Send us Fan Mail

"Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Tony talks:

COVID-19 Response

• Revamping a Concept Entirely
• Employee Safety
• Business Strategic Planning
• Building Out a Concept
• Adapting Concepts to Neighborhood
• An understanding of Commercial Rent
• Tony’s Commitment to Help Other Operators

Check out trending recipes from Tony at https://www.pizzatoday.com/our-experts/tony-gemignani/

Visit Tony’s restaurants at https://tonyspizzanapoletana.com/ and on Instagram @capopizza--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

Listen as the editorial team at Pizza Today come together to share what’s happening in the pizzeria industry. Get the inside scoop on Pizza Expo 2021 and the launch of Pizza Expo 365. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria industry.

We talk:

• Pizza Expo’s new June 2021 dates
• Pizza tradeshow’s history
• Our industry’s strength together
• COVID-19 coverage
• Tips to help with operator and staff limit burnout
• A preview of the Pizza Expo 365 launch

Subscribe to The Hot Slice Podcast.

Follow @PizzaToday on social.

Go to PizzaToday.com and PizzaExpo.com.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

As part of our continuing coverage of COVID-19 Pizzeria Impact Stories, we have a unique Q&A provided by Tailgate Brewery with three locations in Nashville, Tennessee. Marketing Manager Liz Tarry sits down with Owner and Brewmaster Wesley Keegan to share their story. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Wesley talks:

• The brewery as the foundation
• Adding and building a pizza concept
• The deep dive into pizza research
• Doing pizza right
• Expanding to new locations with scratch pizza kitchens
• Tailgate’s COVID-19 response
• Looking into 2021

Read more COVID-19 Pizzeria Impact Stories: https://www.pizzatoday.com/departments/features/covid19-pizzeria-impact-stories/

Visit Tailgate Brewery at https://www.tailgatebeer.com/ and on Instagram @tailgatebrewery--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with Jet’s Pizza leadership, including Jimmy Galloway, Vice President of Franchise Sales; John Jetts, President; and Jeff Galloway, Vice President of Store Operations. Learn what the pizza company experienced during the COVID-19 Pandemic.

Jet’s leadership talk:

• Employee shortages
• Closing lobbies
• Safety protocol
• Franchisee operational support
• Promoting contactless
• Dealing with food shortages
• Digital ordering to capture new customers

Explore more COVID-19 pizzeria stories at https://www.pizzatoday.com/departments/features/covid19-pizzeria-impact-stories/

Learn more about Jet’s Pizza at https://www.jetspizza.com/

@jetspizza on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

This week, Nick Strawhecker gives us an update on Dante in Omaha, Nebraska. Chef/Owner Nick shares how Dante has thrived while he has moved into a new role with the restaurant. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

Nick talks:

• Dante thriving through the pandemic
• The reality of closing his second restaurant
• Work-life Balance
• Moving into a more financial and operational role
• Dante’s Concentrated Focus on Wine
• A Hyper-seasonal Menu
• Adding a Brunch Program
• A Personal Social Media Approach
• Developing Young Chefs

Read Dante’s Pizzeria of the Year feature in Pizza Today: https://www.pizzatoday.com/departments/features/2019-independent-pizzeria-of-the-year-dante-omaha-ne/

Visit Dante at http://www.dantepizzeria.com/ and on Instagram @dante.omaha--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

Ali Haider, owner of 786 Degrees Wood Fired Pizza in Sun Valley and Pasadena, California, is here to bring some inspiration to the podcast this week. Ali is a super positive and passionate chef/owner with an International approach to his menus. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Ali talks:

• Opening a second location in a very different market
• The Survivor Mode to get through the pandemic
• Inspiring the Pizza Tribe
• Growing from a catering start
• Ready for new opportunities
• Pizza as a Canvas of Flavors
• Bringing an International Approach to pizza
• Serving certified Halal food
• Capitalizing on Online Review Sites
• Giving to the Community

Visit 786 Degree at https://786degrees.com/ and on Instagram @786degrees--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

World Pizza Champion and self-proclaimed “dough nerd” Will Grant joins us on The Hot Slice podcast to talk sourdough. Will is hands on at the 37-year-old family pizzeria That’s a Some Pizza and the newly opened Sourdough Willy’s, in Bainbridge Island, Washington. This episode is hosted by Creative Director Josh Keown and Editor In Chief Jeremy White.  

Will talks: 

• The pizzeria’s 120-year-old sourdough starter 
• Long fermentation process of his pizza dough 
• Opening a second pizzeria in an uncertain time 
• Adding multiple pizza styles 
• His vision of the Northwest School of Sourdough 
• The hard blow of COVID-19 
• Changes to the menu after winning the Caputo Cup 

Going Cashless  Visit That’s A Some Pizza at https://www.thatsasome.com/ and on Instagram @thatsasomepizza  

Visit Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram @sourdoughwillyspizzeria--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

This week, soak up pizzeria industry insights from Jeff and Laura Ambrose of Woodstock’s Pizza with seven locations in Southern California. With 40 years in the pizza business and owners of the highest-grossing independent pizzeria in the U.S., Laura and Jeff share what they’ve learned during a very uncertain time. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

Jeff & Laura talk:

• This point in pizzeria history
• College market realities
• Shifting from dine-in to DELCO model
• Caring for Woodstock’s communities in time of COVID-19 and wildfires
• Employee empowerment
• Lessons learned
• Advice for operators moving forward

--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

Champion pizza maker and pizzeria owner Lars Smith is on The Hot Slice podcast this week. Listen as Lars shares his passion and experience of opening State of Mind Public House and Pizzeria in Los Altos, California. Lars hits on some tips on business planning and pizza competitions. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Lars talks:

• Family Business Dynamic
• Building Out Another Restaurant During the Pandemic
• Work/Life Balance
• Outdoor Dining
• California Seasonal Menu Focus
• Early Career at Pizza My Heart
• Pizza Competitions and Tips
• Rule-breaking Food Philosophy
• Menu Pricing Principles
• Business Planning Tips

Visit State of Mind Public House and Pizzeria at https://www.stateofmindpublichouse.com/

Follow @stateofmindpub on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

We are honored to have a pizza icon, Paul Giannone (Paulie Gee), on the show this week. He spent 30 years in the tech industry before opening what has become one of hottest pizzerias in America, Paulie Gee’s in Greenpoint, Brooklyn. He’s grown his business to include a slice shop and multiple licensed locations. He’s a leader, mentor and enthusiast to our great pizzeria community. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Paulie talks:

• Getting out of tech
• Opening his Brooklyn pizzeria
• The dining experience at Paulie Gee’s
• Doing what you love
• His passion for customer interactions
• Inspiring pizza people
• An ambassador for pizzerias

Read more about Paulie Gee’s in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-road-paulie-gees-brooklyn-ny/

Mark October 3-4, 2021 to attend Pizza & Pasta Northeast to hear Paulie Gee’s Keynote address. More details at: https://www.pizzaandpastaexpo.com/

Visit Paulie Gee’s at https://pauliegee.com/

@PaulieGee on Instagram

Check out Paulie’s pizza hat collection @pauliegeespizzahatproject on Instag--- Send in a voice message: https://anchor.fm/the-hot-slice/message