Futuro on this week’s episode, including:

• The home popup start-up
• Transition to a brick-and-mortar restaurant
• Pizza styles
• Luke and Sarah’s backgrounds
• Financing and building out Futuro
• Operations
• Future Growth

Show Notes:

Explore more about Futura at https://futuroindy.com/ and on Instagram at https://www.instagram.com/futuroindy

Pizza & Pasta Northeast Registration is NOW OPEN!

Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more.

Thank you to our sponsor

The post 159. A Product of the Pandemic appeared first on Pizza Today.

Pizza Today talk Letters to the Editor

This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.

Here are some excerpts from a few of our Letters to the Editor:

Drew Butler, Market Pizza by Drew Butler:

For the last six months I have operated   Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.

Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.

Brenda’s Pizzeria:

There were so many great seminars but a few of the really good ones were on at the same time.  I think the seminars I attended were some of the best ones.  There was one day we almost didn’t get to finish seeing everything on the show floor, we were running out of time because of the seminars.

Tyler Carlson:

Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities.

Show Notes:

We mentioned several topics, so we are taking time to share some of those article and recipe references:

Pizzeria Valuation:
https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/

First Steps to Selling a Pizzeria:

https://pizzatoday.com/topics/employee-management/first-steps-selling/

Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard

https://pizzatoday.com/podcasts/the-hot-slice/154-deep-dive-into-restaurant-lawsuits-in-the-news-with-thomas-reinhard/

John Gutekanst’s Dough Articles:

A Better Pizza Crumb Structure: The Guts

https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/

Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast

https://pizzatoday.com/topics/dough-production-development/knead-to-know-making-pizza-with-sourdough/

The Rise of Italian Pizza in Teglia is Upon Us

https://pizzatoday.com/topics/dough-production-development/the-rise-of-italian-pizza-in-teglia-is-upon-us/

And finally recipes on the two Upside Down Pizzas we dream about:

Tony’s Trending Recipe: Upside Down Pizza

https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizza/

Pineapple Upside-Down Pizza

https://pizzatoday.com/recipes/pizzas/pineapple-upside-pizza/

Thank you to our sponsor

The post 158. Pizza Today Mail Bag appeared first on Pizza Today.

Peter Falzo, Vinnie’s Pan Pizza on The Hot Slice Podcast

On this week’s The Hot Slice Podcast, Executive Editor Denise Greer chats with Peter Falzo, owner of Vinnie’s Pan Pizza in Millburn, New Jersey. Peter created Vinnie’s to honor his uncle who owned a successful pizza restaurant for decades.

Peter shares his story of transforming his own Italian restaurant into a high-demand carryout pizzeria. He details how he created Vinnie’s Pan Pizza brand and vital tenants to allow it to thrive.

Vinnie’s has received high marks locally and nationally for its unique take on pan/bar pie. The pizza garnered such a reputation that Dave Portnoy gave it 8.3 score out of 10 on his Barstools Pizza Review. “This place is going to be electric after I’m done with it,” Portnoy says in the video review. This is great… Wow. I love it 8.3.” The review sparked an infusion of new interest in the pizzeria. Peter reveals what happened at the restaurant after the review and tips for other restaurants who receive a visit from Portnoy.

Learn more about Vinnie’s Pan Pizza, on Instagram and on TikTok.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 157. The Vinnie’s Pan Pizza Brand appeared first on Pizza Today.

Evan Eriksen, owner of Pie 95 Pizza in Jacksonville, Florida on The Hot Slice Podcast

This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn’t a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan’s episode now.

Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here’s his story in his own words:

“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.”

Starting his Culinary Career

“After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.

Evan Eriksen, owner of Pie 95 Pizza in Jacksonville, Florida

I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.

It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.”

The Light Bulb Moment Sparks Passion for Pizza

“After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.

After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.

Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It’s different, it’s unique, it’s artisan, it’s Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.”

Opening a Brick and Mortar Pizzeria

“After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let’s enjoy this.

Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and starters. I’d like to give the patrons a dining experience in a new way. Not a traditional pizzeria, but more of an artisan style. Our building was built in 1927 and we want to celebrate that. In the food and in the decor. We run weekly specials and like to get creative with the menu. Seasonal roasted veggies, fun plays of Asian fusion, Italians twists. A fun global cuisine celebration. We look to grow the starters and some main courses of the menu in the future.”

Learn more about Pie 95 on the website https://pie95pizza.com/ and Instagram https://www.instagram.com/pie95pizza/.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 156. From Chef to Food Truck to Brick and Mortar Pizzeria appeared first on Pizza Today.

John Gutekanst offers pizza dough tips on The Hot Slice Podcast

This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing.

In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn’t magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza’s crumb structure. If you’ve never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure.

In “Guts” John says, “One of the most important aspects of pizza is hidden inside the crust. All the work of selecting cheeses, sauce and toppings that bake perfectly on pizza are second to the rise, cell structure and texture of the interior of the crust. The internal affairs office of any given pizza reflects the relationship between flour, water, time and baking temperature in what will become the base. These factors all bring the specific elements of flavor and texture to the final product and is like a relay race where all the runners deliver a final win for the team. If one of them stumbles, the team suffers, but when everything goes perfectly it’s a glorious day in Pizzaville. Read John’s Knead to Know column now. 

Next Big Pizza Movement

We couldn’t help but ask John to share his insights on how pizza is evolving and what’s next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S.

Another climber is the pizza slice business. We shares his own experience with the serving pizza slices and where it is headed. PizzaToday.com has a wealth of knowledge on the pizza slice business. Here are a few things that you must do in order to maximize your chances of success serving pizza slices:

• Quality. Use the best ingredients possible, from flour to tomato sauce to cheese. A high-quality, high-gluten flour and low moisture whole milk mozzarella work best for this type of operation. Cheaper mozzarellas do not hold or reheat well.
• Know your numbers. Yes, we always hear that pizza by the slice is very profitable, especially because you get more money per pie (ex. $20 for whole pie, but $3.5 per slice, 8 slices per pie $28) but if you are only selling two to three slice of the pie, you might be losing money. Know what every pizza costs you, know what every slice costs you. Also know how many pizzas you are selling, so you’re not over making them and left with a lot of waste.
• Have a killer display. People eat with their eyes, so make sure your pizzas look fantastic and are always on display. There is something to be said about slices. People want to see them, and they love to pick out their slice. Having signage or photos won’t be as effective as having them on display for your guests. You also want to make sure displays are always clean and well lit, so that your customers can get a good look at the slices. And have a nice selection. People don’t want to see only the usual boring cheese, sausage and pepperoni.

Get more slice business tips now. 

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 155: Let’s talk Pizza Dough with John Gutekanst appeared first on Pizza Today.

Thomas Reinhard talks Wage Theft Lawsuits and Prevention, Importance of Estate Planning on The Hot Slice Podcast

The information provided on this podcast does not, and is not intended to, constitute legal advice and is for general information purposes only. Readers should contact an attorney in their jurisdiction for questions and advice regarding this topic.

Lawsuits impacting restaurants have been all over the news. Two dispute issues that we are seeing that you should be aware of are wage theft and estate and will lawsuits. We’ve tapped Thomas Reinhard, practicing attorney and co-owner of Cascadia Pizza Company in Seattle, Washington, to chat about these types of critical restaurant lawsuits in the news.

Wage theft lawsuits can come in the form of a few sources, including misappropriating employee tips and tip pooling issues. Thomas has recently addressed tips, tip pooling and service charges on PizzaToday.com in an article “What’s the difference between Restaurant Tips and Service Charges?” (https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/). In the article, he clear classifies employee tips and who can receive tips. “A tip is a discretionary payment made by a customer independently, is calculated on their own, and is not dictated by restaurant policy,” he states.

Tip pooling is another area of contention. Thomas explained, “all tips collected are placed into a collective pool and then divided up among staff members. The pool can include anyone who is in the “chain of service”, including servers, dishwashers, bussers, cooks and other kitchen staff.” Read the article now. Though the Department of Labor allows mandatory tip pooling, not every state or municipality allows tip pooling. It’s important to check with your business attorney.

Restaurants are also making headlines for lawsuits over ownership. Estate Planning is vital for business owners. It’s important to have everything spelled out to alleviate conflicts after your death. Now is the right time to do estate planning restaurant business owners. Thomas shares how part of the process is pizzeria valuation. We’ve covered valuation extensively. TO learn more about business valuation, start with this article, “What’s My Pizzeria Worth?” (https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/).

Join us as week get into the weeds on wage theft and estate planning, two hot-button issues for toady’s restaurant owners.

Listen as we chat with Thomas in lively discussion of the two subjects.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

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Chris Hill, A Slice of New Jersey Food Truck, talks mobile pizza business

This week on the Hot Slice Podcast we talk mobile pizza business with Chris Hill, owner of A Slice of New Jersey in Byram, New Jersey.

Before starting A Slice of New Jersey, Chris was a physical education/health teacher. After being laid off during the COVID-19 pandemic, Chris began his pizza odyssey with no background in the pizza or restaurant business. For 10 years though, he had always had a fascination with pizza, traveling the world to study pizza making. His pizza travels took him to Coalfire Pizza (Chicago, Illinois); The Dough Bros (Galway, Ireland); Joe’s Pizza (New York, NY), Zeneli Pizza (New Haven, Connecticut); No. 900 Pizzeria (Montreal, Canada); Sorbillo (Naples, Italy), Mission Pizza Napoletana (Winston-Salem, North Carolina); Metro Pizza (Las Vegas, Nevada); Settebello Pizzeria (Salt Lake City, Utah), Scottie’s Pizza Parlor (Portland, Oregon); Pizzeria Beddia (Philadelphia, PA); and Bonci (Rome, Italy).

The circumstances of the pandemic heightened that interest, and he began to pursue the perfect pizza and then scale it to sell pizzas at farmer’s markets. Those humble beginnings catapulted Chris into a thriving mobile pizza business. A Slice of New Jersey concentrates on prebooked public events and private catering. A big component of his public events is giving customers the opportunity to pre-order their pizza. It helps Chris manage the kitchen and operation side of the food truck.

The menu is grounded on a unique pizza crust made from dough that is fermented for 48 hours and uses a blend of artisan flours, including a local wheat sourced from Sussex County, New Jersey. Chris also sources seasonal produce from local farms.

A Slice of New Jersey’s Pizza Menu

The pizza menu has staple favorites like the margherita and pepperoni. There is also Drunken Pig with a house-made vodka sauce, fresh mozzarella, Italian sausage, parmigiano-reggiano, basil and extra virgin olive oil. The Cremini-Miny-Moe features roasted cremini mushrooms, ricotta, fresh mozzarella, garlic infused olive oil, Parmigiano-Reggiano, thyme and black pepper. The seasonal pies are getting more attention as his customers look for something different, like the Life is a Peach with peaches, prosciutto, mascarpone, toasted walnuts, basil, balsamic drizzle and The Autumn-ic Bomb with house-made butternut squash purée, pancetta, fontina, red onions, fried sage and house-made spicy maple syrup.

The Hot Slice Podcast Interview with Chris Hill

Now that you’ve had a bit of an overview on Chris Hill and A Slice of New Jersey, here’s what’s this week’s The Hot Slice Podcast with Pizza Today:

• Learning pizza making
• Getting the business started
• Creating pizza dough for scale
• Transitioning to a food truck
• Strategy of the mobile business
• Per-ordering for public events
• Catering focus
• The pizza menu favorites
• Work/Life balance

This week’s The Hot Slice Podcast hosts are Editor in Chief Jeremy White and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

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Listen to our Pizza Maker of the Year Joe Carlucci on The Hot Slice Podcast

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner and recently named Pizza Maker of the Year Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up a first-place win in the Traditional Division at last year’s International Pizza Challenge with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title.  See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.

Pizza Maker of the Year Joe Carlucci, owner of Valentinas Pizza and Wine Bar in Madison, Alabama

Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids and Best In Dough.

Joe transplanted to Alabama and opened Joe’s World Famous Pizza in Madison followed by a thriving food truck business. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.

The Hot Slice Podcast Interview with Joe Carlucci

The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:

• His International Pizza Challenge wins
• Holding the title of Pizza Maker of the Year
• Competing on an international stage
• The winning pizzas
• How the wins have impacted business
• Managing sales volume increase
• Career struggles and triumphs
• Career mentors
• Philosophies and motivations
• Valentina’s staff
• Growth and expansion into a new space
• Advice for other pizza pros

About the International Pizza Challenge

The International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.

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The podcast for pizzeria business owners. Listen to Pizzeria Operators at Pizza Expo on The Hot Slice Podcast

This week, we bring you the last of our Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Bill and Cheryl Crawford and Ian Foster of Righteous Slice in Rexburg, Idaho; Robert Wagner, co-owner of Need Pizza in Cedar Rapids, Iowa; and Jhonathan Naranjo, founder and CEO of JoJo’s NY Style Pizza in Hollywood, Florida. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo.

The Hot Slice Podcast Pizza Expo Sessions were conducted at the Pizza Today booth during the 2023 International Pizza Expo held at the Las Vegas Convention Center on March 28-30. Pizza Expo is the largest pizza show in the world. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event.

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Listen to Pizzeria Operators from the Show Floor at Pizza Expo

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

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Listen to Pizzeria operators at Pizza Expo on The Hot Slice Podcast

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jason Dascoli of Rock City Pie Ice, Superior, Colorado, and Bill Bartz and Emily Knudsen with Pleasant Grove Pizza Farm in Waseca, Minnesota. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

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The post Pizza Expo Sessions Part 3 – Innovative Pizza Concepts appeared first on Pizza Today.

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jeremy Shirk of Conan’s Pizza in Austin, Texas; Stacey and Josh Kearney of  Society Pie in Beaverton, Oregon; and Joseph Ledwidge of Ranger Joe’s Pizza in Kalispell, Montana. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

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The post 148. Pizza Expo Sessions, Part 2 – Experience and Education appeared first on Pizza Today.

This year, we took The Hot Slice Podcast to the show floor at Pizza Expo. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. First up, we have Andrew and Ruel Gregory of Post Alley Pizza in Seattle, Washington, followed by Alex Funke, a franchisee of Chad’s Pizza in Cedar Falls Iowa. We end the podcast with Amanda and Patrick Elston of Gus Franco’s Pizza, Lower Burrell, Pennsylvania. Tune in next week for more Pizza Expo interviews.

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Get ready for Pizza Expo 2023 with Jeremy, Denise and Josh. We highlight some of our favorite show moments, provide insider tips to enhance your show experience and dive into keys to a successful show.

Before you go…

Watch the Pizza Expo Preview Show

Read Pizza Expo 2023: Going for the Record

Get the Pizza Expo Mobile App

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The post 145. Ready, Set, Pizza Expo 2023 appeared first on Pizza Today.

Pizza Expo 2023 Keynote Speaker

Tony Gemignani on The Hot Slice Podcast

We sit down with Tony Gemignani to discuss his upcoming opening keynote address at Pizza Expo in Las Vegas. While we have him on the line we also dish on pizza styles, the ups and downs of pizzeria ownership and who has had the most influence on his career in pizza.

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Listen to Chef Lisa Dahl on The Hot Slice Podcast

Lisa Dahl is one of the brightest minds in the pizza industry and culinary arts. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts. We talk startup, business fluctuations, culinary creativity and pizza passion.

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The funky and quirky Cross Eyed Cow Pizza sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. Don’t miss the story of its WV Bus and what happened when it was stolen.

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Buccilli’s Pizza of Clare in the small town of Clare, Michigan, is celebrating its 50th anniversary in 2023. Shari Buccilli sits down to chat with us about running the family owned pizza business, how the company is celebrating its big milestone and how Buccilli’s has managed to keep up with the times through five decades.

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Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

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This week, we find out how Mike Bausch was able to break the Guinness Record for the World’s Largest Pizza Party and raise over $40,000 for Make-A-Wish. The is A LOT that goes into a Guinness Record attempt. See how his Andolini’s crew, the World Pizza Champions, event sponsors, the University of Tulsa and the Tulsa community came together to pull off the record-breaking event.
Read the story and view the photo gallery.

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This week, we talk to Joey Karvelas of Karvelas Pizza Co. with four Georgia locations and a fifth opening in Alabama. Joey gets real on growing pains — especially during a turbulent financial market, what it takes to open new locations and how to optimize menus and staffing for expansion. Stick around until the end when the interviewee becomes the interviewer and Joey asks Jeremy and Denise a can’t-miss question.

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This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.

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Denise and Jeremy are back to talk pizza consumer trends and marketing from the State of the Pizzeria Industry Report. What resonates with pizza consumers? We tapped Technomic and its 2022 Technomic Pizza Consumer Trend Report to get a snapshot of pizza consumers.

Read the full State of the Pizzeria Report.

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Denise and Jeremy are back with more State of the Pizzeria Industry Report insights. This week, they talk independent pizzeria market trends, sales and profit margins, employees, online ordering, third-party delivery and more.

Read the full State of the Pizzeria Industry Report.

Show Notes:

Here are some links on the topics we covered this week for you to dive into and learn more:

Catering 

Online Ordering 

Do It Yourself Delivery: What Are the Costs?

I Make a 20 Percent Profit Margin, and So Can You 

Thank you to our sponsor

The post 135. Indie Pizzeria Market Trends appeared first on Pizza Today.

Jeremy White and Denise Greer dive deep into the State of the Industry Report findings to share menu trends. They reveal what’s happening in top pizza styles, new styles, hot pizza toppings, trending appetizers, and other popular menu items. Next week, we’ll look at sales, employees, and operations trends.

We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry. Read the full report.

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Happy New Year from the Pizza Today Team. Jeremy White, Josh Keown and Denise Greer recount some of the best moments of 2022 and look to 2023. We wish you great success and joy in the new year.

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Happy Holidays! Are you loving the the On Deck column in Pizza Today with Chris Decker? Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. This week, we’re replaying a favorite episode where we talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris.

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Just before the pandemic, Woody’s Wood Fired Pizza in Golden, Colorado, invested in a repurposed shipping container turned carryout and delivery addition to its high-volume pizzeria. We talked to owner Jon Bortle about how the container along with a strong waste management program have earned Woody’s bottom line benefits and sustainability awards. We dive into several aspects of Woody’s business.

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Moto in Seattle, Washington has a three-month waitlist on pizza orders. That’s right, 3 MONTHS! We talk to owner Lee Kindell on this phenomenon and how he set up the business with an order-ahead approach. But, Moto is growing, will order ahead work at the new locations? Don’t miss this conversation on innovation and ingenuity.

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Happy Thanksgiving! Kick back and lounge after all that turkey and stuffing with a replay of a favorite episode with our 2022 Pizzeria of the Year owner and world-renowned pizza restaurateur Tony Gemignani. We talk about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

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We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros who are working to make a name for themselves in the pizzeria industry. Listen to Shaun Porter of Lou Delgrego’s Italian Diner in Woodsville, New Hampshire and Megan Rakebrandt of Zoni’s Brooklyn Brick Pizzeria in Middletown, New Jersey.

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We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros looking to advance their businesses and the industry. We chat with David Whiskers of B.C. Pizza headquartered in Boyne City, Michigan and George and Patti Taylor of Taylor’s Pizza House in Endicott, New York.

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The post 126: PPNE 2022 Show Floor Sessions: III – Advancing the Business appeared first on Pizza Today.

Straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center, we interview pizzeria owners from two spots that are doing things differently and it’s paying off. Listen to Jimmy Casapizzaiolo from Casa Pizzeria in Ludlow, Massachusetts, just moments before he won the Traditional Division of the Best of the Northeast Pizza Competition. Mario Paula, Arelis Rosa and Othoniel Cruz infuse Neapolitan pizza and mixology to create a nightly, reservation sold out pizzeria, Tre Amici, in Bayamon, Puerto Rico. See how these pros are redefining pizzerias.

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We tap pizza industry veterans Scott Anthony, owner of Punxsy Pizza in Punxsutawney, PA, and pizza champion Eric Von Hansen, Executive Regional Chef at Caliente Pizza and Draft House in Pittsburgh, PA, to find out the pulse of Pizza & Pasta Northeast from the show floor at the Atlantic City Convention Center. We’re also talking business, operations and competing.

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Jeremy White and Denise Greer are roaming the Pizza & Pasta Northeast show floor talking pizza industry trends and key takeaways from the show. Hear about what’s trending in menu items and toppings, equipment and technology at the Atlantic City trade show that took place Oct 16-17.

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As Organ Stop Pizza in Mesa, AZ, celebrates its 50th anniversary this year, it is one of the last remaining pizzerias featuring a massive theatre pipe organ. Its Mighty Wurlitzer is the largest in the world. We chat with co-owner Jack Barz to find out what has kept the destination pizzeria a lasting success. Don’t forget to read Jack Barz Conversation in the latest Pizza Today.

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Joe and Jordan Hagy loved feeding their friends at Marshall University in Huntington, West Virginia, so much that after graduation their dad Ralph joined them to open La Famiglia. The restaurant has taken a slow and steady approach to growing the business that today includes a satellite location at the university’s student center. Listen as they share how the Calabrian family brought Neapolitan pizza to the area.

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We sit down with Bill Oakley, longtime Show Director for International Pizza Expo as well as the Pizza & Pasta Northeast Show. Bill dishes on the happenings at next month’s PPNE Show in Atlantic City. From the strong attendance numbers to the blockbuster lineup of seminars and demonstrations, Bill says this event is shaping up to be another winner.

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Mike Bausch, owner of Andolini’s Pizzeria in Tulsa, Oklahoma, is a favorite speaker at Pizza Expo and Pizza & Pasta Northeast. We talk Pizza & Pasta Northeast. He gets real about online ordering and the current climate in the industry and what you should be doing in your shop.

Show Notes:

There’s still time to sign up for his workshop: W03 Maximizing Online Ordering ($250) on Monday, October 17 from 9:00 am to 11:30 am. at Pizza & Pasta Northeast in Atlantic City.

Thank you to our sponsor

The post 119. Getting Real with Mike Bausch appeared first on Pizza Today.

John Gutekanst will be a keynote speaker at Pizza and Pasta Northeast in October. He owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. We talk keynote, competitions, bread baking, ancient grains and pizza creativity.

Show Notes:

Don’t miss John Gutekanst at Pizza and Pasta Northeast. Learn more at https://ppne.pizzatoday.com/

Start planning your October National Pizza Month with our pizzeria tool kit. Explore the kit now.

Thank you to our sponsor

The post 118. The Creative and Entertaining John Gutekanst appeared first on Pizza Today.

Davide Lubrano and Vinny Gallagher opened Pizzata Pizzeria in Philly with their own version of New York style during the height of the pandemic. A few short years later, they are rolling out a Roman style slice shop in Naples, Florida. Learn more about their styles, sourdough starters, employee management style and startup story.

Show Notes:

Don’t forget to check out the National Pizza Month Tool Kit Jeremy and Denise detailed. 

See you in Atlantic City at Pizza and Pasta Northeast, October 16-17. Get details and registration info. 

Thank you to our sponsor

The post 117. Two Pizzerias 1,200 Miles Apart appeared first on Pizza Today.

This week, we’re answering Pizza Today readers’ burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break. We also learn Editor In Chief Jeremy White’s true feeling towards St. Louis-style pizza.

If you have a question for the Pizza Today team, e-mail jwhite@pizzatoday.com.

Thank you to our sponsor

The post 116. Pizza Today Mail Bag appeared first on Pizza Today.

This week, we talk growth and Detroit pizza with Danny Stoller at Square Pie Guys. Danny and partner Marc Schechter recently opened their third location in San Francisco. Danny shares some of the lessons he’s learned through expansion and what’s next for the Detroit style pizzeria.

Check out Square Pie Guys’ killer Instagram: https://www.instagram.com/squarepieguys/

Show Notes:

Last chance to BE COUNTED in our Pizzeria Industry Survey. Complete yours today.

Thank you to our sponsor

The post 115. A Square Pie Guy: Danny Stoller appeared first on Pizza Today.

Brandon Nixon worked in pizzerias for 15 years. He took the leap to ownership after a curious Craigslist ad of a pizzeria for sale in the small Virginia town of Strasburg. He kept the name, Alforno’s Italian Cuisine but overhauled the pizza and sales have soared since then. Listen to his story now.

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now. 

Complete your Pizzerias to Watch Questionnaire.

Thank you to our sponsor

The post 114. Buying a Failed Pizzeria appeared first on Pizza Today.

Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

Read the Pizzeria of the Year feature.

Don’t forget to BE COUNTED! If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)

Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Thank you to our sponsor

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Andrew Gregory is meticulous about his pizza. Daily improvement to keep his New York-style pizza consistent is a top priority at the small shop he owns with his wife Ruel. In the business’s four years, a lot has happened from COVID-19 to seemingly never-ending construction that has altered the customer base. This and more with this Rising Star of the Pizza Industry on this episode.

Show Notes:

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

1. Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)
2. Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Thank you to our sponsor

The post 112. Rising Star Andrew Gregory — Post Alley Pizza, Seattle appeared first on Pizza Today.

Janet Duran is a breakout pizzeria operator in the July issue of Pizza Today. Find out how she’s taking her pizzeria, 550 Pizzeria in Laredo, Tx, to the next level after celebrating its second anniversary. We also talk beating the scorching heat at the restaurant, inflation and pricing, lessons learned and favorite pizza.

Show Notes:

You can register for Pizza & Pasta Northeast at http://pizzaandpastaexpo.com.

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

1. Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)
2. Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

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Thank you to our sponsor

The post 111. Rising Star Janet Duran, 550 Pizzeria, Laredo, TX appeared first on Pizza Today.

We at Pizza Today are diving deep into Pizza Industry stats for you. But we need your help by completing a vital industry survey. The team hits on what’s in the Pizzeria Industry survey. We outline the comprehensive look at the industry and what it means for the individual operator. We also highlight our new 30 Pizzerias to Watch List and how you can make the list. Listen now.

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)

Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Thank you to our sponsor

The post 110: Be Counted: Insights on the Pizza Industry appeared first on Pizza Today.

Rob Cervoni is a breakout pizza operator. He’s deviated from the NY norm to feature Roman-style pizza at his pizzeria, Taglio in Long Island, New York. Listen as he shares more on this red hot pizza style, growing his concept, meeting staffing challenges and up-and-coming trends in the pizza industry. Check out a quick Q&A with all of our Rising Stars.

Thank you to our sponsor

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Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. This week on The Hot Slice Podcast, we talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris.

Thank you to our sponsor

The post 108. On Deck with Chris Decker appeared first on Pizza Today.

This week on The Hot Slice Podcast, we talk to the operator on the cover of our July issue of Pizza Today, Tara Hattan. She’s among a select group of pizzeria professionals that we’ve named “Rising Stars in the Pizzeria Industry”. Tara owns Zasa’s Pizza and Wings in Tulsa, Oklahoma and is World Pizza Games Champion. Hear all about her transition from maker to owner, opening a second location, pizza topping trends and dough acrobatics.

Thank you to our sponsor

The post 107. Rising Star Tara Hattan appeared first on Pizza Today.

Today is National Detroit-Style Pizza Day. What better way to commemorate the occasion that to revisit our conversation with the original Detroit pizza, Buddy’s Pizza. Listen to Chief Branding Officer Wes Pikula talk about the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

Thank you to our sponsor

The post 106. REPLAY The Detroit Original appeared first on Pizza Today.

This week, we talk to Steve and Patricia Bangos about moving their pizzeria, Eureka Pizza Company, from Seward, Alaska to Yorba Linda, California. Learn how the concept has translated and thrived with a very different customer base. Also discover their cornerstones to customer service.

Thank you to our sponsor

The post 105. From Rural Alaska to Suburban Los Angeles appeared first on Pizza Today.

This week, we talk to Stuart Cameron, chef at The Crown Tavern in Manchester, New Hampshire. He was an Ivy League science student who fell in love with restaurants and never looked back. See how he developed his dough formula and perfected the neo-Neapolitan pizza the tavern is known for.

Thank you to our sponsor

The post 104. Pizza “Outsider” Creates Masterpiece appeared first on Pizza Today.

This week, we get the pizzeria startup POV. We talk to Brett and Chadd Nemec, who opened Zaza’s Pizzeria in Chicago, a mere five months ago. We talk opening strategies, New York-style pizza in the Chicago market and what’s next for the brothers.

Thank you to our sponsor

The post 103. The Pizzeria Startup POV appeared first on Pizza Today.

Cindy and Kevin Hayward-Baryza, The Pizza Place on Noriega, on The Hot Slice Podcast

Going strong 15 years in the pizzeria business is a feat. The Pizza Place on Noriega has done just that in San Francisco. We talk succeeding in the Bay Area market and best business practices with owners Cindy and Kevin Hayward-Baryza.

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Jeremy White and Josh Keown sit down with Lars Smith from State of Mind Public House and Pizzeria in Los Altos, CA. Lars dishes on the big win he recently pulled off at a major pizza competition in Italy, the thought process that went into his award-winning creation and a host of other topics in the lively discussion.

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To commemorate our 100th episode, everyone’s favorite pizzeria ambassador Pete Lachapelle joins us on The Hot Slice Podcast. Pete has been the fixture at Pizza Expo and Pizza Today for over 20 years. Pete has so many stories to share. You won’t want to miss this special episode.

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Detroit-style pizza is trending across the country. This week, we talk to Chief Branding Officer Wes Pikula of Buddy’s Pizza, the original Detroit style. Discover more about Buddy’s, the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

The post 99. The Detroit Original with Wes Pikula appeared first on Pizza Today.

We continue our mini sessions from above the Pizza Expo exhibit hall. Hear from Brian Hall, owner of Crafters Pizza & Drafthouse in Carmel, Indiana. We talk rebranding the concept, staffing, new products on the show floor and International Pizza Challenge. We chat with Linda Ortega, owner of Fired Up Fresh mobile catering company in Watsonville, California. Linda shares her startup story, catering and how vital sampling ingredients at Pizza Expo is for her business.

Thank you to our sponsor

The post 98. Pizza Expo Mini Sessions: Brian Hall and Linda Ortega appeared first on Pizza Today.

We continue our Pizza Expo Mini Series from above the show floor talking to pizzeria folks from two pizza companies killing it in their markets. First up, we chat with Christian Buck and Calvin Freatman, co-owners of Cascadia Pizza Company with two locations and food trucks in the Seattle area. We also talk to Jennifer Howell, director of marketing with Catch-a-Fire Pizza with two locations in Cincinnati, Ohio. See what they have say about expansion, marketing and Pizza Expo 2022.

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The post 97. Pizza Expo Mini Sessions: Christian Buck, Calvin Freatman and Jennifer Howell appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/96-pizza-expo-mini-sessions-nicole-bean-and-rocky-and-courtney-shanower/ Thu, 14 Apr 2022 20:31:02 +0000 https://pizzatoday.com/?post_type=podcasts&p=142872 We continue our Mini Sessions from Pizza Expo 2022 with Nicole Bean and Brad Bean at Pizaro’s Pizzeria in Houston, Texas and Rocky and Courtney Shanower, owners of Park Street Pizza in Sugar Creek, Ohio and Bahler Street Pizza mobile kitchen in Austin Texas. We talk shop and Pizza Expo with these leading pizzeria operators. Thank you to our sponsor

The post 96. Pizza Expo Mini Sessions: Nicole Bean and Rocky and Courtney Shanower appeared first on Pizza Today.

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We continue our Mini Sessions from Pizza Expo 2022 with Nicole Bean and Brad Bean at Pizaro’s Pizzeria in Houston, Texas and Rocky and Courtney Shanower, owners of Park Street Pizza in Sugar Creek, Ohio and Bahler Street Pizza mobile kitchen in Austin Texas. We talk shop and Pizza Expo with these leading pizzeria operators.

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Thank you to our sponsor

The post 96. Pizza Expo Mini Sessions: Nicole Bean and Rocky and Courtney Shanower appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/95-pizza-expo-mini-sessions-brittany-saxton-leah-scurto/ Thu, 07 Apr 2022 20:29:41 +0000 https://pizzatoday.com/?post_type=podcasts&p=142871 Mini Sessions from Pizza Expo are back with a brand new setup. We kick off Pizza Expo 2022 sessions with two of the leading women pizzeria owners Leah Scurto, PizzaLeah in Windsor, California and Brittany Saxton, 600 Downtown, Bellefontaine, Ohio. Hear about their Expo experiences and what’s happening at their pizzerias. Thank you to our sponsor

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Mini Sessions from Pizza Expo are back with a brand new setup. We kick off Pizza Expo 2022 sessions with two of the leading women pizzeria owners Leah Scurto, PizzaLeah in Windsor, California and Brittany Saxton, 600 Downtown, Bellefontaine, Ohio. Hear about their Expo experiences and what’s happening at their pizzerias.

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The post 95. Pizza Expo Mini Sessions: Brittany Saxton & Leah Scurto appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/94-takeaways-and-trends-from-pizza-expo-2022/ Thu, 31 Mar 2022 20:28:15 +0000 https://pizzatoday.com/?post_type=podcasts&p=142870 From above the exhibit hall, Jeremy White and Denise Greer share their takeaways from the highly successful Pizza Expo 2022, including pizzeria industry trends from the show floor. Thank you to everyone for making this year a great show. Thank you to our sponsor

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From above the exhibit hall, Jeremy White and Denise Greer share their takeaways from the highly successful Pizza Expo 2022, including pizzeria industry trends from the show floor. Thank you to everyone for making this year a great show.

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Thank you to our sponsor

The post 94. Takeaways and Trends from Pizza Expo 2022 appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/93-replay-ken-forkish-on-baking/ Thu, 24 Mar 2022 20:26:37 +0000 https://pizzatoday.com/?post_type=podcasts&p=142869 It’s Pizza Expo Week! We’re revisiting one of our favorite chats with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon and a keynote speaker at Pizza Expo. We learn more about the James Beard Award winner and a big January announcement. He also dishes on his first two […]

The post 93. REPLAY Ken Forkish on Baking appeared first on Pizza Today.

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It’s Pizza Expo Week! We’re revisiting one of our favorite chats with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon and a keynote speaker at Pizza Expo. We learn more about the James Beard Award winner and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book. Listen to Ken Forkish on Baking.

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Thank you to our sponsor

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]]> https://pizzatoday.com/podcasts/the-hot-slice/92-get-hyped-for-pizza-expo/ Thu, 17 Mar 2022 20:24:42 +0000 https://pizzatoday.com/?post_type=podcasts&p=142868 Jeremy White, Josh Keown and Denise Greer are here to get you ready for Pizza Expo less than week away. Find out their favorite show moments and get insider tips on how to approach the packed schedule of events. For all things Pizza Expo, visit http://PizzaExpo.com. Thank you to our sponsor

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Jeremy White, Josh Keown and Denise Greer are here to get you ready for Pizza Expo less than week away. Find out their favorite show moments and get insider tips on how to approach the packed schedule of events. For all things Pizza Expo, visit http://PizzaExpo.com.

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Thank you to our sponsor

The post 92. Get Hyped for Pizza Expo appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/91-live-and-breathe-the-pizza-business/ Thu, 10 Mar 2022 20:22:59 +0000 https://pizzatoday.com/?post_type=podcasts&p=142867 Veteran pizzeria owners Jennifer Morales and Phoebe Reckseit have experienced a lot in their 30+ years in pizza business at Pizza Girls in Palm Beach Gardens, Florida. On this episode, we talk words of wisdom, employees, closing a location and what’s next for the Pizza Girls. Thank you to our sponsor

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Veteran pizzeria owners Jennifer Morales and Phoebe Reckseit have experienced a lot in their 30+ years in pizza business at Pizza Girls in Palm Beach Gardens, Florida. On this episode, we talk words of wisdom, employees, closing a location and what’s next for the Pizza Girls.

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Thank you to our sponsor

The post 91. Live and Breathe the Pizza Business appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/90-focus-on-the-business/ Fri, 04 Mar 2022 20:20:25 +0000 https://pizzatoday.com/?post_type=podcasts&p=142865 This week, our guest is Eric Rickman of Wholly Stromboli in Fort Lupton, Colorado. We talk overcoming obstacles, husband and wife business roles, expansion plans and employee strategies. Eric will join us as a panelist on an Overcoming Obstacles session on Wednesday, March 23 at Pizza Expo. More details at pizzaexpo.com. Thank you to our […]

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This week, our guest is Eric Rickman of Wholly Stromboli in Fort Lupton, Colorado. We talk overcoming obstacles, husband and wife business roles, expansion plans and employee strategies. Eric will join us as a panelist on an Overcoming Obstacles session on Wednesday, March 23 at Pizza Expo. More details at pizzaexpo.com.

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Thank you to our sponsor

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]]> https://pizzatoday.com/podcasts/the-hot-slice/89-family-business-dynamics-of-triple-jays-pizza/ Thu, 24 Feb 2022 13:07:55 +0000 https://pizzatoday.com/?post_type=podcasts&p=142558 Meet Lasonia and Jay Terrence. This week, we explore the interworking of building a family business from food truck to brick-and-mortar and beyond. Lasonia’s idea to sell Jay’s family night pizzas has turned into the flourishing Triple Jay’s Pizza in Atlanta, Georgia. Also see how they’ve reached TikTok acclaim. Thank you to our sponsor

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Meet Lasonia and Jay Terrence. This week, we explore the interworking of building a family business from food truck to brick-and-mortar and beyond. Lasonia’s idea to sell Jay’s family night pizzas has turned into the flourishing Triple Jay’s Pizza in Atlanta, Georgia. Also see how they’ve reached TikTok acclaim.

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The post 89. Family Business Dynamics of Triple Jay’s Pizza appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/88-juan-perez-a-pizza-social-icon/ Thu, 17 Feb 2022 21:37:14 +0000 https://pizzatoday.com/?post_type=podcasts&p=142502 This week we dive into Juan Perez’s passion for pizza making. Juan is executive chef at Posto in Boston. He has reached millions of viewers on TikTok and Instagram. Find out how he does it. Also learn how Juan manages and trains pizza makers at Posto and the pizza he grew up on in Columbia. […]

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This week we dive into Juan Perez’s passion for pizza making. Juan is executive chef at Posto in Boston. He has reached millions of viewers on TikTok and Instagram. Find out how he does it. Also learn how Juan manages and trains pizza makers at Posto and the pizza he grew up on in Columbia.

Check out his social:

https://www.instagram.com/juangpizza/

https://www.tiktok.com/@juangpizza

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]]> https://pizzatoday.com/podcasts/the-hot-slice/87-getting-real-on-labor-pricing-with-bruno-zacchini/ Thu, 10 Feb 2022 21:54:12 +0000 https://pizzatoday.com/?post_type=podcasts&p=142507 Bruno Zacchini, owner of Pizza Bruno in Orlando, Florida, is on the show this week. He shares the reality of labor and menu pricing and how it’s impacting his pizzeria. Big things are also ahead as he plans to add a second location. Check out: Conversation: Bruno Zacchini, III, Pizza Bruno, Orlando, FL   Thank […]

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Bruno Zacchini, owner of Pizza Bruno in Orlando, Florida, is on the show this week. He shares the reality of labor and menu pricing and how it’s impacting his pizzeria. Big things are also ahead as he plans to add a second location.

Check out: Conversation: Bruno Zacchini, III, Pizza Bruno, Orlando, FL

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/86-new-ideas-with-rocky-shanower/ Thu, 03 Feb 2022 16:22:49 +0000 https://pizzatoday.com/?post_type=podcasts&p=141730 Rocky Shanower on The Hot Slice Podcast Rocky Shanower is a visionary restaurateur and a keynote speaker at Pizza Expo 2022. We chat about new directions with his two concepts, Park Street Pizza and Bahler Street mobile catering. He’s devised some new strategies for retaining employees and they are working at his Sugar Creek, Ohio […]

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Rocky Shanower on The Hot Slice Podcast

Rocky Shanower is a visionary restaurateur and a keynote speaker at Pizza Expo 2022. We chat about new directions with his two concepts, Park Street Pizza and Bahler Street mobile catering. He’s devised some new strategies for retaining employees and they are working at his Sugar Creek, Ohio pizzeria.

Read more about Rocky:

Young Entrepreneur of the Year Rocky Shanower is Coming to Pizza Expo 2022!

2020 Young Entrepreneur of the Year: Rocky Shanower, Park Street Pizza, Sugarcreek, OH

Pizza Today On The Road: Park Street Pizza, Sugarcreek, OH

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]]> https://pizzatoday.com/podcasts/the-hot-slice/85-pizza-man-dan-collier/ Wed, 02 Feb 2022 20:25:04 +0000 https://pizzatoday.com/?post_type=podcasts&p=141102 Pizza Man Dan Collier is one of the most respected voices in the pizzeria business. We talk Pizza Expo education, how he’s growing through internal franchising and what’s next for his California-based Pizza Man Dan’s. And, of course, we get the skinny on all of his pizza swag, including the famous pizza Corvette. Thank you to our […]

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Pizza Man Dan Collier is one of the most respected voices in the pizzeria business. We talk Pizza Expo education, how he’s growing through internal franchising and what’s next for his California-based Pizza Man Dan’s. And, of course, we get the skinny on all of his pizza swag, including the famous pizza Corvette.

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Thank you to our sponsor

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]]> https://pizzatoday.com/podcasts/the-hot-slice/84-pizza-across-america/ Wed, 02 Feb 2022 20:02:46 +0000 https://pizzatoday.com/?post_type=podcasts&p=141093 We have the Jersey Pizza Boys on the show this week to talk Pizza Across America, the largest pizza delivery donation happening the week of National Pizza Day (Feb. 9). Carmine Testa and sons Michael and Nicky founded Pizza Across America with Scott Wiener and Slice Out Hunger. We couldn’t let dough acrobatic celebrities off […]

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We have the Jersey Pizza Boys on the show this week to talk Pizza Across America, the largest pizza delivery donation happening the week of National Pizza Day (Feb. 9). Carmine Testa and sons Michael and Nicky founded Pizza Across America with Scott Wiener and Slice Out Hunger. We couldn’t let dough acrobatic celebrities off the show without chatting about the upcoming World Pizza Games at Pizza Expo in Las Vegas, which Michael is now eligible to compete in. Pizzerias can still sign up to participate in Pizza Across America.

More details on Pizza Across America at https://sliceouthunger.org/paa

Find out all about the World Pizza Games at Pizza Expo 2022.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/83-ken-forkish-on-baking/ Wed, 02 Feb 2022 19:59:23 +0000 https://pizzatoday.com/?post_type=podcasts&p=141088 The week, we chat with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. We learn more about the James Beard Award winner leading up to his keynote address at International Pizza Expo and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and […]

The post 83. Ken Forkish on Baking appeared first on Pizza Today.

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The week, we chat with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. We learn more about the James Beard Award winner leading up to his keynote address at International Pizza Expo and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book. Listen to Ken Forkish on Baking:

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Thank you to our sponsor

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]]> https://pizzatoday.com/podcasts/the-hot-slice/82-the-employee-component/ Wed, 02 Feb 2022 19:52:43 +0000 https://pizzatoday.com/?post_type=podcasts&p=141063 As attracting and retaining employees continues to be a challenge, Dallas-based GAPCo adds its third location. Co-owners Molly and Sammy Mandell dive into the employee component with Editor In Chief Jeremy White and Executive Editor Denise Greer. Thank you to our sponsor

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As attracting and retaining employees continues to be a challenge, Dallas-based GAPCo adds its third location. Co-owners Molly and Sammy Mandell dive into the employee component with Editor In Chief Jeremy White and Executive Editor Denise Greer.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/81-happy-new-year-new-successes/ Tue, 04 Jan 2022 15:59:29 +0000 https://pizzatoday.com/?post_type=podcasts&p=140735 The Editorial Team at Pizza Today gather to reflect on 2021 and look forward at 2022. Get 2021 highlights and 2022 pizza predictions. Learn more details on the quickly approaching Pizza Expo 2022 and competitions happening at the show. Happy New Year. Wishing you great success in 2022. Thank you to our sponsor

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The Editorial Team at Pizza Today gather to reflect on 2021 and look forward at 2022. Get 2021 highlights and 2022 pizza predictions. Learn more details on the quickly approaching Pizza Expo 2022 and competitions happening at the show. Happy New Year. Wishing you great success in 2022.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/80-replay-pizza-family-pizza-wars-with-nicole-russell/ Thu, 23 Dec 2021 09:11:45 +0000 https://pizzatoday.com/?post_type=podcasts&p=140733 We revisit a great conversation with Nicole Russell on her Pizza Wars video series, Last Dragon Pizza and the pizza community. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo. Thank you to our sponsor

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We revisit a great conversation with Nicole Russell on her Pizza Wars video series, Last Dragon Pizza and the pizza community. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo.

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Thank you to our sponsor

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]]> https://pizzatoday.com/podcasts/the-hot-slice/79-growth-mode-with-shane-spillers/ Thu, 16 Dec 2021 08:23:43 +0000 https://pizzatoday.com/?post_type=podcasts&p=140732 Eno’s Pizza Tavern in Dallas, Texas, is currently in strategic growth mode. We “sit down” with Shane Spillers to talk concept, pizza style, planned expansion, staffing and bringing a commissary online in this week’s The Hot Slice Podcast. Look for a full feature on Eno’s in the February issue of Pizza Today Magazine. Thank you […]

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Eno’s Pizza Tavern in Dallas, Texas, is currently in strategic growth mode. We “sit down” with Shane Spillers to talk concept, pizza style, planned expansion, staffing and bringing a commissary online in this week’s The Hot Slice Podcast. Look for a full feature on Eno’s in the February issue of Pizza Today Magazine.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/78-neapolitan-pizza-and-gelato-a-perfect-pair/ Thu, 09 Dec 2021 18:38:00 +0000 https://pizzatoday.com/podcasts/78-neapolitan-pizza-and-gelato-a-perfect-pair/ This week we chat with Anna Crucitt of Mercurio’s in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story. Episode Notes: We mentioned a code to receive $40 off your Pizza Expo 2022 Registration, here you go: EMRF20. Register today. Thank you to […]

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This week we chat with Anna Crucitt of Mercurio’s in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story.

Episode Notes: We mentioned a code to receive $40 off your Pizza Expo 2022 Registration, here you go: EMRF20. Register today.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/77-pizzeria-of-the-year/ Thu, 02 Dec 2021 15:10:00 +0000 https://pizzatoday.com/podcasts/77-pizzeria-of-the-year/ Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey. Read the full story: 2021 Pizzeria of the Year: Razza, Jersey City, NJ — Gambling Man – New Jersey operator […]

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Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey.

Read the full story: 2021 Pizzeria of the Year: Razza, Jersey City, NJ — Gambling Man – New Jersey operator takes a risk, turns Razza into our Pizzeria of the Year

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]]> https://pizzatoday.com/podcasts/the-hot-slice/76-replay-talking-pizza-slices-and-trends-with-john-gutekanst/ Fri, 26 Nov 2021 14:32:00 +0000 https://pizzatoday.com/podcasts/76-replay-talking-pizza-slices-and-trends-with-john-gutekanst/ Happy Thanksgiving! We’re revising a fun conversation with the one and only John Gutekanst. We talk pizza toppings, latest pizza trends from the International Pizza Challenge and learn what’s happening at Avalanche Pizza in Athens, Ohio.   Thank you to our sponsor

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Happy Thanksgiving! We’re revising a fun conversation with the one and only John Gutekanst. We talk pizza toppings, latest pizza trends from the International Pizza Challenge and learn what’s happening at Avalanche Pizza in Athens, Ohio.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/75-ask-pizza-today-trends-forecasts-pizza-talk/ Thu, 18 Nov 2021 13:43:00 +0000 https://pizzatoday.com/podcasts/75-ask-pizza-today-trends-forecasts-pizza-talk/ This week, the Pizza Today team answers your pizza industry questions. We received several questions via social and e-mail. See our take on some of the industry’s hottest topics: long-term forecasting, pizza trends, influx of new competition, pizza styles and more. Listen to the Pizza Today crew on Trends, Forecasts & Pizza Talk. Thank you […]

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This week, the Pizza Today team answers your pizza industry questions. We received several questions via social and e-mail. See our take on some of the industry’s hottest topics: long-term forecasting, pizza trends, influx of new competition, pizza styles and more. Listen to the Pizza Today crew on Trends, Forecasts & Pizza Talk.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/74-the-legal-side-of-the-pizza-business/ Thu, 11 Nov 2021 13:09:00 +0000 https://pizzatoday.com/podcasts/74-the-legal-side-of-the-pizza-business/ Thomas Reinhard is both a co-owner of a successful pizza company and an attorney. He goes in-depth into applying his legal knowledge for the pizzeria, Cascadia Pizza Company, with brick-and-mortar locations and mobile units near Seattle, Washington. You won’t want to miss the essential legal pro tips as he shares the legal side of the […]

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Thomas Reinhard is both a co-owner of a successful pizza company and an attorney. He goes in-depth into applying his legal knowledge for the pizzeria, Cascadia Pizza Company, with brick-and-mortar locations and mobile units near Seattle, Washington. You won’t want to miss the essential legal pro tips as he shares the legal side of the pizza business.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/73-neapolitan-in-a-small-city/ Thu, 04 Nov 2021 13:23:00 +0000 https://pizzatoday.com/podcasts/73-neapolitan-in-a-small-city/ Bill and Cheryl Crawford co-own Righteous Slice in Rexburg, Idaho. They’ve pooled their talents together to bring their small city Neapolitan pizza and Rexburg loves it. But they’re not stopping there with the upcoming launch of a New York-style pizza. Read more about Righteous Slice. Thank you to our sponsor

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Bill and Cheryl Crawford co-own Righteous Slice in Rexburg, Idaho. They’ve pooled their talents together to bring their small city Neapolitan pizza and Rexburg loves it. But they’re not stopping there with the upcoming launch of a New York-style pizza. Read more about Righteous Slice.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/72-science-of-pizza-dough-and-positivity-with-derek-sanchez/ Thu, 28 Oct 2021 16:04:00 +0000 https://pizzatoday.com/podcasts/72-science-of-pizza-dough-and-positivity-with-derek-sanchez/ Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza and how that helps him win pizza competitions. You’ll also get the scoop on his upcoming restaurant opening in San […]

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Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza and how that helps him win pizza competitions. You’ll also get the scoop on his upcoming restaurant opening in San Antonio, TX.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/71-building-a-restaurant-empire-with-rachel-cope/ Thu, 21 Oct 2021 12:57:00 +0000 https://pizzatoday.com/podcasts/71-building-a-restaurant-empire-with-rachel-cope/ Rachel Cope started with one small pizza shop in Oklahoma City less than 10 years ago. Once Empire got rolling, the pizzeria crushed annual sales of $3 million and climbed from there. Today, she owns 84 Hospitality with seven different concepts. Listen to her story of fortitude, growth and business instincts. Empire Slice House was […]

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Rachel Cope started with one small pizza shop in Oklahoma City less than 10 years ago. Once Empire got rolling, the pizzeria crushed annual sales of $3 million and climbed from there. Today, she owns 84 Hospitality with seven different concepts. Listen to her story of fortitude, growth and business instincts. Empire Slice House was Pizza Today’s 2018 Independent Pizzeria of the Year.

Read the Indie of the Year Feature: Oklahoma City-based Empire Slice House named Independent Pizzeria of the Year

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/70-talking-slices-and-pizza-trends-with-john-gutekanst/ Thu, 14 Oct 2021 15:54:00 +0000 https://pizzatoday.com/podcasts/70-talking-slices-and-pizza-trends-with-john-gutekanst/ It’s National Pizza Month so we have brought back our resident Pizza Master John Gutekanst to talk pizza toppings, latest pizza trends from the International Pizza Challenge and an update on what’s happening at Avalanche Pizza in Athens, Ohio. Thank you to our sponsor

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It’s National Pizza Month so we have brought back our resident Pizza Master John Gutekanst to talk pizza toppings, latest pizza trends from the International Pizza Challenge and an update on what’s happening at Avalanche Pizza in Athens, Ohio.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/69-day-by-day-at-lepomas-pizza-the-hot-slice-podcast/ Thu, 07 Oct 2021 17:49:00 +0000 https://pizzatoday.com/podcasts/69-day-by-day-at-lepomas-pizza-the-hot-slice-podcast/ Carrie and Anthony Lepoma opened Lepoma’s Pizza in Georgia in 2015. Passionate about pizza, growing the business was the couple’s unflinching mission. While the COVID-19 pandemic left many restaurants in trouble, it hit the Lepomas especially hard on a personal level in August of 2021. Carrie shares her touching story of loss as well as […]

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Carrie and Anthony Lepoma opened Lepoma’s Pizza in Georgia in 2015. Passionate about pizza, growing the business was the couple’s unflinching mission. While the COVID-19 pandemic left many restaurants in trouble, it hit the Lepomas especially hard on a personal level in August of 2021. Carrie shares her touching story of loss as well as her uplifting drive to continue growing the business in Anthony’s honor.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/68-pizza-expo-mini-sessions-pandemic-pizza-startups/ Thu, 30 Sep 2021 19:10:00 +0000 https://pizzatoday.com/podcasts/68-pizza-expo-mini-sessions-pandemic-pizza-startups/ We continue our interview from Pizza Expo with two pizza operations that opened during the COVID-19 pandemic. Janet Duran from 550 Pizzeria in Laredo, Texas, has found success and incredible community support since opening in 2020. Dani and Alex White brought their vision to a Las Vegas commercial kitchen to launch Yukon Pizza. Listen to […]

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We continue our interview from Pizza Expo with two pizza operations that opened during the COVID-19 pandemic. Janet Duran from 550 Pizzeria in Laredo, Texas, has found success and incredible community support since opening in 2020. Dani and Alex White brought their vision to a Las Vegas commercial kitchen to launch Yukon Pizza. Listen to these inspiring pandemic pizza business startups stories.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/67-pizza-expo-mini-sessions-being-bold-creative/ Thu, 23 Sep 2021 12:34:00 +0000 https://pizzatoday.com/podcasts/67-pizza-expo-mini-sessions-being-bold-creative/ This week we continue sharing our mini session interviews from the exhibit hall at this year’s International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill in Goleta, California. Both operations have created unique products that sell well in their […]

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This week we continue sharing our mini session interviews from the exhibit hall at this year’s International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill in Goleta, California. Both operations have created unique products that sell well in their markets.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/66-community-not-competition/ Fri, 17 Sep 2021 12:30:00 +0000 https://pizzatoday.com/podcasts/66-community-not-competition/ National Pepperoni Pizza Day — A day of fundraising for West Coast pizzerias Marc Schechter and Danny Stollers of Square Pie Guys in the San Francisco, California, rallied 15 West Coast pizzerias to celebrate National Pepperoni Pizza Day (September 20) by donating proceeds to a charity. On the chat is also Dennis Lee of Sunset […]

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National Pepperoni Pizza Day — A day of fundraising for West Coast pizzerias

Marc Schechter and Danny Stollers of Square Pie Guys in the San Francisco, California, rallied 15 West Coast pizzerias to celebrate National Pepperoni Pizza Day (September 20) by donating proceeds to a charity. On the chat is also Dennis Lee of Sunset Squares, Leah Scurto or PizzaLeah and Matt Lucas of Evolution Bake. We talk Bay Area pizza scene, collaboration, pepperoni pizza and advice on how to build a pizza community culture in your area.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/65-pizza-expo-mini-sessions-the-energy-of-competition/ Thu, 09 Sep 2021 12:32:00 +0000 https://pizzatoday.com/podcasts/65-pizza-expo-mini-sessions-the-energy-of-competition/ This week, we pulled two pizza professionals from the International Pizza Challenge competition area to talk shop. First up, Andy Brown, who owns Andy’s Pizza with three Washington, D.C. locations. He was still abuzz from winning the non-traditional pizza category when we brought him up to the studio to learn more about his business and […]

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This week, we pulled two pizza professionals from the International Pizza Challenge competition area to talk shop. First up, Andy Brown, who owns Andy’s Pizza with three Washington, D.C. locations. He was still abuzz from winning the non-traditional pizza category when we brought him up to the studio to learn more about his business and his winning pizza. Next, we chat with Hassi Sadri, who has been a key organizer with the challenge for many years. Hassi is the founder of Napoli Culinary Academy in Sacramento, California. He shares his expertise on employee management.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/64-pizza-expo-mini-sessions-two-visionary-pizzerias/ Thu, 02 Sep 2021 18:12:00 +0000 https://pizzatoday.com/podcasts/64-pizza-expo-mini-sessions-two-visionary-pizzerias/ As we continue our coverage from Pizza Expo, we are talking to pizzeria professionals in person from the expo hall. This week, we chat with Sammy and Molly Mandell and Phil Bossart at Dallas, Texas-based Greenville Avenue Pizza Co and Ali Haider, owner of 786 Degree Wood Fired Pizza in Sun Valley, California. These pizzeria […]

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As we continue our coverage from Pizza Expo, we are talking to pizzeria professionals in person from the expo hall. This week, we chat with Sammy and Molly Mandell and Phil Bossart at Dallas, Texas-based Greenville Avenue Pizza Co and Ali Haider, owner of 786 Degree Wood Fired Pizza in Sun Valley, California. These pizzeria leaders bring a lot of energy to the pizza industry and have infused creativity and ingenuity into their operations. Get an update on GAPCo and 786.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/63-hot-trends-from-the-pizza-expo-show-floor/ Thu, 26 Aug 2021 13:50:00 +0000 https://pizzatoday.com/podcasts/63-hot-trends-from-the-pizza-expo-show-floor/ The Hot Slice Podcast Broadcasting from Pizza Expo We brought The Hot Slice Podcast to Pizza Expo in Las Vegas. Find out what hot pizza industry trends Editor in Chief Jeremy White and Executive Editor Denise Greer have found in the exhibit hall. There’s a big one that you couldn’t miss: plant-based options. See what […]

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The Hot Slice Podcast Broadcasting from Pizza Expo

We brought The Hot Slice Podcast to Pizza Expo in Las Vegas. Find out what hot pizza industry trends Editor in Chief Jeremy White and Executive Editor Denise Greer have found in the exhibit hall. There’s a big one that you couldn’t miss: plant-based options. See what else they discover in this episode. Find out more about International Pizza Expo at http://pizzaexpo.com.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/62-replay-infusing-fresh-perspective-at-legendary-king-umberto/ Thu, 19 Aug 2021 12:00:00 +0000 https://pizzatoday.com/podcasts/62-replay-infusing-fresh-perspective-at-legendary-king-umberto/ Listen to John Cesarano on The Hot Slice Podcast It’s Pizza Expo week so we are bringing back one of our favorite episodes of 2021 with Giovanni (John) Cesarano, one of Long Island’s King Umberto’s youngest partners. We talk continuing the family business and infusing fresh perspective. John loves to bring new and innovative products […]

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Listen to John Cesarano on The Hot Slice Podcast

It’s Pizza Expo week so we are bringing back one of our favorite episodes of 2021 with Giovanni (John) Cesarano, one of Long Island’s King Umberto’s youngest partners. We talk continuing the family business and infusing fresh perspective. John loves to bring new and innovative products to the menu. Don’t miss John reveal his biggest menu success and worst flop. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/61-whats-next-after-the-family-pizza-business/ Thu, 12 Aug 2021 13:00:00 +0000 https://pizzatoday.com/podcasts/61-whats-next-after-the-family-pizza-business/ Listen to Serhan Ayhan on The Hot Slice Podcast Serhan Ayhan grew up in the pizza business at his family’s restaurant, Boston Pizza in Queens, New York. But what happens after the family retires? That’s what Creative Director Josh Keown and Executive Editor Denise Greer explore with Serhan on this week’s The Hot Slice Podcast. […]

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Listen to Serhan Ayhan on The Hot Slice Podcast

Serhan Ayhan grew up in the pizza business at his family’s restaurant, Boston Pizza in Queens, New York. But what happens after the family retires? That’s what Creative Director Josh Keown and Executive Editor Denise Greer explore with Serhan on this week’s The Hot Slice Podcast.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/60-going-all-in-on-mobile-pizza-with-siler-chapman/ Thu, 05 Aug 2021 13:40:00 +0000 https://pizzatoday.com/podcasts/60-going-all-in-on-mobile-pizza-with-siler-chapman/ Listen to Siler Chapman on The Hot Slice Podcast This week, we get a primer on the mobile pizza business from Siler Chapman, mobile operator and vice president of PerfectingPizza.com. He shares who’s getting in the business, startup costs, challenges and profit opportunities with mobile pizza units. This episode is hosted by Editor In Chief […]

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Listen to Siler Chapman on The Hot Slice Podcast

This week, we get a primer on the mobile pizza business from Siler Chapman, mobile operator and vice president of PerfectingPizza.com. He shares who’s getting in the business, startup costs, challenges and profit opportunities with mobile pizza units. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Want to go more in depth? Siler will be instructing a four-hour intensive workshop at Pizza Expo on August, August 15. More on the W02 Launching a Mobile Pizza Business Workshop.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/59-all-things-pizza-expo-2021/ Thu, 29 Jul 2021 15:03:00 +0000 https://pizzatoday.com/podcasts/59-all-things-pizza-expo-2021/ Pizza Expo Update after Bill Oakley’s recording: In accordance with the Center for Disease Control and Prevention (CDC) Guidelines, the state of Nevada has instituted the following face mask directive: Everyone, both vaccinated and unvaccinated, are required to wear face masks in ALL public, indoor spaces in the state of Nevada. Please note: these public, […]

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Pizza Expo Update after Bill Oakley’s recording:

In accordance with the Center for Disease Control and Prevention (CDC) Guidelines, the state of Nevada has instituted the following face mask directive:

• • Everyone, both vaccinated and unvaccinated, are required to wear face masks in ALL public, indoor spaces in the state of Nevada. Please note: these public, indoor spaces include exhibit halls, meeting rooms, and lobbies
  • Masks will be made available at the event, if needed

Listen to Pizza Expo Show Director Bill Oakley on The Hot Slice Podcast

We are three weeks from Pizza Expo 2021. Show Director Bill Oakley is on the podcast to give us an inside look at our upcoming Las Vegas show and conference. Bill lets us in on what’s new, what’s changed and some behind-the-scenes details. He shares our health and safety protocol and what to expect at the show. For more on Pizza Expo 2021, visit https://pizzaexpo.com.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/58-pizza-family-pizza-wars-with-nicole-russell/ Thu, 22 Jul 2021 12:46:00 +0000 https://pizzatoday.com/podcasts/58-pizza-family-pizza-wars-with-nicole-russell/ Listen to Nicole Russell on The Hot Slice Podcast This week’s guest, Nicole Russell, just wrapped Season 1 of her hit series, Pizza Wars on First We Feast. On the show, Nicole competes with leading chefs, making some of the most trending pizzas today for a panel of celebrity judges. Nicole owns Last Dragon Pizza […]

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Listen to Nicole Russell on The Hot Slice Podcast

This week’s guest, Nicole Russell, just wrapped Season 1 of her hit series, Pizza Wars on First We Feast. On the show, Nicole competes with leading chefs, making some of the most trending pizzas today for a panel of celebrity judges. Nicole owns Last Dragon Pizza in Rockaway, Queens, New York. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/57-its-survival-mode-for-one-new-owner/ Thu, 15 Jul 2021 13:30:00 +0000 https://pizzatoday.com/podcasts/57-its-survival-mode-for-one-new-owner/ Listen to Bart Weidlich on The Hot Slice Podcast The first year of running a pizza business is tough enough without throwing in a worldwide pandemic and a worker shortage. Hear the story of Bart Weidlich, who opened Kidder Street Deli in Wilkes-Barre, Pennsylvania, just four months before the COVID-19 shutdown. This episode is hosted […]

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Listen to Bart Weidlich on The Hot Slice Podcast

The first year of running a pizza business is tough enough without throwing in a worldwide pandemic and a worker shortage. Hear the story of Bart Weidlich, who opened Kidder Street Deli in Wilkes-Barre, Pennsylvania, just four months before the COVID-19 shutdown. This episode is hosted by Pizza Today Editor In Chief Jeremy White and Executive Editor Denise Greer.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/56-replay-dough-process-offering-multiple-pizza-styles-becoming-an-owner-with-audrey-kelly/ Thu, 08 Jul 2021 14:24:00 +0000 https://pizzatoday.com/podcasts/56-replay-dough-process-offering-multiple-pizza-styles-becoming-an-owner-with-audrey-kelly/ This week, we revisit a pizza-packed episode with a Pizza Today contributor and pizzeria owner, Audrey Kelly of Audrey Jane’s Pizza Garage in Boulder, Colorado. She’s an inspiration, making the leap from pizza maker to pizzeria owner. She dives into her dough process, her versions of Sicilian and Grandma pies and more. This episode is […]

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This week, we revisit a pizza-packed episode with a Pizza Today contributor and pizzeria owner, Audrey Kelly of Audrey Jane’s Pizza Garage in Boulder, Colorado. She’s an inspiration, making the leap from pizza maker to pizzeria owner. She dives into her dough process, her versions of Sicilian and Grandma pies and more. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Audrey talks:

• Neapolitan Beginnings
• Offering Multiple Pizza Styles
• Competing on a World’s Stage
• Transitioning from Pizza Maker to Pizzeria Owner
• Dough-making Process
• Maintaining a Starter
• The Slice Business
• Audrey Jane’s Culture
• Third-party Delivery

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/55-killer-brand-pizza-dynamite-concept-with-pete-tolman/ Thu, 01 Jul 2021 12:18:00 +0000 https://pizzatoday.com/podcasts/55-killer-brand-pizza-dynamite-concept-with-pete-tolman/ Listen to Pete Tolman on The Hot Slice Podcast Like many in the pizza business, Pete Tolman didn’t set out to do pizza. But, when he did, he dialed everything in, from the gorgeous Detroit-style pizza, business planning, marketing, and décor to create Iron Born Pizza, a hot spot pizza brand with two locations in […]

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Listen to Pete Tolman on The Hot Slice Podcast

Like many in the pizza business, Pete Tolman didn’t set out to do pizza. But, when he did, he dialed everything in, from the gorgeous Detroit-style pizza, business planning, marketing, and décor to create Iron Born Pizza, a hot spot pizza brand with two locations in the Steel City. On this episode, he dives into his business incubator beginning, developing the concept, the pizza and growing Iron Born.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s5e5-striving-to-be-better-with-vincent-rotolo/ Thu, 24 Jun 2021 13:09:00 +0000 https://pizzatoday.com/podcasts/s5e5-striving-to-be-better-with-vincent-rotolo/ Listen to Vincent Rotolo on The Hot Slice Podcast Owner and pizzaiolo Vincent Rotolo shares some jewels about moving Good Pie into a bigger location, the unique business environment of Las Vegas, enlisting the help of pizza legends, building a strong employee culture and the pizza styles that connect Vincent to his heritage. Thank you […]

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Listen to Vincent Rotolo on The Hot Slice Podcast

Owner and pizzaiolo Vincent Rotolo shares some jewels about moving Good Pie into a bigger location, the unique business environment of Las Vegas, enlisting the help of pizza legends, building a strong employee culture and the pizza styles that connect Vincent to his heritage.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s5e4-the-pizza-today-mail-bag/ Tue, 22 Jun 2021 13:26:00 +0000 https://pizzatoday.com/podcasts/s5e4-the-pizza-today-mail-bag/ On this episode of the Hot Slice podcast, the Pizza Today editorial crew reads and discusses some “Letters to the Editor.” We get tons of awesome e-mails and decided to share and discuss a few. We had so much fun we’re already planning to do it again!   Thank you to our sponsor    

The post S5E4 The Pizza Today Mail Bag appeared first on Pizza Today.

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On this episode of the Hot Slice podcast, the Pizza Today editorial crew reads and discusses some “Letters to the Editor.” We get tons of awesome e-mails and decided to share and discuss a few. We had so much fun we’re already planning to do it again!

 

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The post S5E4 The Pizza Today Mail Bag appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s5e2-what-is-pizza/ Thu, 10 Jun 2021 14:01:00 +0000 https://pizzatoday.com/podcasts/s5e2-what-is-pizza/ Listen to Tom Iannucci on The Hot Slice Podcast Tom Iannucci is a lifelong learner of pizza making and the pizza industry and we talk ‘What is pizza?” He shares how Pizza Expo and Pizza Today took him from pizza enthusiast to owner. We talk various perspectives of what pizza is and how challenging tourism-rich […]

The post S5E2 What is Pizza? appeared first on Pizza Today.

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Listen to Tom Iannucci on The Hot Slice Podcast

Tom Iannucci is a lifelong learner of pizza making and the pizza industry and we talk ‘What is pizza?” He shares how Pizza Expo and Pizza Today took him from pizza enthusiast to owner. We talk various perspectives of what pizza is and how challenging tourism-rich Hawaii can be to meet global travelers’ expectations of pizza.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s5e2-logistically-speaking/ Thu, 03 Jun 2021 21:00:00 +0000 https://pizzatoday.com/podcasts/s5e2-logistically-speaking/ Listen to Manny Karvelas on The Hot Slice Podcast We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth.   Thank you to our sponsor      

The post S5E2 Logistically Speaking appeared first on Pizza Today.

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Listen to Manny Karvelas on The Hot Slice Podcast

We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/ Thu, 27 May 2021 12:25:00 +0000 https://pizzatoday.com/podcasts/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/ Listen to John Cesarano on The Hot Slice Podcast King Umberto is a legendary Long Island, New York pizzeria. We sit down with one of its youngest partners, Giovanni (John) Cesarano. John is one of Pizza Today’s Rising Stars in the June edition of Pizza Today Magazine. We talk continuing the family business and infusing […]

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Listen to John Cesarano on The Hot Slice Podcast

King Umberto is a legendary Long Island, New York pizzeria. We sit down with one of its youngest partners, Giovanni (John) Cesarano. John is one of Pizza Today’s Rising Stars in the June edition of Pizza Today Magazine. We talk continuing the family business and infusing fresh perspective. John loves to bring new and innovative products to the menu. Don’t miss John reveal his biggest menu success and worst flop. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

 

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The post S5E1 Rising Star John Cesarano on Continuing a Legacy appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e12-from-food-truck-to-brick-and-mortar-pizzeria/ Thu, 13 May 2021 17:15:00 +0000 https://pizzatoday.com/podcasts/s4e12-from-food-truck-to-brick-and-mortar-pizzeria/ Listen to Marcus Medina on The Hot Slice Podcast Listen to a rising star in the pizzeria industry Marcus Medina talk food truck beginnings and opening his carryout-only pizzeria, Hella Pie Pizza Co. in Tracy, California, in the midst of the pandemic. Marcus shares his story of finding pizza passion in this 30s, being self-taught […]

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Listen to Marcus Medina on The Hot Slice Podcast

Listen to a rising star in the pizzeria industry Marcus Medina talk food truck beginnings and opening his carryout-only pizzeria, Hella Pie Pizza Co. in Tracy, California, in the midst of the pandemic. Marcus shares his story of finding pizza passion in this 30s, being self-taught and always striving to improve. He “sits down” with Editor In Chief Jeremy White and Executive Editor Denise Greer.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e11-the-pizza-today-team-talk-critical-industry-issues/ Thu, 06 May 2021 21:16:00 +0000 https://pizzatoday.com/podcasts/s4e11-the-pizza-today-team-talk-critical-industry-issues/ Listen to the Pizza Today Team on The Hot Slice Podcast The team at Pizza Today gather to discuss what’s happening right now in the pizzeria industry. We’re tackling the worker shortage, a big push to switch to the Delivery and Carryout Only model, online ordering and the state of industry as dine-in resumes. Get […]

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Listen to the Pizza Today Team on The Hot Slice Podcast

The team at Pizza Today gather to discuss what’s happening right now in the pizzeria industry. We’re tackling the worker shortage, a big push to switch to the Delivery and Carryout Only model, online ordering and the state of industry as dine-in resumes. Get the inside scoop on Pizza Expo 2021. See how you can get four free tickets to the show by winning our Pizza Expo 365 Pizza Box Challenge.

Show Notes: Here are links to some of the topics we discussed on the show that you should check out.

Pizza Expo 365 Pizza Box Challenge
https://pizzaexpo365.com/page/111062/join-the-challenge

 

The Restaurant Labor Shortage Survival Guide
https://pizzatoday.com/news/pizza-headlines/the-restaurant-labor-shortage-survival-guide/

 

Online Ordering with Melissa Rickman
https://pizzatoday.com/departments/back-office/growing-online-ordering-requires-planning-and-marketing/

 

One Pizzeria Operator’s Perspective on Permanently Going DELCO
https://pizzatoday.com/departments/features/one-pizzeria-operators-perspective-on-permanently-going-delco/

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e10-life-of-a-seasonal-maryland-pizzeria-with-brenda-mcdonnell/ Thu, 29 Apr 2021 18:00:00 +0000 https://pizzatoday.com/podcasts/s4e10-life-of-a-seasonal-maryland-pizzeria-with-brenda-mcdonnell/ Listen to Brenda McDonnell on The Hot Slice Podcast Brenda’s Pizzeria sits in the mountains of rural Maryland. Owner Brenda McDonnell shares the inner workings of the business, as well as how it has fared during the pandemic. See how she rewards her team with trips to Pizza Expo. This episode is hosted by Editor […]

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Listen to Brenda McDonnell on The Hot Slice Podcast

Brenda’s Pizzeria sits in the mountains of rural Maryland. Owner Brenda McDonnell shares the inner workings of the business, as well as how it has fared during the pandemic. See how she rewards her team with trips to Pizza Expo. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e9-hiring-retention/ Thu, 22 Apr 2021 14:14:00 +0000 https://pizzatoday.com/podcasts/s4e9-hiring-retention/ In the face of a quickly shrinking labor pool, Pittsburgh-based pizzeria owner extraordinaire and Pizza Today contributor Nick Bogacz is springing into action with an aggressive hiring and employee retention plan. Editor-in-Chief Jeremy White and Executive Editor Denise Greer delve into the details with Nick in this can’t-miss episode of the Hot Slice. Nick is […]

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In the face of a quickly shrinking labor pool, Pittsburgh-based pizzeria owner extraordinaire and Pizza Today contributor Nick Bogacz is springing into action with an aggressive hiring and employee retention plan. Editor-in-Chief Jeremy White and Executive Editor Denise Greer delve into the details with Nick in this can’t-miss episode of the Hot Slice. Nick is co-founder of Caliente Pizza & Draft House.

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e8-piece-out-with-bill-jacobs-of-piece-pizzeria-and-brewery-chicago/ Thu, 15 Apr 2021 12:42:00 +0000 https://pizzatoday.com/podcasts/s4e8-piece-out-with-bill-jacobs-of-piece-pizzeria-and-brewery-chicago/ Listen to Bill Jacobs on The Hot Slice Podcast Bill Jacobs of Piece Pizzeria and Brewery in Chicago sits down with Jeremy White and Josh Keown on this episode of The Hot Slice podcast. As Piece nears its 20th anniversary, Jacobs discusses New Haven-style pizza, live music, beer and the hope of returning to normalcy […]

The post S4E8 Piece Out with Bill Jacobs of Piece Pizzeria and Brewery, Chicago appeared first on Pizza Today.

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Listen to Bill Jacobs on The Hot Slice Podcast

Bill Jacobs of Piece Pizzeria and Brewery in Chicago sits down with Jeremy White and Josh Keown on this episode of The Hot Slice podcast. As Piece nears its 20th anniversary, Jacobs discusses New Haven-style pizza, live music, beer and the hope of returning to normalcy soon as the effects of the pandemic begin to diminish.

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e7-maggie-mieles-growing-up-in-the-legendary-di-fara-pizza/ Thu, 08 Apr 2021 12:43:00 +0000 https://pizzatoday.com/podcasts/s4e7-maggie-mieles-growing-up-in-the-legendary-di-fara-pizza/ Listen to Maggie Mieles, di Fara Pizza, on The Hot Slice Podcast Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father and growing up in the business. We talk about di Fara’s recent […]

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Listen to Maggie Mieles, di Fara Pizza, on The Hot Slice Podcast

Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father and growing up in the business. We talk about di Fara’s recent growth, continuing the legacy of the 56-year-old business and the new addition of a ghost kitchen.

 

The post S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e6-buddys-pizza-the-original-detroit-pizza/ Thu, 01 Apr 2021 13:07:00 +0000 https://pizzatoday.com/podcasts/s4e6-buddys-pizza-the-original-detroit-pizza/ Detroit-style pizza has exploded across the U.S. Creative Director Josh Keown and Executive Editor Denise Greer ‘sit down’ with the Chief Brand Office at Buddy’s Pizza Wes Pikula. Wes takes us through Buddy’s past, present and future. Wes talks: The origins of the “Detroit Style” Detroit Style’s popularity explosion Big moments in Buddy’s Pizza history […]

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Detroit-style pizza has exploded across the U.S. Creative Director Josh Keown and Executive Editor Denise Greer ‘sit down’ with the Chief Brand Office at Buddy’s Pizza Wes Pikula. Wes takes us through Buddy’s past, present and future.

Wes talks:

• The origins of the “Detroit Style”
• Detroit Style’s popularity explosion
• Big moments in Buddy’s Pizza history
• Buddy’s Focus and Principles
• Buddy’s people
• What’s next for Buddy’s

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e5-leah-scurto-making-the-jump-to-pizzeria-owner/ Thu, 25 Mar 2021 13:14:00 +0000 https://pizzatoday.com/podcasts/s4e5-leah-scurto-making-the-jump-to-pizzeria-owner/ Leah Scurto opened her Sonoma, California-area pizzeria, PizzaLeah, just four days before the COVID-19 shutdown. She talks candidly about the realities of operating a new business with Creative Director Josh Keown and Executive Editor Denise Greer. Leah shares how she’s lifting other women in the industry up and how her career at Pizza My Heart […]

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Leah Scurto opened her Sonoma, California-area pizzeria, PizzaLeah, just four days before the COVID-19 shutdown. She talks candidly about the realities of operating a new business with Creative Director Josh Keown and Executive Editor Denise Greer. Leah shares how she’s lifting other women in the industry up and how her career at Pizza My Heart has helped pave the way to ownership. We couldn’t have a champion pizza maker on the show without talking pizza making, dough and competing.

Want to know more about her philosophy on pizza dough, she shared her based dough in our Knead to Know column in Pizza Today. Give it a read: Dough Tips from a Top Competitor

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e4-three-decades-of-success/ Thu, 18 Mar 2021 12:35:00 +0000 https://pizzatoday.com/podcasts/s4e4-three-decades-of-success/ Listen to Dave Dombrowski on The Hot Slice Podcast Jeremy White and Denise Greer sit down with Dave Dombrowski, owner of PizzaMia in New Lenox, Illinois, for this week’s episode of the Hot Slice. An experienced operator, Dave will celebrate 30 years in the pizza business this July. He discusses the technological changes that have […]

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Listen to Dave Dombrowski on The Hot Slice Podcast

Jeremy White and Denise Greer sit down with Dave Dombrowski, owner of PizzaMia in New Lenox, Illinois, for this week’s episode of the Hot Slice. An experienced operator, Dave will celebrate 30 years in the pizza business this July. He discusses the technological changes that have taken over since he opened his pizzeria, as well as how the pandemic has impacted PizzaMia.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e3-hot-marketing-trends-with-clayton-krueger/ Thu, 11 Mar 2021 15:00:00 +0000 https://pizzatoday.com/podcasts/s4e3-hot-marketing-trends-with-clayton-krueger/ Listen to Clayton Krueger on The Hot Slice Podcast In this episode, Creative Director Josh Keown and Executive Editor Denise Greer introduce a one-on-one marketing trends talk with Denise and Clayton Krueger, Director of Marketing and Communications at Tacoma, Washington-based Farrelli’s Pizza. We’re talking what’s hot, what’s not in marketing. Clayton talks: Marketing Trends Third-party […]

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Listen to Clayton Krueger on The Hot Slice Podcast

In this episode, Creative Director Josh Keown and Executive Editor Denise Greer introduce a one-on-one marketing trends talk with Denise and Clayton Krueger, Director of Marketing and Communications at Tacoma, Washington-based Farrelli’s Pizza. We’re talking what’s hot, what’s not in marketing.

Clayton talks:

• Marketing Trends
• Third-party Delivery
• Local Advertising
• SMS Marketing
• Push Notifications
• Partnerships
• Marketing Technology

Read the full feature — 2021 Marketing Trends: A Look at What’s Hot in Marketing and Pizzerias

 

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The post S4E3 Hot Marketing Trends with Clayton Krueger appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e2-a-sit-down-with-the-great-john-arena/ Thu, 04 Mar 2021 19:11:00 +0000 https://pizzatoday.com/podcasts/s4e2-a-sit-down-with-the-great-john-arena/ Listen to John Arena on The Hot Slice Podcast This episode, we tap one of the most brilliant minds in the pizza business John Arena. John owns Metro Pizza in Las Vegas. He is not only a successful pizzapreneur, but also a dough expert and mentor to many in the field. The “sit down” is […]

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Listen to John Arena on The Hot Slice Podcast

This episode, we tap one of the most brilliant minds in the pizza business John Arena. John owns Metro Pizza in Las Vegas. He is not only a successful pizzapreneur, but also a dough expert and mentor to many in the field. The “sit down” is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

John talks:

• Common industry questions and his responses
• His pizza start and growth
• Business shifts
• Pizza dough
• Flour blends
• Learning, a key to success
• Motivation for pizzeria operators

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s4e1-mike-bausch-takeover-with-alfredo-herera/ Thu, 25 Feb 2021 13:48:00 +0000 https://pizzatoday.com/podcasts/s4e1-mike-bausch-takeover-with-alfredo-herera/ To kick off Season 4, one of the pizzeria industry’s top pros Mike Bausch has taken over the podcast. He’s talking to Alfredo Herera, Mike’s right hand at Andolini’s before setting out on his own business in Colorado. Listen to this insightful conversation. Mike is an industry leader whose restaurant, Andolini’s Pizzeria, is a top […]

The post S4E1 Mike Bausch Takeover with Alfredo Herera appeared first on Pizza Today.

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To kick off Season 4, one of the pizzeria industry’s top pros Mike Bausch has taken over the podcast. He’s talking to Alfredo Herera, Mike’s right hand at Andolini’s before setting out on his own business in Colorado. Listen to this insightful conversation.

Mike is an industry leader whose restaurant, Andolini’s Pizzeria, is a top ten pizzeria in the US, as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini’s began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a World Pizza Champion, a Guinness Book world record holder, and the author of “Unsliced: How to Stay Whole in the Pizzeria Industry.”

After a decade with Andolini’s, Alfredo moved to Walden, Colorado to open a pizzeria, Mansker Station, a cabin business, breakfast café and amphitheater on property.

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e12-michael-androw-on-going-delco-deliver-and-carryout-only/ Fri, 19 Feb 2021 15:03:00 +0000 https://pizzatoday.com/podcasts/s3e12-michael-androw-on-going-delco-deliver-and-carryout-only/ Listen to Mike Androw on The Hot Slice Podcast Michael Androw made a huge decision with his pizzeria, E and D Pizza Company, Avon, Connecticut, to permanently switch to a DELCO model. Get insights on why and how Michael transitioned to DELCO. This episode is hosted by Editor In Chief Jeremy White and Executive Editor […]

The post S3E12: Michael Androw on going DELCO (Deliver and Carryout Only) appeared first on Pizza Today.

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Listen to Mike Androw on The Hot Slice Podcast

Michael Androw made a huge decision with his pizzeria, E and D Pizza Company, Avon, Connecticut, to permanently switch to a DELCO model. Get insights on why and how Michael transitioned to DELCO. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Michael talks:

• Community focus
• Family market
• Converting to a DELCO model
• Transitioning Staff
• Marketing
• 2021-22 Outlook
• Lessons learned working 30 years in the restaurant industry

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e11-ask-pizza-today/ Fri, 12 Feb 2021 18:51:00 +0000 https://pizzatoday.com/podcasts/s3e11-ask-pizza-today/ This week, we answer your questions. We’re talking pizza styles and ovens, hiring employees, text marketing, Pizza Expo 2021 and more. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share pizzeria industry insights. Show Notes: Hiring Tips: https://pizzatoday.com/departments/back-office/mikes-monthly-tip-the-few-and-the-proud-employees/ https://pizzatoday.com/departments/back-office/finding-greatness/ https://pizzatoday.com/departments/back-office/september-2012-hiring-top-talent/   SMS Marketing Tips: https://pizzatoday.com/departments/back-office/a-step-by-step-guide-to-sms-marketing/   Pizza […]

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This week, we answer your questions. We’re talking pizza styles and ovens, hiring employees, text marketing, Pizza Expo 2021 and more. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share pizzeria industry insights.

Show Notes:

Hiring Tips:

https://pizzatoday.com/departments/back-office/mikes-monthly-tip-the-few-and-the-proud-employees/

https://pizzatoday.com/departments/back-office/finding-greatness/

https://pizzatoday.com/departments/back-office/september-2012-hiring-top-talent/

 

SMS Marketing Tips:

https://pizzatoday.com/departments/back-office/a-step-by-step-guide-to-sms-marketing/

 

Pizza Expo 2021:

http://www.pizzaexpo.com

 

Pizza Expo 365:

http://pizzaexpo365.com

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e10-cup-of-joe-joe-fugere-tutta-bella-neapolitan-pizzeria-seattle-wa/ Thu, 04 Feb 2021 14:46:00 +0000 https://pizzatoday.com/podcasts/s3e10-cup-of-joe-joe-fugere-tutta-bella-neapolitan-pizzeria-seattle-wa/ Listen to Joe Fugere on The Hot Slice Podcast Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee programs and details how the grocery business and a mobile unit helped Tutta Bella […]

The post S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA appeared first on Pizza Today.

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Listen to Joe Fugere on The Hot Slice Podcast

Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee programs and details how the grocery business and a mobile unit helped Tutta Bella thrive during a pandemic.

 

 

The post S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e9-pizza-czar-anthony-falco-sits-down-with-pizza-today/ Thu, 28 Jan 2021 14:31:00 +0000 https://pizzatoday.com/podcasts/s3e9-pizza-czar-anthony-falco-sits-down-with-pizza-today/ Listen to Anthony Falco on The Hot Slice Podcast On this week’s Hot Slice podcast we sit down with Pizza Czar author, globetrotting consultant, Pizza Expo speaker and all-around pizza lover, Anthony Falco. From Texas to Seattle to Brooklyn, and beyond, Falco shares his tells from inside the pizza world with Jeremy White and Josh […]

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Listen to Anthony Falco on The Hot Slice Podcast

On this week’s Hot Slice podcast we sit down with Pizza Czar author, globetrotting consultant, Pizza Expo speaker and all-around pizza lover, Anthony Falco. From Texas to Seattle to Brooklyn, and beyond, Falco shares his tells from inside the pizza world with Jeremy White and Josh Keown. Don’t miss it!

Anthony Falco, International Pizza Consultant, first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop in the world famous music venue Neumos, on Capitol Hill. These two failures in entrepreneurship prompted him to move to New York where he met and worked with some bartenders who were about to open Roberta’s Pizza. He learned and perfected his pizza techniques there. He also cooked wood-fired Italian and American food under Nate Appleman (James Beard winner and Pulino’s chef) and Jean Adamson (Vinegar Hill House). Falco worked at Roberta’s for nine years and was involved in many aspects of the restaurant with a focus on all things pizza, as Pizza Czar. Since leaving Roberta’s in 2016, Falco has consulted in Sao Paulo, Bogota, Panama, Toronto, London, New York City, Chicago, Los Angeles, Seattle, Charleston, Iowa, Madrid and currently has projects in development in Belgium, Australia, Kuwait, India and Singapore.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e8-melissa-rickman-menu-changes-showing-staff-love-and-common-startup-mistakes/ Fri, 22 Jan 2021 14:18:00 +0000 https://pizzatoday.com/podcasts/s3e8-melissa-rickman-menu-changes-showing-staff-love-and-common-startup-mistakes/ Listen to Melissa Rickman on The Hot Slice Podcast The energetic and savvy entrepreneur Melissa Rickman of Wholly Stromboli in Lupton, Colorado, drops great advice on menus, employee retention and startup mistakes. She’s also a frequent speaker at Pizza Expo. Melissa talks: COVID-19 impact and shifts Outdoor Dining Menu Changes Strategic and expansion planning Staff […]

The post S3E8 Melissa Rickman — Menu Changes, Showing Staff Love and Common Startup Mistakes appeared first on Pizza Today.

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Listen to Melissa Rickman on The Hot Slice Podcast

The energetic and savvy entrepreneur Melissa Rickman of Wholly Stromboli in Lupton, Colorado, drops great advice on menus, employee retention and startup mistakes. She’s also a frequent speaker at Pizza Expo.

Melissa talks:

• COVID-19 impact and shifts
• Outdoor Dining
• Menu Changes
• Strategic and expansion planning
• Staff Programs
• Common business startup mistakes

 

Show Notes:

Catch Melissa’s Checking In With episode.

Go to PizzaExpo365.com to egister for Pizza Expo 365 to watch in-depth seminars led by Melissa in our On-demand Video Library.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e7-tony-gemignani-and-laura-meyer-new-realities-pizza-trends-and-evolution/ Thu, 14 Jan 2021 13:50:00 +0000 https://pizzatoday.com/podcasts/s3e7-tony-gemignani-and-laura-meyer-new-realities-pizza-trends-and-evolution/ We brought World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together to talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White. Tony and Laura talk: How COVID-19 […]

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We brought World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together to talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White.

Tony and Laura talk:

• How COVID-19 has changed the business
• The pizza school -Pizza Styles
• Next big trend in pizza
• What they have planned for the Pizza Expo 365 platform
• Pizza as a continual learning process

Show Notes: The Trending Recipe Tony and Knead to Know dough article written by Laura referred to in the episode will publish in the February issue of Pizza Today and can be found at https://pizzatoday.com then.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e6-pizza-expo-365-sneak-peek-with-the-pizza-today-team/ Thu, 07 Jan 2021 21:16:00 +0000 https://pizzatoday.com/podcasts/s3e6-pizza-expo-365-sneak-peek-with-the-pizza-today-team/ We’re peeling back the curtain to share a sneak peek at Pizza Expo 365, the most comprehensive pizzeria resource platform to learn, shop and connect 24/7. The Pizza Today Editorial Team detail exclusive details on what’s on Pizza Expo 365, its launch date and the first competition dates. Don’t miss this opportunity to get the […]

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We’re peeling back the curtain to share a sneak peek at Pizza Expo 365, the most comprehensive pizzeria resource platform to learn, shop and connect 24/7. The Pizza Today Editorial Team detail exclusive details on what’s on Pizza Expo 365, its launch date and the first competition dates. Don’t miss this opportunity to get the insides scoop on all things Pizza Expo 365.

Sign up now for Pizza Expo 365 to be among the first on the platform when it launches.

 

Show Notes:

Go to the John Gutekanst article we refer to about creating champion non-traditional pizza:
https://pizzatoday.com/departments/in-the-kitchen/non-traditional-pizza-go-like-a-viking/

Get more pizza recipe ideas at https://pizzatoday.com/recipes/pizzas/

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]]> https://pizzatoday.com/podcasts/the-hot-slice/best-of-2020-on-the-hot-slice-podcast/ Thu, 31 Dec 2020 05:01:00 +0000 https://pizzatoday.com/podcasts/best-of-2020-on-the-hot-slice-podcast/ A Recap of Best Advice on The Hot Slice Podcast 2020 So long 2020! The team at Pizza Today wraps up this year with a compilation of the best stories and advice on The Hot Slice podcast. The pizzeria industry’s brightest minds dropping knowledge on one episode. It’s a can’t miss.   Thank you to […]

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A Recap of Best Advice on The Hot Slice Podcast 2020

So long 2020! The team at Pizza Today wraps up this year with a compilation of the best stories and advice on The Hot Slice podcast. The pizzeria industry’s brightest minds dropping knowledge on one episode. It’s a can’t miss.

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e4-the-pizza-today-team-ringing-in-the-new-year-with-optimism/ Thu, 24 Dec 2020 05:01:00 +0000 https://pizzatoday.com/podcasts/s3e4-the-pizza-today-team-ringing-in-the-new-year-with-optimism/ Listen to the Pizza Today Team on The Hot Slice Podcast The editorial team at Pizza Today come together to share New Year’s resolutions. We pay tribute to our Dough Doctor Tom Lehmann. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria […]

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Listen to the Pizza Today Team on The Hot Slice Podcast

The editorial team at Pizza Today come together to share New Year’s resolutions. We pay tribute to our Dough Doctor Tom Lehmann. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria industry.

The team talks:

• The impact Tom Lehmann has had on American pizzerias
• 2020 Pizzeria Industry Outlook
• Each member’s individual resolution to pizzeria operators
• A sneak peek on the power of Pizza Expo 365 launching in January
• A debate on the legendary Pizza Today swimsuit issue

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e3-lucifers-pizzas-adam-borich-on-a-second-wave-la-shutdown/ Thu, 17 Dec 2020 14:05:00 +0000 https://pizzatoday.com/podcasts/s3e3-lucifers-pizzas-adam-borich-on-a-second-wave-la-shutdown/ Listen to Adam Borich on The Hot Slice Podcast Adam Borich, owner of the five-unit Lucifers Pizza, gets real on the devastating second wave restaurant dining shutdowns in Los Angeles with Editor in Chief Jeremy White and Executive Editor Denise Greer. While times are tough, Lucifers has managed to thrive and grow amidst the pandemic. […]

The post S3E3 Lucifers Pizza’s Adam Borich on a Second Wave LA Shutdown appeared first on Pizza Today.

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Listen to Adam Borich on The Hot Slice Podcast

Adam Borich, owner of the five-unit Lucifers Pizza, gets real on the devastating second wave restaurant dining shutdowns in Los Angeles with Editor in Chief Jeremy White and Executive Editor Denise Greer. While times are tough, Lucifers has managed to thrive and grow amidst the pandemic.

Adam talks:

• Latest Restaurant Dining Shutdown in Los Angeles
• How the Recent Shutdown Compares to March
• International Perspective as a New Zealand Native
• How Lucifers Has Transitioned
• Opening a New Location During the Pandemic
• Finding Employees Amidst a Worker Shortage
• Growing the Lucifer Brand
• Dealing with Reactions to the Brand Name

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The post S3E3 Lucifers Pizza’s Adam Borich on a Second Wave LA Shutdown appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e2-jeff-smokevitch-on-detroit-style-pizza/ Thu, 10 Dec 2020 14:52:00 +0000 https://pizzatoday.com/podcasts/s3e2-jeff-smokevitch-on-detroit-style-pizza/ Jeff Smokevitch on The Hot Slice Podcast Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. Jeff owns Brown Dog Pizza in Telluride, Colorado and Blue Pan Pizza in Denver. We also pay tribute […]

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Jeff Smokevitch on The Hot Slice Podcast

Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. Jeff owns Brown Dog Pizza in Telluride, Colorado and Blue Pan Pizza in Denver. We also pay tribute to Shawn Randazzo, who was the catalyst for Detroit style’s rise across the country. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Jeff talks:

• A Look at How the Style Started
• Characteristics of Detroit Style
• A personal Connection with Shawn Randazzo
• Creating the Dough Formula
• Introducing the Style to Coloradoan
• The Detroit Demo at Pizza Expo 2021
• Tips on How You Can Start Making Detroit Style Pizza

 

 

The post S3E2 Jeff Smokevitch on Detroit-Style Pizza appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s3e1-unsliced-with-mike-bausch/ Sat, 05 Dec 2020 13:35:00 +0000 https://pizzatoday.com/podcasts/s3e1-unsliced-with-mike-bausch/ Jeremy White and Josh Keown sit down with pizzeria owner, speaker and newly minted author, Mike Bausch, to talk about Lou Diamond Phillips, Hall and Oates, Mary Poppins, The Wizard of Oz — and why Bausch only plays Billy Ocean songs in this restrooms. Seriously, it’s what they talk about it. We can’t make this […]

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Jeremy White and Josh Keown sit down with pizzeria owner, speaker and newly minted author, Mike Bausch, to talk about Lou Diamond Phillips, Hall and Oates, Mary Poppins, The Wizard of Oz — and why Bausch only plays Billy Ocean songs in this restrooms. Seriously, it’s what they talk about it. We can’t make this stuff up. Fortunately, they also mention pizza and Mike’s new book, Unsliced: How to Stay Whole in the Pizzeria Industry. Check it out if you dare.

 

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The post S3E1 Unsliced with Mike Bausch appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s2e12-replay-in-depth-talk-w-tony-gemignani-one-of-americas-most-influential-pizza-restaurateurs/ Thu, 26 Nov 2020 14:01:00 +0000 https://pizzatoday.com/podcasts/s2e12-replay-in-depth-talk-w-tony-gemignani-one-of-americas-most-influential-pizza-restaurateurs/ Listen to Tony Gemignani on The Hot Slice Podcast Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy […]

The post S2E12 REPLAY: In-depth Talk w/ Tony Gemignani, one of America’s most influential pizza restaurateurs appeared first on Pizza Today.

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Listen to Tony Gemignani on The Hot Slice Podcast

Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Tony talks:

• COVID-19 Response
• Revamping a Concept Entirely
• Employee Safety
• Business Strategic Planning
• Building Out a Concept
• Adapting Concepts to Neighborhood
• An understanding of Commercial Rent
• Tony’s Commitment to Help Other Operators

 

Check out trending recipes from Tony. 

Visit Tony’s restaurants at https://tonyspizzanapoletana.com/ and on Instagram @capopizza

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s2e11-the-pizza-today-team-the-pizza-tribe/ Thu, 19 Nov 2020 14:14:00 +0000 https://pizzatoday.com/podcasts/s2e11-the-pizza-today-team-the-pizza-tribe/ This week the Pizza Today Team is on The Hot Slice Podcast Listen as the editorial team at Pizza Today come together to share what’s happening in the pizzeria industry. Get the inside scoop on Pizza Expo 2021 and the launch of Pizza Expo 365. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise […]

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This week the Pizza Today Team is on The Hot Slice Podcast

Listen as the editorial team at Pizza Today come together to share what’s happening in the pizzeria industry. Get the inside scoop on Pizza Expo 2021 and the launch of Pizza Expo 365. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria industry.

We talk:

• Pizza Expo’s new June 2021 dates
• Pizza tradeshow’s history
• Our industry’s strength together
• COVID-19 coverage
• Tips to help with operator and staff limit burnout
• A preview of the Pizza Expo 365 launch

Subscribe to The Hot Slice Podcast.

Follow @PizzaToday on social.

Go to PizzaToday.com and PizzaExpo.com.

 

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s2e10-the-marriage-of-pizza-beer-and-covid19-with-wesley-keegan-tailgate-brewery-nashville/ Thu, 12 Nov 2020 13:33:00 +0000 https://pizzatoday.com/podcasts/s2e10-the-marriage-of-pizza-beer-and-covid19-with-wesley-keegan-tailgate-brewery-nashville/ Listen to Wesley Keegan on The Hot Slice Podcast As part of our continuing coverage of COVID-19 Pizzeria Impact Stories, we have a unique Q&A provided by Tailgate Brewery with three locations in Nashville, Tennessee. Marketing Manager Liz Tarry sits down with Owner and Brewmaster Wesley Keegan to share their story. This episode is hosted […]

The post S2E10 The Marriage of Pizza, Beer and COVID19 with Wesley Keegan, Tailgate Brewery, Nashville appeared first on Pizza Today.

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Listen to Wesley Keegan on The Hot Slice Podcast

As part of our continuing coverage of COVID-19 Pizzeria Impact Stories, we have a unique Q&A provided by Tailgate Brewery with three locations in Nashville, Tennessee. Marketing Manager Liz Tarry sits down with Owner and Brewmaster Wesley Keegan to share their story. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

 

Wesley talks:

• The brewery as the foundation
• Adding and building a pizza concept
• The deep dive into pizza research
• Doing pizza right
• Expanding to new locations with scratch pizza kitchens
• Tailgate’s COVID-19 response
• Looking into 2021

Read more COVID-19 Pizzeria Impact Stories. 

Visit Tailgate Brewery at https://www.tailgatebeer.com/ and on Instagram @tailgatebrewery

 

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The post S2E10 The Marriage of Pizza, Beer and COVID19 with Wesley Keegan, Tailgate Brewery, Nashville appeared first on Pizza Today.

]]> https://pizzatoday.com/podcasts/the-hot-slice/s2e9-michigan-based-jets-pizza-covid-19-response-leadership-roundtable/ Thu, 05 Nov 2020 13:40:00 +0000 https://pizzatoday.com/podcasts/s2e9-michigan-based-jets-pizza-covid-19-response-leadership-roundtable/ Listen to Jet’s Pizza Owners on The Hot Slice Podcast This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with […]

The post S2E9 Michigan-based Jet’s Pizza COVID-19 Response Leadership Roundtable appeared first on Pizza Today.

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Listen to Jet’s Pizza Owners on The Hot Slice Podcast

This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with Jet’s Pizza leadership, including Jimmy Galloway, Vice President of Franchise Sales; John Jetts, President; and Jeff Galloway, Vice President of Store Operations. Learn what the pizza company experienced during the COVID-19 Pandemic.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

Jet’s leadership talk:

• Employee shortages
• Closing lobbies
• Safety protocol
• Franchisee operational support
• Promoting contactless
• Dealing with food shortages
• Digital ordering to capture new customers

 

Explore more COVID-19 pizzeria stories.  

Learn more about Jet’s Pizza at https://www.jetspizza.com/

@jetspizza on Instagram

 

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]]> https://pizzatoday.com/podcasts/the-hot-slice/s2e8-nick-strawhecker-on-dante-our-2019-pizzeria-of-year/ Thu, 29 Oct 2020 12:28:00 +0000 https://pizzatoday.com/podcasts/s2e8-nick-strawhecker-on-dante-our-2019-pizzeria-of-year/ Listen to Nick Strawhecker on The Hot Slice Podcast This week, Nick Strawhecker gives us an update on Dante in Omaha, Nebraska. Chef/Owner Nick shares how Dante has thrived while he has moved into a new role with the restaurant. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown. Nick […]

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Listen to Nick Strawhecker on The Hot Slice Podcast

This week, Nick Strawhecker gives us an update on Dante in Omaha, Nebraska. Chef/Owner Nick shares how Dante has thrived while he has moved into a new role with the restaurant. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

Nick talks:

• Dante thriving through the pandemic
• The reality of closing his second restaurant Work-life Balance
• Moving into a more financial and operational role
• Dante’s Concentrated Focus on Wine
• A Hyper-seasonal Menu
• Adding a Brunch Program
• A Personal Social Media Approach
• Developing Young Chefs

 

Read Dante’s Pizzeria of the Year feature.

Visit Dante at http://www.dantepizzeria.com/ and on Instagram @dante.omaha

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