PIE 2 PIE - A Pizza Maker’s Podcast

Alex Koons
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PIE 2 PIE - A Pizza Maker’s Podcast

Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.

  1. 5 DAYS AGO

    King & Queen of Pies w/ Nino + Shealyn Coniglio of Coniglio’s Old-Fashioned

    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

    2h 4m

  2. 15 NOV

    Family Link w/ Dom, Vito, + Nick Pontrelli of Maestro Sausage

    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

    1h 14m

  3. 8 NOV

    Crafted with Confidence w/ Peyton Smith of Mission Pizza Napoletana

    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

    1h 17m

  4. 1 NOV

    Beyond Brick-And-Mortar w/ Brennan Villarreal of Got Your Back LB

    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

    1h 18m

  5. 25 OCT

    Hot & Ready w/ David Turkell of LOL Caesars

    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”

    56 min

  6. 18 OCT

    The Goal is The Journey w/ Brandon Stanciell of Pizza Ananda

    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

    1h 7m

  7. 11 OCT

    AU-DOUGH-MATION w/ Michael and Bohan of Schellz Pizza Co.

    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

    1h 21m

  8. 4 OCT

    Dough Head w/ Jay Batten of Garage Pizza LA

    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: Jay's transition from aspiring actor to successful restaurateur The challenges of opening multiple businesses, including Garage Pizza, Jay's Bar, and Big Spirits Insights into the changing landscape of Silver Lake and its impact on local businesses Behind-the-scenes stories of running a late-night pizzeria in a bustling neighborhood Jay's experiences with creating viral marketing content and short films for his brand Discussion on staff management, customer relations, and adapting to industry changes The evolution of pizza delivery and the impact of food delivery apps Jay's passion for rock music and its influence on his business approach   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 message00:03:33 - Alex's personal connection to Garage Pizza00:05:57 - Jay's background and journey to Los Angeles00:08:57 - The decision to open Garage Pizza in 200800:13:12 - Discussing the early days of LA's pizza scene00:19:11 - Expansion to downtown LA and business challenges00:24:24 - Opening Jay's Bar and diversifying the business00:31:33 - The creation of Dough Heads short film00:36:57 - Reflections on the changing restaurant industry00:42:24 - The impact of review sites and customer entitlement00:49:49 - Jay's experience with multiple businesses00:57:50 - The evolution of Silver Lake neighborhood01:03:58 - Staffing challenges and maintaining long-term employees01:15:50 - The importance of hands-on management01:21:19 - Reflections on business success and challenges01:31:40 - The value of humility in business01:39:41 - Jay's thoughts on the greatest band of all time01:43:25 - Closing thoughts and outro

    1h 44m
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Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.

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