Pizza King Podcast: Empowering Pizzeria Leadership

https://blacksicilian.com/bio/sedrick-crawleyChef Sedrick Crawley built something that does not look like anything else in the pizza space. Black Sicilian Pizza Company is a ghost kitchen in Maryland delivering 100 to 120 pies a day — minimum 3-day cold fermentation, luxury-brand-named pizzas (the Birkin, the Louie, the Chanel No. 5), and a brand identity rooted in hip hop culture and Black identity. Most days they sell out. That is on purpose. Chef Sed came to pizza through Pizza University after 20 years in fine dining. He trained with Leo Spizzirri, John Arena, and Tony Gemignani. He got the blessing to name Black Sicilian from Tony at a bar in Atlantic City. And he has built a business that treats dough as the foundation — not the ingredients, not the toppings, not the cheese. The dough is first. In this episode: baker's percentage, the FOMO model, why new operators start with too many menu items, the yeast-in-the-freezer story, hip hop as brand identity, representation in pizza, mentorship, and the discipline of building something that tells your whole story. This is a long one and every minute earns its place. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

The flour debate is here. New York just moved on potassium bromate. California already did it. And if you run a pizzeria, it's coming for you whether you're in those states or not.On this Takeout Tips Thursday solo episode, Tyrell Reed breaks down the bleached and bromated flour conversation from an operator's perspective. No science degree required. Just real talk about what this means inside your kitchen, your dough, your food cost, and your brand.Tyrell shares what he learned running 700+ bags of Caputo unbleached flour three years ago, why cost and consistency stopped him from switching then, and what he's doing now as the pressure builds in every corner of the industry.This episode covers: what potassium bromate does and why shops depend on it, the case for switching and the case for staying put, the three paths available to every operator right now, and the questions you must answer before you make any move Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Giovanni Labbate from Tievoli Pizza Bar joins the Pizza King Podcast to talk about building a premium pizza brand, growing from food truck operations into a successful restaurant, competing on major pizza stages, and refusing to race to the bottom on price.In this episode, Giovanni shares lessons from growing up in the pizza business, working in corporate restaurant operations, opening Tievoli, using competitions to improve the menu, and building around quality, systems, service, and consistency.We also talk about food truck pricing, catering, customer education, social media, viral reviews, clean kitchens, team training, and why pizzeria owners need the confidence to charge what their product is worth.This is a strong episode for pizzeria owners, operators, and managers who want to build a better shop without relying on discounts as the whole strategy.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this Takeout Tip episode of the Pizza King Podcast, Tyrell Reed gives a quick store update from Westshore Valrico as April wraps up. Sales were up in January, February, and March, but the bigger lesson is where that growth came from. A lot of the increase came from third-party sales, which can be some of the most expensive sales a pizza shop gets. Tyrell talks through the need to grow first-party sales, rewards members, email, text, local store marketing, postcards, box toppers, QR codes, and direct customer relationships. He also shares a bigger lesson for pizzeria owners and managers: Stop overthinking. Go do the work. Track the result. Make the adjustment. Keep moving. This episode is for pizza operators who want to grow sales, build stronger systems, and take more control of their customer relationships. Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Chef Vincent Tropepe joins the Pizza King Podcast for a conversation every pizzeria owner, restaurant operator, and kitchen leader should hear. Chef Vincent has opened 95 restaurants, worked in serious New York kitchens, written multiple books, and now leads the Hospitality Mental Wellness Initiative USA. In this episode, we talk about what real hospitality looks like, why focus matters in the kitchen, how leaders set the tone during a shift, and why mental wellness in the hospitality industry can no longer be ignored. This conversation goes beyond pizza. We talk about kitchen pressure, burnout, addiction, suicide awareness, restaurant culture, leadership, and how operators can create better environments for their teams. We also get into Chef Vincent’s Brooklyn pizza roots, his favorite pizzeria, and why hospitality is not just a transaction. It is how people feel when they walk through your door. If you own, operate, or manage a pizzeria, this episode will challenge you to look at your team, your culture, and your leadership with fresh eyes. Learn more about the Hospitality Mental Wellness Initiative USA: hmwiusa.org Connect with HMWI USA: Instagram, TikTok, and social media: @hmwiusa Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Join our free community on Skool https://www.skool.com/tyrells-group-9324/aboutIn this episode, I break down what we’re doing right now to market the store better and drive real results. We finally moved past the early setup stage and started building a real marketing system for April. I walk through how we’re using rewards, direct mail, box toppers, Facebook ads, and follow-up offers to bring in new customers and turn them into repeat customers. I also share the real numbers from our first test. We spent $105 on Facebook ads, added 32 rewards signups, and those customers already spent $737. That’s a little over a 6X return so far, and we’re just getting started. This episode is for pizza owners, operators, and managers who want a better plan for local store marketing, loyalty, and growth. If you’re tired of guessing and want to start tracking what actually works, this one is for you. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Neel Vaidya from Troy’s Italian Kitchen joined me for a conversation packed with real lessons for pizza operators. We talked about smart pop-up strategy, local partnerships, vegan positioning, Pizza Expo, leadership, customer service, and how he uses AI and simple video content to grow without losing the human side of the business. This one is practical, personal, and full of ideas you can apply in your shop right away. Neel Vaidya is the owner of Troy’s Italian Kitchen in Arlington, Virginia. If you enjoyed this conversation, go follow Troy’s Italian Kitchen and connect with Neel online.Instagram: @troysitaliankitchen Facebook: Troy’s Italian Kitchen Website: Troy’s Italian Kitchen  Email: [email protected] the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

This week on the Pizza King Podcast, I’m bringing you a different kind of Takeout Tips episode.Instead of one topic, I’m sharing a few quick conversations I recorded live from the Pizza Expo floor at the Perfect Crust booth. These are short interviews, but there’s a lot in them if you run a pizza shop, lead a team, or care about the craft.You’ll hear from Tara Hattan of Andolini’s Pizza, world pizza champion and one of the most recognizable names in pizza acrobatics, Tony Scardino from Professor Pizza in Chicago, and Brett Geiger from Izzy’s Pizza, who shares his path from a Detroit-style pizza bus in Las Vegas to a brick-and-mortar shop in Nebraska.We talk about competition, pressure, freestyle creativity, building a pizza concept around what you love, learning from the industry, and why being around the right people still matters. If you’re an owner, operator, or manager, there’s a good reminder in this one. Keep showing up. Keep learning. Keep talking to people who care about the work.Let me know which guest you want to hear in a full-length episode.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

What happens when an old-school pizza guy sits down and tells the truth?In this episode of the Pizza King Podcast, I talk with Vito DeCandia of Angel City Pizza about what has changed in pizza, what still matters, and why so many operators get distracted by trends, lists, hype, and social media noise.We get into old school vs new school pizza, what keeps customers coming back, why some shops should stop trying to be everything to everyone, and how to stay true to your product while still adapting to the market around you. Vito also shares his take on influencer culture, pizza rankings, authenticity, patience, and why respect still matters in this business.If you own, operate, or manage a pizzeria, this one is for you. There are a lot of opinions in the pizza world right now. This conversation brings it back to product, people, consistency, and staying grounded in what actually works.Resources and linksAngel City Pizza website: https://www.angelcityla.com/Angel City Pizza on Instagram: https://www.instagram.com/acpizza/Pizza Pro Circle: https://www.skool.com/tyrells-group-9324/aboutThrive POS: https://www.thrivepos.com/pizzakingSPM Pro: https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9WookAI: https://lddy.no/1oadhPMQ articles: https://www.pmq.com/category/contributors/tyrell-reed/Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

I turned down a 40-pizza order, and I want to tell you why.On the surface, it sounded like easy business. Big order. Multiple pizzas. More revenue. But once I heard the full details, I knew it was not the right fit for our operation. This was not about being too busy or not wanting the sale. It was about protecting the flow of the shop, the team, and the kind of business we are trying to build.In this Takeout Tip episode, I break down the decision, the thought process behind it, and the bigger lesson for pizzeria owners and operators. Not every dollar is worth chasing. Sometimes the best move you can make is saying no.If you run a pizza shop and you are trying to grow without creating more chaos, this one is for you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of the Pizza King Podcast, I talk with Frank Zocco from Dough Daddy Cooks and Slice Mob about pizza, community, and supporting local shops the right way. We get into positive reviews, ingredient quality, what real pizza people look for, and practical advice for anyone thinking about opening a pizzeria. Good conversation. Real lessons. A strong one for pizza owners, operators, and managers.  Connect with Frank Zocco online:Follow Frank for pizza reviews, recipes, Slice Mob gatherings, and community updates. Website: https://www.doughdaddycooks.com Instagram: https://www.instagram.com/doughdaddycooks/ YouTube: https://www.youtube.com/@Doughdaddycooks Dough Daddy Cooks Group: https://www.facebook.com/groups/697421286722589/ Slice Mob Events: https://www.doughdaddycooks.com/the-slice-mob-gatherings-past-events Email: mailto:[email protected] Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this solo episode, I break down a simple truth a lot of operators miss. Social media is not your marketing plan. It is a platform. The real plan is how you drive traffic, get people to try your shop, capture them into your loyalty system, and bring them back again and again.I also share where we are in week 13 at the store, why now is the right time for us to market harder, and what we are actually focused on. That includes growing our rewards list, using email and text the right way, tightening up our offer strategy, and stopping the habit of handing our best deals to third-party apps.If you run a pizzeria and want a more practical marketing strategy, this episode will help you think clearer about what actually moves the business forward.Join Pizza Pro Circle for more practical tools and operator conversations. Check the links in the description for the podcast, community, and offersJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of the Pizza King Podcast, I’m recapping my trip to Pizza Expo in Las Vegas and sharing what really stood out to me. Yes, there was plenty of new equipment, pizza tech, AI, and tools worth checking out. I talk about what caught my attention with Thrive POS, Wook AI, Pizza Cloud, and more. But the biggest takeaway had nothing to do with booths or product demos. The real value of Pizza Expo was the people. The conversations. The handshakes. The relationships. That’s what sticks with you. That’s what pushes this industry forward. I also share why the competition floor means so much to me, what it’s like getting around people who take the craft seriously, and why events like this can raise your standard as an operator and leader. If you own, operate, or manage a pizzeria, this episode will remind you that growth is not only about tools and tactics. It is also about community, connection, and getting around the right people. Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

I just got back from Pizza Expo in Las Vegas, and before I do a full recap on next week’s feature episode, I wanted to share one quick takeaway that stood out to me right away. Relationships still matter.In this short Takeout Tip episode, I talk about what I saw and felt on the show floor. The pizza business is still built on people. Real relationships, generosity, and showing up for others still open doors. I share a few thoughts on the people who helped make this trip possible, from Westshore Franchising covering the travel to Perfect Crust making room for us to record and connect at their booth. Moments like that remind me that some of the best opportunities in this business come from serving people well and building real trust over time.If you own a pizzeria, lead a team, or want to grow in this business, I think this episode will remind you that leadership, networking, and long-term growth all start with how you treat people.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of the Pizza King Podcast, I sit down with Jake Johnson of Patriot Wood Fired Pizza in Jefferson City, Tennessee. Jake shares how he went from working in kitchens to launching a wood fired pizza food truck, building a loyal following, and turning that momentum into a successful brick and mortar pizzeria.We talk about what it really takes to start and grow an independent pizza business, from learning one of the toughest pizza styles to master, to building a brand in a small town, to creating systems that help you survive the pressure of daily operations. Jake also breaks down the realities of food trucks, staffing challenges, pricing handcrafted pizza, managing a wood fired oven, and building customer loyalty through great food and real community connection.This conversation is packed with practical lessons for pizzeria owners, pizza operators, and anyone thinking about opening a pizza shop or food truck. If you care about pizza business growth, restaurant leadership, menu creativity, and building a local brand that people believe in, this episode will give you a lot to think about.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Starting a Podcast? Try Riverside freeGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode, I break down what I’m seeing inside the store right now as we move from growth mode into adjustment mode. Sales are up, momentum is real, and we’ve made solid progress from Period 1 to Period 3. But better sales do not always mean a healthier business. That is the real conversation here. I talk through the questions I’m asking as an operator right now. Where is the growth really coming from? Which days are carrying the week? How much of that top-line growth is tied to third-party delivery, and what does that mean for margins, profitability, and long-term sustainability? I also share why my next move is not chasing random sales, but making smarter adjustments that build a stronger pizza business. We get into first-party online ordering, loyalty and rewards, email and text marketing, bounce-back offers, ticket average, strategic bundles, weekday sales strategy, and why catering may be one of the biggest growth opportunities for pizzeria owners who want stronger sales and better margins. This episode is a real look at pizzeria operations, restaurant growth strategy, direct ordering, customer retention, and how to use your numbers to make better decisions every week. I also share what I’m posting inside Pizza Pro Circle, where I’m giving weekly scorecards, real store updates, lessons from the numbers, and honest behind-the-scenes insight into what we’re testing, what’s working, and what still needs to improve. If you are a pizzeria owner, operator, or manager trying to grow sales, improve profit, and build a stronger operation, this one will hit home.Follow for more real-world insights on pizza leadership, pizzeria operations, and restaurant growth.Join Pizza Pro Circle: https://www.skool.com/tyrells-group-9324/aboutCheck out my PMQ articles: https://www.pmq.com/category/contributors/tyrell-reed/Tools I recommend: SPM Pro: https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9 WookAI: https://lddy.no/1oadh Thrive POS: https://www.thrivepos.com/pizzakingSupport the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of the Pizza King Podcast, Tyrell Reed sits down with Mike Pitera of Pizza a Modo Mio in Charleston, South Carolina for a real conversation about what it takes to grow a modern pizzeria. Mike breaks down how he went from washing dishes in New York pizzerias, to corporate sales leadership, to building a pizza business that now offers seven styles of pizza across multiple locations. They talk about simplifying operations, training a team to handle multiple pizza styles, using one master dough to create consistency, and balancing craftsmanship with smart business systems. Mike also shares how his food truck days helped him test markets, build local demand, and create the momentum that led to brick-and-mortar growth. This episode is packed with value for pizzeria owners, operators, and managers who want to grow without losing control of quality. You’ll hear lessons on leadership, team morale, menu strategy, catering, customer experience, and why the best operators never stop learning.Connect with Mike PiteraInstagram: https://www.instagram.com/pizzamodomio/Facebook: https://www.facebook.com/mike.pitera/Follow Pizza A Modo MioWebsite: https://modomiopizza.com/Instagram: https://www.instagram.com/pizzamodomio/Facebook: https://www.facebook.com/pizzamodomiosc/ Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this Takeout Tip episode, Tyrell Reed breaks down a hard truth that every pizzeria owner, partner, and investor needs to hear. Respect from your team does not come from ownership. It comes from leadership. If you think putting money into the business should automatically earn loyalty, trust, or influence, this episode will challenge that fast. Tyrell shares why staff respond to consistency, humility, support, and real value, not titles, ego, or ownership percentages. This is a strong message for pizza shop owners, restaurant operators, and leaders who want to build trust, lead better, and create a stronger team culture inside their store. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Get 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of the Pizza King Podcast, Tyrell Reed sits down with Adam Marks, known online as I Am Pizza Adam, for a conversation about pizza from a different angle. Adam is not building a pizzeria, chasing a pop-up model, or trying to turn pizza into a full-time business. He is a true pizza enthusiast, someone who makes pizza because he loves the craft, loves the process, and loves sharing the experience with others. That is what makes this episode valuable for pizzeria owners and operators. When someone makes pizza for the love of it, you get a clear view of passion, curiosity, and creativity without the pressure of labor, overhead, and margins. Tyrell and Adam talk about backyard pizza making, learning through trial and error, using simple ingredients and accessible tools, and why authenticity still connects with people. It is also a good reminder that great pizza starts with care, attention, and pride in the process.  Follow Adam Marks, I Am Pizza Adam: Instagram: https://www.instagram.com/iampizzaadam/ TikTok: https://www.tiktok.com/@iampizzaadamYouTube: https://www.youtube.com/@iampizzaadamFacebook:https://www.facebook.com/adam.marks.1654/ Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Starting a Podcast? Try Riverside freeStreamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

If your store runs smooth when you’re there, then falls apart when you leave, this episode is for you. In this Takeout Tip, Tyrell Reed breaks down a simple truth. The dinner rush is not the problem. Your lack of readiness is. When the team gets slammed and starts scrambling for sauce, boxes, printer paper, backups, or a stocked line, the rush exposes every missed step from earlier in the day. That chaos turns into slower ticket times, mistakes, refunds, comps, team tension, and that dreaded 911 call that pulls you back into the shop. You’ll learn a practical daily system called “Ready for Customer.” A short pre-rush checklist and a quick walk-through in a fixed order. Front of house first, then the line, then ovens and backups. You will hear what to put on the checklist, when to run it (before lunch and before dinner), and how to train junior managers to own it so the store can operate without you. This episode is focused on pizzeria operations, leadership systems, shift readiness, rush prep, manager training, ticket times, service consistency, and building a store that can handle peak periods without the owner. Want to connect? Join me for free on Skoolhttps://www.skool.com/tyrells-group-9324/aboutJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Starting a Podcast? Try Riverside freeGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of The Pizza King Podcast, Tyrell Reed sits down with Rob Te Braake of Insight Matters, a fractional CFO and accounting firm, for a practical conversation on the numbers that keep a pizzeria alive.Rob breaks down why most owners get in trouble, not because they work hard, but because they stay too optimistic and avoid the weekly discipline of forecasting and review. You will learn what to track (gross profit, net profit, and cash flow), why revenue can be a vanity metric, and how to spot money leaks like overstaffing, unused tools, payment fees, and expensive financing.They also dig into real-world decisions pizzeria owners face, like when outside funding makes sense, why predatory lenders can crush your cash flow, how third-party delivery fees can turn “busy” into “broke,” and how much of the financial picture to share with your team without creating fear.If you want a simple way to tighten operations, protect cash, and make better decisions faster, this episode gives you a clear playbook you can start using this week.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Tyrell Reed is back with a Takeout Tip and a real store update from the Pizza King turnaround. He shares why taking a break matters before burnout hits, then gets into the numbers, the moves, and what your shop can copy this week. You will hear the last three weekly results, including sales around $8.6K to $8.9K, and a strong week at about 12.9% profit. Tyrell breaks down what is driving the change, including daily deal emails, weekend SMS, and a loyalty program update built to reward repeat visits faster with simple cash rewards. He also talks ops. Product specs, prep consistency, recipe compliance, and why “close enough” costs you money. Plus, the prime cost target, labor focus, and menu cleanup ideas to reduce waste. If you are a pizzeria owner or operator who wants more profit, tighter systems, and better weekly control, this one is for you. Starting a Podcast? Try Riverside freeGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

You hire teenagers. You coach teenagers. You lead teenagers. So this episode matters.I sit down with Coach Tony Le from egelloC (Eagle Lock), a former UC Berkeley admissions reader who has reviewed over 10,000 applications. tony-le-x-pizza-king-podcast He breaks down what actually moves the needle in college admissions, and what families waste time overthinking.We get into the real pillars that drive outcomes, GPA versus course rigor, activities that show direction, and why the college essay is where strong students still lose. tony-le-x-pizza-king-podcast Then Tony gives a simple time management system that helps students stop reacting to the week and start running a plan. If you are a pizzeria owner or manager, this is also a leadership episode. Tony shares how adults can support high school workers with clarity, routines, and accountability, without turning into the “nag.”College admissions strategy. UC admissions insight. Application review. Essay coaching. Extracurriculars. Major exploration. Parent support. Teen time management. Accountability systems. Leadership development for young employees.  Guest Links, Coach Tony Le LinkedIn: https://www.linkedin.com/in/coachtonyle/ YouTube: https://www.youtube.com/@collegeadmissionsecrets Facebook: https://www.facebook.com/CoachTonyCAS/ Instagram: https://www.instagram.com/coachtonyle/?hl=enSupport the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

If you run a pizzeria, you do not need more hype. You need better decisions, cleaner systems, and a team that can hold standards without you babysitting every shift.In this episode, we break down the real moves that protect profit in a pizza shop. Sales channels, food cost, labor control, prep and portioning, speed of service, and the management habits that keep results consistent. You will hear practical ways to spot leaks fast, fix them with simple routines, and build a weekly process that keeps your numbers and your team on track.You will walk away with a short list of actions you can use right away:How to tighten labor without crushing service.How to control food cost with portioning, prep, and inventory habits.How to price and manage third-party delivery fees without losing margin.How to run weekly scorecards and shift huddles that build accountability.How to train managers to lead the shift, not just work the shift.This is for pizzeria owners, operators, and general managers who want stronger leadership, better restaurant operations, and higher profit without working 70 hours a week.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Stacy Richter, CEO of Live Lingua, joins Tyrell Reed on The Pizza King Podcast to talk about the people skills that build a stronger pizzeria. Stacy started in a Pizza Hut kitchen, moved through front of house, and turned those restaurant lessons into a career across sales, marketing, and entrepreneurship. You will learn how to build trust fast with customers and with your team, how to sell without sounding pushy, and how to start better conversations even if you would rather stay in the kitchen. Stacy also breaks down what actually helps adults learn Spanish, and why live coaching, accountability, and community beat streaks and apps when you need real conversations. If you lead a pizzeria team with mixed languages, or you want stronger hospitality, better customer experience, and tighter communication, this episode gives you practical moves you can use this week.Live Lingua linksWebsite: https://livelingua.com YouTube: https://www.youtube.com/@LiveLingua Instagram: https://www.instagram.com/livelingua/ Facebook: https://www.facebook.com/livelingua LinkedIn: https://www.linkedin.com/company/live-lingua/Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Chris Battiste from Mia Ava East Coast Pizza breaks down what it takes to run a fast New York style slice shop and still compete at a high level. We talk speed of service, premium ingredients, and how to build a product that stays consistent day after day.You will hear how Chris uses pizza competitions to sharpen his craft, why he wants the score sheet and notes, and what “balance” really means when you judge sauce, cheese, and toppings. We also get practical on dough systems, hydration, fermentation, and adjusting for heat and humidity. Plus, customer education, menu clarity, and the simple changes that protect reviews and keep the line moving.If you run a pizzeria and you want better execution, better product, and fewer headaches, this one is for you.Connect with Chris on Instagram @miaavaeastcoastStreamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIGet 3 Months Free With ThrivePOSPizza Driven Point of Sale. Schedule your free demo today! Tell em' the Pizza King sent you.Join the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered By ThrivePOSIn this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down GM planning and leadership routines during week four of the Valrico store takeover. This is the point where most turnarounds either gain traction or slide back into old habits. Tyrell shares his actual weekly P&L and walks through the numbers live. Not a dashboard. Not a summary. The real tool used every week with the GM. He answers the question most owners avoid asking out loud. Are we making money yet? You will learn how to use a weekly P&L as a management tool, not accounting homework. You will see how food cost, labor, third party delivery mix, and fixed costs affect profitability week by week. Tyrell also explains why manually tracking key metrics builds stronger managers and better decision making before relying on dashboards and reports. This episode is for pizzeria owners and operators who want control of the business without adding stress. If you want to build leadership habits, understand your numbers, and create a path to profitability, this one matters. What you will take away: • How to structure a weekly GM meeting that removes emotion and drives clarity • Why prime cost control matters more than motivational talks • Real weekly sales and loss numbers from an active store turnaround • How third party delivery impacts profit week to week • Why manual tracking teaches managers how the business actually works • When dashboards help and when they hurt developing leaders  Watch the full episode on YouTubehttps://youtu.be/a9V_BFdrwHs Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes Listen to the Tory T’s episode mentioned in this show Available now on the Pizza King Podcast Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Pizza Driven Point of Sale by ThrivePOSDetroit pizza in New York. Two locations. Big creativity with tight standards.In this episode, Tyrell sits down with Tori Tiso to talk pizza leadership and real operations. You’ll hear how she builds new pies without losing consistency, why she simplified the menu to protect profit and labor, and how she trains people like a coach so the product stays right when the owner is not on the line.If you run a pizzeria and you want cleaner systems, faster training, and better execution, this episode will help.LinksTori T’s Pizzeria: https://toritspizzeria.com/ Tori T’s Pizzeria Instagram: https://www.instagram.com/tori_tspizzeria/ Tori T’s Pizzeria Facebook: https://www.facebook.com/p/Tori-Ts-Pizzeria-61557085002760/ Tori T Instagram: https://www.instagram.com/thebronxpizzagirl/ 914 Pizza: https://914pizzaharrison.com/ 914 Pizza Instagram: https://www.instagram.com/914pizza/Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Third-party delivery can wreck a great pizza fast.In this episode, I sit down with Eric Bam, VP of Sales and Marketing at Perfect Crust Pizza Liners, to talk about the real fix. Protect the product from oven to customer door. We break down why packaging and food protection matter more than most operators admit, because customers do not blame DoorDash.Customers blame your brand.We also get practical on pricing and margin protection. If better packaging costs more, build it into your Uber Eats and DoorDash prices. Stop absorbing the cost.Then we shift to catering growth with EZ Cater. We talk about why corporate and pharma orders can change a slow day, and the settings that drive profit, lead times, delivery fees, delivery zones, and simple bundles that make ordering easy.We also cover a simple social media move most pizza shops miss. Stop posting only pizza photos. Show the experience, the people, and what customers should expect when they walk in.Topics coveredPizza delivery packaging, pizza box liners, heat retention, crisp crust, customer reviewsDoorDash and Uber Eats pricing strategy for profitEZ Cater catering strategy for pizzerias, higher ticket orders, lead time, delivery zones, delivery feesRestaurant social media video strategy that builds trust before the first visitSupport the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Get Your Free Demo From ThrivePOSIn this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed gives a real behind the scenes update from week two inside the shop, focused on one of the most overlooked drivers of profitability for pizzeria owners. Cash management.This episode breaks down how tightening up cash handling, deposits, tip policies, and discounts creates clarity for your team and control for you as the owner. Tyrell walks through the exact steps taken to clean up cash procedures, eliminate confusion at the register, and set clear expectations for closers and front of house staff. You will hear why tip pooling needed structure, how fair policies protect culture, and what happens when systems replace assumptions.You will also get practical insight into early sales growth without aggressive marketing, adjusting store hours to match demand, building a catering advantage, and why throwing away 30,000 printed menus was the right call. This episode reinforces a simple truth. Clean operations come before clever promotions.If you own or manage a pizzeria and want better control over cash flow, cleaner systems, and a stronger foundation for growth, this episode delivers clear lessons you can apply right away.Topics covered include pizzeria cash management, tip pooling policies, POS systems for restaurants, coupon cleanup, catering strategy, store hours optimization, rewards programs, and building operational discipline in pizza shops.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Get 3 Months Free from ThrivePOSIn this episode of the Pizza King Podcast, Tyrell Reed sits down with Logan Whitehouse, co-founder of Virnika AI, to break down how AI phone automation is changing restaurant operations. The conversation stays focused on real operator problems. Missed calls. Labor pressure. Inconsistent upselling. Customer experience during peak hours. Logan explains how AI voice agents can take orders, answer menu questions, upsell consistently, and scale call volume without adding staff. All while keeping your existing phone number and POS setup intact. You will hear a clear breakdown of implementation timelines, common operator concerns, and how to measure ROI beyond labor savings. This includes higher ticket averages, fewer missed orders, reduced staff stress, and better focus during rushes. Logan also shares why Virnika stays restaurant-only, how the system learns your menu in real time, and what the future of AI assistants in restaurant leadership could look like. This episode is built for pizzeria owners, operators, and managers who want practical insight into AI for restaurants, phone automation, labor efficiency, and smarter operations without sacrificing hospitality. Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Thrive POS helps pizzeria operators gain control of sales, labor, and reporting with tools built for growing shops.Request a demo here: https://thrivepos.com/pizzaking In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down the first five days of taking over an existing pizzeria in Valrico and the exact steps he used to create fast wins without overwhelming the team. This episode focuses on food safety, equipment, repairs, and morale, the unglamorous work that sets the foundation for long term success. You will hear how to run a simple self audit, prioritize issues, and address the biggest problems first. Tyrell shares why cleaning, fixing broken equipment, and tightening food safety systems should come before menu changes or marketing pushes. He also explains how small repairs like ovens, sinks, locks, and restrooms can immediately improve team morale and daily performance. This episode is built for pizzeria owners, operators, and managers who are taking over an existing shop, inheriting a team, or trying to stabilize operations. If you want practical guidance on restaurant turnarounds, food safety audits, equipment maintenance, and leadership during transition, this episode gives you clear direction you can use this week. Links from this episode:Podcast episodes and resourceshttps://pizzakingpodcast.comFree checklists and leadership toolshttps://tyrellreed.comThrive POS demohttps://thrivepos.com/pizzaking Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

 Powered By ThrivePOS - Pizza Driven Point of SaleIn this episode of The Pizza King Podcast, Tyrell Reed sits down with Carlo Bertolli of Pizza Boy Chicago to break down what it really takes to win as an independent pizzeria owner in a crowded market. Carlo shares his journey growing up in a multigenerational pizza business, learning the grind firsthand, and stepping out to build his own brand in Chicago. He explains how obsession with product, culture, and experience helped him dominate a saturated pizza market without relying on discounts or paid ads. The conversation goes deep into branding, leadership, hiring, and standards in a modern pizzeria. Carlo talks about building teams that step up under pressure, why most operators fail at accountability, and how old school work ethic still wins in today’s restaurant industry. He also breaks down how social media, word of mouth, and experience driven concepts like Cannoli Boy became major growth drivers for his business. If you are a pizzeria owner, operator, or manager looking to increase sales, build a stronger team, and stand out in a competitive pizza market, this episode delivers real lessons from the front lines. Topics covered include: • Pizzeria branding and differentiation • Leadership and accountability in the kitchen • Hiring and training restaurant staff • Growing sales without heavy discounting • Old school work ethic vs modern restaurant challenges • Building community loyalty as an independent pizza shop • Turning experience into a competitive advantage This is a must listen for pizza shop owners who want to build a business that lasts and lead with confidence. Free Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered By ThrivePOS - Pizza Driven Point of SaleIn this Takeout Tips episode of the Pizza King Podcast, you hear the real plan behind taking over a struggling pizzeria and fixing it fast.You get a step by step breakdown of week one in a pizzeria turnaround. No theory. No hype. Just what actually happens on day one.You will learn: • Why food safety and sanitation come before marketing and sales • How cleaning and organization reset team mindset • The exact routines to install in the first week • How line checks, prep systems, and certifications protect food cost and quality • How to use onboarding and training to build buy in early • What to fix first when staffing, systems, and morale are offThis episode is for pizzeria owners, operators, and managers who want a clear turnaround framework, stronger food safety culture, and better daily execution.Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode, we explore the importance of finding your true calling, moving beyond just financial gain to discover a fulfilling career. We dive into the mindset needed for personal development, emphasizing that true motivation comes from within. This inspirational discussion highlights being purpose driven and collaborating with like-minded individuals to foster growth.You will hear about:Why delivery and takeout expose weak systems fastHow packaging impacts crust quality and customer experienceWhich pizza styles benefit most from linersCommon mistakes operators make with delivery qualityWhat Greg sees top operators do differentlyHow trust is built with teams and customersLeadership habits that drive consistency at scaleIf you run a pizza shop, manage a team, or want better delivery results, this episode will give you clear takeaways you can apply right away.Listen in and lead the shift.Subscribe for more conversations with real operators, suppliers, and leaders in the pizza business.Learn more about Perfect Crust Liners and request a free sample https://perfectcrust.com/ Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered By ThrivePOS - Pizza Driven Point of Sale Choosing the right restaurant back office platform affects profit, labor, and control. This episode breaks down how Restaurant 365 works in real pizzerias. Leslie Benson from Restaurant 365 joins Nick Eberhart of Agliolio Fresh Italian to share how he runs three South Florida locations using one system. You will hear how R365 supports accounting, inventory, scheduling, and daily operations. Built for owners who want clarity and better decisions. Learn more about Restaurant 365Contact Leslie Benson: [email protected] - 727.434.0289Follow Agliolio on IG and FB https://www.instagram.com/agliolioscratchkitchen/?hl=enhttps://www.facebook.com/AgliolioBoynton/Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered by ThrivePOS - Pizza Driven Point of Sale Learn more at ThrivePOS.com/PizzakIngBig Announcement! Pizza King is getting back in the game! In this episode of the Pizza King Podcast, you hear the real story behind taking over a struggling pizzeria and rebuilding from the ground up.I break down what actually causes a shop to slide. Small misses. Weak standards. No systems. Then I walk you through the exact blueprint I am using to turn things around at a troubled location in Florida.You will learn: • Why most pizzerias fail slowly, not suddenly. • What to fix first when a store is bleeding. • How food safety and cleanliness set the floor for everything else. • How to lock down cash before working on growth. • How to rebuild a team without burning out your managers. • Why structure beats motivation every time. • How to win back trust in a skeptical community.This episode is practical. No hype. No theory. Just a clear plan you can apply to your own shop, whether you are in survival mode or trying to prevent the slide before it starts.If your pizzeria feels heavy, chaotic, or stuck, this conversation gives you a place to start.Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of The Pizza King Podcast, I sit down with Stuart Townsend, co founder of Podcast Hawk, to talk about how podcast guesting really works and how pizzeria owners can use it to grow their brand.We break down podcast marketing for small businesses, why most guests never get booked, and how restaurant owners can use podcasts to build authority, trust, and visibility without relying on discounts or paid ads.If you own or operate a pizzeria and want to stand out in your market, this episode gives you a clear path.You will learn:• How pizzeria owners can use podcast guesting as a marketing tool • Why podcast marketing works for local restaurant owners • The biggest mistakes business owners make when pitching podcasts • How to build personal brand authority as a pizza shop owner • Why relationships matter more than reach in podcast growth • How podcasting helps you step out from behind the counter • What podcast hosts look for in strong guests • How podcasts support long term growth for restaurant operatorsThis episode is for pizzeria owners, pizza shop operators, and restaurant leaders who want smarter marketing, stronger positioning, and better visibility in their community and beyond.Starting a Podcast? Try Riverside freeFree Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Brought to you by ThrivePOS - Pizza Driven Point of SaleYou can change your customer experience today with one simple habit. In this episode, Tyrell shares a quick lesson from chef Billy Manzo that will help you tighten up your shop fast. You will hear why clean windows, clean thresholds, clear walkways, and a clutter free counter drive repeat visits. You will learn how small daily actions can lift team pride and customer confidence.This five minute tip gives you one job to start doing today so your shop looks better, feels better, and wins more business.Thank you for your support! Visit our new merch shophttps://pizzaking.dashery.com/Or visit our donation page to help us outDonateStarting a Podcast? Try Riverside freeFree Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered By ThrivePOS - Pizza Driven Point of SaleIn this episode, George Clark from Pizza Solution/Restaurant Outfitters breaks down the oven decisions every pizzeria struggles with. You get a clear look at electric decks, gas decks, conveyors, and wood fire options. George explains why so many high-volume shops are switching to electric, what operators miss when comparing ovens, and how to match your equipment to your dough, your workflow, and your goals.You learn how oven choice affects consistency, labor, bake time, recovery, and long-term maintenance. George also shares real examples from shops across the country, the rise of electric technology, and what to avoid when upgrading your setup.If you want a better bake, faster production, or a smarter equipment strategy before your next expansion, this conversation will help you make the right call. George Clark Cell: 859-404-8089Email: [email protected] a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Ask me how to test drive ThrivePOSYou hit walls during the year. You get tired. You question the work. This episode shows what happens when you refuse to quit. I share the honest story of almost walking away from the podcast and how your messages, your actions, and your progress kept this mission alive. You hear the data from this year, the growth from the show, and the impact you helped create in your shops. You also hear a full rundown of every guest who joined the podcast and the lessons their stories brought to the industry.If you run a pizzeria, you understand hard seasons. This episode reminds you to stay consistent, trust the process, and keep moving forward when the work gets heavy. The growth shows up after the persistence.Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered by ThrivePOSLearn how to drive more traffic, increase repeat visits, and build stronger customer relationships using birthdays and new mover programs. I sit down with David Michaelson of Celebration Marketing to break down why birthdays are the strongest dining occasion, why personalized mail is outperforming digital channels, and how independent pizzerias can use these tools to grow.We cover how to target the right demographics, what offers work, what returns operators see, and how to build a system that brings in high quality guests every month. You will hear real results from pizzerias and restaurants across the country and see how these programs create consistent revenue without discounting your brand.If you want more first time customers, stronger loyalty, and a predictable way to fill your dining room and carryout schedule, this episode gives you the playbook.To learn how this program could work in your own shop, reach out to David Michaelson directly [email protected]://celebrationmarketing.us/He will walk you through the options and help you see what kind of results to expect. Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered by Thrive POSThis takeout tip breaks down how introverted owners can grow their pizzeria without feeling drained. You learn how to engage your community in small, consistent ways that build real relationships, drive repeat orders, and strengthen your local presence.You get clear steps you can use today to stay visible, support key groups, and create a simple system for monthly outreach.If you want steady growth without becoming the center of attention, this episode gives you a practical path forward. Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Powered by ThrivePOSYou will hear the story of OG Papa Fern and how he built a following by traveling the country, teaching the craft of Argentinian style pizza, and supporting independent shops. We talk about dough methods, fermentation, adapting to different kitchens, and the realities of running high-cost specialty styles. You will learn how collaboration events can drive traffic, how to introduce new styles to customers, and why community work matters for long-term brand trust. This episode gives operators ideas to improve their product, create local buzz, and build a stronger network inside the industry. Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Get up to 3 months FREE from Thrive POS! Visit ThrivePOs.com/PizzaKingYou learn how to drive faster online sales by removing friction in your ordering process. I walk through a real shop visit where one simple change turned a slow day into a strong night. You see how direct links, clean messages, and fewer steps can lift response rates and help customers place orders fast. This is a quick win for any pizzeria looking to raise sales with text and email. Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

 Explore the exclusive listener offer from Thrive POS at the link below ThrivePOS.com/PizzaKingYou learn how to build a strong team from day one. I break down a simple three day onboarding system that helps you train faster, spot A players early, and set up future managers. You hear why most new hires fail, how to fix your training gaps, and the routine that keeps people engaged and growing. Pizzeria owners will walk away with clear steps to improve hiring, training, and leadership development inside the shop. Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Learn about our exclusive listener offer from Thrive POS visit ThrivePOS.com/PizzakingYou get a full recap of my week at the Pizza Tomorrow Summit and the Florida Restaurant Show. I talk about speaking on leadership, judging world class pizza makers, connecting with friends from across the industry, and spending real time with the people who make this community special. I walk through each day, from the leadership session on day one, to judging both the main competition and the Young Pizza Makers division, to recording with OG Papa Fern. I also highlight key conversations with Bruce Irving, Charlie from PMQ, and the crew from Todd’s Curry Sauce. If you want a closer look at what these events provide for operators and pizza makers, this episode gives you the full picture. Visit tyrellreed.com for free tools and resources for pizzeria owners. Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

Check Out The Exclusive Offer From Thrive POSIn this Takeout Tip, Tyrell Reed breaks down the difference between systems that help you lead and systems that keep you stuck putting out fires. Most operators aren’t losing sleep over food—they’re losing sleep over missing numbers, mismatched schedules, and reports that never tell the full story. Tyrell shares how clarity and real-time data can change everything, helping you coach with confidence instead of guesswork.He also makes a big announcement: Thrive POS is now the founding sponsor of The Pizza King Podcast. Built for operators, not just transactions, Thrive helps you see your business clearly and lead with data.Key Takeaways: • Stop reacting, start directing your shop. • Use clean, real-time data to make smarter decisions. • A strong POS system is a leadership tool, not just a register. • Systems don’t lead people, but the right system gives you vision.Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this episode of The Pizza King Podcast, Tyrell Reed takes last week’s Takeout Tip on self-audits to the next level. Learn exactly how to prepare for your first in-store audit, what to look for in every area, how to document what you find, and how to follow up so the changes actually stick.You’ll learn how to: • Set the right mindset before your first audit • Use simple tools like checklists or apps such as SafetyCulture (iAuditor) • Identify problem areas across exterior, front of house, kitchen, and storage • Document issues clearly using yes/no standards • Turn observations into actions and build accountability • Follow up and reinforce the right habitsTyrell shares real-world lessons from his years leading multi-unit franchise audits to help you raise your shop’s standards and build a culture of excellence.Visit tyrellreed.com for free tools and templates to run your first audit.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26

In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, coaching instead of catching, and closing the loop with follow-ups.If you run a pizza shop or restaurant, this episode gives you a system to spot issues early and build stronger teams. Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26