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.

International pizza consultant Anthony Falco joins the show to talk about the behind-the-scenes chaos of opening pizzerias, his pizza philosophy, and why he turns down most existing restaurant makeovers. If you're thinking about starting a pizza shop or scaling an existing one, this episode is packed with honest insights you won't get anywhere else. From oven selection to what NOT to put on your menu, Falco breaks it all down.

Follow Anthony: https://www.instagram.com/millennium_falco/

Welcome to another episode of How You Slice It! In this episode, we sit down with Matthew from Pink Onion Pizza in San Francisco’s Mission District. From humble beginnings to a booming business that's thriving on third-party apps and a viral $60 combo deal, Matthew breaks down the highs, the struggles, and the hacks that helped his pizza shop thrive—especially through the chaos of COVID.

In this episode, we sit down with Tony "Professor Pizza" Scardino to explore how a Chicago pop-up evolved into a full-scale, multi-style pizzeria. From lessons with pizza legend Tony Gemignani to launching his first slice shop, this deep-dive uncovers everything that makes Professor Pizza’s brand—and business—unforgettable. Whether you're running a pizza joint or dreaming of one, this is essential viewing.

In this episode of How You Slice It, we sit down with Peter Grippo of Brooklyn Square Pizza—a passionate, no-nonsense operator with four thriving pizza locations in New Jersey. From launching his first pizzeria just before 9/11 to dealing with health battles and industry changes, Peter drops an incredible amount of wisdom every pizza shop owner needs to hear. 

In this episode, we sit down with Mike from Pizzeria Lucci in Belmar, NJ, to explore how he launched a wildly successful pizza business with a bold and unconventional approach. Mike shares the story of walking away from a traditional pizza shop to start something smaller, smarter, and completely unique. He dives into menu design, dough obsession, build-out delays, managing seasonal demand, and how one viral Instagram moment (hello, Portnoy!) brought in a wave of new fans. If you're thinking about opening a pizzeria — or just want to learn how to run a lean, focused food business — this one's a must-watch.