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. -5 ДН.

    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/

    11 мин.

  2. 21 АПР.

    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.

    28 мин.

  3. 16 АПР.

    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.

    35 мин.

  4. 19 МАР.

    The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week

    In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business. Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports his lifestyle and family. We talk about dough fermentation, pizza trailers, managing overhead, frozen pizza production, staffing, and why success in the pizza business means different things to different owners.

    45 мин.

  5. 12 МАР.

    From Machine Shop to Pizza Shop: How Steve Built an Owner-Absentee Pizzeria

    In this episode, Steve shares how he and his wife launched Leechburg Pizza Company from scratch, starting with homemade pizza experiments, used equipment, and a lot of trial and error. He breaks down what surprised him most, what nearly derailed the business, how they adapted their product to fit the market, and how they built the shop to run without him being there full time.

    38 мин.

  6. 10 МАР.

    How a $300 Google Ad Turned Into a Full Pizza Catering Business

    How do you go from a mobile pizza trailer to opening your own pizzeria? In this episode, Thomas shares how he launched a wood-fired pizza catering business with zero followers, booked his first clients through hustle and Google ads, and eventually opened a brick-and-mortar restaurant while still running large catering events. This conversation covers marketing, mobile pizza challenges, staffing, and the real transition from catering to owning a pizza shop.

    53 мин.

  7. 5 ФЕВР.

    What It Really Takes to Go From Home Pizza to Paid Pop-Ups

    Meet Adrion, the creator of Blk Crust, LA’s viral pizza pop-up that started with a homemade pie and a dream. In this episode, we dive deep into how he went from unemployed to building one of the most unique pizza brands in Southern California, using activated charcoal dough and pure hustle. If you’re thinking of starting your own food business or just love pizza stories, this one’s a must-watch.

    41 мин.

  8. 29 ЯНВ.

    How 75 Pizza Shops United to Feed LA—The Story Behind the LA Pizza Alliance

    n this episode, we dive into the incredible grassroots movement behind the LA Pizza Alliance, founded by David and Tommy. What started as a response to devastating wildfires turned into one of the most inspiring community-driven pizza events in the country. Learn how over 70 pizzerias came together to feed displaced families, first responders, and anyone in need — all with the power of pizza. This isn't just about food. It's about leadership, local business unity, and building real change. LaSorted's: https://www.instagram.com/lasorteds/LOL Ceasars: https://www.instagram.com/turkspizzaparty/

    53 мин.
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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.

Информация

  • Автор
    Slice
  • Годы выхода
    2022 - 2026
  • Выпуски
    98
  • Ограничения
    С ненормативной лексикой
  • Авторские права
    © 2026 Slice

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