How You Slice It

Hosted by Slice

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Episodes

101

Latest episode

Jun 2026

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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.

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60 recent

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/

April 23, 2026Episode 7410 min

Will Your Pizzeria Exist in 2036?

Slice founder and CEO, Ilir Sela, chats with Tomor Turkeshi (Argento’s by Tommy), Kemal Andican (Tabor Pizzeria), and Vito DeCandia (Angel City Pizza) about rising costs, shifting customer habits, delivery economics, and the growing gap between chains and independents. Is your pizzeria set up to last? This episode of Shop Talk will leave you with the insights and takeaways needed for you to future-proof your shop. Panelists: Tomor Turkeshi // Argento’s by Tommy https://www.argentosbuckeye.com/Kemal Andican // Tabor Pizzeria https://www.taborpizzeria.com/Vito DeCandia // Angel City Pizza https://www.angelcityla.com/

April 21, 2026Episode 7327 min

How to Operate a Profitable Pizzeria with a Small Menu (and No Discounts)

More menu. More discounts. More promotions. Convention and tradition says do more to earn more. That’s not always the case. And for some, it’s actually the opposite. In Operating a Profitable Pizzeria with a Smaller Menu (and No Discounts), we take a closer look at profitable shops that made more with less. This is about focus, margins, and why saying no to complexity is one of the best business decisions an independent owner can make.

April 16, 2026Episode 7234 min

What To Do This Year to Sell More Pizza - Pizza Expo Panel

Three pizza shop owners. One mic. Zero filter. Tori T, Juan, and Gio get into with Bruce about what's actually moving the needle right now: - small menus- social media hot takes- when discounts help and when they hurt- why cutting items off your menu might be the best sales move you ever make.

March 19, 2026Episode 7145 min

The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week

In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business.Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports his lifestyle and family. We talk about dough fermentation, pizza trailers, managing overhead, frozen pizza production, staffing, and why success in the pizza business means different things to different owners.

March 12, 2026Episode 7038 min

From Machine Shop to Pizza Shop: How Steve Built an Owner-Absentee Pizzeria

In this episode, Steve shares how he and his wife launched Leechburg Pizza Company from scratch, starting with homemade pizza experiments, used equipment, and a lot of trial and error. He breaks down what surprised him most, what nearly derailed the business, how they adapted their product to fit the market, and how they built the shop to run without him being there full time.

March 10, 2026Episode 6952 min

How a $300 Google Ad Turned Into a Full Pizza Catering Business

How do you go from a mobile pizza trailer to opening your own pizzeria?In this episode, Thomas shares how he launched a wood-fired pizza catering business with zero followers, booked his first clients through hustle and Google ads, and eventually opened a brick-and-mortar restaurant while still running large catering events.This conversation covers marketing, mobile pizza challenges, staffing, and the real transition from catering to owning a pizza shop.

February 5, 2026Episode 6841 min

What It Really Takes to Go From Home Pizza to Paid Pop-Ups

Meet Adrion, the creator of Blk Crust, LA’s viral pizza pop-up that started with a homemade pie and a dream. In this episode, we dive deep into how he went from unemployed to building one of the most unique pizza brands in Southern California, using activated charcoal dough and pure hustle. If you’re thinking of starting your own food business or just love pizza stories, this one’s a must-watch.