How You Slice It

Slice

There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.

  1. 5일 전

    He Closed His Pizza Shop... Then Reopened on His Own Terms | Mark from Leo's Pizza

    Mark, owner of Leo's Pizza in Williamsport, PA, shares the story of closing his first shop, learning some tough business lessons, and reopening with a completely different mindset. Today he's focused on running a simple operation, making great pizza, spending time with his family, and building the business around the life he actually wants. In this episode we talk about:  Closing his first pizza shop and starting over  The biggest financial mistakes he made  Why he keeps the menu simple  Running a one-man pizza operation  Building a reputation through quality pizza  His dough process and equipment  Why he doesn't follow every trend  Creating a business that fits your life If you're opening a pizza shop or trying to simplify your current operation, this conversation is packed with practical lessons from someone who's been through it.

    34분

  2. 6월 25일

    He Was Ready to Sell His Pizza Shop. Then Everything Changed.

    After 25 years in business, Bill was burned out. He was seriously thinking about selling his pizza shop before a visit with another owner completely changed his perspective. In this episode, we talk about:  Why he almost walked away  The marketing changes that helped his business grow again  How better food photography increased online orders  Using Toast Online Ordering and QR codes  Why he still believes in in-house delivery  The biggest lesson he's learned after 25 years in the pizza business Whether you've been open for 6 months or 30 years, this conversation is full of practical ideas you can use in your own shop.

    46분

  3. 6월 4일

    He Opened a Pizzeria for $30,000 and Hit the Ground Running

    What happens when a serious car accident forces you to start over from scratch? In this episode, Bruce talks with Chuck Rozay, owner of Uncle Chuck's Pizza in LaSalle, Illinois. After helping build a successful pizza business and recovering from a life-threatening accident, Chuck took a chance on himself and opened his own pizzeria with no investors, no partners, and a limited budget. They discuss building a pizza shop for around $30,000, running multiple pizza styles from one dough recipe, using DoorDash, creating a word-of-mouth business, and what it's like opening a shop in an area where most customers have never experienced true New York-style pizza.

    34분

  4. 5월 7일

    He Bought a Failing Philly Pizza Shop and Completely Reinvented It in 3 Years

    In this episode, John from Johnny’s Pizza shares how he transformed an existing pizza shop in the Philadelphia suburbs into a modern, highly respected pizza brand. We talk about learning from New York pizza shops, experimenting with ovens, managing growth, opening a second location, hiring staff, social media, cheesesteaks, pizza trends, and the reality of running a successful pizza business.

    46분

  5. 5월 1일

    How Women Are Shaping Independent Pizzeria Ownership

    This session, brought to you in partnership with Women in Pizza, explores  Independent ownership and how the industry relies on people who bet on themselves.  "How Women Are Shaping Independent Ownership" highlights the women who are doing exactly that, and what their experiences reveal about where the industry is headed. Host:Anna Crucitt // Mercurio’s https://mercuriosgelatopizza.com/ Panelists:Giorgia Caporuscio // Don Antonio https://www.donantoniopizza.com/Mary Ann Giannone // Paulie Gee’s https://pauliegee.com/Julia Molinari // Molinari's https://www.molinarisrestaurant.com/

    35분

  6. 4월 23일

    Will Your Pizzeria Exist in 2036?

    Slice founder and CEO, Ilir Sela, chats with Tomor Turkeshi (Argento’s by Tommy), Kemal Andican (Tabor Pizzeria), and Vito DeCandia (Angel City Pizza) about rising costs, shifting customer habits, delivery economics, and the growing gap between chains and independents.  Is your pizzeria set up to last? This episode of Shop Talk will leave you with the insights and takeaways needed for you to future-proof your shop.  Panelists: Tomor Turkeshi // Argento’s by Tommy https://www.argentosbuckeye.com/Kemal Andican // Tabor Pizzeria https://www.taborpizzeria.com/Vito DeCandia // Angel City Pizza https://www.angelcityla.com/

    11분

  7. 4월 21일

    How to Operate a Profitable Pizzeria with a Small Menu (and No Discounts)

    More menu. More discounts. More promotions. Convention and tradition says do more to earn more. That’s not always the case. And for some, it’s actually the opposite.  In Operating a Profitable Pizzeria with a Smaller Menu (and No Discounts), we take a closer look at profitable shops that made more with less. This is about focus, margins, and why saying no to complexity is one of the best business decisions an independent owner can make.

    28분

  8. 4월 16일

    What To Do This Year to Sell More Pizza - Pizza Expo Panel

    Three pizza shop owners. One mic. Zero filter.  Tori T, Juan, and Gio get into with Bruce about what's actually moving the needle right now: - small menus- social media hot takes- when discounts help and when they hurt- why cutting items off your menu might be the best sales move you ever make.

    35분
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소개

There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.

정보

  • 제작진
    Slice
  • 방송 연도
    2022년 - 2026년
  • 에피소드
    103
  • 등급
    무삭제판
  • 저작권
    © 2026 Slice

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