This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.

Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!

👇 Chapters 👇
00:00 – Intro: Meet Lisa and Tom
00:25 – What Is the National Restaurant Show?
01:03 – Why Menu Consistency Is So Hard (and How Big Chains Do It)
02:15 – Tom's Secrets to Appealing to Multi-Generational Families
05:48 – How Papa John’s Innovates Products
09:32 – The Challenge of Scaling Menu Ideas Across Locations
13:40 – How Independent Restaurants Can Improve Consistency
18:02 – Planning Your Visit to the National Restaurant Show
22:20 – Tools and Apps That Help You Navigate the Show
27:45 – Final Tips for Restaurant Owners Attending the Show
32:05 – Wrap-Up & Promo Code Info

🎟️ Get Tickets: National Restaurant Show
💸 $25 Off Code: BRUCE25 (Expires May 9 – Operators Only)
📱 Connect on Instagram: @smartpizzamarketing
📅 Dates: May 17–20, 2025
📍 Location: Chicago, IL

Join Bruce from Smart Pizza Marketing in this raw, one-on-one episode where he shares the 9 biggest lessons he learned the hard way over 20 years in the pizza business. Whether you're just starting out or trying to grow your pizzeria, these insights can save you thousands in mistakes, stress, and sleepless nights.

💡 This isn’t theory—this is real advice from someone who’s lived it.

🔔 Subscribe for more real talk on Youtube.
📸 Follow on Instagram: https://www.instagram.com/smartpizzamarketing/
🍕 Sponsored by Mike’s Hot Honey: https://www.mikeshothoney.com

📍Chapters:

00:00 - Introduction & Why This Episode Matters
01:08 - Shoutout to Mike’s Hot Honey & Branding Lessons
01:37 - The Mission Behind Smart Pizza Marketing
02:18 - Lesson #1: Keep the Menu Simple
03:17 - Lesson #2: Track Every Dollar Like a Maniac
04:43 - Lesson #3: Preventative Maintenance is Non-Negotiable
05:30 - Lesson #4: Pay to Keep Great People
06:23 - Lesson #5: Dominate TikTok & YouTube
07:20 - Lesson #6: Never Stop Improving Your Dough

08:14 - Lesson #7: Remember Why You Started

09:14 - Lesson #8: Everything Feels Unscalable at First

10:08 - Lesson #9: Network Like Your Life Depends On It
12:39 - Why Ed Started the Podcast & Final Thoughts

Owner Forum: https://www.facebook.com/groups/pizzashopownersforum

In this bite-sized podcast audio from Bruce at Smart Pizza Marketing, we dive deep into the frustrating feeling of slow progress as a pizzeria or restaurant owner. Whether you're overwhelmed by the day-to-day or wondering if you're getting anywhere at all, this episode is your pep talk and reminder that every little action is building momentum.

🚀 Bruce also talks about the upcoming National Restaurant Show in Chicago, how to get a discount, and why it's a must-attend for serious operators. Use code BRUCE25 for $25 off.

Chapters:

00:00 – Intro + Quick Note About the Audio Clip
00:33 – Why You Should Be at the National Restaurant Show (Promo Code Inside)
02:34 – Back to Business: Feeling Like Things Are Moving Too Slow
03:37 – Every Action Builds Momentum, Even If It Feels Slow
04:31 – Focus on the Positives, Not Just the Problems
05:36 – You Have 51 Weeks Left—Stop Trying to Fix It All at Once
06:08 – You’re Not Alone: We’re All Figuring This Out
06:37 – Join the Pizza Owner Community (Link in Description)
07:14 – Wrap Up + Stay Tuned for More

In this episode, Bruce breaks down the three key stages of pizzeria growth, from perfecting your product to building unstoppable systems and retaining top talent. Whether you're just starting or trying to get to the next level, this is your roadmap. Learn how tools like Meta glasses and ChatGPT can streamline training, and why retaining great employees is the real growth multiplier. Don't miss this no-fluff guide for serious pizza shop owners.

🔗 Sponsored by: Fiero Group — creators of the revolutionary brick-slat conveyor oven!

Chapters:

00:00 – Intro & The Fiero Group’s Game-Changing Conveyor Oven00:45 – Why Perfecting Your Pizza Must Come First01:37 – The Importance of Systems: How to Scale Beyond Yourself02:16 – Documenting Everything: From Phones to Pizza Prep03:02 – Learning Styles: Video, Audio, Reading — Covering All Bases03:40 – Training with Meta Glasses + Locked YouTube Channels04:21 – Why Great People Are the Ultimate Growth Hack05:20 – The Best Pizzerias Aren’t Just Profitable — They’re Happy05:41 – Final Thoughts + Share Your Feedback

Feeling overwhelmed with social media for your restaurant or small business? In this quick but powerful episode, Bruce breaks down the biggest reason most pizza shops (and small businesses) struggle with marketing — and what you can do about it. Whether you're just getting started or need to reboot your strategy, this episode is packed with real talk, practical tips, and a clear roadmap to stay consistent, build momentum, and actually grow your business using simple content strategies.

👇 CHAPTERS:0:00 – Intro: Quick Episode About Social Media Strategy
0:30 – Real Conversations with Struggling Business Owners
1:00 – Sponsored Message + Restaurant Show in Chicago
2:13 – The Harsh Truth: No Social Media, No Plan, No Customers
2:56 – The Power of Consistency Over Time
3:41 – Why One Viral Post Isn’t the Answer
4:30 – Easy Content Ideas You Can Start Today
4:57 – How to Schedule a Week of Content in One Hour
5:45 – Final Advice: Don’t Quit, Be Patient, Be Consistent

🔗 Register for the National Restaurant Show: NationalRestaurantShow.com
Use Promo Code BRUCE25 to save $25 (Operators only)
📩 DM Bruce on Instagram if you're attending — let’s meet!

After skipping Pizza Expo since 2018, Bruce is back with a full behind-the-scenes breakdown of what went down at Pizza Expo 2025. From the Slice booth to the gear you actually need to see — and what you can skip — this is the only recap pizza shop owners need. Plus, tips for first-time attendees, session feedback, networking advice, and thoughts on the future of the pizza business.

Chapters:

00:00 – Intro: Why I Went Back to Pizza Expo00:48 – Why I Stopped Going After 201801:42 – Shoutouts: Cheese Hog, Boos Lee, Mike’s Hot Honey02:45 – My Real Reason for Attending in 202503:33 – Thank You to Everyone Who Came Up to Me04:28 – What the Slice Booth Did Differently This Year05:12 – My Thoughts on the Expo Floor: Plan or Get Lost06:04 – Smart Attendee Strategies: What Operators Were Doing Right07:00 – First-Timer Mistakes and Missed Opportunities07:42 – Was There Anything New This Year? My Honest Take08:28 – Booth Energy: Why So Many Didn’t Belong09:21 – The Sessions Problem: Why I Skipped Them10:12 – YouTube > Classroom: A Better Way to Share Talks10:58 – Comparing Pizza Tomorrow Summit’s Format11:48 – Competition Area Shouldn’t Be Blocked Off12:28 – Best & Worst Days to Attend the Expo13:27 – Tips for Getting Deals on Thursday14:06 – Should This Be a Two-Day Event?14:37 – If You Hate the Strip, Stay Outside Vegas15:10 – Final Thoughts & Why the Networking Still Matters16:15 – Missed Something Cool? Let Me Know!

MY OTHER SOCIALS:

🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -   

Buy and Ooni pizza oven 

Pizza Merch 

🌍  My website / blog - https://www.smartpizzamarketing.com

🐦  Twitter - https://twitter.com/spmpod

📸  Instagram - https://instagram.com/smartpizzamarketing

📱  TikTok - https://www.tiktok.com/@smartpizzamarketing

👨‍💻  Linkedin - https://www.linkedin.com/in/smartpizzamarketing

🎥  Facebook - https://www.facebook.com/smartpizzamarketing

In this episode, Bruce breaks down what it really takes to start and run a successful pizzeria. He tackles common questions from aspiring pizza shop owners, like whether it’s better to buy an existing spot or start fresh, how to nail down profit margins, and why a solid business plan matters. He also shares tips on perfecting your pizza at home, the risks and rewards of expanding or rebranding, and the best ways to use social media to get more customers through the door.

Chapters

00:00 Introduction and Sponsorships

01:23 Starting a Pizzeria: Buy vs. Build

04:40 Understanding Profit Margins and Delivery Options

06:22 Creating a Business Plan for a Pizzeria

08:11 Perfecting Pizza Recipes at Home

10:32 Opening New Locations vs. Rebranding Existing Ones

12:11 Preparing for Restaurant Ownership

13:58 Social Media Strategies for Pizzerias

Brought to you by:

https://mikeshothoney.com/

https://stanislaus.com/

Matt Plapp, CEO of America's Best Restaurants, shares his journey from growing up around restaurants to creating a marketing firm that helps independent restaurants thrive. He emphasizes the importance of storytelling, attention, and a structured marketing strategy to engage customers and build loyalty.

Matt discusses the challenges restaurant owners face and how leveraging technology can simplify marketing efforts. He advocates for creating themed marketing days to maintain consistency and engagement with customers. In this conversation, Matt Plapp discusses the intersection of technology and marketing in the restaurant industry, emphasizing the importance of leveraging social media and digital tools to engage customers

Check out Matt: https://mattplapp.com/

Sponsored by: https://smartpizzamarketing.com/boostly

Thinking about opening a pizza shop? WATCH THIS FIRST! 🍕🚨

I made some huge mistakes when I first opened my pizzeria—ones that cost me over $100,000 and nearly destroyed my passion for the business. Don't let that happen to you! In this video, I expose the worst pizza business advice out there and share what actually works to run a successful pizzeria.

✅ Need help with your marketing? Comment "I need help" below, and I'll reach out!

Johnny had zero experience making dough, but that didn’t stop him from building a massively successful pizzeria in Canada. In this episode, he shares how he went from meal prep to pizza, how he keeps costs low, and why he believes a small shop is the key to big profits.

If you’re thinking of starting your own pizza shop, this episode is a MUST-WATCH! 🍕💡

💬 What’s your biggest struggle in running a pizzeria? Drop a comment below!

📲 Follow Johnny:
📸 Instagram: @ElevatedPizzaCHWK
🌐 Website: https://www.elevatedpizza.ca/

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