Claim OwnershipHow You Slice It
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There’s no food like pizza and there’s no entrepreneur like a pizzeria owner.
Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.
Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.
76 Episodes
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Esco didn’t move to LA to open a pizza shop, but he ended up doing it anyway. With no plan, no budget, and a failed business dumped in his lap, he built a killer slice shop in Mid-City LA that people can’t stop talking about. In this episode, Esco shares the real story behind East Coast Pizza LA, how he went from chaos to control, and how he’s building a shop that keeps people coming back.
In this episode of How You Slice It, we sit down with Mike from Corner Slice, a chef-turned-pizzeria-owner who shares his journey of starting small in a community kitchen and growing into a full-fledged shop in New Jersey. We cover everything from moving out of Manhattan, building smart systems, marketing effectively, and being intentional about business growth and community connection.Whether you're just starting out or you're an established operator, this episode offers valuable lessons on creating a sustainable and thoughtful pizza business.
In this episode, I’m joined by Bler from Imposto's Pizza in Hoboken, NJ. He and his brother bought a pizza shop during the pandemic at just 21 and 25 years old, but keeping the original name turned out to be a mistake.We get into what he’d do differently, how they rebuilt the brand through Instagram, the problems with in-house delivery, and why switching to Slice (POS, phones, and custom boxes) made their shop run smoother.If you’re thinking about buying a pizza shop, switching your POS system, or just trying to grow your business with better marketing, this episode is packed with lessons you can use.
In this episode, we sit down with Tommy, the owner of Los Angeles-based LaSorted Pizza, who shares his wild ride from pandemic porch pop-up to operating two successful pizza shops in LA — all without any prior pizza or restaurant experience.Tommy talks about the mistakes he made, how he chose his locations, the challenges of building out a restaurant from scratch, and what it really takes to grow a pizza business today.
Sal from Lucia Pizza joins the show to share how he turned a struggling pizza concept into one of the busiest slice shops in New York City. In this episode, we break down the turning point that changed everything for his business, the systems that allow him to handle over 1,000 orders a day, and how he built a loyal team culture that keeps things running without him in the store.
Meet Kris, the passionate owner of Leonardo’s Pizza in North Palm Beach, Florida. With zero prior experience, Kris transformed his dream into a reality — launching a true NYC-style slice shop from his tiny home kitchen. In this episode, he reveals the painful lessons, breakthrough moments, and daily grind of building a thriving pizza business in just six months.
Running a pizza shop isn’t glamorous. It’s late nights, nonstop ringing phones, missed orders, and constant stress trying to keep up. But Ace from Nonna's Pizza figured out a better way.In this episode, we dig into the real, behind-the-scenes life of a one-man pizza operation, how Ace only works 29 hours a week and still crushes it, the phone system that saved his sanity on Fridays, and how TikTok brings in customers from 40+ minutes away.If you own a pizza shop or dream of opening one, this episode is packed with hard-earned lessons on simplifying operations, marketing that actually works, and keeping your sanity while growing your business.
In this episode of How You Slice It, Bruce sits down with Alex, the founder of Pizza Toni in Montreal, to uncover the raw truth about starting and scaling a successful pizza shop. From working at Subway to managing high-volume kitchens, taking the leap into ownership, and opening multiple locations, Alex shares every detail about the grind behind his growing pizza business.
In this episode of How You Slice It, we sit down with Chad from Cenzo's Pizza and Deli, a standout pizzeria in Dallas that's doing things differently. Chad shares how his childhood memories of Pizza Hut inspired him to create a modern community-first pizza spot. With only 18 months in business, Cenzo’s has built a loyal local following thanks to thoughtful menu design, consistent quality, and real neighborhood connection.If you're thinking about how to make your pizzeria (or any business) resonate deeper with your community, don’t miss this conversation.Cenzo's Pizza & Deli: https://www.cenzospizzaanddeli.com/
In this episode of How You Slice It, we sit down with Dom Galetti, second-generation owner of Mozzarella di Bufala in San Francisco. Dom shares what it’s really like stepping into his father's shoes after leaving a finance career, and the challenges (and wins) of modernizing a 30+ year-old pizzeria. From delivery strategy to internal family tension, this episode is packed with honest insights for anyone in the restaurant industry or taking over a family business.
In this episode of How You Slice It, Bruce chats with David from Wheated in Brooklyn—one of the most beloved pizza spots in New York. David has no formal restaurant background, yet he’s built a thriving pizzeria that just expanded to Louisville, KY. They dive deep into the Dave Portnoy effect, opening in another state, running without a manager, and why sourdough is the secret weapon of his success. Whether you’re a pizza lover or a pizzeria owner, this one is packed with real talk and smart strategies.
In this episode, Bruce sits down with Giovanni, the mastermind behind Pizza Di Farfalla, a standout pizza shop nestled inside a Chicago-area coffee house. From humble driveway pop-ups to scaling a mobile and catering operation, Gio shares everything — including marketing tips, staffing insights, and how TikTok transformed his business overnight. If you're a pizza shop owner or dreaming of launching your food concept, this one is a must-watch.
International pizza consultant Anthony Falco joins the show to talk about the behind-the-scenes chaos of opening pizzerias, his pizza philosophy, and why he turns down most existing restaurant makeovers. If you're thinking about starting a pizza shop or scaling an existing one, this episode is packed with honest insights you won't get anywhere else. From oven selection to what NOT to put on your menu, Falco breaks it all down.Follow Anthony: https://www.instagram.com/millennium_falco/
Welcome to another episode of How You Slice It! In this episode, we sit down with Matthew from Pink Onion Pizza in San Francisco’s Mission District. From humble beginnings to a booming business that's thriving on third-party apps and a viral $60 combo deal, Matthew breaks down the highs, the struggles, and the hacks that helped his pizza shop thrive—especially through the chaos of COVID.
In this episode, we sit down with Tony "Professor Pizza" Scardino to explore how a Chicago pop-up evolved into a full-scale, multi-style pizzeria. From lessons with pizza legend Tony Gemignani to launching his first slice shop, this deep-dive uncovers everything that makes Professor Pizza’s brand—and business—unforgettable. Whether you're running a pizza joint or dreaming of one, this is essential viewing.
In this episode of How You Slice It, we sit down with Peter Grippo of Brooklyn Square Pizza—a passionate, no-nonsense operator with four thriving pizza locations in New Jersey. From launching his first pizzeria just before 9/11 to dealing with health battles and industry changes, Peter drops an incredible amount of wisdom every pizza shop owner needs to hear.
In this episode, we sit down with Mike from Pizzeria Lucci in Belmar, NJ, to explore how he launched a wildly successful pizza business with a bold and unconventional approach. Mike shares the story of walking away from a traditional pizza shop to start something smaller, smarter, and completely unique. He dives into menu design, dough obsession, build-out delays, managing seasonal demand, and how one viral Instagram moment (hello, Portnoy!) brought in a wave of new fans. If you're thinking about opening a pizzeria — or just want to learn how to run a lean, focused food business — this one's a must-watch.
In this episode, Bruce Irving sits down with Tony Gimignani — one of the most iconic figures in the pizza industry — to talk about his journey from independent operator to franchising nearly 150 locations with Slice House. Discover the systems, strategies, and mindset shifts behind this massive expansion, and why Tony believes NOW is the best time to build a pizza franchise.
What happens when two chefs open a pizzeria in a 300-square-foot shop, and run it with no staff at all? Welcome to Naughty by Nature in Echo Park, Los Angeles. This episode dives into how Bronwyn and Josie scaled their pop-up into a full-blown shop, why they chose not to hire employees, and how they crank out 80+ pizzas daily using just two Gozney ovens.We also talk about LA rent realities, the mental stress of expansion, upgrading to Bakers Pride ovens, and how they’ve built a customer base without relying on marketing. If you're thinking of opening a food business or scaling a tight operation, this episode is for you.
In this episode, we sit down with Khánh, the founder and CEO of Zalat Pizza, to uncover the full story of how he grew a single pizza shop into a 29-location pizza powerhouse. Starting as a corporate attorney with no restaurant experience, Khánh shares his unfiltered journey of scaling, systemizing, and obsessing over quality at every stage.We also meet Harly Quin (VP of Operations) and Blockchain (Director of Marketing) to hear how Zalat runs tight operations, builds team culture, and leverages data to drive digital marketing success.
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