The Hot Slice

Send us Fan Mail

This week, Executive Editor Denise Greer goes one-on-one with Hillary Lake, who co-owns Hillary’s Chicago Pizza, in St. Augustine, Florida. 

She’s no stranger to restaurant business ownership, but she never thought she would enter the pizza industry. It was during the pandemic that she missed her hometown Chicago pizza and sought to make the perfect Deep Dish. That catapulted into creating a farmer’s market and brewery pop-up for extra income. Today, Her and her husband Bruce bought a turnkey craft house. 

Hillary isn’t stopping there. She has a vision to take her social work degree she is currently pursuing and opening a unique take on a Pizza Farm. Listen to her share her future plans. 

Earlier this summer, we did a quick Q&A for our Conversation feature. In that, she says “We had and have amazing support here in Northeast Florida, and buying a restaurant was not on our to-do list. We had a restaurant in Chicago and thought we were done with that journey. I applied to grad school during the pandemic and I worked at a school for special education and my husband worked in insurance. The pizza thing would not go away though. Things magically lined up over and over from pop ups to farmers markets to our funding for the brick and mortar. The location was very serendipitous. The people that told us about our first farmer’s market are the same people who told us about the available kitchen in St. Augustine.” Read her Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-hillary-lake-hillarys-chicago-pizza-st-augustine-florida/

Learn more about Hillary’s Chicago Pizza at https://www.hillaryschicagopizza.com/ and on Instagram at https://www.instagram.com/hillaryschicagopizza/ . 

Send us Fan Mail

Happy 4th of July, everyone! On this holiday, we’re replaying a favorite episode for your enjoyment. Jeremy sat down for a one-on-one interview with pizza legend John Arena, co-founder of Metro Pizza in Las Vegas, just before he gave one of the most memorable opening day keynote addresses at the 40th Pizza Expo in March. 

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make. 

Follow John Arena on Instagram at https://www.instagram.com/johnnypizzaguy/ 

Send us Fan Mail

Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry.  

A lot has happened with Giovanni and the business. We talk about how he’s able to keep King Umberto’s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership.

In his Rising Stars Q&A, he was asked, what is something uniquely you’ve brought to the pizza business? He replied, “It’s hard to be unique in a business where so much information is shared and seen on a day-to-day basis.  With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. We’ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.” Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ . 

Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer. 

Learn more about King Umberto at https://www.kingumberto.com/ 

Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/ 

Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/ 

Listen to Giovanni’s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/. 

Send us Fan Mail

It’s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas.

We caught up with Tony to see learn more about his winning pizza, competing at an international level and see what’s happened since the big win. 

During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, “I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago.  I first started competing in 2017.  Since the beginning it has been a rollercoaster.  Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania.  We have some incredible pizza in our area and I am just happy to be a part of the community.  I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end.  They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.”

Read his Q&A at https://pizzatoday.com/topics/industry-news/world-champion-pizza-maker-of-the-year-2024-is-tony-cerimele-new-columbus-pizza-co/

Send us Fan Mail

This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode.

Chip Myles opened Myles’ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub's family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Myles’ Pizza Pub in 2019. 

Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can't make the trip.

Listen to more on:

·      Closing the Bowling Green, OH restaurant

·      Opening in Greenville, SC, and the notable differences

·      Being a hands-on operator

·      Why retirement wasn’t for Chip

·      Handing over the reins to your daughter

·      What’s next?

Learn more about Myles’ Pizza Pub at https://www.mylespizzapub.com/.

Send us Fan Mail

This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time. 

Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:  

Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.  

Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.  

Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org 

Send us Fan Mail

This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.  

Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed. 

In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces. 

Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are.  

Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing.  Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/. 

Also on the  podcast episode:  

• Hengam’s drive to be a leader and educator in the pizza industry. 
• Mattenga’s priorities are in the next year. 
• Social media strategy. 

Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ . 

Send us Fan Mail

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania.  

Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.  

The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honey™. 

He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.  

Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ . 

Send us Fan Mail

This week on The Hot Slice Podcast, we hear Shelby Hall’s story. She owns Fox’s Pizza Den Cheat Lake in Morgantown, West Virginia and starting working at Fox’s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned. 

Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision. 

She highlights the adventures of being a new business owner and the elements she had to learn along the way. 

She talks about how she set the tone for a strong leadership environment in her restaurants. 

Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit. 

She talks about chasing a rush from buying the business, adding catering and maybe adding another location.

Learn more about Fox’s Pizza Den at https://www.foxspizza.com/.

Send us Fan Mail

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways.

 Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.

Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.

Sam Boulis has owned Gabby’s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby’s Pizza at https://www.gabbyspizza.com/.

Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca’s at https://elmwoodparkpizza.com/.

This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.