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Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father and growing up in the business. We talk about di Fara’s recent growth, continuing the legacy of the 56-year-old business and the new addition of a ghost kitchen.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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Detroit-style pizza has exploded across the U.S. Creative Director Josh Keown and Executive Editor Denise Greer ‘sit down’ with the Chief Brand Office at Buddy’s Pizza Wes Pikula. Wes takes us through Buddy’s past, present and future.

Wes talks:

• The origins of the “Detroit Style”
• Detroit Style’s popularity explosion
• Big moments in Buddy’s Pizza history
• Buddy’s Focus and Principles
• Buddy’s people
• What’s next for Buddy’s

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Leah Scurto opened her Sonoma, California-area pizzeria, PizzaLeah, just four days before the COVID-19 shutdown. She talks candidly about the realities of operating a new business with Creative Director Josh Keown and Executive Editor Denise Greer. Leah shares how she’s lifting other women in the industry up and how her career at Pizza My Heart has helped pave the way to ownership. We couldn’t have a champion pizza maker on the show without talking pizza making, dough and competing.

Want to know more about her philosophy on pizza dough, she shared her based dough in our Knead to Know column in Pizza Today. Give it a read: Dough Tips from a Top Competitor

https://pizzatoday.com/departments/in-the-kitchen/knead-to-know-dough-tips-from-a-top-competitor/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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Jeremy White and Denise Greer sit down with Dave Dombrowski, owner of PizzaMia in New Lenox, Illinois, for this week's episode of the Hot Slice. An experienced operator, Dave will celebrate 30 years in the pizza business this July. He discusses the technological changes that have taken over since he opened his pizzeria, as well as how the pandemic has impacted PizzaMia.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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In this episode, Creative Director Josh Keown and Executive Editor Denise Greer introduce a one-on-one marketing trends talk with Denise and Clayton Krueger, Director of Marketing and Communications at Tacoma, Washington-based Farrelli’s Pizza. We’re talking what’s hot, what’s not in marketing.

Clayton talks:

• Marketing Trends
• Third-party Delivery
• Local Advertising
• SMS Marketing
• Push Notifications
• Partnerships
• Marketing Technology.

Read the full feature -- 2021 Marketing Trends: A Look at What’s Hot in Marketing and Pizzerias
 https://pizzatoday.com/departments/features/2021-marketing-trends/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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This episode, we tap one of the most brilliant minds in the pizza business John Arena. John owns Metro Pizza in Las Vegas. He is not only a successful pizzapreneur, but also a dough expert and mentor to many in the field. The “sit down” is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

John talks:

• Common industry questions and his responses
• His pizza start and growth
• Business shifts
• Pizza dough
• Flour blends
• Learning, a key to success
• Motivation for pizzeria operators

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To kick off Season, one of the pizzeria industry’s top pros Mike Bausch has taken over the podcast. He’s talking to Alfredo Herera, Mike’s right hand at Andolini’s before setting out on his own business in Colorado. Listen to this insightful conversation.

Mike is an industry leader whose restaurant, Andolini’s Pizzeria, is a top ten pizzeria in the US, as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini’s began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a World Pizza Champion, a Guinness Book world record holder, and the author of “Unsliced: How to Stay Whole in the Pizzeria Industry.”

After a decade with Andolini’s, Alfredo moved to Walden, Colorado to open a pizzeria, Mansker Station, a cabin business, breakfast café and amphitheater on property.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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Michael Androw made a huge decision with his pizzeria, E and D Pizza Company, Avon, Connecticut, to permanently switch to a DELCO model. Get insights on why and how Michael transitioned to DELCO. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Michael talks:

• Community focus
• Family market
• Converting to a DELCO model
• Transitioning Staff
• Marketing
• 2021-22 Outlook
• Lessons learned working 30 years in the restaurant industry

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This week, we answer your questions. We’re talking pizza styles and ovens, hiring employees, text marketing, Pizza Expo 2021 and more. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share pizzeria industry insights.

Show Notes:

Hiring Tips:

https://pizzatoday.com/departments/back-office/mikes-monthly-tip-the-few-and-the-proud-employees/

https://pizzatoday.com/departments/back-office/finding-greatness/

https://pizzatoday.com/departments/back-office/september-2012-hiring-top-talent/

SMS Marketing Tips:

https://pizzatoday.com/departments/back-office/a-step-by-step-guide-to-sms-marketing/

Pizza Expo 2021:

http://www.pizzaexpo.com

Pizza Expo 365:

http://pizzaexpo365.com--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee programs and details how the grocery business and a mobile unit helped Tutta Bella thrive during a pandemic.--- Send in a voice message: https://anchor.fm/the-hot-slice/message