Mike Burns, CEO of &pizza, comes on the show to talk about exciting new franchising news for the 45-location brand (2:56). Burns lays out the brand’s growth strategy and why he says the brand can reach 300 locations by 2030. Burns also discusses his background in basketball coaching and how he climbed the ladder at Bojangles. Later in the show, Brian Hernandez returns to give a U.S. Pizza Team update—including a preview of the upcoming Galbani Cup at the Pizza Tomorrow Summit in Orlando, Nov. 11-13 (39:47).

Galbani Professionale Pizza Cup Registration: https://uspizzateam.com/gppc25/

Salvatore Reina of Francesca Pizza & Pasta returns to discuss how a Long Island childhood and a formative first pizzeria job shaped his path, from opening in Elmwood Park and Glen Rock, New Jersey, to mentoring partner Adam Vuksanic and growing a tight-knit team (3:17). He breaks down their booming school-lunch program—now serving nearly 400 meals a day across 17 schools—and the scrappy marketing play of selling ad space on pizza boxes. Along the way: lessons on balance, culture and saying “yes” first and figuring it out later.

Previous episodes with Sal: https://www.pmq.com/podcast/episode-30-salvatore-reina/

https://www.pmq.com/podcast/episode-18-salvatore-reina/

School lunch program story:

https://www.pmq.com/francesca-school-lunch/

Vitangelo “Vito” Recchia, owner and operator of Bella Napoli Pizzeria & Restaurant in Port Charlotte, Florida, joins the show (2:36). Recchia discusses how a man who grew up in a pizza shop—but didn't make a pizza until age 30—became a highly acclaimed chef who was named "Best American Pizza Maker" at the 2023 and 2024 World Pizza Championships. Recchia recalls growing up in his family’s Pennsylvania pizza shop, training in Italy at a Michelin-starred restaurant and how competitions in Parma have helped him refine his craft. Later in the conversation, Recchia explains what it takes to educate a retirement-heavy Florida market on quality, why he still embraces Italian-American classics and the lessons he carries forward as both chef and entrepreneur.

Jim Mirabelli, founder of NEPA Pizza Review, and Jim Henry—better known online as “Jimmy Hank” or “The Frico King”—join the show to talk about their unlikely journeys into the pizza world and how they teamed up to create the Virtual Pizza Academy (2:29). They discuss their partnership, their complementary teaching styles, what sets their online classes apart and why authenticity resonates so strongly with their audience—and how they bring it to the table.

Jim Mirabelli cover story: https://www.pmq.com/jim-mirabelli/

Peel, episode 9, featuring Jim Mirabelli: https://soundcloud.com/pmqpizzapodcast/episode-9-jim-mirabelli-of-nepa-pizza-review

Joe Ledwidge, owner and operator of Ranger Joe’s Pizza in Kalispell, Montana, talks about a childhood at his parents pizzeria in Florida and his second act as a shop owner himself (2:33). Ledwidge shares the story behind the potent brand that is Ranger Joe’s and how it led to a beloved—and growing—local brand with franchising potential. He also talks about opening the brand’s second shop in Columbia Falls, MT.

Ranger Joe’s Instagram: https://www.instagram.com/rangerjoespizza/

What does it take to run a pizzeria in one of the most competitive food cities in the world—and keep it thriving for more than two decades? In this episode, East Village Pizza co-owner Frank Kabatas discusses the realities of operating a popular shop in New York City, from middle-of-the-night equipment breakdowns to the unspoken rule that your doors must (almost) always be open (3:23). Frank shares the story behind his viral menu creations (including a gold-flaked pie), how he built a social media following of 1.7 million and the moment a “One Bite” review changed his business forever. Along the way, he offers hard-earned advice for pizzeria operators, including why he believes owners should run their own social media and why continuous improvement—not claiming to be “the best”—is the secret to longevity.

Story about Kabatas’s background: https://www.pmq.com/how-a-turkish-immigrant-turned-a-neighborhood-shop-into-an-nyc-powerhouse/

Pizza Power Forum: www.pizzapowerforum.com

Erica D’Arcangelo, author of A Story About Pizza, joins the show to share how reconnecting with her family's Pennsylvania pizzeria reignited her passion for marketing (3:11). She tells the story of her grandfather’s journey from Italian immigrant and coal miner to founder of D'Arc's Pizza in Windber, PA, and how her father carried on the family’s proud pizza tradition. Erica shares how posting simple pizza-cutting videos led to millions of views, quadrupled business and inspired a children’s book, a podcast and a growing pizza media platform. She also discusses the marketing tools every pizzeria should use, why storytelling builds loyalty and her dream of going full-time in the pizza world. Later, Brian Hernandez joins the show to talk about Old Forge-style pizza and Pennsylvania’s deep bench of niche regional styles (40:56).

A Story About Pizza website: https://www.astoryaboutpizza.com/

Pizza Story Podcast: https://www.youtube.com/@AStoryAboutPizza

Tony Gemignani, founder of Tony’s Pizza Napoletana and Slice House, joins the show to share how he navigated the leap from independent operator to national franchisor (2:37). He discusses the challenges of maintaining consistency across locations, building infrastructure and maintaining quality while scaling fast. Gemignani also reflects on lessons from failure, the power of relationships with suppliers and why patience—and the right partners—are essential to sustainable growth. Brian Hernandez later joins the show to give an update on the U.S. Pizza Team and its numerous upcoming competitions.

Pizza Power Forum: www.pizzapowerforum.com

California Pizza Challenge: www.uspizzateam.com/cpc25

Nicole Bean, co-owner of Pizaro’s Pizza in Houston, joins the show to talk about her journey from corporate retail to pizza-making leadership (2:18). Bean discusses what it’s like to compete in international pizza competitions, how and why she introduced Detroit-style pizza to Houston in 2016 and what operators should know about running a gluten-free program. She also shares the evolution of her role at Pizaro’s and her goals for the future of the brand—and why they include deliberate growth.

Mike Kurtz, founder of Mike’s Hot Honey, joins the show to discuss how his industry-changing product came to be (2:31). Kurtz shares the challenges he faced as his product began to take off—and how a chance conversation with a professor at UMass-Amherst helped him unlock the secret to producing hot honey at scale. Kurtz also discusses why he still carries the same drive and collaborative mindset with him 15 years after he began bottling Mike’s Hot Honey.