How You Slice It

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.

In this episode, Bruce Irving sits down with Tony Gimignani — one of the most iconic figures in the pizza industry — to talk about his journey from independent operator to franchising nearly 150 locations with Slice House. Discover the systems, strategies, and mindset shifts behind this massive expansion, and why Tony believes NOW is the best time to build a pizza franchise.

What happens when two chefs open a pizzeria in a 300-square-foot shop,  and run it with no staff at all? Welcome to Naughty by Nature in Echo Park, Los Angeles. This episode dives into how Bronwyn and Josie scaled their pop-up into a full-blown shop, why they chose not to hire employees, and how they crank out 80+ pizzas daily using just two Gozney ovens.

We also talk about LA rent realities, the mental stress of expansion, upgrading to Bakers Pride ovens, and how they’ve built a customer base without relying on marketing. If you're thinking of opening a food business or scaling a tight operation,  this episode is for you.

In this episode, we sit down with Khánh, the founder and CEO of Zalat Pizza, to uncover the full story of how he grew a single pizza shop into a 29-location pizza powerhouse. Starting as a corporate attorney with no restaurant experience, Khánh shares his unfiltered journey of scaling, systemizing, and obsessing over quality at every stage.

We also meet Harly Quin (VP of Operations) and Blockchain (Director of Marketing) to hear how Zalat runs tight operations, builds team culture, and leverages data to drive digital marketing success.

Redwan Huda of Saucebros Pizza in Plano, TX, joins the podcast to share how he went from learning pizza on Zoom during COVID to running one of the most talked-about fusion pizza spots in Texas—all without restaurant experience. From sourdough pizza in a conveyor oven to hacking influencer marketing like a pro, Redwan breaks every rule and makes it work. If you're a pizzeria owner or thinking of opening one, you need to hear this.

In this episode, we sit down with Justin, one of LA's most exciting and humble pizza talents, known for his burnt square pies and raw storytelling. He shares his journey from pottery to pizza, how he learned from the streets—not school—and why photography and relationships built his brand faster than ads ever could. We dive deep into what makes a pizzeria truly memorable, the power of collaboration, and how influencers can make or break your business. If you’re running a shop, this is the real talk you need to hear.

In this episode, we're live from the Pizza Expo with Audrey Kelly, Co-founder of Audrey Jane’s Pizza Garage. Audrey is a member of the U.S. Pizza Team, a seasoned competitor, and an inspiring voice in the pizza industry. We dive into how she built her business, navigated the chaos of COVID, raised twins, and found balance in a family-run pizzeria.

In this episode, we sit down with Hector from Pizza Scene in Miami Lakes — a family-run pizzeria that was on the brink of shutting its doors during the pandemic. What happened next? A massive pivot, a family reunion, and a record-breaking year.