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On this episode of Pie2Pie, we sit down with Mike Hauke, the creative force behind Tony Boloney's pizza shops and the innovative Mad Mutz mozzarella stick company. Fresh off his successful Shark Tank appearance where he landed a deal with Lori Greiner, Mike shares his entrepreneurial journey from restaurant owner to food manufacturer.

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From surviving Atlantic City's ups and downs to maintaining authentic recipes while navigating modern challenges like third-party delivery apps, Joey shares insights into running a restaurant and managing staff who some have been there way longer than he has. The conversation covers everything from stolen patio furniture that became national news to the "Don't Be Ted" roast beef sandwich campaign that turned a negative review into a marketing goldmine.

Discover why Tony's isn't for everyone (and why they're okay with that), hear stories about celebrity visits from Pink to Sinatra, and learn about the delicate balance of preserving tradition while adapting to change. Plus, Joey opens up about his journey from teaching to restaurant management, his pickle business with his son, and why empowering staff to stand up to difficult customers is part of their philosophy.

Chapters:

00:00:00 - Welcome to Tony's

00:01:31 - First Impressions

00:02:57 - Joey's Kitchen Journey

00:04:45 - Managing the Veteran Staff

00:08:25 - Atlantic City Through the Decades

00:12:17 - The Secret to 50-Year Survival

00:16:28 - Pizza Production and Weather Wars

00:20:06 - Stolen Chairs and Viral Fame

00:24:03 - The Customer Isn't Always Right

00:27:17 - Third-Party Delivery Disasters

00:32:05 - Late Night Hours and Characters

00:36:06 - From White House Subs to Teaching

00:42:08 - Eagles Victory and Philly Pride

00:44:16 - Managing 60 Staff Members

00:48:54 - Food vs Booze Balance

00:50:46 - Celebrity Visits and Famous Faces

00:52:23 - Restoring the Original Aesthetic

00:57:33 - Not for Everyone and That's OK

01:00:20 - Generations and Community Fabric

01:02:24 - Accountability and Final Recommendations

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In this raw and inspiring episode, we sit down with Mike Fitzick, owner of Bakeria 1010, a beloved pizzeria and small batch bakery in Ocean City, on the Jersey Shore. This is a story of passion, and the relentless pursuit of pizza perfection. This episode showcases the gritty reality of running a high-quality pizza operation while maintaining work-life balance in a demanding seasonal market. It's a testament to how passion, persistence, and authentic storytelling can build a successful business from the ground up.

Featured Topics: • Detroit-style square pizza technique • Sourdough starter maintenance and fermentation • Seasonal restaurant operations • Instagram marketing for restaurants • Addiction recovery in the food industry • Italian pizza culture vs. American adaptation • Equipment: Gozney ovens, King Arthur flour blends • Shore town business dynamics

Chapters:

0:00 Introduction

3:20 75 days straight working - the seasonal grind

7:44 Early pizza career and addiction struggles

16:12 Mike’s recovery journey

20:24 Learning Neapolitan pizza and falling out with partners

24:09 One of the first Gozney influencers in North America

27:11 The pop-up era and building a following

35:15 Smuggling sourdough starter from Naples

42:17 The science of square pizza dough and hydration

58:00 Organic flour and the weevil problem

1:03:16 The neighbor pizzeria situation

1:17:02 Customer education and the Jersey Shore pizza scene

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Odie O'Connor is rewriting the playbook on pizza business ownership. From slinging pies out of a Portland food cart to running Boxcar Pizza remotely while launching a brand-new concept 1,000 miles away, Odie proves there's no single "right" way to build success in this industry. In this episode, we dive into his journey from Baby Blue Pizza to Boxcar to his latest venture, Odie's Pizza Co. in Oceanside — a space four times bigger with four times the staff. We talk about the natural progression of stepping stones, why he hired a general manager from day one, the art of running a business remotely, and how good partnerships make all the difference.

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we are in Portland Oregon to chat with Scott Rivera of Scottie's Pizza Parlor. Scott's shop is easily one of the greatest pizza shops to emerge in the last 20 years. If you've ever picked up a Pizza Today, chances are you've seen his pizza—his slices might have graced more pages than Tony G himself. Scottie's pizza is in a league of its own. This pizzeria's process is constantly evolving, never afraid to break the rules if it means making better pizza or building a better shop. From pioneering PizzaMaster ovens in Portland to developing his signature double-bake method and revolutionary screen technique, Scott has influenced pizza makers and pizzeria owners nationwide. I've admired this pizza maker for years, not just for his pizza brilliance, but for how he leads his pizzeria. He offers healthcare, paid vacations, and includes a 20% charge on every order to make sure his team earns a real living wage. He's always put people before profit, and it shows. This trip was all about closing things out with Scott and man, the conversation did not disappoint. We dive deep into his pizza innovations, the controversial Caputo Cup win, the franchise offer he turned down, and what it really takes to perfect an 18-inch sourdough pizza slice using a PizzaMaster oven. We could've talked for two more hours if the pizzeria didn't have to open.

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we talk to Justin from Pretty Boy Pizza. He’d just opened his doors at Little Beast Brewing when we rolled through Portland, but already collecting hard-earned lessons. It’s always wild to hear how people stumble into the pizza biz, and Justin’s story involves living a hundred unfinished lives - military service, following love to San Diego, grinding at Blaze Pizza, learning under legends like Odie and Scott Rivera. From getting scammed with 100 pounds of literal trash instead of a mixer to walk-in coolers dying mid-service, Justin’s first three weeks have been beautifully chaotic. But one thing feels certain: his square pizzas are about to become a Portland staple. It’s a ride through living, laughing, loving, and learning.

Key ingredients: • Opening a pizza shop with minimal equipment and budget • Working in shared kitchen spaces and brewery partnerships • Scaling production from pop-ups to brick-and-mortar • Equipment failures and supply chain disasters (what to expect) • Staffing challenges and labor management in early days • Detroit vs. Sicilian vs. grandma style pizza debate • Working with convection ovens for square pies • Building systems and consistency from day one • Learning from pizza industry mentors and legends • Social media marketing and brand building for new restaurants • Managing sell-outs and customer expectations • Restaurant POS systems and financial tracking

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, join us for an authentic conversation with Henry, the chef-owner behind Portland's Pan Con Queso, where Chicano flavors meet sourdough pizza perfection in a neighborhood spot he opened in just 30 days. From his fine dining background to working with local farmers, Henry shares how he's redefining fusion cuisine while respecting pizza traditions and keeping prices accessible. We dive into the real economics of running a tight operation, paying $25/hour wages in Portland's competitive market. Plus: why therapy should be government-mandated, and Henry's take on everything from long fermentation to half-and-half pizzas.

Chapters:

00:00:11 - Pizza Philosophy: Creative Freedom

00:04:31 - From Pop-ups to Brick & Mortar: Pan Con Queso Origin Story

00:06:29 - Elote Pizza Success & Working with Local Farmers

00:11:32 - Pizza Oven Setup: Pizza Master Efficiency & Kitchen Design

00:19:08 - Menu Strategy: Best-Selling Pizzas & Seasonal Ingredients

00:26:02 - Opening a Restaurant in 30 Days: Speed to Market

00:30:50 - Fusion Pizza Done Right: Balance vs Gimmicks

00:38:00 - Restaurant Economics: California vs Portland Cost Analysis

00:44:44 - Premium Ingredients vs Price Point Strategy

00:48:28 - Restaurant Wages: Paying $25/Hour & Staff Retention

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, meet Craig, owner/operator of Gracie's Apizza in Portland, Oregon who runs his restaurant like no one else I've ever met. Three days a week, nine hours total, and he's completely content with that. No debt, no investors breathing down his neck, no pressure to expand or chase the latest trends. This conversation completely shifted how I think about what success looks like in the restaurant world. Craig has built something that works for HIM, not what others tell you a restaurant should be, and not what food media says you need to do, but what actually makes sense for his life. This isn't about grinding harder or scaling bigger—it's about building something sustainable that works for you. Craig proves you can be successful without burning out, profitable without debt, and respected without playing games you don't want to play.

Chapters:

0:00 - Can there be too Much Pizza?

2:31 - Working Solo 10:10 - Building Neighborhood Community

21:16 - Business Philosophy: What's the Point?

28:15 - Craig’s Model: Open Nine Hours Per Week

32:14 - Avoiding Anxiety

41:12 - Portland vs Philadelphia

56:59 - Running a Debt-Free Business

1:13:33 - Parenting Changes

1:27:34 -Authentic Customer Service

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, we dive into the creative process behind Hapa Pizza's fusion approach to pizza making, the challenges of recreating traditional dishes as pizza toppings, and why sometimes the best business ideas are the ones that feel like "no-brainers." From figuring out what works in high-heat ovens to perfecting the art of cultural fusion on dough, this is the story of turning passion into pizza.

Chapters:

00:00:00 - "Restaurant Build-Out Nightmare Stories"

00:02:07 - "Pizza Class with Ken Forkish"

00:06:42 - "Asian American Food Heritage"

00:08:25 - "Home Cooking vs Restaurant Life"

00:09:46 - "Ooni Pizza Oven Farmers Market Start"

00:11:09 - "Mental Health Therapist Turned Pizza Owner"

00:15:30 - "Restaurant Team Management Strategies"

00:18:28 - "Work-Life Balance with Kids"

00:22:00 - "Pizza Quality vs Team Development"

00:25:06 - "Hiring and Firing Restaurant Staff"

00:30:41 - "Asian Fusion Pizza Recipe Creation"

00:32:23 - "Vermicelli Bowl to Pizza Innovation"

00:35:50 - "Farmers Market to Brick and Mortar"

00:39:14 - "Accidental Food Truck Announcement"

00:42:35 - "Finding the Perfect Pizza Location"

00:44:45 - "Restaurant Construction Costs Reality"

00:50:18 - "New York Times Food Critic Visit"

00:52:47 - "Viral Pizza Recognition Moment"

00:54:08 - "Managing Overwhelming Customer Demand"

00:56:23 - "Overcoming Restaurant Imposter Syndrome"

01:03:01 - "Sustaining Business After Media Hype"

01:08:08 - "Caputo vs American Flour Testing"

01:09:46 - "Pizza Expo Competition Strategy"

01:14:20 - "Portland Pizza Scene Community"

01:15:23 - "Pizza Industry Hot Takes"

01:24:31 - "Collaborative Pop-Up Space Concept"

This Episode’s Sponsors→

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🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

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Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we sit down with Doug Mirielo, owner of DIMO's Apizza in Portland, Oregon, to discuss his incredible journey from opening with just $6,000 to creating one of the most unique pizza operations in the Pacific Northwest. Doug shares the story behind his unconventional two-oven method (Pizza Master + wood-fired oven), moving from the East Coast to LA to Portland, becoming a new dad during COVID, and why he's expanding with a deli concept next door. Plus, we dive into customer entitlement, the broken tipping system, and Doug's hot takes on pizza trends.

Chapters:

00:00 - Opening: Why Doug Started DIMO's Apizza in Portland

02:00 - How to Start a Pizza Shop with $6,000: Doug's Pop-Up Origin Story

05:22 - Opening a Pizzeria During COVID: New Dad, New Business Challenges

10:06 - Pizza Business Partnerships: When to Walk Away from Bad Deals

13:40 - Pizza Shop Management: Leading Teams and Work-Life Balance

21:39 - The Two-Oven Method: Why DIMO's Uses Pizza Master + Wood Fire

25:46 - New Haven Style Pizza: Recreating East Coast Tradition in Portland

28:36 - Pizza Perfection: Well-Baked vs Lightly Baked Pies

32:10 - Pizza Oven Capacity: How Many Pies Can You Really Make?

37:13 - Pizza Shop Traditions: Ranch, East Coast Foods, and Customer Preferences

41:02 - Moving from LA to Portland: Why Pizza Shop Owners Leave California

48:36 - Pizza Business Expansion: Adding a Deli to Your Pizzeria

57:21 - Restaurant Build-Out Reality: Why Every Project Goes Over Budget

1:05:33 - Pizza Industry Problems: Customer Entitlement and Tipping Culture

1:17:21 - Overrated vs Underrated: Half-and-Half Pizzas, Secret Menus & Pizza Trends