Pizza King Podcast: Empowering Pizzeria Leadership

Pizza Driven Point of Sale by ThrivePOS

Detroit pizza in New York. Two locations. Big creativity with tight standards.

In this episode, Tyrell sits down with Tori Tiso to talk pizza leadership and real operations. You’ll hear how she builds new pies without losing consistency, why she simplified the menu to protect profit and labor, and how she trains people like a coach so the product stays right when the owner is not on the line.

If you run a pizzeria and you want cleaner systems, faster training, and better execution, this episode will help.

Links
Tori T’s Pizzeria: https://toritspizzeria.com/
Tori T’s Pizzeria Instagram: https://www.instagram.com/tori_tspizzeria/
Tori T’s Pizzeria Facebook: https://www.facebook.com/p/Tori-Ts-Pizzeria-61557085002760/

Tori T Instagram: https://www.instagram.com/thebronxpizzagirl/

914 Pizza: https://914pizzaharrison.com/
914 Pizza Instagram: https://www.instagram.com/914pizza/

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Third-party delivery can wreck a great pizza fast.

In this episode, I sit down with Eric Bam, VP of Sales and Marketing at Perfect Crust Pizza Liners, to talk about the real fix. Protect the product from oven to customer door. We break down why packaging and food protection matter more than most operators admit, because customers do not blame DoorDash.

Customers blame your brand.

We also get practical on pricing and margin protection. If better packaging costs more, build it into your Uber Eats and DoorDash prices. Stop absorbing the cost.

Then we shift to catering growth with EZ Cater. We talk about why corporate and pharma orders can change a slow day, and the settings that drive profit, lead times, delivery fees, delivery zones, and simple bundles that make ordering easy.

We also cover a simple social media move most pizza shops miss. Stop posting only pizza photos. Show the experience, the people, and what customers should expect when they walk in.

Topics covered

1. Pizza delivery packaging, pizza box liners, heat retention, crisp crust, customer reviews
2. DoorDash and Uber Eats pricing strategy for profit
3. EZ Cater catering strategy for pizzerias, higher ticket orders, lead time, delivery zones, delivery fees
4. Restaurant social media video strategy that builds trust before the first visit

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Get Your Free Demo From ThrivePOS

In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed gives a real behind the scenes update from week two inside the shop, focused on one of the most overlooked drivers of profitability for pizzeria owners. Cash management.

This episode breaks down how tightening up cash handling, deposits, tip policies, and discounts creates clarity for your team and control for you as the owner. Tyrell walks through the exact steps taken to clean up cash procedures, eliminate confusion at the register, and set clear expectations for closers and front of house staff. You will hear why tip pooling needed structure, how fair policies protect culture, and what happens when systems replace assumptions.

You will also get practical insight into early sales growth without aggressive marketing, adjusting store hours to match demand, building a catering advantage, and why throwing away 30,000 printed menus was the right call. This episode reinforces a simple truth. Clean operations come before clever promotions.

If you own or manage a pizzeria and want better control over cash flow, cleaner systems, and a stronger foundation for growth, this episode delivers clear lessons you can apply right away.

Topics covered include pizzeria cash management, tip pooling policies, POS systems for restaurants, coupon cleanup, catering strategy, store hours optimization, rewards programs, and building operational discipline in pizza shops.

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Get 3 Months Free from ThrivePOS

In this episode of the Pizza King Podcast, Tyrell Reed sits down with Logan Whitehouse, co-founder of Virnika AI, to break down how AI phone automation is changing restaurant operations. 

The conversation stays focused on real operator problems. Missed calls. Labor pressure. Inconsistent upselling. Customer experience during peak hours. Logan explains how AI voice agents can take orders, answer menu questions, upsell consistently, and scale call volume without adding staff. All while keeping your existing phone number and POS setup intact. 

You will hear a clear breakdown of implementation timelines, common operator concerns, and how to measure ROI beyond labor savings. This includes higher ticket averages, fewer missed orders, reduced staff stress, and better focus during rushes. 

Logan also shares why Virnika stays restaurant-only, how the system learns your menu in real time, and what the future of AI assistants in restaurant leadership could look like. This episode is built for pizzeria owners, operators, and managers who want practical insight into AI for restaurants, phone automation, labor efficiency, and smarter operations without sacrificing hospitality. 

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Thrive POS helps pizzeria operators gain control of sales, labor, and reporting with tools built for growing shops.

Request a demo here: https://thrivepos.com/pizzaking 

In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down the first five days of taking over an existing pizzeria in Valrico and the exact steps he used to create fast wins without overwhelming the team. This episode focuses on food safety, equipment, repairs, and morale, the unglamorous work that sets the foundation for long term success. 

You will hear how to run a simple self audit, prioritize issues, and address the biggest problems first. Tyrell shares why cleaning, fixing broken equipment, and tightening food safety systems should come before menu changes or marketing pushes. He also explains how small repairs like ovens, sinks, locks, and restrooms can immediately improve team morale and daily performance. 

This episode is built for pizzeria owners, operators, and managers who are taking over an existing shop, inheriting a team, or trying to stabilize operations. If you want practical guidance on restaurant turnarounds, food safety audits, equipment maintenance, and leadership during transition, this episode gives you clear direction you can use this week. 

Links from this episode:

Podcast episodes and resources
https://pizzakingpodcast.com

Free checklists and leadership tools
https://tyrellreed.com

Thrive POS demo
https://thrivepos.com/pizzaking 

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

 Powered By ThrivePOS - Pizza Driven Point of Sale

In this episode of The Pizza King Podcast, Tyrell Reed sits down with Carlo Bertolli of Pizza Boy Chicago to break down what it really takes to win as an independent pizzeria owner in a crowded market. 

Carlo shares his journey growing up in a multigenerational pizza business, learning the grind firsthand, and stepping out to build his own brand in Chicago. He explains how obsession with product, culture, and experience helped him dominate a saturated pizza market without relying on discounts or paid ads. 

The conversation goes deep into branding, leadership, hiring, and standards in a modern pizzeria. Carlo talks about building teams that step up under pressure, why most operators fail at accountability, and how old school work ethic still wins in today’s restaurant industry. He also breaks down how social media, word of mouth, and experience driven concepts like Cannoli Boy became major growth drivers for his business. 

If you are a pizzeria owner, operator, or manager looking to increase sales, build a stronger team, and stand out in a competitive pizza market, this episode delivers real lessons from the front lines. 

Topics covered include:
 • Pizzeria branding and differentiation
 • Leadership and accountability in the kitchen
 • Hiring and training restaurant staff
 • Growing sales without heavy discounting
 • Old school work ethic vs modern restaurant challenges
 • Building community loyalty as an independent pizza shop
 • Turning experience into a competitive advantage 

This is a must listen for pizza shop owners who want to build a business that lasts and lead with confidence. 

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Powered By ThrivePOS - Pizza Driven Point of Sale

In this Takeout Tips episode of the Pizza King Podcast, you hear the real plan behind taking over a struggling pizzeria and fixing it fast.

You get a step by step breakdown of week one in a pizzeria turnaround. No theory. No hype. Just what actually happens on day one.

You will learn:
 • Why food safety and sanitation come before marketing and sales
 • How cleaning and organization reset team mindset
 • The exact routines to install in the first week
 • How line checks, prep systems, and certifications protect food cost and quality
 • How to use onboarding and training to build buy in early
 • What to fix first when staffing, systems, and morale are off

This episode is for pizzeria owners, operators, and managers who want a clear turnaround framework, stronger food safety culture, and better daily execution.

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

In this episode, we explore the importance of finding your true calling, moving beyond just financial gain to discover a fulfilling career. We dive into the mindset needed for personal development, emphasizing that true motivation comes from within. This inspirational discussion highlights being purpose driven and collaborating with like-minded individuals to foster growth.

You will hear about:
Why delivery and takeout expose weak systems fast
How packaging impacts crust quality and customer experience
Which pizza styles benefit most from liners
Common mistakes operators make with delivery quality
What Greg sees top operators do differently
How trust is built with teams and customers
Leadership habits that drive consistency at scale

If you run a pizza shop, manage a team, or want better delivery results, this episode will give you clear takeaways you can apply right away.

Listen in and lead the shift.

Subscribe for more conversations with real operators, suppliers, and leaders in the pizza business.

Learn more about Perfect Crust Liners and request a free sample

https://perfectcrust.com/ 

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Powered By ThrivePOS - Pizza Driven Point of Sale 

Choosing the right restaurant back office platform affects profit, labor, and control. This episode breaks down how Restaurant 365 works in real pizzerias. Leslie Benson from Restaurant 365 joins Nick Eberhart of Agliolio Fresh Italian to share how he runs three South Florida locations using one system. You will hear how R365 supports accounting, inventory, scheduling, and daily operations. Built for owners who want clarity and better decisions. 

Learn more about Restaurant 365
Contact Leslie Benson: [email protected] - 727.434.0289

Follow Agliolio on IG and FB 

https://www.instagram.com/agliolioscratchkitchen/?hl=en

https://www.facebook.com/AgliolioBoynton/

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Listeners get $150 Off your first mailing. Visit https://mailwisesolutions.com/

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Powered by ThrivePOS - Pizza Driven Point of Sale Learn more at ThrivePOS.com/PizzakIng

Big Announcement! Pizza King is getting back in the game! 

In this episode of the Pizza King Podcast, you hear the real story behind taking over a struggling pizzeria and rebuilding from the ground up.

I break down what actually causes a shop to slide. Small misses. Weak standards. No systems. Then I walk you through the exact blueprint I am using to turn things around at a troubled location in Florida.

You will learn:
 • Why most pizzerias fail slowly, not suddenly.
 • What to fix first when a store is bleeding.
 • How food safety and cleanliness set the floor for everything else.
 • How to lock down cash before working on growth.
 • How to rebuild a team without burning out your managers.
 • Why structure beats motivation every time.
 • How to win back trust in a skeptical community.

This episode is practical. No hype. No theory. Just a clear plan you can apply to your own shop, whether you are in survival mode or trying to prevent the slide before it starts.

If your pizzeria feels heavy, chaotic, or stuck, this conversation gives you a place to start.

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Support the show

Join us here: 

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners &  Managers

Email: [email protected]

Upcoming events and appearances: 

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27