In this episode, Bruce Irving interviews Sean from Madison Avenue Pizza Company. They discuss Sean's journey of starting a pizzeria, the challenges and benefits of running a dine-in restaurant, the importance of a focused menu and fresh ingredients, and the impact of a full bar on the business.

Chapters

00:00 Introduction

00:39 Sean's journey of starting a pizzeria

01:09 Marketing tactics and special pizza

04:30 Background of Madison Avenue Pizza

05:28 Transition to a dine-in restaurant

06:24 Benefits and challenges of dine-in vs. delivery

07:17 Managing a growing restaurant

08:46 Importance of a focused menu and fresh ingredients

09:43 The value of making everything in-house

11:04 Sean's experience in the restaurant industry

12:02 Initial sales and financial challenges

14:26 The journey to profitability

19:05 The 32-inch pizza and its marketing value

22:39 The popularity of the 32-inch pizza

23:53 The challenges and benefits of the 32-inch pizza

25:44 The power of social media marketing

26:12 The limitations of point of sale systems

28:08 Custom pizza boxes and marketing value

29:04 The strengths and weaknesses of the Thrive POS system

31:18 The excitement of the upcoming summer season

36:16 Delivering pizza on a boat

39:10 Where to find Madison Avenue Pizza

39:36 Upcoming launch of SPM Magazine

40:05 Conclusion

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