PODCAST · business
How You Slice It
by Slice
There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.
Episodes
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He Built a Pizza Shop That Gives Back to the Community
Andrew from Airport Pizza joins Bruce on How You Slice It to share his story of coming to America, building a pizza shop, and becoming part of the community he serves. They talk about the reality of running a local pizza business, giving back, learning new technology, and how Slice’s phone…
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11 Years Later: What’s Changed at This Pizza Shop
Cory from Two Guys Pizza was one of the first pizza shop owners I ever had on the podcast. More than a decade later, we catch up on how his business has changed, what he has learned, and why he is not in a rush to open a second location. We talk about running a busy single-location pizza shop,...
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He Opened a Pizza Shop Right Before COVID. Now He Has 3 Locations.
Night Owl Pizza’s co-owner joins the podcast to talk about opening during COVID, growing to three Atlanta-area locations, and running a pizza business from 4 PM to 4 AM, 365 days a year. We get into late-night sales, hiring struggles, scaling with conveyor ovens, managing multiple locations, and...
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Nicky Slices Started With Pizza Pop-Ups. Now He’s on Pace for $1.3M.
Nicky from Nicky Slices Pizza Club joins me to talk about the path from making Detroit-style pizza at home during COVID to opening a brick-and-mortar shop in St. Louis that is on pace to do over $1.3 million in its first year. We get into building an audience before opening, finding the right...
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From 800 Sq. Ft. to the Next Level | Grumpy's Pizza
What happens when your pizza shop gets so busy that your biggest problem isn't getting customers... it's making enough pizza? In this episode of How You Slice It, we're talking with Grumpy's Pizza in New Jersey to see how they've built one of the area's most talked-about pizzerias. We talk about...
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Inside the Business of Running a Pizza & Burger Shop
What happens when you combine New York-style pizza, smash burgers, and a modern approach to running a restaurant? In this episode, I sit down with Tony Parker from Smash & Slice to talk about building a business that's different from the typical pizza shop. We get into: Why they decided to serve...
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Why This Pizza Maker Obsesses Over Every Ingredient - G Pizzas
Giuseppe Sacchetti didn't just open another pizza shop. He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal. We talk about: Why...
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Opening a Pizza Shop: The Mistakes We'd Never Make Again
This week I'm joined by Santo, a second-generation pizza shop owner who walked away from the family business, spent five years in the corporate world, and then decided to come back and open his own pizzeria. We talk about what pulled him back into pizza, the realities of finding a location,...
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He Closed His Pizza Shop... Then Reopened on His Own Terms | Mark from Leo's Pizza
Mark, owner of Leo's Pizza in Williamsport, PA, shares the story of closing his first shop, learning some tough business lessons, and reopening with a completely different mindset. Today he's focused on running a simple operation, making great pizza, spending time with his family, and building…
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He Was Ready to Sell His Pizza Shop. Then Everything Changed.
After 25 years in business, Bill was burned out. He was seriously thinking about selling his pizza shop before a visit with another owner completely changed his perspective. In this episode, we talk about: Why he almost walked away The marketing changes that helped his business grow again How...
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He Opened a Pizzeria for $30,000 and Hit the Ground Running
What happens when a serious car accident forces you to start over from scratch? In this episode, Bruce talks with Chuck Rozay, owner of Uncle Chuck's Pizza in LaSalle, Illinois. After helping build a successful pizza business and recovering from a life-threatening accident, Chuck took a chance on...
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He Bought a Failing Philly Pizza Shop and Completely Reinvented It in 3 Years
In this episode, John from Johnny’s Pizza shares how he transformed an existing pizza shop in the Philadelphia suburbs into a modern, highly respected pizza brand. We talk about learning from New York pizza shops, experimenting with ovens, managing growth, opening a second location, hiring staff,...
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How Women Are Shaping Independent Pizzeria Ownership
This session, brought to you in partnership with Women in Pizza, explores Independent ownership and how the industry relies on people who bet on themselves. "How Women Are Shaping Independent Ownership" highlights the women who are doing exactly that, and what their experiences reveal about where...
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Will Your Pizzeria Exist in 2036?
Slice founder and CEO, Ilir Sela, chats with Tomor Turkeshi (Argento’s by Tommy), Kemal Andican (Tabor Pizzeria), and Vito DeCandia (Angel City Pizza) about rising costs, shifting customer habits, delivery economics, and the growing gap between chains and independents. Is your pizzeria set up to...
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How to Operate a Profitable Pizzeria with a Small Menu (and No Discounts)
More menu. More discounts. More promotions. Convention and tradition says do more to earn more. That’s not always the case. And for some, it’s actually the opposite. In Operating a Profitable Pizzeria with a Smaller Menu (and No Discounts), we take a closer look at profitable shops that made more...
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What To Do This Year to Sell More Pizza - Pizza Expo Panel
Three pizza shop owners. One mic. Zero filter. Tori T, Juan, and Gio get into with Bruce about what's actually moving the needle right now: - small menus - social media hot takes - when discounts help and when they hurt - why cutting items off your menu might be the best sales move you ever make.
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The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week
In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business. Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports…
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From Machine Shop to Pizza Shop: How Steve Built an Owner-Absentee Pizzeria
In this episode, Steve shares how he and his wife launched Leechburg Pizza Company from scratch, starting with homemade pizza experiments, used equipment, and a lot of trial and error. He breaks down what surprised him most, what nearly derailed the business, how they adapted their product to fit...
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How a $300 Google Ad Turned Into a Full Pizza Catering Business
How do you go from a mobile pizza trailer to opening your own pizzeria? In this episode, Thomas shares how he launched a wood-fired pizza catering business with zero followers, booked his first clients through hustle and Google ads, and eventually opened a brick-and-mortar restaurant while still...
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What It Really Takes to Go From Home Pizza to Paid Pop-Ups
Meet Adrion, the creator of Blk Crust, LA’s viral pizza pop-up that started with a homemade pie and a dream. In this episode, we dive deep into how he went from unemployed to building one of the most unique pizza brands in Southern California, using activated charcoal dough and pure hustle. If...
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How 75 Pizza Shops United to Feed LA—The Story Behind the LA Pizza Alliance
n this episode, we dive into the incredible grassroots movement behind the LA Pizza Alliance, founded by David and Tommy. What started as a response to devastating wildfires turned into one of the most inspiring community-driven pizza events in the country. Learn how over 70 pizzerias came…
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He Risked It All on One Failing Pizza Shop — Now Doughboys Is Opening Store #2
In this episode of How You Slice It, Bruce sits down with Mario, co-owner of Doughboys Pizza in Central Florida. Recorded live at the Pizza Tomorrow Summit 2025 in Orlando, Mario shares his powerful story—from union job security in NYC to getting laid off, losing everything, and starting over in...
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Inside Myrth: Chef Paul’s Journey From James Beard Winner to Pizza Master
Chef Paul left fine dining behind—along with a James Beard Award—to open Myrth, a wood-fired pizza and pasta restaurant in Ada, Michigan. After a huge opening, sales dropped. Instead of giving up, Paul pivoted. In this episode, he shares how he reworked his approach in 2025 to reignite growth,...
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How Pat Opened The Pizza Gene with No Marketing, No Staff & No Menu
Live from the Pizza Tomorrow Summit, we sit down with Pat from The Pizza Gene to uncover his insane journey — from a 4-generation New York pizza legacy to building a $6M custom pizzeria with a drive-thru in Stuart, Florida. He spills the real truth about opening delays, off-seasons, why…
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Why Most Pizza Shops Fail at Team Building (and How Tyrell Fixes It)
Join us live from the Pizza Tomorrow Summit with Tyrell, host of the Pizza King Podcast and former Tampa pizzeria owner. In this episode, we dive deep into the real challenges and solutions for building a strong team culture in a pizza shop — and how content creation and podcasting became the...
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Sal’s Formula: Quality, Consistency, and Why His Shop Took Off Without Advertising - Sals Pizza Bar Orlando
In this episode, we sit down with Sal, owner of Sal’s Pizza Bar in Orlando, Florida — a New York-style pizza shop that went from concept to packed house with no traditional marketing. Sal shares how his roots in Brooklyn and family pizzeria experience shaped his vision, how he handled COVID...
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From Burnout to Balance: Running a Shop Without Losing Yourself - Vitangelo Recchia
In this episode, we sit down with Vitangelo Recchia, owner of Bella Napoli Pizzeria and US Pizza Team member, live from the Pizza Tomorrow Summit in Orlando. Tangelo shares the wild journey from working at Ferrari to launching a successful pizzeria in Florida—and why a health scare led him to...
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How Andy Built 15 Pizza Shops with ZERO Marketing Budget
In this episode of How You Slice It, we sit down with Andy of Andy's Pizza—a powerhouse operator who scaled from 0 to 15 locations since 2019, all with no marketing budget and zero outside investors. If you're thinking of expanding your pizza shop (or any small business), this episode is a...
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Ex-Slice Exec Opens Pizza Shop: The Team-Building Secrets Every Owner Needs
In this episode, Bruce sits down with Rick, the former Chief People Officer at Slice, who is trading Silicon Valley for pepperoni and cheese. Rick shares his journey from tech to pizza, what he didn’t expect, how he picked his location, and what it really takes to build a great team in the food...
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How Chrissy’s Pizza Went from a Home Oven to Brooklyn’s Most In-Demand Pizza Shop
Chris went from messing around with dough in his tiny apartment to launching one of the most buzzed-about pizzerias in Brooklyn, in just 400 square feet. In this episode, he shares how grief, obsession, and a deep love for old-school pizza shops drove him to create a pie his late father would be...
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From Laid Off to Pizza Empire: How Bucky's Built a 6-Figure Shop in One Year
Dominic from Bucky’s in New Jersey shares his full journey—from baking sourdough at home during the pandemic, to launching pop-ups with just $45K, to selling over 1,000 pizzas in a single weekend. This episode is PACKED with tactical insights for anyone dreaming of turning their pizza passion…
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How One Man Runs a Pizza Shop in a Town of 3,000 People
In this episode of the How You Slice It Podcast, Bruce talks with Ernesto Rangel, owner of My Place pizzeria in Bath, Pennsylvania — a town of just 3,000 people and 3 other pizza shops. Hear how Ernesto went from making a pizza shaped like Texas in 1988 to owning one of the most beloved gathering...
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How This Second-Gen Owner Beat 2 Competitors—and Won Over the Town: Arberie from Amadeo Pizza
In this episode, Bruce chats with Arberie, a second-generation pizzeria owner who left a 20-year hotel management career to take over and transform an existing pizza shop. She shares how she brought in hospitality-level systems, revamped the menu, retained loyal customers, and used the Slice…
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Ronan LA: How They Survived a 2-Year Buildout, $2K Mistakes & LA Red Tape
In this episode of How You Slice It, Bruce sits down with Daniel and Caitlin from Ronan LA, one of LA’s most beloved Neapolitan-style pizzerias. From gutting a Chinese restaurant on Melrose, to battling LA's red tape, to going viral on Instagram — this is the real story behind how they built a...
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How This NYC Pizza Owner Opened 2 Shops (and Is Planning #3) Before 30: Traditas Pizza
Meet Leo from Traditas Pizza, the NYC pizza entrepreneur redefining hustle. With two locations and a third on the horizon, Leo dives into how he grew up in the pizza biz, leveraged marketing, took massive branding risks, and why content creation is now a non-negotiable part of success. This is a...
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Customer Loyalty, Menu Simplicity, and Operations: A Real Conversation with Esco of Esco's New York Pizza
Esco didn’t move to LA to open a pizza shop, but he ended up doing it anyway. With no plan, no budget, and a failed business dumped in his lap, he built a killer slice shop in Mid-City LA that people can’t stop talking about. In this episode, Esco shares the real story behind East Coast Pizza LA,...
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From Food Hall to Pizza Shop: Systems, Marketing, and Community with Corner Slice
In this episode of How You Slice It, we sit down with Mike from Corner Slice, a chef-turned-pizzeria-owner who shares his journey of starting small in a community kitchen and growing into a full-fledged shop in New Jersey. We cover everything from moving out of Manhattan, building smart systems,...
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He Bought a Second Generation Pizza Shop — Plus Delivery, Slice, and Social Media
In this episode, I’m joined by Bler from Imposto's Pizza in Hoboken, NJ. He and his brother bought a pizza shop during the pandemic at just 21 and 25 years old, but keeping the original name turned out to be a mistake. We get into what he’d do differently, how they rebuilt the brand through...
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How Tommy Built LaSorted Pizza With Zero Experience — Now He’s Crushing It in LA
In this episode, we sit down with Tommy, the owner of Los Angeles-based LaSorted Pizza, who shares his wild ride from pandemic porch pop-up to operating two successful pizza shops in LA — all without any prior pizza or restaurant experience. Tommy talks about the mistakes he made, how he chose…
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How Lucia Pizza handles 1,100 orders in 500 square feet by focusing on one simple system
Sal from Lucia Pizza joins the show to share how he turned a struggling pizza concept into one of the busiest slice shops in New York City. In this episode, we break down the turning point that changed everything for his business, the systems that allow him to handle over 1,000 orders a day, and...
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How a First-Time Owner Built a Steady Pizza Business From His Apartment - Leonardi's Pizza
Meet Kris, the passionate owner of Leonardo’s Pizza in North Palm Beach, Florida. With zero prior experience, Kris transformed his dream into a reality — launching a true NYC-style slice shop from his tiny home kitchen. In this episode, he reveals the painful lessons, breakthrough moments, and...
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This One Tool That Saved This Pizza Shop's Friday Nights (And Boosted Sales!)
Running a pizza shop isn’t glamorous. It’s late nights, nonstop ringing phones, missed orders, and constant stress trying to keep up. But Ace from Nonna's Pizza figured out a better way. In this episode, we dig into the real, behind-the-scenes life of a one-man pizza operation, how Ace only works...
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Why Small Pizza Shops Make BIG Impact – Pizza Toni’s Secret Formula
In this episode of How You Slice It, Bruce sits down with Alex, the founder of Pizza Toni in Montreal, to uncover the raw truth about starting and scaling a successful pizza shop. From working at Subway to managing high-volume kitchens, taking the leap into ownership, and opening multiple...
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How This Pizzeria Built a Cult Following in Just 18 Months
In this episode of How You Slice It, we sit down with Chad from Cenzo's Pizza and Deli, a standout pizzeria in Dallas that's doing things differently. Chad shares how his childhood memories of Pizza Hut inspired him to create a modern community-first pizza spot. With only 18 months in business,...
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Old School vs New Rules: Inside Mozzarella di Bufala’s Kitchen
In this episode of How You Slice It, we sit down with Dom Galetti, second-generation owner of Mozzarella di Bufala in San Francisco. Dom shares what it’s really like stepping into his father's shoes after leaving a finance career, and the challenges (and wins) of modernizing a 30+ year-old...
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No Restaurant Experience, No Problem: How This Pizza Shop Beat the Odds for 13 Years - Wheated Brooklyn
In this episode of How You Slice It, Bruce chats with David from Wheated in Brooklyn—one of the most beloved pizza spots in New York. David has no formal restaurant background, yet he’s built a thriving pizzeria that just expanded to Louisville, KY. They dive deep into the Dave Portnoy effect,...
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Giovanni Built a Pizza Brand Inside a Coffee Shop — Pizza Di Farfalla
In this episode, Bruce sits down with Giovanni, the mastermind behind Pizza Di Farfalla, a standout pizza shop nestled inside a Chicago-area coffee house. From humble driveway pop-ups to scaling a mobile and catering operation, Gio shares everything — including marketing tips, staffing insights,...
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Inside Anthony Falco’s System for Opening Killer Pizzerias
International pizza consultant Anthony Falco joins the show to talk about the behind-the-scenes chaos of opening pizzerias, his pizza philosophy, and why he turns down most existing restaurant makeovers. If you're thinking about starting a pizza shop or scaling an existing one, this episode is...
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This 1,000 Sq Ft Pizza Shop Crushes It – Here's How Pink Onion Pizza Does It
Welcome to another episode of How You Slice It! In this episode, we sit down with Matthew from Pink Onion Pizza in San Francisco’s Mission District. From humble beginnings to a booming business that's thriving on third-party apps and a viral $60 combo deal, Matthew breaks down the highs, the...
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ABOUT THIS SHOW
There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.
HOSTED BY
Slice
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Frequently Asked Questions
How many episodes does How You Slice It have?
How You Slice It currently has 112 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is How You Slice It about?
There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big...
How often does How You Slice It release new episodes?
How You Slice It publishes regularly with 112 episodes available. Check the episode list for the typical release schedule.
Where can I listen to How You Slice It?
You can listen to How You Slice It on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts How You Slice It?
How You Slice It is created and hosted by Slice.
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