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