Episodes

What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reigni...

What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach...

Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality? In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggle...

What’s the secret to launching a successful pizzeria with minimal resources and a tiny space? In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact. Highlights: Sweet Rent Deals and Minimal Overhead: How a favorable rent ag...

Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza t...

In today’s episode, we’re talking to Daniel, the founder of Fired Pizza, a business born from his childhood love of pizza. Growing up in the '90s, pizza was always his go-to comfort food, but he never imagined it would turn into a career. After years in sales, Daniel felt the urge to make a big change. With the support of his wife Sarah, he decided to take a leap and use his savings to start his own pizza business. Highlights: From Sales to Pizza – Daniel’s leap from a stable career in sales t...

You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot ...

In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic. Highlights: Laura’s journey from high school part-time job to owning Pizzeria da Laura How COVID gave her the clarity to realize restaurant ownership was her calling The decision to add a full bar and how it’s elevated t...

SHOW NOTES Have you ever wondered if a tiny trailer is right for your pizza business? In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while...

I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about. Highlights: Why I hated my job: The frustrations and challenges that made...

What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how. Highlights: Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops. Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started. What Exactly Is Hotplate...

Have you ever thought about inviting potential clients over, hoping to land a catering gig? In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate business. H...

In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese). We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more. Highlights: Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machi...

What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles? In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking...

In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout. Highlights: - Ryan...

In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about th...

Do you want to know the secret to selecting the perfect flour for your pizza? In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not). Highlights: Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedic...

In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path fo...

In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week! Highlights: - Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia - The Vision for Bella Familia: Ex...

In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers. Check out Longbridge Pizza here: https://www.longbridgepizza.com/ Follow GFL Pizza here: https://www.instagram.com/longbridgepizza/?hl=en Thank you to our show sp...

In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food. Check out The Cheeseboard Collective: https://cheeseboardcollective.coop Follow The Cheeseboard Collective here: https://ww...

In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements. Check out Al The Pizza Buddha here: https://althepizzabuddha.com/ Follow Al The Pizza Buddha here: https://www.instagram.com/althepizzabuddha/ Thank you to our show sp...

In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations. Check out The Melt Pizza here: https://www.meltpizzacompany.com/ Follow The Melt Pizza here: https://www.instagram.com/meltpizzacompany/ Thank you to our show sponsors: Corto Olive O...

In this episode, let’s reflect on what happened this August with all of my pizza side hustles. 1. Corporate Pizza Class 2. Pizza Consultation 3. Hosting/Judging Pizza Competitions 4. Private Catering. As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics! Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= ...