In this episode, we sit down with Sal, owner of Sal’s Pizza Bar in Orlando, Florida — a New York-style pizza shop that went from concept to packed house with no traditional marketing. Sal shares how his roots in Brooklyn and family pizzeria experience shaped his vision, how he handled COVID setbacks, and how he scaled from 7 to 20+ employees in under 2 years.

In this episode, we sit down with Vitangelo Recchia, owner of Bella Napoli Pizzeria and US Pizza Team member, live from the Pizza Tomorrow Summit in Orlando. Tangelo shares the wild journey from working at Ferrari to launching a successful pizzeria in Florida—and why a health scare led him to completely rethink flour, dough, and everything in between.

In this episode of How You Slice It, we sit down with Andy of Andy's Pizza—a powerhouse operator who scaled from 0 to 15 locations since 2019, all with no marketing budget and zero outside investors. If you're thinking of expanding your pizza shop (or any small business), this episode is a must-watch.

In this episode, Bruce sits down with Rick, the former Chief People Officer at Slice, who is trading Silicon Valley for pepperoni and cheese. Rick shares his journey from tech to pizza, what he didn’t expect, how he picked his location, and what it really takes to build a great team in the food industry. If you're planning to open a pizza shop or struggling to manage yours, Rick’s insights on hiring, systems, and startup lessons will be gold.

Chris went from messing around with dough in his tiny apartment to launching one of the most buzzed-about pizzerias in Brooklyn, in just 400 square feet. In this episode, he shares how grief, obsession, and a deep love for old-school pizza shops drove him to create a pie his late father would be proud of.

Dominic from Bucky’s in New Jersey shares his full journey—from baking sourdough at home during the pandemic, to launching pop-ups with just $45K, to selling over 1,000 pizzas in a single weekend. This episode is PACKED with tactical insights for anyone dreaming of turning their pizza passion into a thriving business.

In this episode of the How You Slice It Podcast, Bruce talks with Ernesto Rangel, owner of My Place pizzeria in Bath, Pennsylvania — a town of just 3,000 people and 3 other pizza shops. Hear how Ernesto went from making a pizza shaped like Texas in 1988 to owning one of the most beloved gathering spots in his community.

In this episode, Bruce chats with Arberie, a second-generation pizzeria owner who left a 20-year hotel management career to take over and transform an existing pizza shop. She shares how she brought in hospitality-level systems, revamped the menu, retained loyal customers, and used the Slice Phone service to handle Friday night phone madness. Every pizzeria owner needs to hear this one.

In this episode of How You Slice It, Bruce sits down with Daniel and Caitlin from Ronan LA, one of LA’s most beloved Neapolitan-style pizzerias. From gutting a Chinese restaurant on Melrose, to battling LA's red tape, to going viral on Instagram — this is the real story behind how they built a pizza destination with heart, hustle, and sourdough.

Meet Leo from Traditas Pizza, the NYC pizza entrepreneur redefining hustle. With two locations and a third on the horizon, Leo dives into how he grew up in the pizza biz, leveraged marketing, took massive branding risks, and why content creation is now a non-negotiable part of success. This is a must-watch for any current or aspiring business owner.