How A 1000 Sq Ft Slice Shop Does 2 Million A Year
What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic?
In this episode, we sit down with Lars Smith, Chef and Co-Owner of State of Mind Slice House and the mind behind State of Mind Slice House in Palo Alto. Lars shares how lessons from past failures, smart pricing, and intentional design helped him build a high-performing slice shop during and after the pandemic.
Highlights:
0:52 – Opening during the pandemic
1:39 – Why smaller restaurants are winning right now
2:14 – Location strategy without foot traffic
3:27 – Designing the slice case
4:27 – Freshness standards and waste control
4:56 – Pricing slices and accounting for waste
5:51 – Customer-first mindset vs cost-saving mindset
6:21 – Weekly sales and waste benchmarks
6:53 – Scaling recipes from restaurant to slice shop
7:46 – Advice for aspiring slice shop owners
8:34 – Designing customer flow for high-volume service
9:19 – Final thoughts and takeaways
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Topic:
pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza
