The Hot Slice (Pizza Today)
Explore every episode of The Hot Slice
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 22 Apr 2021 | 45. Hiring & Retention | 00:31:05 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 11 Mar 2021 | 39. Hot Marketing Trends with Clayton Krueger | 00:40:16 | |
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:
Read the full feature -- 2021 Marketing Trends: A Look at What’s Hot in Marketing and Pizzerias | |||
| 04 Mar 2021 | 38. A “sit down” with the Great John Arena | 00:24:49 | |
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:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 19 Aug 2021 | 62: REPLAY — Infusing Fresh Perspective at Legendary King Umberto | 00:26:42 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 14 Oct 2021 | 70. Talking Slices and Pizza Trends with John Gutekanst | 00:39:46 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 05 Aug 2021 | 60. Going All In on Mobile Pizza with Siler Chapman | 00:36:03 | |
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 Workshop at https://www.pizzaexpo.com/education/workshops/#w02-launching-a-mobile-pizza-business-250 --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 29 Apr 2021 | 46. Life of a Seasonal Maryland Pizzeria with Brenda McDonnell | 00:28:56 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 19 Nov 2020 | 23. The Pizza Today Team & The Pizza Tribe | 00:36:26 | |
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:
Subscribe to The Hot Slice Podcast. Follow @PizzaToday on social. Go to PizzaToday.com and PizzaExpo.com.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 25 Feb 2021 | 37. Mike Bausch Takeover with Alfredo Herera | 00:38:38 | |
To kick off Season, 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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 24 Dec 2020 | 28. The Pizza Today Team: Ringing in the New Year with Optimism | 00:29:53 | |
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:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 24 Sep 2020 | 15: The Legendary Paul Giannone on opening Paulie Gee’s in NYC, being the industry’s biggest pizza ambassador | 00:49:50 | |
We are honored to have a pizza icon, Paul Giannone (Paulie Gee), on the show this week. He spent 30 years in the tech industry before opening what has become one of hottest pizzerias in America, Paulie Gee’s in Greenpoint, Brooklyn. He’s grown his business to include a slice shop and multiple licensed locations. He’s a leader, mentor and enthusiast to our great pizzeria community. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. Paulie talks:
Read more about Paulie Gee’s in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-road-paulie-gees-brooklyn-ny/ Mark October 3-4, 2021 to attend Pizza & Pasta Northeast to hear Paulie Gee’s Keynote address. More details at: https://www.pizzaandpastaexpo.com/ Visit Paulie Gee’s at https://pauliegee.com/ @PaulieGee on Instagram Check out Paulie’s pizza hat collection @pauliegeespizzahatproject on Instag--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 03 Jun 2021 | 51. Logistically Speaking | 00:32:53 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 22 Jul 2021 | 58. Pizza Family, Pizza Wars with Nicole Russell | 00:35:29 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 23 Sep 2021 | 67. Pizza Expo Mini Sessions: Being Bold & Creative | 00:23:08 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 25 Mar 2021 | 41. Leah Scurto – Making the Jump to Pizzeria Owner | 00:38:19 | |
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 https://pizzatoday.com/departments/in-the-kitchen/knead-to-know-dough-tips-from-a-top-competitor/--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 16 Sep 2021 | 66: Community, Not Competition | 00:29:38 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 12 Nov 2020 | 22. The Marriage of Pizza, Beer and COVID19 with Wesley Keegan, Tailgate Brewery, Nashville | 00:27:23 | |
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:
Read more COVID-19 Pizzeria Impact Stories: https://www.pizzatoday.com/departments/features/covid19-pizzeria-impact-stories/ Visit Tailgate Brewery at https://www.tailgatebeer.com/ and on Instagram @tailgatebrewery--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 31 Dec 2020 | 29. Best of 2020 on The Hot Slice Podcast | 00:30:50 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 09 Sep 2021 | 65. Pizza Expo Mini Sessions: The Energy of Competition | 00:32:59 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 10 Dec 2020 | 26. Jeff Smokevitch on Detroit-Style Pizza | 00:39:28 | |
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:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 14 Jan 2021 | 31. Tony Gemignani and Laura Meyer: New Realities, Pizza Trends and Evolution | 00:40:48 | |
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 http://pizzatoday.com then.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 11 Jun 2020 | 2. Entrepreneurship, Creativity and Branding with Sammy Mandell | 00:53:18 | |
We dive into episode two with a thought-provoking interview with Sammy Mandell of Greenville Avenue Pizza Company (GAPCo) in Dallas, Texas. Get real insights on how he develops new ideas and what’s fueling his successful pizzerias, including creating a leadership team and the Pizza Slayer cultural brand. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 11 Feb 2021 | 35. Ask Pizza Today | 00:30:50 | |
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: Pizza Expo 365: http://pizzaexpo365.com--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 01 Oct 2020 | 16: Lars Smith on local California focus at State of Mind | 00:43:44 | |
Champion pizza maker and pizzeria owner Lars Smith is on The Hot Slice podcast this week. Listen as Lars shares his passion and experience of opening State of Mind Public House and Pizzeria in Los Altos, California. Lars hits on some tips on business planning and pizza competitions. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. Lars talks:
Visit State of Mind Public House and Pizzeria at https://www.stateofmindpublichouse.com/ Follow @stateofmindpub on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 20 May 2021 | 49. REPLAY -- Tony Gemignani and Laura Meyer: New Realities, Pizza Trends and Evolution | 00:40:33 | |
This was such great episode that we brought it back for a replay. Listen to World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together 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:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 21 Oct 2021 | 71. Building a Restaurant Empire with Rachel Cope | 00:37:40 | |
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 at https://pizzatoday.com/departments/features/oklahoma-city-based-empire-slice-house-named-independent-pizzeria-of-the-year/ --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 02 Sep 2021 | 64. Pizza Expo Mini Sessions: Two Visionary Pizzerias | 00:32:59 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 27 May 2021 | 50. Rising Star John Cesarano on Continuing a Legacy | 00:26:38 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 04 Feb 2021 | 34: Cup of Joe | 01:05:08 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 07 Oct 2021 | 69. Day by Day | 00:32:43 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 15 Oct 2020 | 18: Will Grant and his 120-year-old Sourdough Starter | 00:39:09 | |
World Pizza Champion and self-proclaimed “dough nerd” Will Grant joins us on The Hot Slice podcast to talk sourdough. Will is hands on at the 37-year-old family pizzeria That’s a Some Pizza and the newly opened Sourdough Willy’s, in Bainbridge Island, Washington. This episode is hosted by Creative Director Josh Keown and Editor In Chief Jeremy White. Will talks:
Going Cashless Visit That’s A Some Pizza at https://www.thatsasome.com/ and on Instagram @thatsasomepizza Visit Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram @sourdoughwillyspizzeria--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 30 Sep 2021 | 68. Pizza Expo Mini Sessions: Pandemic Pizza Startups | 00:21:01 | |
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 pizza business startups stories. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 10 Sep 2020 | 13. Brandon & Zane Hunt, Via 313 – 2020 Pizzeria of the Year (Part 1) | 00:26:55 | |
We kick off Season 2 of The Hot Slice with a two-part thought-provoking conversation with owners of our 2020 Pizzeria of the Year Via 313 in Austin, Texas. Brandon and Zane Hunt are pizzeria industry powerhouse operators. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. In Part One, Brandon and Zane talk:
Read all about Brandon and Zane and Via 313: https://www.pizzatoday.com/departments/features/2020-pizzeria-of-the-year-via-313-austin-texas/ Visit Via 313 at https://www.via313.com/ @via313 on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 08 Oct 2020 | 17: Jeff & Laura Ambrose, Pivoting in College Markets | 00:45:41 | |
This week, soak up pizzeria industry insights from Jeff and Laura Ambrose of Woodstock’s Pizza with seven locations in Southern California. With 40 years in the pizza business and owners of the highest-grossing independent pizzeria in the U.S., Laura and Jeff share what they’ve learned during a very uncertain time. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown. Jeff & Laura talk:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 29 Oct 2020 | 20: Nick Strawhecker on Dante, Our 2019 Pizzeria of Year | 00:38:50 | |
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:
Read Dante’s Pizzeria of the Year feature in Pizza Today: https://www.pizzatoday.com/departments/features/2019-independent-pizzeria-of-the-year-dante-omaha-ne/ Visit Dante at http://www.dantepizzeria.com/ and on Instagram @dante.omaha--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 26 Aug 2021 | 63. Hot Trends from the Pizza Expo Show Floor | 00:23:05 | |
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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 16 Jul 2020 | 7. Chris Decker: Sicilian Pizza Secrets, Pizza Creativity and Adapting Dough | 00:36:47 | |
Mr. @everythingbutanchovies himself, Chris Decker, from Metro Pizza in Las Vegas, featured this week on The Hot Slice Podcast. He shares what’s behind his famous Sicilian pizza and his creativity in the kitchen. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. Chris talks:
Read more about Chris and Metro Pizza: Chris Decker: New Horizonshttps://www.pizzatoday.com/departments/features/chris-decker-new-horizons/ Pizza Today on the Road: Metro Pizza, Las Vegas, NV https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-metro-pizza-las-vegas-nv/ @metropizzalv and @everythingbutanchovies on Instagram --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 20 Aug 2020 | 12. Pizza Today Team Answers Listener Questions! | 00:35:53 | |
The Pizza Today team wrap up Season One of The Hot Slice by answer listener questions. We’re talking biggest mistakes pizzeria consistently make, supply-chain shortages, marketing and personal pizza experiences. Editor-In-Chief Jeremy White, Creative Director Josh Keown and Executive Editor Denise Greer share their decades of experience covering the pizzeria industry. We talk: Common Pizzeria Mistakes Pepperoni Shortages Best Marketing Options Pizza Styles First Pizza Experiences Pizzeria Visits During the Pandemic For more tips from Pizza Today, visit PizzaToday.com. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 24 Jun 2021 | 54. Striving to Be Better with Vincent Rotolo | 00:46:37 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 15 Apr 2021 | 44. Piece Out | 00:24:46 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 08 Apr 2021 | 43. Maggie Mieles: Growing Up in the Legendary Di Fara Pizza | 00:38:46 | |
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.--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 17 Jun 2021 | 53. The Pizza Today Mail Bag | 00:30:40 | |
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!--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 23 Jul 2020 | 8. Mike Bausch: Pizza Operation Insights, Retaining Employees and Straight Talk | 00:33:53 | |
Mike Bausch is one of the most sought-after speakers at Pizza Expo. We go one-on-one with Mike on sharing his vast experience with pizzeria operators on this week’s episode of The Hot Slice Podcast. Mike has built an impressive restaurant brand in Tulsa, Oklahoma that includes five brick-and-mortar locations, a fine-dining restaurant, two gelaterias, two food hall spots and a food truck. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. Mike talks: -Operating in various municipalities with COVID restrictions -Straight talk advice for fellow operators -Educating and sharing industry information -Most common questions Mike receives from pizza people -Employee relations and retention -Hiring strategies -Handling negative online reviews -Using downtime to evaluate the business Check out more advice in Pizza Today Magazine: https://www.pizzatoday.com/our-experts/mike-bausch/ Visit Andolini’s at: https://www.andopizza.com/ @andopizza on Instagram (www.instagram.com/andopizza/ ) --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 29 Jul 2021 | 59. All Things Pizza Expo 2021 | 00:23:03 | |
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:
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. | |||
| 25 Jun 2020 | 4. Creating, Revamping Pizza Concepts and Leading by Helping Others with Tony Gemignani | 00:51:51 | |
In this episode, we interview Tony Gemignani, one of America’s most influential pizza restaurateurs, 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. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 18 Jun 2020 | 3. Neapolitan Pizza, Vision and Creating a Dining Experience with Max Balliet | 01:00:03 | |
In this episode, we interview Max Balliet of Pizza Lupo in Louisville, Kentucky, following his entrepreneurial journey to opening his dream Neapolitan pizzeria. From taco food truck to a hot restaurant built on its dining experience. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. Read the full feature on Pizza Lupo and Max Balliet in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/ --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 30 Jul 2020 | 9. Nicole Bean: Running a Family Business & Inspiring Women Pizza Makers/Owners | 00:41:41 | |
Join us for an insightful conversation with Nicole Bean, who runs Pizaro’s Pizza Napoletana, with two locations in Houston, Texas. See what drives this driven young owner to excel in the pizzeria industry. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. Nicole talks:
Read more about Nicole at Pizza Today: Conversation: Nicole Bean, Pizaro’s Pizza, Houston https://www.pizzatoday.com/departments/features/conversation-nicole-bean-pizaros-pizza-houston/ Visit Pizaro’s Pizza Napoletana: https://pizarospizza.com/about/ @pizaros_pizza_napoletana on Instagram --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 18 Feb 2021 | 36: Michael Androw on going DELCO (Deliver and Carryout Only) | 00:27:11 | |
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:
--- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 02 Jul 2020 | 5. Dough Process, Offering Multiple Pizza Styles, Becoming an Owner with Audrey Kelly | 00:42:52 | |
This week, we go in depth with Audrey Kelly, owner and pizzaiola at 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:
Check out more on Audrey’s take on Sicilian and Grandma pizza: https://www.pizzatoday.com/departments/in-the-kitchen/pizza-styles-sicilian-vs-grandma/ Visit Audrey Jane’s Pizza Garage at https://www.thepizzagarage.com/ @audreyjanespizzaon Instagram --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 06 Aug 2020 | 10. Nick Bogacz: Growth and Survival in a Tough Business Environment | 00:30:47 | |
On this episode of The Hot Slice, we talk shop with Pittsburgh-based pizzeria owner Nick Bogacz. Listen in as Nick dishes on his business growth, the impact of COVID-19 and how he left an entire room teary-eyed at last year's Pizza & Pasta Northeast show in Atlantic City. --- Send in a voice message: https://anchor.fm/the-hot-slice/message | |||
| 10 Feb 2022 | 87. Getting Real on Labor & Pricing | 00:37:47 | |
87. Getting Real on Labor & Pricing 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. | |||
| 17 Feb 2022 | 88. A Social Pizza Icon Juan Perez | 00:39:57 | |
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. | |||
| 24 Feb 2022 | 89. Family Business Dynamics of Triple Jay’s Pizza | 00:43:56 | |
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. | |||
| 03 Mar 2022 | 90. Focus on the Business | 00:33:08 | |
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. | |||
| 10 Mar 2022 | 91. Live and Breathe the Pizza Business | 00:29:55 | |
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. | |||
| 17 Mar 2022 | 92. Get Hyped for Pizza Expo | 00:29:00 | |
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. | |||
| 24 Mar 2022 | 93. REPLAY Ken Forkish on Baking | 00:31:35 | |
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. | |||
| 31 Mar 2022 | 94. Takeaways and Trends from Pizza Expo 2022 | 00:16:46 | |
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. | |||
| 07 Apr 2022 | 95. Pizza Expo Mini Sessions: Brittany Saxton & Leah Scurto | 00:18:15 | |
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. | |||
| 14 Apr 2022 | 96. Pizza Expo Mini Sessions: Nicole Bean and Rocky and Courtney Shanower | 00:16:49 | |
We continue our Mini Sessions from Pizza Expo 2022 with Nicole Bean, co-owner 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. | |||
| 21 Apr 2022 | 97. Pizza Expo Mini Sessions: Christian Buck, Calvin Freatman and Jennifer Howell | 00:18:38 | |
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. | |||
| 28 Apr 2022 | 98. Pizza Expo Mini Sessions: Brian Hall and Linda Ortega | 00:12:55 | |
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. | |||
| 05 May 2022 | 99. The Detroit Original with Wes Pikula | 00:37:23 | |
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. | |||
| 12 May 2022 | 100. With Special Guest Pete Lachapelle | 00:47:10 | |
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. | |||
| 19 May 2022 | 101. Winning Ways | 00:26:02 | |
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. | |||
| 26 May 2022 | 102. Dialed in for Longevity | 00:29:14 | |
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. | |||
| 02 Jun 2022 | 103. The Pizzeria Startup POV | 00:25:32 | |
This week, 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. | |||
| 09 Jun 2022 | 104. Pizza “Outsider” Creates Masterpiece | 00:29:28 | |
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. | |||
| 16 Jun 2022 | 105. From Rural Alaska to Suburban Los Angeles | 00:34:01 | |
This 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. | |||
| 23 Jun 2022 | 106. REPLAY The Detroit Original | 00:37:27 | |
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. | |||
| 30 Jun 2022 | 107. Rising Star Tara Hattan | 00:33:37 | |
This week, 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. | |||
| 07 Jul 2022 | 108. On Deck with Chris Decker | 00:30:32 | |
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. We talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris. | |||
| 14 Jul 2022 | 109: Rising Star Rob Cervoni | 00:33:53 | |
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 at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2022/ | |||
| 21 Jul 2022 | 110: Be Counted: Insights on the Pizza Industry | 00:29:13 | |
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:
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| 28 Jul 2022 | 111. Rising Star Janet Duran | 00:32:13 | |
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:
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| 04 Aug 2022 | 112. Rising Star Andrew Gregory -- Post Alley Pizza, Seattle | 00:33:46 | |
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:
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| 11 Aug 2022 | 113. Tony Gemignani on Pizzeria of the Year | 00:42:20 | |
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 at https://pizzatoday.com/topics/2022-pizzeria-of-the-year-tonys-pizzeria-napoletana-san-francisco-ca/ Don’t forget to BE COUNTED! If you are a Pizzeria Owner or Operation, do these two things:
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| 18 Aug 2022 | 114. Buying a Failed Pizzeria | 00:29:58 | |
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: | |||
| 25 Aug 2022 | 115. A Square Pie Guy: Danny Stoller | 00:32:51 | |
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: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/ | |||
| 01 Sep 2022 | 116. Pizza Today Mail Bag | 00:37:47 | |
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. | |||
| 08 Sep 2022 | 117. Two Pizzerias 1,200 Miles Apart | 00:39:27 | |
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: See you in Atlantic City at Pizza and Pasta Northeast, October 16-17. Details and registration at https://ppne.pizzatoday.com/ | |||
| 15 Sep 2022 | 118. The Creative and Entertaining John Gutekanst | 00:41:20 | |
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: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/ | |||
| 22 Sep 2022 | 119. Getting Real with Mike Bausch | 00:42:55 | |
Mike Bausch, owner of Andolini’s Pizzeria in Tulsa, Oklahoma, is a favorite speaker. 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. More details: https://ppne.pizzatoday.com/education/education-schedule/#w03-maximizing-online-ordering-250 | |||
| 29 Sep 2022 | 120. Get Ready for Pizza & Pasta Northeast 2022 | 00:24:34 | |
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. | |||
| 06 Oct 2022 | 121. Thriving in a College Town | 00:33:29 | |
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. | |||
| 13 Oct 2022 | 122. Last Pizza & Pipes Restaurant in America | 00:36:36 | |
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. | |||
| 20 Oct 2022 | 123. Trends from Pizza & Pasta Northeast 2022 | 00:38:21 | |
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. | |||
| 27 Oct 2022 | 124: PPNE 2022 Show Floor Sessions: I - Two Veteran Pizza Pros | 00:38:21 | |
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. | |||
| 03 Nov 2022 | 125: PPNE 2022 Show Floor Sessions: II – Doing Business Their Way | 00:15:27 | |
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. | |||
| 10 Nov 2022 | 126: PPNE 2022 Show Floor Sessions: III – Advancing the Business | 00:14:47 | |
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. | |||
| 17 Nov 2022 | 127: PPNE 2022 Show Floor Sessions: IV – The Up and Comers | 00:16:27 | |
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. | |||
| 24 Nov 2022 | 128. REPLAY - Tony Gemignani on Pizzeria of the Year | 00:40:59 | |
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. | |||
| 01 Dec 2022 | 129: A 3-Month Waitlist on Pizza Orders! How? | 00:35:29 | |
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. | |||
| 08 Dec 2022 | 130. A Repurposed Container Sales Boom | 00:27:21 | |
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. | |||
| 15 Dec 2022 | 131 REPLAY: The Creative and Entertaining John Gutekanst | 00:41:23 | |
John Gutekanst 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. | |||
| 22 Dec 2022 | 132. REPLAY: On Deck with Chris Decker | 00:31:05 | |
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. | |||
| 29 Dec 2022 | 133. Happy New Year! | 00:25:56 | |
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. | |||
| 05 Jan 2023 | 134: State of the Pizzeria Industry – Menu Trends | 00:45:01 | |
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. You can read the full report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/ | |||
| 12 Jan 2023 | 135. Indie Pizzeria Market Trends | 00:40:46 | |
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 at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/ Show Notes: Here are some links on the topics we covered this week for you to dive into and learn more: Catering https://pizzatoday.com/topics/operations/booking-catering-and-facility-rental/ Marketing Online Ordering Do It Yourself Delivery: What Are the Costs? https://pizzatoday.com/topics/operations/do-it-yourself-delivery-what-are-the-costs/ I Make a 20 Percent Profit Margin, and So Can You https://pizzatoday.com/topics/employee-management/make-20-percent-profit-margin-can-2/ | |||
| 19 Jan 2023 | 136. Major Pizza Consumer Insights & Marketing Trends | 00:31:32 | |
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 at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/ | |||