Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations with those operators regarding the trials and tribulations they face both inside and outside of work. The show also features pizza news and deep dives into things like unique pizza styles.
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October 18, 202659 min
Episode 64: "You ch*cken-sh*t lawyers" - The insult that launched the California Pizza Kitchen
Before Rick Rosenfield co-founded California Pizza Kitchen, he was a federal prosecutor taking on mob bosses and organized crime figures. Then one blunt challenge helped push Rosenfield and fellow attorney Larry Flax out of the courtroom and into the restaurant business. Rosenfield joins Brian Hernandez for Episode 64 of PEEL: A PMQ Pizza Podcast to share how two lawyers bet their homes on an untested idea, opened a 67-seat restaurant in a supposed restaurant graveyard and built CPK into an international brand. Along the way, BBQ Chicken Pizza defeated rabbit sausage by roughly 170 orders to zero. Hear the stories behind *The California Pizza Kitchen Story: How Two Federal Prosecutors Changed the Way America Eats Pizza*—told by the man who lived them.
October 5, 202656 min
Episode 63: Beyond the Marketplace - DoorDash’s Jeff Frost on Direct Ordering
Third-party delivery has become a complicated part of running an independent pizzeria, but DoorDash says the marketplace is only one piece of the equation. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Jeff Frost of DoorDash to talk about what happens after a customer finds your pizzeria through a third-party marketplace—and how operators can build a stronger direct relationship from there. Frost, who started his career working in pizzerias before spending about a decade at DoorDash, explains the distinction between marketplace and first-party ordering, describing the marketplace as a “virtual main street” where hungry customers discover restaurants. The conversation covers websites, online ordering, branded apps, loyalty programs, customer data, marketing, review management and POS integration, along with how independent operators can access technology that helps them compete with much larger brands. Frost also explains why operators should look beyond a headline commission when evaluating ordering channels and why the goal of direct ordering is ultimately retention rather than acquisition. Brian and Frost also tackle the practical side of building a strong online ordering experience, including the eternal question of website versus app, and how DoorDash Direct fits into the mix. It’s a candid conversation about what third-party delivery can do, where direct ordering fits, and how independent pizzerias can use technology without losing the local personality that made customers want to order from them in the first place.
September 16, 202640 min
Episode 62: His Business, His Approach: Bill Zonios of Glenside Pizza on Third-Party Apps
Bill Zonios has built Glenside Pizza into a $2 million-plus independent operation without taking a single order through DoorDash, Grubhub or Uber Eats. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Zonios to talk about why he has kept delivery in-house for 25 years and, more importantly, how he gives customers the convenience they expect from third-party apps without handing over the order or customer relationship. Zonios explains how Glenside Pizza uses Toast, its own branded app and Shipday to provide online ordering, saved payments and delivery tracking with its own drivers. He also digs into customer data, email marketing, loyalty, SEO and why operators should treat their websites like a second storefront. With 50% to 60% of his customers ordering online, Zonios says today's pizzeria operator needs to understand the back end of the business instead of simply waiting for customers to show up. But this conversation goes well beyond third-party delivery. Zonios talks about growing up in his family's pizza business, taking over Glenside Pizza from his father, his approach to leading employees and the period when he became so frustrated that he considered selling the restaurant. A trip to Dedham House of Pizza outside Boston helped change his outlook and taught him the value of getting outside his own four walls, asking other operators for help and continuing to learn no matter how long he's been in the business. For operators already using third-party delivery, Zonios also offers a practical starting point: use those orders to build direct relationships. Menus, box toppers, QR codes, coupons and simple price comparisons can show customers exactly what they can save by ordering directly next time.
August 9, 202651 min
Episode 61: Pizza. Wine. $10K. Dan Richer on the Perfect Your Pizza Competition
Francis Ford Coppola Winery is looking for its next great pizza-and-wine pairing—and Razza’s Dan Richer is one of the people you’ll have to impress. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Richer to talk about the fifth annual Perfect Your Pizza competition, what he’ll be looking for as a returning judge and what it takes to make a pizza-and-wine pairing stand out. Professional pizza makers and home bakers can enter through Sept. 30 for a chance to win prizes, including a grand prize package valued at up to $10,000. REGISTER HERE: https://www.francisfordcoppolawinery.com/perfect-your-pizza/ But we’re not getting Dan Richer on PEEL and only talking about a competition. The six-time James Beard Award nominee and chef and co-owner of Razza, named North America’s best pizzeria by 50 Top Pizza in 2024, goes deeper into the philosophy that has made him one of the country’s most respected pizzaioli. Richer talks ingredient quality, portion control, simplicity, consistency and why pizza makers should develop their own identity instead of chasing trends. He also digs into the challenge of building a great restaurant team, why your simplest pizza might be the most important one on the menu and how decades in the business have only made him more curious about what he still has left to learn. Think you’ve got a $10,000 pizza? Enter the Perfect Your Pizza competition—and listen in for some advice from one of the guys who’ll be judging it.
July 30, 202628 min
Episode 60: Pizza by Drone? The Future May Be Closer Than You Think - Arthur Erickson, CEO Hylio Drone
Pizza by drone? It may sound like science fiction, but the technology is already here—and it may be closer to everyday reality than most pizza operators realize. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Arthur Erickson, CEO and co-founder of Hylio, to explore where autonomous delivery stands today, what's still holding it back and how drone technology could eventually reshape the way pizzas are delivered. Erickson explains why regulations and infrastructure—not the drones themselves—remain the biggest hurdles to widespread adoption, discusses Hylio's early experience with autonomous pizza deliveries years before they became headline news, and shares his vision for future "mothership" drone networks capable of serving entire neighborhoods. The conversation also shifts from delivery to agriculture, exploring how precision drone technology is helping farmers reduce fertilizer use, improve efficiency and potentially soften the rising ingredient costs that eventually make their way onto pizzeria menus.
July 8, 202629 min
Episode 59: Matthew Cutolo, Gargiulo's - Knicks Cannolis and Sorrento Pizza Gardens
Matthew Cutolo of Gargiulo's in Brooklyn, New York, joins PEEL: A PMQ Pizza Podcast to discuss preserving one of New York's oldest Italian-American restaurant legacies while introducing new generations to authentic Neapolitan pizza. A third-generation member of the family that has owned Gargiulo's since 1965, Cutolo shares how he became the sole keeper of the restaurant's century-old cannoli recipe and why passing down traditions requires far more than simply handing someone a recipe card. In this episode, Cutolo reflects on learning to make pizza as a toddler alongside his grandfather, explains how the restaurant's seasonal Sorrento Pizza Garden brings a taste of Southern Italy to Coney Island with a wood-fired oven imported from Naples, and discusses why simplicity makes Neapolitan pizza one of the most demanding styles to master. He also shares practical advice for operators looking to build their brands through social media, explains why storytelling has become as important as the food itself, and reveals how preserving family traditions continues to shape both Gargiulo's future and his own.
June 17, 202643 min
Episode 58: Ryan O'Hara, Pizza Grace - Gourmet Sourdough Pizza & Ice Cream Can't Be Beat
Ryan O’Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O’Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business. In this episode, O’Hara shares the story behind Frank, Pizza Grace’s 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O’Hara also reflects on the challenges of sudden growth following Pizza Grace’s MICHELIN recognition, building a culture where “it’s cool to care,” and why Birmingham has become one of the South’s most exciting food destinations.
June 5, 202640 min
Episode 57: Chef Boris Berard, Ora 1929 - Ancient Grains Sourdough using French Baking Techniques
French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.
May 29, 202619 min
Episode 56: Brian Bailey, Domino's Team Bailey. mp3
Domino’s Largest U.S. Franchisee: Whether you’re a franchise operator or an independent pizzeria owner, there’s something fascinating about somebody who starts as a delivery driver and winds up operating 160 pizza stores across five states.
May 8, 202645 min
Episode 55: Jon Garland, Saccone's Pizza - Personal Growth in Pizza
Jon Garland of Saccone’s Pizza joins Peel: A PMQ Pizza Podcast to talk about his Tips From the Team feature from the May issue of PMQ Pizza Magazine and what a “year of growth” has meant for him as an operator, competitor, husband and father. Garland reflects on leadership, time management, community involvement and learning to work with greater intention, both in his personal life and at the pizzeria. Along the way, he shares insight into competition growth, improving communication, making tough business decisions and why getting better often starts with stepping outside your comfort zone.
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