In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, coaching instead of catching, and closing the loop with follow-ups.

If you run a pizza shop or restaurant, this episode gives you a system to spot issues early and build stronger teams. 

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Independent artist Hitmaker Steve shares how Pizza Man went from a line in his kitchen to a full video, why he bets on collaboration, and how he balances creativity with the business. Practical takeaways on vision, execution, and momentum. 

 Show notes, key topics
 • Origin of Pizza Man, the kitchen moment and first lyric
 • Visual first creative process, scripting the shoot
 • Shipping when good enough beats perfect
 • Music as a business, unique story and positioning
 • Collaboration, trusting a team, raising the ceiling
 • Balancing admin and art, picking battles
 • Family support, tools, and routines that keep momentum
 • Practical advice for entrepreneurs, find and refine your “thing” 

Watch the full music video here on YouTube 

Go Follow on IG ---> @Hitmakersteve

Want to grow your pizza business and build better leaders? Visit TyrellReed.com for free tools and training. 

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Listen on: Apple Podcasts   Spotify

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You can’t run a pizza shop on gut feelings. In this Takeout Tips episode, Tyrell breaks down how to make smarter, data-driven decisions using what your POS is already telling you.

He shares a real example from an operator who nearly wasted a campaign on the wrong customers and explains how to build better habits with weekly dashboards, simple metrics, and pattern spotting.

You’ll learn:

• Why your gut is biased and how data balances it
• The key reports every operator should pull weekly
• How to assign metrics to managers for accountability
• Simple rules to test before you spend money

Stop guessing. Start tracking. Your data tells a story—listen to it.

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Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream. 

He broke down how they:

• Built repeatable systems for growth and accountability
• Use weekly manager rundowns to drive clarity
• Track key restaurant metrics like labor, food cost, and guest feedback
• Improved their speed to lead for catering and events
• Rolled out tech like Square and MarginEdge the smart way
• Created bonus plans that actually motivate managers

Get your notepad because Ric’s story offers real data, lessons from 20 years in the pizza business, and insights you can use right now to scale your shop.

Check them out at www.billybrickshq.com

Follow on IG @billybrickshq 

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Listen on: Apple Podcasts   Spotify

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In this Sunday Q&A, I answer 20 operator questions on delivery apps, marketing ROI, loyalty, reviews, labor, inventory, and delivery profitability. You get the exact metrics, systems, and scripts I use to run tighter shops. 

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Every shop has unwritten rules, and some of them cost you money. In today’s episode I break down common kitchen superstitions, why they show up, and how to keep standards high to the last minute of service.
Send me your shop’s unwritten rules. 

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Halloween lands on a Friday this year. That means chaos for most pizzerias. In this Takeout Tip, I break down how to prep in the next two weeks to stay fast, stocked, and profitable. From staffing and preorders to menu simplification and flow, this plan keeps you in control when the orders flood in.

If you want your Halloween night to run smooth, this is your playbook.

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Before there was the Pizza King Podcast, there was “That’s On Everything.” In this crossover episode, I sit down with my brothers Corey, Bruce, and Jay to talk life, peace, family, and pizza. 

We get into what it really takes to stay consistent, the power of local pizzerias, and why pizza connects people more than anything else. This one’s fun, raw, and real—just like the start of every great idea. 

Check out the full video on Youtube HERE

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 You do not need a budget to start your email program. In this workshop, I show pizzeria owners how to use three free tools—Mailchimp, Canva, and ChatGPT—to build a simple email list, create a QR code for signups, and send your first message this week. You will learn what to write, when to send it, and how to track results. 

If you want more help join in our live workshops or email me directly to book a call [email protected]

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Jesse Heredia, owner of Jesse’s Pizza Co. in Borger, Texas, shares how he took over a struggling shop with net-7 terms, cut the chaos, rebuilt the flow, and won the town back. We cover menu discipline, culture, community giving, second-chance hiring, and why he tests new pies on a buffet to get instant feedback. We also talk future plans and lessons from his time in law enforcement. 

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Listen on: Apple Podcasts   Spotify

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Want to connect? Send me an email to [email protected]