How You Slice It

In this episode of the How You Slice It podcast, we sit down with Wilfredo from Sorianos Pizza in San Diego. He shares his journey of pivoting his pizzeria to embrace his heritage and how this decision led to doubling his business in just one year. Discover valuable insights about starting a pizzeria, choosing the right business model, and building a loyal customer base.

🎙️ On This Episode of How You Slice It Podcast 🎙️

Join us for an incredible conversation with David from Dado’s Pizza, where we dive into:

🍕 Battling third-party delivery apps & taking control of your business

🍕 Transitioning from fine dining to the pizza world (during COVID!)

🍕 Building a strong brand, a dedicated team, and a thriving pizzeria

Today, we’re chatting with Alex from St. Francis Apizza in Cincinnati, Ohio! 🍕 Alex shares his inspiring journey of starting small, involving his team in every aspect of the business, and creating a pizzeria that’s not only about great pizza but also about fostering a thriving, enjoyable workplace.

Welcome to another episode of the How You Slice It podcast! This week, Bruce sits down with Andre, owner of Nona’s Pizza in Orlando. Andre shares his journey from launching a unique food truck to plans for opening a brick-and-mortar location.

🔥 Highlights:

• Andre’s creative pizza recipes influenced by his Puerto Rican roots 🌴
• The behind-the-scenes of running a food truck with innovative equipment
• The importance of marketing, branding, and staying patient as you grow
• Tips for aspiring pizza entrepreneurs

Andre’s commitment to using top-quality, house-made ingredients (like slow-roasted pork and infused hot honey 🍯) makes his pizza a standout in the Orlando food scene.

📩 Don’t forget to subscribe for more stories and tips from pizza pros.

🍕 Mention this podcast at Nona’s Pizza for a free order of fried dough!

🔗 Follow Nona’s Pizza: 2207 E Michigan St, Orlando, FL

In this engaging episode of "How You Slice It," Bruce sits down with Kelly, the passionate owner of Prohibition Pizza located in High Springs, Florida. Together, they delve deep into the intricacies of running a successful pizzeria, the importance of quality ingredients, and the evolving dynamics of the food industry.

n this episode, Bruce sits down with Derek, owner of Paulie Gee's Logan Square, for an in-depth discussion recorded live at the Pizza Tomorrow Summit in Orlando. They dive deep into one of the most overlooked aspects of running a successful pizza business: knowing your numbers.

Derek shares his journey as a pizzeria owner and a self-proclaimed numbers guy, offering actionable insights on why understanding finances is crucial for pizza operators. Whether it's managing labor costs, improving profitability, or fostering teamwork through financial transparency, Derek provides invaluable advice for new and experienced operators alike.

In this episode of How You Slice It, we sit down with Tony and Caroline from Nicky's Cold Fired Pizza in Nashville, Tennessee. We dive into their unique journey from fine dining in Chicago to opening a coal-fired pizzeria in the heart of the Nations neighborhood. They share how they’ve evolved their menu, the transition to a more casual, neighborhood vibe, and the challenges of adapting during the pandemic.

Tony and Caroline discuss the art of making coal-fired pizza, perfecting their sourdough recipe (shoutout to their 17-year-old starter named "Bert"), and their passion for sourcing local ingredients. We also explore their impressive private event space and their wildly popular "St. Nicky's" Christmas extravaganza that turns the restaurant into a holiday wonderland.

Whether you’re a pizza enthusiast, a restaurant owner, or just love a great business story, this episode has something for you. 🍕✨

🔗 Links & Resources:

• 
  Follow Nicky's Cold Fired Pizza on Instagram: @NikkiNashville
• Visit their website: www.nikkysnash.com
  
  

Check out our other episodes and learn more at Slice.com

In today's episode, I'm talking to Matthew Jackson, owner of Pulio Pizza in Knoxville, Tennessee. After a recent hurricane hit the South, Matthew and his team stepped up in an incredible way to support their community by organizing food, water, and monetary donations for hurricane relief.

We’ll discuss the amazing efforts Matthew made to rally the local community, how he managed to collect funds and supplies quickly, and why it's essential for local businesses to engage in such initiatives. You’ll hear firsthand about his experiences moving from Florida, the challenges of running an independent pizzeria in a competitive market, and his innovative approach to pizza, including his unique "Pie of the Day" and "Pizza Roulette" offerings.

In this engaging conversation, Kimberly Wolff shares her journey of opening a Chicago-style pizzeria in Nashville, Tennessee, alongside her family. She discusses the challenges and triumphs of running a restaurant, the differences in pizza styles between Chicago and Nashville, and the importance of community engagement through events like the Nashville Pizza Festival. Kimberly also reflects on the dynamics of working with family in the business and the lessons learned over the past decade. 

312 Pizza Co.: https://312pizzaco.com/
Pizza Shop Owners Facebook Group: https://www.facebook.com/groups/pizzashopownersforum