In this episode, I’m joined by Bler from Imposto's Pizza in Hoboken, NJ. He and his brother bought a pizza shop during the pandemic at just 21 and 25 years old, but keeping the original name turned out to be a mistake.

We get into what he’d do differently, how they rebuilt the brand through Instagram, the problems with in-house delivery, and why switching to Slice (POS, phones, and custom boxes) made their shop run smoother.

If you’re thinking about buying a pizza shop, switching your POS system, or just trying to grow your business with better marketing, this episode is packed with lessons you can use.

In this episode, we sit down with Tommy, the owner of Los Angeles-based LaSorted Pizza, who shares his wild ride from pandemic porch pop-up to operating two successful pizza shops in LA — all without any prior pizza or restaurant experience.

Tommy talks about the mistakes he made, how he chose his locations, the challenges of building out a restaurant from scratch, and what it really takes to grow a pizza business today.

Sal from Lucia Pizza joins the show to share how he turned a struggling pizza concept into one of the busiest slice shops in New York City. In this episode, we break down the turning point that changed everything for his business, the systems that allow him to handle over 1,000 orders a day, and how he built a loyal team culture that keeps things running without him in the store.

Meet Kris, the passionate owner of Leonardo’s Pizza in North Palm Beach, Florida. With zero prior experience, Kris transformed his dream into a reality — launching a true NYC-style slice shop from his tiny home kitchen. In this episode, he reveals the painful lessons, breakthrough moments, and daily grind of building a thriving pizza business in just six months.

Running a pizza shop isn’t glamorous. It’s late nights, nonstop ringing phones, missed orders, and constant stress trying to keep up. But Ace from Nonna's Pizza figured out a better way.

In this episode, we dig into the real, behind-the-scenes life of a one-man pizza operation, how Ace only works 29 hours a week and still crushes it, the phone system that saved his sanity on Fridays, and how TikTok brings in customers from 40+ minutes away.

If you own a pizza shop or dream of opening one, this episode is packed with hard-earned lessons on simplifying operations, marketing that actually works, and keeping your sanity while growing your business.

In this episode of How You Slice It, Bruce sits down with Alex, the founder of Pizza Toni in Montreal, to uncover the raw truth about starting and scaling a successful pizza shop. From working at Subway to managing high-volume kitchens, taking the leap into ownership, and opening multiple locations, Alex shares every detail about the grind behind his growing pizza business.

In this episode of How You Slice It, we sit down with Chad from Cenzo's Pizza and Deli, a standout pizzeria in Dallas that's doing things differently. Chad shares how his childhood memories of Pizza Hut inspired him to create a modern community-first pizza spot. With only 18 months in business, Cenzo’s has built a loyal local following thanks to thoughtful menu design, consistent quality, and real neighborhood connection.

If you're thinking about how to make your pizzeria (or any business) resonate deeper with your community, don’t miss this conversation.

Cenzo's Pizza & Deli: https://www.cenzospizzaanddeli.com/

In this episode of How You Slice It, we sit down with Dom Galetti, second-generation owner of Mozzarella di Bufala in San Francisco. Dom shares what it’s really like stepping into his father's shoes after leaving a finance career, and the challenges (and wins) of modernizing a 30+ year-old pizzeria. From delivery strategy to internal family tension, this episode is packed with honest insights for anyone in the restaurant industry or taking over a family business.

In this episode of How You Slice It, Bruce chats with David from Wheated in Brooklyn—one of the most beloved pizza spots in New York. David has no formal restaurant background, yet he’s built a thriving pizzeria that just expanded to Louisville, KY. They dive deep into the Dave Portnoy effect, opening in another state, running without a manager, and why sourdough is the secret weapon of his success. Whether you’re a pizza lover or a pizzeria owner, this one is packed with real talk and smart strategies.

In this episode, Bruce sits down with Giovanni, the mastermind behind Pizza Di Farfalla, a standout pizza shop nestled inside a Chicago-area coffee house. From humble driveway pop-ups to scaling a mobile and catering operation, Gio shares everything — including marketing tips, staffing insights, and how TikTok transformed his business overnight. If you're a pizza shop owner or dreaming of launching your food concept, this one is a must-watch.