PIE 2 PIE - A Pizza Maker’s Podcast

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York. Key Ingredients: • How Augie's signature chili peppers landed in Stephen Colbert's cookbook • The sacred art of pizza making: why he plays music for his dough • His unique pizza recipes and pop-up business approach • Secret tips for perfect pizza dough fermentation • The journey from editing political ads to crafting artisan pizzas • Why he's moving his pizza kitchen to a houseboat Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights. Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special. Chapters: 0:00 - Introduction: Meeting Augie at Stanislaus 4:04 - The Colbert Connection: How Chilies Made It to the Cookbook 10:17 - The Philosophy of Pizza Making: Music, Energy & Dough 24:20 - Building a Pizza Business: From Pop-ups to Private Events 32:14 - The Technical Side: Flour Choice, Fermentation & Temperature 43:08 - Career Evolution: From Film Industry to Pizza Life 52:52 - Future Plans: Moving the Kitchen to a Houseboat 57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining 1:06:15 - The Sacred Art of Breadmaking: God in the Dough 1:21:12 - Community Building: Horizontal Networking in Pizza 1:31:05 - Hot Takes: Thoughts on Industry Trends #pizza #pizzamaking

This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry. What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making. Key Ingredients: Chapters: 00:00 - Introduction & The Long Island Pizza Scene 03:51 - Real Talk: Industry Criticism & Standards 10:10 - The Double-Edged Sword of Success 25:45 - Equipment Wars & Industry Partnerships 35:20 - Breaking Tradition: The Roman Style Revolution 45:30 - Growth Strategy & Future Plans 55:15 - Social Media Game & Content Creation 1:05:00 - Technology & The Future of Pizza 1:15:20 - Overrated/Underrated & Closing Thoughts

This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, join us for an intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy. From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community. Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up. Key Ingredients: • Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat • Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people • Created Slice Out Hunger which now has 800 pizzeria partners nationwide • Believes newer pizzerias often understand dough science better than legacy shops • Advocates for standardized pizza competition judging with style-specific certification • Maintains world's largest pizza box collection (requiring formal archival gloves!) Chapters: 00:00 - The Evolution of NYC Pizza Scene 22:10 - From Sound Engineer to Pizza Professional 34:19 - Building a Tour Company from Scratch 52:49 - Becoming a Pizza Industry Voice 01:07:03 - Competition Judging & Standardization 01:34:40 - The Birth of Slice Out Hunger 01:42:03 - Rapid Fire: Overrated/Underrated 01:48:27 - Inside the World Record Collection

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul. We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap. Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots. Key Ingredients: Chapters: 00:00 - Intro & Maestro Sausage Sponsor Message 03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice 05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate 13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture 20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution 26:35 - Restaurant Build-Out: Location Selection & Hood System Investment 34:20 - From Former Mafia Social Club to Modern Pizzeria 42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun 50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients 59:10 - Fast Life Pizza Concept: New Brand Development & Strategy 1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now 1:15:05 - Overrated or Underrated 1:25:53 - Delivery Stories & Sign off

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future. Key Ingredients: • The importance of comprehensive business planning and proper capitalization • Why owning property is crucial for long-term success in the restaurant industry • How to balance quality and scale while maintaining authenticity • The real economics behind running a successful pizzeria • Why employee retention and fair wages are crucial for growth • The value (and limitations) of competition wins and media exposure Chapters: 00:00 - How a weird pizza connection led to Morristown 16:57 - Building out the space and initial challenges 31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards 45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation 01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances 01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities 01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models 01:52:30 - Expansion plans and new ventures 02:05:45 - The Brooklyn Pizza Crew Days 02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place. From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape. Top 3 Ingredients: • Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years • The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices • Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values Chapters: 00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920 00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making 00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company 00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods 00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive 00:48:17 - Restaurant Food Distribution: Building a Local Supply Network 00:59:50 - Independent Food Distributors: Competing Against Corporate Giants 01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships 01:13:21 - Outro

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, meet Peyton Smith of Mission Pizza Napoletana in Winston-Salem, North Carolina. From pharmaceutical sales to pizza perfection, Peyton shares his journey of building one of America's most respected pizzerias. This candid conversation explores the parallels between soccer and running a restaurant, the importance of setting boundaries in business, and why having "1300 bosses a week" might be the biggest mistake restaurant owners make. Peyton's refreshing take on confidence versus arrogance, and his decision to reduce seating for better quality control, offers valuable insights into successful restaurant management. Key Takeaways: • The importance of being in control of your business rather than letting customers dictate terms • How sports background can inform business leadership • Why reducing capacity can actually improve business • The value of building strong teams without traditional hierarchy • The danger of over-prioritizing tradition in business Chapters: 00:00:00 - Intro to Peyton of Mission Pizza 00:03:45 - Early Career and Pharmaceutical Background 00:12:57 - Soccer Career and Competitive Spirit 00:26:30 - The Food Truck Years 00:31:58 - Opening Mission Pizza 00:35:41 - Building Success in Winston-Salem 00:45:36 - Reducing Seating for Better Service 00:50:40 - Non-Traditional Management Approach 00:56:48 - Expansion and Partnership with Brother 01:11:10 - Over/Under! 01:16:14 - Closing Thoughts

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, a candid conversation with Brennan Villarreal of Got Your Back LB - a unique Long Beach-based supper club and pop-up concept. From working the line at acclaimed restaurants to creating intimate backyard dining experiences, Brennan shares his journey through the LA/Long Beach food scene and his philosophy on building community through food. Key Thoughts: • The value of starting with pop-ups/supper clubs before brick & mortar • Importance of intention and community in hospitality • Evolution of kitchen culture and managing staff • The declining "sense of urgency" in modern kitchens • Building genuine relationships vs competition in the industry Chapters: 00:00:00 - Long Beach Restaurant Success Story: Got Your Back LB 00:12:15 - How to Start a Restaurant Pop-Up Business Guide 00:20:30 - Starting a Supper Club Business in Long Beach 00:29:45 - Modern Restaurant Kitchen Management Guide 00:40:12 - Los Angeles Food Scene: Competition vs Community 00:52:30 - Restaurant Staff Management Tips 2024 00:59:45 - Los Angeles to Long Beach Restaurant Cost Comparison 01:00:50 - Restaurant Industry Creative Business Ideas 01:08:30 - Restaurant Marketing: Social Media and Pop Up Strategy 01:15:45 - Long Beach Restaurant Industry Future Trends

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons From parody ads to pizza community builder, we sit down with David Turkell, the meme lord behind the incredible LOL Caesars and Turks Pizza Party, to discuss how meme culture evolved into genuine advocacy for LA's pizza scene. Exploring the dark side of influencer culture, the power of authentic community building, and the unexpected journey from trolling corporate ads to becoming a trusted voice in the pizza industry. Don’t miss this one! Chapters: 00:00 "Hot & Ready Sponsor: Maestro Sausage Takes Center Stage" 02:08 "Pizza Expo Origins: When LOL Caesars Met the Pizza Community" 03:19 "Pandemic Pizza Marketing: How 150 Little Caesars Ads Sparked a Revolution" 04:38 "From Hot-N-Ready to Hot Takes: Building the Fast Food Parody Empire" 10:32 "Slicing Through Social Media: How Meme Marketing Became a Pizza Movement" 27:42 "When the Pizza Page Crumbles: Instagram's Great Shutdown" 40:51 "Pizza & Influence: When Food Critics Become Content Creators" 46:53 "Defending the Slice: Why LA Pizza Needs Its Voice" 49:29 "Pepperoni & Predators: Navigating Restaurant Marketing in the Digital Age" 53:11 "Dough & Digital Community: Rising Together in LA's Pizza Scene" 55:38 "The Last Slice: Closing Credits”

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, dive into the world of pizza pop-ups with Brandon from Pizza Ananda as he shares his journey from photography to slinging his beautiful pizzas. Learn how to start your own pizza pop-up business, navigate the challenges of mobile pizza-making, and leverage Gozney pizza ovens for optimal results. Brandon discusses building a pizza brand from scratch, the importance of community in the pizza scene, and balancing a day job with a pizza side hustle. Whether you're a pizza enthusiast or aspiring entrepreneur, this episode offers valuable insights into the booming pizza pop-up industry. Chapters: 00:00 Introduction: Meet Brandon from Pizza Ananda 03:45 From Photography to Pizza: Brandon's Unexpected Career Shift 08:30 Starting a Pizza Pop-Up: Essential Tips and Equipment 14:15 Mastering the Gozney Pizza Oven: Techniques for Perfect Pies 21:00 Building a Pizza Brand: Lessons from Pizza Ananda's First Year 27:30 Balancing Act: Managing a Day Job and Pizza Side Hustle 33:45 The LA Pizza Scene: Community, Competition, and Collaboration 40:00 Mobile Pizza-Making Challenges: Stories from the Pop-Up Trenches 46:30 Developing a Unique Pizza Style: Brandon's Approach to Crust and Toppings 52:15 The Future of Pizza Pop-Ups: Brandon's Vision and Advice for Newcomers 58:30 Networking in the Pizza World: The Importance of Reaching Out 01:04:45 Conclusion: Brandon's Favorite Pizza and Final Thoughts

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode of PIE 2 PIE, host Alex sits down with Michael and Bohan, the team behind Schellz Pizza Co. The couple shares their unique journey from tech industry careers to pizza entrepreneurship, detailing how they launched their business during the pandemic and developed their signature Hokkaido style dough. Michael and Bohan discuss the challenges of running a ghost kitchen, their move to a brick-and-mortar location, and the recent setback of having to temporarily close due to building issues. They offer insights into their long-term vision for scaling the business, including plans for automation and expansion into international markets. The conversation covers a range of topics including: • The evolution of their business from home pop-ups to a full restaurant • Their experience with celebrity customers and social media marketing • The complexities of insurance claims and landlord relations • Their perspective on the pizza industry and competition with major chains • The importance of work-life balance and finding outlets like surfing Chapters: 00:00 - Artisan Pizza Journey: From Tech Careers to Pizza Entrepreneurs 03:26 - Pandemic Pizza Pop-Ups: Launching a Homemade Pizza Business 11:54 - Ghost Kitchen Operations: Navigating the Digital Restaurant Space 16:39 - Brick-and-Mortar Pizzeria: Challenges of Opening a Physical Restaurant 24:24 - Hokkaido-Style Pizza Dough: Crafting a Unique Pizza Recipe 31:53 - Pizza Automation: Technology's Role in Scaling a Pizza Business 41:33 - Artisanal Pizza Pricing: Balancing Quality Ingredients and Costs 55:14 - Restaurant Insurance Claims: Dealing with Unexpected Closures 1:05:58 - Pizza Brand Expansion: Strategies for National and Global Growth 1:15:26 - Pizza Entrepreneurs' Playlist: Music that Inspires Pizza Makers

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In This Episode, hear the inspiring journey of Jay Batten, owner of the iconic Garage Pizza in Silver Lake, Los Angeles. Among the first to elevate the pizza landscap of Los Angeles back in the early 2000's Highlights: Whether you're a pizza lover, aspiring entrepreneur, or fan of LA's food scene, this episode offers valuable insights into the ups and downs of running a successful pizzeria in one of America's most dynamic neighborhoods. Join us for an honest, entertaining conversation about pizza, perseverance, and the pursuit of passion in the restaurant industry. CHAPTERS: 00:00:00 - Introduction and sponsor message 00:03:33 - Alex's personal connection to Garage Pizza 00:05:57 - Jay's background and journey to Los Angeles 00:08:57 - The decision to open Garage Pizza in 2008 00:13:12 - Discussing the early days of LA's pizza scene 00:19:11 - Expansion to downtown LA and business challenges 00:24:24 - Opening Jay's Bar and diversifying the business 00:31:33 - The creation of Dough Heads short film 00:36:57 - Reflections on the changing restaurant industry 00:42:24 - The impact of review sites and customer entitlement 00:49:49 - Jay's experience with multiple businesses 00:57:50 - The evolution of Silver Lake neighborhood 01:03:58 - Staffing challenges and maintaining long-term employees 01:15:50 - The importance of hands-on management 01:21:19 - Reflections on business success and challenges 01:31:40 - The value of humility in business 01:39:41 - Jay's thoughts on the greatest band of all time 01:43:25 - Closing thoughts and outro

Get George’s book: https://amzn.to/47FlWrL This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Pizza Wisdom from a True Industry Veteran! Ever wondered what it's like to run a pizzeria for decades? Join us as we chat with George Taylor, a pizza-making legend and restaurant industry guru! From his early days flipping burgers at Burger King to owning multiple pizzerias, George shares his secret sauce for success in the competitive world of pizza. In this episode, you'll slice into: • The rollercoaster ride of restaurant ownership 🎢 • Hilarious mishaps from the early days of online ordering 💻 • George's hot take on minimum wage and its impact on small businesses • The challenges of staffing in today's restaurant industry 👨‍🍳👩‍🍳 • How corporate fast-food experience shaped his pizza business 🍔➡️

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this unique round-robin episode of Pie2Pie, host Alex Koons sits down with pizza industry veterans Vito, Rico, and Kevin "The Mail Wise Guy" Slaughter. Gain valuable insights into: - Scaling a pizza business: Learn the challenges and strategies of growing from one shop to multiple locations. - Balancing craft and management: Discover how to transition from hands-on pizza making to effective business leadership. - Consistency and delegation: Understand the importance of maintaining quality across stores and how to trust your team as you expand. - Marketing and competition: Gain tips on menu design, effective advertising, and the benefits of participating in pizza competitions for networking and skill development.

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 📨 MailWise Solutions: https://bit.ly/mailwise-solutions Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Enjoy this conversation between Alex Koons and Daniele Uditi Executive Chef of Pizzana! In this episode we discuss Daniele's journey from sleeping in a van to owning a successful restaurant. His thoughts on balancing tradition and innovation in pizza-making. The story behind Pizzana's unique dough recipe His experiences writing a cookbook during the pandemic. His love for jazz music and how it relates to his approach to pizza.

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Dive into a world of pizza-making and entrepreneurship, Waldo’s World. This candid conversation features seasoned baker and pizza maker, Waldo Stout. This episode offers a raw and unfiltered look at the challenges and triumphs of working in the food industry, particularly in the realm of artisanal pizza. Listeners will gain insights into the complexities of dough-making, the politics of restaurant operations, and the journey of starting an independent pizza business. From discussions about flour types to stories of high-pressure kitchen environments, this podcast provides a wealth of knowledge for aspiring restaurateurs, pizza enthusiasts, and anyone interested in the behind-the-scenes world of culinary entrepreneurship. • Learn about different types of flour used in pizza-making and their impact on the final product • Understand the challenges of running a restaurant and managing staff in high-pressure environments • Gain insights into starting and operating an independent pizza business • Discover the importance of quality ingredients and technique in creating exceptional pizza • Explore the balance between culinary artistry and business practicality in the food industry

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this captivating episode of Pie to Pie, host Alex Koons welcomes OG Papa Fern, aka Fernando Greco, for an early morning conversation that delves deep into the world of pizza and beyond. Fernando, known for his Argentinian-style pizzas and cross-country pop-ups, shares his unique journey from Argentina to New York and his mission to educate people about the rich history and flavors of Argentinian pizza. The discussion extends far beyond the dough, touching on the immigrant experience in the American restaurant industry, the evolving dynamics of kitchen culture, and thought-provoking ideas about authenticity in food. Viewers will come away from this episode with valuable insights and perspectives, including: • The distinctive characteristics and history of Argentinian pizza • Tips for running successful pizza pop-ups and adapting to different kitchen environments • A fresh perspective on the concept of "authenticity" in pizza and food culture • Understanding of the immigrant influence on American pizza and cuisine • Insights into competing at Pizza Expo and the challenges of introducing non-traditional styles • Reflections on the changing landscape of restaurant work in the post-COVID era • The importance of cultural pride and education through food

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode of Pie 2 Pie, host Alex sits down with Ryan Ososky, two-time world pizza champion and owner of D-Town Pizza in West Hollywood. Hear the journey of transforming a pop-up concept into a thriving brick-and-mortar pizzeria, as well as the intricacies of making great Detroit-style pizza. Ryan shares his experiences competing in international pizza competitions and how his background as a chef in high-end restaurants influences his innovative approach to pizza creation. The conversation also delves into the business side of running a successful pizzeria in the competitive Los Angeles food scene. Ryan discusses the pros and cons of licensing a restaurant concept, strategies for catering to diverse dietary needs, and how his background in endurance sports parallels the challenges of entrepreneurship.

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, Alex sits down with Salman Agah, the legendary skateboarder, entrepreneur, Los Angeles pizza pioneer, and owner of PIZZANISTA! We talk about the history of Pizzanista and discuss Salman’s innovative execution of what a pizzeria and good food can be. Salman discusses how his skateboarding background influenced his business approach, the challenges of running a small business in California, and his vision for the future of Pizzanista. From custom pizza boxes to franchising in Asia, this episode offers a slice of insight into one of LA's most iconic pizza brands. Key Takeaways: Lifestyle Brand Approach: Pizzanista positions itself as more than just a pizzeria, embracing skateboarding, punk rock, and urban culture. Innovation in Pizza: Early adoption of vegan options, creative specials like mac and cheese pizza, and focus on high-quality ingredients. Expansion Strategy: Careful, intentional growth with a focus on maintaining brand integrity, including international franchises in Japan and Korea. Community Focus: Emphasis on creating a welcoming atmosphere and connecting with local communities, even in unexpected locations like San Marino.

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Get ready for a mouthwatering detour from our usual pizza talk as we dive into the sizzling world of smash burgers with the coolest pop-up in Los Angeles - Yellow Paper Burger! In this episode, Alex breaks from the pizza mold to chat with Katie and Colin, the duo behind the red jumpsuit-clad burger phenomenon that's taking LA by storm. Prepare to be inspired by Yellow Paper Burger's journey from backyard experiments to Instagram sensation to one of LA's most sought-after food experiences. This isn't just any burger joint - it's a testament to passion, perseverance, and the perfect smash patty! Key takeaways: • Discover how Yellow Paper Burger created a cult following with their distinctive red jumpsuits and killer burgers • Learn the secrets behind building a successful pop-up business in the competitive LA food scene • Gain insights on balancing entrepreneurship and relationship as a couple in the food industry • Uncover strategies for organic social media growth that can apply to any food business • Hear invaluable advice for aspiring food entrepreneurs looking to start their own pop-up