The Hot Slice

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The Hot Slice episodes

March 09, 2023 143. A Conversation with Chef/Restaurateur Lisa Dahl
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Lisa Dahl is one of the brightest minds in the pizza industry and culinary arts. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts. We talk startup, business fluctuations, culinary creativity and pizza passion.
40 min
March 02, 2023 142. A Pizza Destination on Route 66
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The funky and quirky Cross Eyed Cow Pizzeria sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. Don’t miss the story of its WV Bus and what happened when it was stolen.

40 min
February 23, 2023 141: Turning 50!
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Buccilli's Pizza of Clare in the small town of Clare, Michigan, is celebrating its 50th anniversary in 2023. Shari Buccilli sits down to chat with us about running the family owned pizza business, how the company is celebrating its big milestone and how Buccilli's has managed to keep up with the times through five decades.
40 min
February 16, 2023 140: Taking Village Idiot Pizza to New Heights
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Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

39 min
February 09, 2023 139. Throwing the World’s Largest Pizza Party
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This week, we find out how Mike Bausch was able to break the Guinness Record for the World’s Largest Pizza Party and raise over $40,000 for Make-A-Wish. The is A LOT that goes into a Guinness Record attempt. See how his Andolini’s crew, the World Pizza Champions, event sponsors, the University of Tulsa and the Tulsa community came together to pull off the record-breaking event.

41 min
February 02, 2023 138. Growing to Five Locations
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This week, we talk to Joey Karvelas of Karvelas Pizza Co. with four Georgia locations and a fifth opening in Alabama. Joey gets real on growing pains — especially during a turbulent financial market, what it takes to open new locations and how to optimize menus and staffing for expansion. Stick around until the end when the interviewee becomes the interviewer and Joey asks Jeremy and Denise a can't-miss question.
32 min
January 26, 2023 137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty
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This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.
36 min
January 19, 2023 136. Major Pizza Consumer Insights & Marketing Trends
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Denise and Jeremy are back to talk pizza consumer trends and marketing from the State of the Pizzeria Industry Report. What resonates with pizza consumers? We tapped Technomic and its 2022 Technomic Pizza Consumer Trend Report to get a snapshot of pizza consumers.

Read the full State of the Pizzeria Report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

32 min
January 12, 2023 135. Indie Pizzeria Market Trends
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Denise and Jeremy are back with more State of the Pizzeria Industry Report insights. This week, they talk independent pizzeria market trends, sales and profit margins, employees, online ordering, third-party delivery and more.
Read the full State of the Pizzeria Industry Report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/
Show Notes:
Here are some links on the topics we covered this week for you to dive into and learn more:
Catering
https://pizzatoday.com/topics/operations/booking-catering-and-facility-rental/
Marketing Online Ordering
https://pizzatoday.com/topics/brand-marketing/growing-online-ordering-requires-planning-and-marketing/
Do It Yourself Delivery: What Are the Costs?
https://pizzatoday.com/topics/operations/do-it-yourself-delivery-what-are-the-costs/
I Make a 20 Percent Profit Margin, and So Can You
https://pizzatoday.com/topics/employee-management/make-20-percent-profit-margin-can-2/

41 min
January 05, 2023 134: State of the Pizzeria Industry – Menu Trends
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Jeremy White and Denise Greer dive deep into the State of the Industry Report findings to share menu trends. They reveal what’s happening in top pizza styles, new styles, hot pizza toppings, trending appetizers, and other popular menu items. Next week, we’ll look at sales, employees, and operations trends.
We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry. You can read the full report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/
46 min

About The Hot Slice

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The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier…