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On this episode, meet Justin and Andy, owners of Cowabunga Pizzeria and Cowabunga Plus in Hamilton, just outside Toronto, Ontario, Canada.

Chapters:

Chapters: 00:00:00 Canadian Dipping Sauce Worth Freezing - The Cold Open 00:03:00 Stanislaus Harvest Tour: Learning From the Best in the Business 00:07:15 How Cowabunga Launched in October 2020 00:09:35 From 15 to 250 Pizzas a Day: Scaling a Pizza Shop in Hamilton 00:10:25 Best Cheese Slice: How Winning Changed Everything 00:12:10 Managing Pizza Demand: The Challenges After Winning Awards 00:14:20 $16K-$18K Nights: Inside the Economics of Award-Winning Pizza 00:16:00 Time Slots vs. Wait Times: Revolutionizing Pizza Pickup 00:20:00 Kitchen Space vs. Dining Room: The Perfect Pizzeria Layout 00:26:15 Asian-Owned Pizzeria: Breaking Stereotypes in an Italian-Dominated Industry 00:31:05 Pizza Screens Controversy: How Cowabunga Won with Unconventional Methods 00:34:10 Vegas Pizza Expo: The Competition Experience 00:36:25 72-Hour Fermentation: The Secret to Cowabunga's Dough 00:37:15 Best of the Best: The Mystery Box Competition 00:48:30 The Famous 'Dipping Sauce': Cowabunga's Cult Favorite Condiment 00:56:00 Social Media Marketing: Building a Pizza Brand Through Content 01:11:55 Bangkok Expansion: Taking Canadian Pizza to Thailand 01:19:45 Building in Thailand vs. Canada: Why Asian Expansion Makes Sense 01:21:30 Overrated vs. Underrated: Honest Pizza Industry Talk 01:32:15 Pizza Master Ovens & Spiral Mixers: The Equipment That Makes a Difference 01:36:40 Competition Strategy: Why Pizza Contests Matter for Business 01:38:20 Building Community vs. Joining Cliques: The Future of Pizza Culture

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On this episode of PIE 2 PIE we had the opportunity to reunite with brothers Kyle and Jacob, owners of Slice Godz Pizza in Hesperia, CA.

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On this episode I talk to the GOAT Tony Gemignani of Pizza Rock, Slice House, Tony's Napoletana, Capo's to name a few.

Chapters:

00:00:00 - Learning from Failure: Tony's Philosophy on Becoming Better Through Challenges

00:14:51 - The Pizza Acrobatics Origin Story: How a Breakup Led to World Championships

00:19:59 - Building a Pizza Brand: From The Tonight Show to International Recognition

00:27:10 - The Independent Pizza Operator's Struggle Against Major Chains

00:35:02 - Pizza Competition Insights: Learning From Wins and Losses

00:47:50 - Creating The Pizza Bible: Revolutionizing Pizza Education

00:59:02 - Building the World Pizza Champions Team: Community in the Pizza Industry

01:08:39 - Tony's Pizza School: Teaching the Real Restaurant Experience

01:18:21 - Multiple Pizza Concepts: From Tony's Pizza to Slice House

01:28:57 - Evolution of Pizza Styles: From Regional Rivalry to Style Renaissance

01:34:15 - Pizza Expo: Why It's the Ultimate Pizza Industry Experience

01:35:36 - Tony's Hot Takes on Pizza Trends

01:54:44 - The Importance of Industry Recognition: Getting on "Best Pizza" Lists

01:56:29 - The Art of Pizza Finishing: Post-Bake Techniques That Make Great Pizza

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On this episode we talk to Max Blachman-Gentile of Jules Pizza in San Francisco, CA.

Chapters:

00:00:00 -The new Restaurant Space inthe 1892 Building

00:02:53 - Electric vs. Gas Oven

00:05:11 - The Bread Component & Baker's Hours

00:06:59 - The Bagel Question: Dense vs. Airy

00:08:51 - California vs. East Coast Food Culture

00:11:29 - Tartine vs. Bub & Grandma's

00:13:18 - When Everyone Made Sourdough

00:15:14 - The Main Issue of Being a Business Owner

00:18:41 - The Big One's Coming: Earthquake Preparedness

00:21:55 - The Restaurant Build-Out Process

00:24:57 - Taking on Investors: Lessons Learned

00:26:38 - "There's Not a Good Training Program for People"

00:30:10 - Restaurant Industry Fairytales: Building to Sell

00:32:32 - When Money Doesn't Feel Real: Restaurant Construction

00:35:40 - The Hardest Part of Opening a Restaurant

00:38:07 - Kid NYC: Pizza Consulting Adventures

00:42:02 - The Juicy Slice: Pizza Terminology Evolution

00:48:53 - The Sourdough Starter Routine

00:54:52 - Bread and Beer: The Foundations of Civilization

01:00:11 - David Lynch's Impact on the Food World

01:03:34 - Why Tartine Row Failed: The Grove Without a Fountain

01:11:41 - "Pizza is Supposed to Be Fun" Philosophy

01:12:23 - Is Pizza Just an Open-Faced Sandwich?

01:16:22 - The Problem with Bready Pizza: Fermentation Theory

01:21:24 - Speaking Spanish in Restaurant Kitchens

01:24:26 - The Bay Area Pizza Scene Evolution

01:29:08 - Overrated/Underrated Game: Pizza Edition

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On this episode, a chat with Eric Ehler, owner of Outta Sight Pizza in San Francisco, CA.

Chapters:

00:00 - San Francisco Pizza Scene: Defending the City's Legacy and Future

08:40 - Hype vs. Quality: Building a Successful Pizza Business

16:25 - The 20-Inch Philosophy: Going Big in the Pizza Game

25:30 - Personal Journey: From Iowa Tragedy to SF Pizza Success

33:00 - Urban Reality: Addressing San Francisco Misconceptions

42:00 - Balancing Passion: Skateboarding, Risk and Pizza Life

51:00 - Building the Business: Shop Design, Costs and Community Support

58:00 - Beyond Pizza: Sandwiches, Bread Program and Diversification

01:05:00 - Industry Opinions: The Overrated vs. Underrated Game

01:14:00 - Pizza Future: Technology, Tradition and Moving Forward

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On this special After Dark edition of PIE 2 PIE I share a bottle of wine with Craig Murli, owner of June’s Pizza in Oakland, CA

Chapters:

00:00 Intentional Restaurant Design & Branding

06:15 Managing Customer Expectations & Mental Health

14:00 Team Management & Communication

19:45 Restaurant Ownership Philosophy

27:05 The Junes Origin Story

33:20 Food Philosophy & Creative Choices

39:40 How to grow your restaurant & Personal Growth

47:00 The Financial Reality of Restaurants

56:40 Leadership Evolution & Team Building

1:04:00 Work-Life Balance & Family

1:09:45 Personal Growth & Mental Health

1:22:00 Money, Values & Fair Pay

1:32:30 Dealing with Change & Pivoting

1:42:00 Worry, Anxiety & Perspective

1:52:15 Online Criticism & Authenticity

2:04:00 Future Thinking & "We'll Figure It Out"

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On this episode we are joined by Ben Roberts of Pizza Supreme Being located in Sacramento, CA

Chapters:

00:00 - Intro with PSB's Pizza Journey

04:53 - "The Whole Company Started as a Bit"

07:08 - Spirit Halloween or Rainforest Cafe?

08:22 - What Makes a Shitty Bromate

10:10 - From Mobile Trailer to Brick-and-Mortar

13:53 - The Original Pizza Supreme Being Vision

16:16 - Sourdough Secrets and Feeding the Starter

18:27 - Making Your Own Bread: The Sandwich Secret

21:41 - Staying Straight Edge in the Restaurant Industry

26:44 - Pandemic Challenges and the Jabberwocky

28:13 - Running the Claw Machine and Daily Operations

30:31 - The Roof Work Crisis: Learning to Delegate

36:14 - "Is It Sick Being a Cool Guy?"

38:29 - Pizza Nostalgia: Alien Head Stickers and Round Table

42:35 - The Kings Cowbell and Playoff Promise

46:51 - Twisted Tea: The Top Shelf Beverage

49:20 - Baja Blast Soft Serve and Brand Personality

51:11 - The Disneyland Proposal Fight Story

54:21 - The Pizza Expo 2025 Fight Promotion

57:15 - Vandalism vs. Art: The LA Building Debate

01:03:03 - In-N-Out Inspiration and Menu Philosophy

01:06:18 - The Great Pizza Screen Debate

01:12:46 - Parenthood Changes Everything

01:17:43 - Growing Up with Five Siblings

01:19:02 - Overrated/Underrated Game Begins

01:21:53 - "I'm from Detroit. Don't Ever Say That Again."

01:23:07 - Ranch Dressing: The Universal Condiment

01:29:26 - Life Lessons from The Bluey Cricket Episode

01:36:24 - Yelp is OVERRATED

01:38:54 - Pizza Expo is Underrated

For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/

This Episode’s Sponsors→

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On this episode we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA.

Chapters:

0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria

00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance

00:06:42 Restaurant Couples: Managing Marriage and Business Partnership

00:10:59 Small Restaurant Management: Running a Lean Operation

00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality

00:27:26 The Impact of National Press Coverage

00:35:31 Crisis Management: Handling Unexpected Challenges

00:45:54 Restaurant Growth: Building Sustainable Business

00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept

01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values

01:25:43 Pizza Industry Trends: OVER/UNDER

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 joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA.

Chapters:

00:00 - Sharing Pizza Knowledge & Industry Experience

02:17 - Starting with Service: Learning Hospitality from Tribute Pizza

12:50 - From Zero to Numbers: Getting Serious After 9 Years

23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker

35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan

38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens

49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough

55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits

01:01:03 - Delivery Evolution: From In-House to Third Party Apps

01:08:43 - Building Brand Awareness: Social Media Strategy

01:13:22 - Community Over Competition: Building Pizza Culture

01:33:13 - OVER/UNDER: Pizza Industry Hot Takes