The Hot Slice

Send us Fan Mail

On this week's Hot Slice podcast we sit down with Pizza Czar author, globetrotting consultant, Pizza Expo speaker and all-around pizza lover, Anthony Falco. From Texas to Seattle to Brooklyn, and beyond, Falco shares his tells from inside the pizza world with Jeremy White and Josh Keown. Don't miss it!--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

The energetic and savvy entrepreneur Melissa Rickman of Wholly Stromboli in Lupton, Colorado, drops great advice on menus, employee retention and startup mistakes. She’s also a frequent speaker at Pizza Expo.

Melissa talks:

• COVID-19 impact and shifts
• Outdoor Dining
• Menu Changes
• Strategic and expansion planning
• Staff Programs
• Common business startup mistakes

Catch Melissa’s Checking In With episode: https://www.pizzatoday.com/news/videos/checking-in-with-melissa-rickman-wholly-stromboli-fort-lupton-co/

Go to PizzaExpo365.com to register for Pizza Expo 365 to watch in-depth seminars led by Melissa in our On-demand Video Library.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

We brought World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together to talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White.

Tony and Laura talk:

-How COVID-19 has changed the business

-The pizza school

-Pizza Styles

-Next big trend in pizza

-What they have planned for the Pizza Expo 365 platform

-Pizza as a continual learning process

Show Notes:

The Trending Recipe Tony and Knead to Know dough article written by Laura referred to in the episode will publish in the February issue of Pizza Today and can be found at http://pizzatoday.com then.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

We’re peeling back the curtain to share a sneak peek at Pizza Expo 365, the most comprehensive pizzeria resource platform to learn, shop and connect 24/7. The Pizza Today Editorial Team detail exclusive details on what’s on Pizza Expo 365, its launch date and the first competition dates. Don’t miss this opportunity to get the insides scoop on all things Pizza Expo 365.

Sign up now for Pizza Expo 365 to be among the first on the platform when it launches: https://registration.experientevent.com/ShowPZA213/?flow=attendee&utm_source=Convey&utm_medium=referral&utm_term=register-now

Show Notes:

Go to the John Gutekanst article we refer to about creating champion non-traditional pizza:
 https://www.pizzatoday.com/departments/in-the-kitchen/non-traditional-pizza-go-like-a-viking/

Get more pizza recipe ideas at https://www.pizzatoday.com/recipes/pizzas/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

So long 2020! The team at Pizza Today wraps up this year with a compilation of the best stories and advice on The Hot Slice podcast. The pizzeria industry’s brightest minds dropping knowledge on one episode. It’s a can’t miss.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Send us Fan Mail

The editorial team at Pizza Today come together to share New Year’s resolutions. We pay tribute to our Dough Doctor Tom Lehmann. 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.

The team talks:

• The impact Tom Lehmann has had on American pizzerias
• 2020 Pizzeria Industry Outlook
• Each member’s individual resolution to pizzeria operators
• A sneak peek on the power of Pizza Expo 365 launching in January
• A debate on the legendary Pizza Today swimsuit issue

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

Send us Fan Mail

Adam Borich, owner of the five-unit Lucifers Pizza, gets real on the devastating second wave restaurant dining shutdowns in Los Angeles with Editor in Chief Jeremy White and Executive Editor Denise Greer. While times are tough, Lucifers has managed to thrive and grow amidst the pandemic.   

Adam talks:

• Latest Restaurant Dining Shutdown in Los Angeles 
• How the Recent Shutdown Compares to March 
• International Perspective as a New Zealand Native 
• How Lucifers Has Transitions -Opening a New Location During the Pandemic 
• Finding Employees Amidst a Worker Shortage 
• Growing the Lucifer Brand 
• Dealing with Reactions to the Brand Name

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

Send us Fan Mail

Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. Jeff owns Brown Dog Pizza in Telluride, Colorado and Blue Pan Pizza in Denver. We also pay tribute to Shawn Randazzo, who was the catalyst for Detroit style’s rise across the country. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Jeff talks:

• A Look at How the Style Started
• Characteristics of Detroit Style
• A personal Connection with Shawn Randazzo
• Creating the Dough Formula
• Introducing the Style to Coloradoan
• The Detroit Demo at Pizza Expo 2021
• Tips on How You Can Start Making Detroit Style Pizza

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

Send us Fan Mail

Jeremy White and Josh Keown sit down with pizzeria owner, speaker and newly minted author, Mike Bausch, to talk about Lou Diamond Phillips, Hall and Oates, Mary Poppins, The Wizard of Oz — and why Bausch only plays Billy Ocean songs in this restrooms. Seriously, it's what they talk about it. We can't make this stuff up. Fortunately, they also mention pizza and Mike's new book, Unsliced: How to Stay Whole in the Pizzeria Industry. Check it out if you dare.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

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