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.

Matt Plapp, CEO of America’s Best Restaurants and DRYVER—as well as a regular guest contributor to PMQ—joins the show to discuss the biggest mistakes pizzeria operators are making when it comes to marketing (2:21). Plapp also shares how an early understanding of the internet—and its potential as a marketing tool—helped build his career. Plapp also dives into why you will always see him wearing orange and how that helps solidify his own personal brand.

Pizza power forum registration: PizzaPowerForum.com

America’s Best Restaurants: americasbestrestaurants.com

Matt Plapp, CEO of America’s Best Restaurants and DRYVER—as well as a regular guest contributor to PMQ—joins the show to discuss the biggest mistakes pizzeria operators are making when it comes to marketing (2:21). Plapp also shares how an early understanding of the internet—and its potential as a marketing tool—helped build his career. Plapp also dives into why you will always see him wearing orange and how that helps solidify his own personal brand.

Pizza power forum registration: PizzaPowerForum.com

America’s Best Restaurants: americasbestrestaurants.com

Tyrell Reed, franchisee at Westshore Pizza outside of Tampa, Florida, joins the show to discuss his pizza origin story and what made him want to start his own podcast (2:37). Reed shares his first humbling experience as a franchisee and what he had to do differently the second time around in order to be successful. He also talks about work-life balance as a shop owner, husband and father and shares why his favorite athlete of all time is Kobe Bryant. Later in the show, Brian Hernandez is back for a Style Guide discussion regarding Altoona-style pizza (36:55).

Tyrell Reed’s Pizza King podcast: https://pizzakingpodcast.com/

More on Altoona-style pizza: https://pmq.com/altoona-style-pizza/

Leah Scurto joins the show to discuss her upbringing in Northern California and how she broke into pizza (3:00). Scurto also discusses how nervous she was cooking for a certain celebrity, what it was like to launch her own restaurant and what her long-term goals are for the future. Later in the show, Brian Hernandez gives a U.S. Pizza Team update, recapping the team’s performance in Las Vegas and Parma, Italy (50:55).

Rich Payne of Dough and Behold joins the show to talk about attending Pizza Expo with two other British pop-up pizza makers (2:29). Payne describes what his first-ever trip to the U.S. was like, and how he got into pizza in the first place. He also discusses his approach to using Instagram, and why he’s gone all in on “sarnies.”

PMQ story about Payne: https://www.pmq.com/feng-chen-and-richard-payne-pop-up-pizzaioli/

Salvatore Reina of Francesca Pizza and Pasta joins the show to discuss how his shops attack marketing (2:52). Reina explains why he has rarely spent money on advertising and where he would rather invest his money. He also discusses how his mindset has changed in the 17 years he has been running a pizza place—and why your numbers are of utmost importance.

Episode 18 of Peel (Sal’s first podcast appearance): https://www.pmq.com/podcast/episode-18-salvatore-reina-of-francesca-pizza-and-pasta/

Pizza Power Forum: pizzapowerforum.com

Michael Fox joins the show to talk about the origins of Pizza Club, the virtual community of pizza professionals, home pizza makers and pizza enthusiasts (3:39). Michael discusses some of the things he’s learned during his five years inside of the industry, how Pizza Club has inspired him and others, and what he does at his day job as founder and executive producer at The Beach, a New York City-based video production agency.

Links:

Pizza Club - https://ineed.pizza/

Pizza Club YouTube Channel: https://www.youtube.com/@ineedpizzaclub