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The California Restaurant Show 2025 brought pizzeria owners, restaurant operators, and the pizza industry together under one roof. Hear my highlights from the event, leadership lessons from the stage, and visits to some of the best pizza shops in California. 

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What can a pizza operator learn from a guy who's built and scaled 12 online brands to over $10 million in sales — without a warehouse, storefront, or full-time staff? 

In this episode, I sit down with Neil Twa, Amazon FBA expert and co-author of Almost-Automated Income, to unpack the systems, mindset, and data-driven strategy behind his success. 

We cover: 

• How Neil finds profitable products in minutes
• Why volume doesn’t matter if profit margins suck
• The power of selling "shovels to miners"
• What Amazon’s AI engine can teach you about customer targeting
• Why e-commerce isn’t a side hustle — and neither is your pizzeria

Whether you're running a pizza shop or launching your next product, this episode will challenge how you think about scale, automation, and ownership.
 
🎁 Grab Neil’s bestselling book for FREE at voltagedm.com/freebook — use code pizzaking.
 

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Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode of The Pizza King Podcast, I break down what it’s really like to sell your pizza shop after 23 years in the business. From running seven Westshore Pizza locations to navigating the emotional ups and downs of exiting the business, I share the behind-the-scenes story of my final days as a restaurant owner.

Whether you're thinking about selling your pizzeria, planning your exit strategy, or just curious about what life looks like after ownership—this one's for you. I also talk about what's next: my focus on coaching pizza operators, building community, and (yes) still making pies—just at home now.

What you'll learn:

• How we decided to sell our pizza shop
• What the sales process actually looked like
• Life after owning a pizzeria
• Why I’m not rushing back into ownership
• What's next for the Pizza King Podcast and beyond

🎁 Bonus: Hear how to grab some free Westshore Pizza merch just by supporting the show!

Scale Your Shop Without Burnout
A free video training for serious pizza operators.

Free New Store Opening Checklist
New Pizzeria? Free Store Opening Checklist! Ace Your Launch

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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I used to think Gen Z was just entitled and lazy—until I realized I needed to shift how I lead. In this episode, I’m breaking down what’s actually working inside my pizzeria to lead and connect with Gen Z employees.

From coaching in the moment to celebrating small wins and using the tools they actually prefer, I share real-life strategies that have helped me go from frustrated to fired up about this new generation. If you're struggling to manage your younger team, this one’s for you.

🎧 Plus: I challenge you to try just one thing from this episode and see how your team responds.

Free New Store Opening Checklist
New Pizzeria? Free Store Opening Checklist! Ace Your Launch

Scale Your Shop Without Burnout
A free video training for serious pizza operators.

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode, I sit down with Ryan Giffin, founder of Commercial Kitchen Stop, to talk shop — literally. Ryan and I dig into everything from smart kitchen design to saving real money when you're building out a new pizzeria.

He shares how he went from side hustling and cutting bold purchase orders during COVID to becoming one of the top 100 kitchen dealers in the country. We talk about his recent acquisition of a competitor, how he helps operators stretch their startup budgets, and what equipment is worth investing in (and where you can save big).

We also get into:

• Common mistakes operators make during a kitchen build
• How refurbished equipment can save you $10K+
• The importance of EOS and building a values-driven team
• Why Ryan’s a big believer in crypto — and how he's educating others to adopt it
• What separates successful operators from those still stuck in the grind

I learned a ton in this conversation — and even walked away with some Bitcoin Cash, live on the show. Email Ryan to get yours! [email protected]

Go Follow Commercial Kitchen Stop

Instagram

Facebook

https://commercialkitchenstop.com/

Check out Ryan's YouTube channel to learn more about Bitcoin Cash and other cryptocurrencies

https://www.youtube.com/c/RyanGiffin

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In this episode of The Pizza King Podcast, I’m joined by Eddie LeBon and Joel from Thrive POS — not to sell you on their system, but to pull back the curtain on what it’s really like choosing the right point of sale for your pizza shop.

These two bring a rare mix of tech-side knowledge and real restaurant experience. We talk through what operators get wrong when picking a POS, the mistakes they’ve seen firsthand, what questions you should be asking during demos, and how to avoid getting burned by hidden fees or rushed installs.

Whether you’re shopping for your first system or thinking about switching, this episode is packed with value. We even get into the future of POS tech, from AI order takers to the evolving role of customer experience.

💬 Favorite Quote: “A POS system should be Software Advil — it should solve headaches, not create them.”

Full disclosure: I’m a long-time Thrive POS user — but this isn’t an ad. It’s the conversation I wish I had before buying my first system.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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What do you do when you buy all the pizza equipment, start your buildout… and the guy who promised to train you ghosts you? If you're Brian Nittayo, you hit the Pizza Expo, meet Tony Gemignani, hustle your way to a crash course in New York—and never look back.

In this episode, Brian from Rose City Pizza joins me to share how he turned a rocky start into a viral pizza brand, known for creative pies like birria, elote, and al pastor. We talk about how going viral doesn’t always mean staying in business, why systems saved his shop, and the real cost (and payoff) of doing what you love.

Brian also takes us on a virtual tour of his shop, drops gems about owning his own building, running with fewer staff thanks to automation and AI, and shares what’s hitting on the menu right now (spoiler: it’s the classics).

If you're dreaming of your own pizzeria—or just want to hear how one operator stayed in the game when things got hard—this one’s for you.

Connect with Rose City Pizza:
📍 Covina, California
📸 Instagram: @rosecitypizza

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Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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Think opening a pizzeria requires half a million dollars in the bank? Think again. In this episode, I'm breaking down what it really costs to start a pizza shop from scratch—whether you're hustling on a $50K budget or building something bold with $500K+. 

We cover every stage of the journey, from choosing your location to buying equipment, budgeting for marketing, and navigating the hidden costs that most new owners overlook. I’ll also walk you through your funding options—including the pros and cons of savings, SBA loans, investors, and crowdfunding. 

You'll learn: 

• What kind of shop you can open at different budget levels
• Where every dollar goes pre-opening (with tools to plan it right)
• The most common surprise costs that kill momentum
• How to start lean, smart, and fast—without cutting corners

If you’re dreaming of opening your own shop, don’t just guess your way through it. Grab the Idea to Open guide and plug into the free startup tools I’ve built to help you open stronger and smarter.
 

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Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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What’s up, fam. It’s just me on the mic today—and I want to talk about something that’s got a lot of operators stuck. 

Systems. 

Not the clipboard, corporate kind. I’m talkin’ real systems that give you your time back, build up your people, and let the business run without you being in the building 24/7. 

Last week, Paul from Pie Trap said something that hit hard—he realized avoiding systems was the reason he stayed stuck. And I’ve been there too. So in this episode, I’m breaking down the mindset shift that helped me go from burnt out to building a business that doesn’t need me on every shift. 

I’ll walk you through 3 simple systems you can put in place this week—and I’ll even hook you up with a free copy of my new book Lead the Shift before it drops. 

Let’s stop winging it and lead on purpose. 

📩 Want a copy of the book? DM me or email [email protected] with “Free Copy” in the subject line. 

Scale Your Shop Without Burnout
A free video training for serious pizza operators.

Free New Store Opening Checklist
New Pizzeria? Free Store Opening Checklist! Ace Your Launch

Pizza Business Coach
Free 45-Min Pizza Biz Strategy Call: Transform Your Success Now!

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Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why systems—not vibes—set you free. If you're a pizzeria operator or future owner, you’ll want to take notes.

🎧 Topics covered:

• Naming Pie Trap and building brand culture from scratch
• Running a tight kitchen with high standards and low ego
• Square pies, scarcity, and strategy
• Handling haters, bad days, and Yelp reviews
• The importance of leadership evolution and letting go
• Real lessons in team building, hiring, and expansion

📍 Location: Covina, California

Follow Them On IG: https://www.instagram.com/pietrappizza

DM us a screenshot of your review and get a special gift!

Scale Your Shop Without Burnout
A free video training for serious pizza operators.

Free New Store Opening Checklist
New Pizzeria? Free Store Opening Checklist! Ace Your Launch

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome