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How You Slice It

How You Slice It

Hosted by Slice

BusinessArtsFoodInterviews guests
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Episodes

108

Latest episode

Aug 2026

Language

EN

About the 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.

Listen to episodes

60 recent
August 6, 2026Episode 8443 min

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 partners, why they do online ordering and walk-ins only, controlling food and labor costs, and the expensive surprises that came with opening the shop.If you’re thinking about opening a pizza shop, this is a good one to take notes on.Follow Nicky Slices Pizza Club: Instagram: @nickyslicespizza

July 30, 2026Episode 8343 min

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 learning sourdough, simplifying the menu, building systems, and why they're making the jump from an 800-square-foot shop into a much larger space.

July 23, 2026Episode 8252 min

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 both pizza and smash burgers  Growing from one location to two  Keeping a focused menu without sacrificing creativity  Using influencers the right way  Restaurant marketing that actually drives sales  The operational decisions that make running the business easier  Where the restaurant industry is headed If you're a restaurant owner looking for ideas on growth, marketing, operations, or building a stronger brand, this conversation is packed with practical takeaways.Let me know what you think in the comments, and don't forget to subscribe for more conversations with independent restaurant operators.

July 16, 2026Episode 8144 min

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 dough is the most important part of pizza  What he learned from Bonci  The science behind frozen pizza  Why he slices pepperoni to order  Montreal's unique pizza culture  His plans to build a pizza brand across Canada

July 9, 2026Episode 8043 min

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, negotiating a lease, build-out costs, equipment decisions, and what it's really like during those first few months after opening. If you're thinking about opening a pizza shop—or you're already in the process—this episode is packed with lessons that can save you time, money, and headaches.

July 2, 2026Episode 7933 min

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 the business around the life he actually wants.In this episode we talk about: Closing his first pizza shop and starting over  The biggest financial mistakes he made  Why he keeps the menu simple  Running a one-man pizza operation  Building a reputation through quality pizza  His dough process and equipment  Why he doesn't follow every trend  Creating a business that fits your life If you're opening a pizza shop or trying to simplify your current operation, this conversation is packed with practical lessons from someone who's been through it.

June 25, 2026Episode 7845 min

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 better food photography increased online orders  Using Toast Online Ordering and QR codes  Why he still believes in in-house delivery  The biggest lesson he's learned after 25 years in the pizza business Whether you've been open for 6 months or 30 years, this conversation is full of practical ideas you can use in your own shop.

June 4, 2026Episode 7733 min

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 himself and opened his own pizzeria with no investors, no partners, and a limited budget.They discuss building a pizza shop for around $30,000, running multiple pizza styles from one dough recipe, using DoorDash, creating a word-of-mouth business, and what it's like opening a shop in an area where most customers have never experienced true New York-style pizza.

May 7, 2026Episode 7646 min

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, social media, cheesesteaks, pizza trends, and the reality of running a successful pizza business.

May 1, 2026Episode 7535 min

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 the industry is headed.Host:Anna Crucitt // Mercurio’s https://mercuriosgelatopizza.com/Panelists:Giorgia Caporuscio // Don Antonio https://www.donantoniopizza.com/Mary Ann Giannone // Paulie Gee’s https://pauliegee.com/Julia Molinari // Molinari's https://www.molinarisrestaurant.com/

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