Pizza King Podcast: Empowering Pizzeria Leadership

Hosted by Tyrell Reed | Pizzeria Leadership & Team Building Coach

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Episodes

145

Latest episode

Jun 2026

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EN-US

About the show

The Pizza King Podcast is where pizzeria owners and operators go to sharpen their skills, build better teams, and grow more profitable businesses. Hosted by Tyrell Reed—franchise leader, coach, and author of Next Level Leadership —each episode delivers practical insights, real-life stories, and expert advice to help you win in the pizza business. Whether you're opening your first shop or scaling your tenth, this show is your guide to pizza business excellence.

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60 recent

June 2, 2026Episode 14559 min

What Reps, Relationships, and One Book Did for Eddie Stalewski | Pizza King Podcast

I talked to Eddie Stalewski — @eddiespizza412 — about going from the Pizza Bible in 2013 to standing on the main stage at Pizza Expo as a World Pizza Champion, and every connection, competition, and late Saturday pizza session that happened in between. If you have ever questioned whether the craft you are putting into your work actually leads somewhere, this episode will answer that.Join Pizza Pro Circle, the free community for Pizza King Podcast listeners. Take what you hear and turn it into action you can run in your shop. Join free at skool.com/tyrells-group-9324Support 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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 26, 2026Episode 1441 hr 1 min

Technique Over Ingredients: The Truth About Pizza Consistency - Brandon Herriott

Join my FREE Community! Brandon Herriott is a pizza and Italian food specialist at Performance Food Group Roma in Pittsburgh, where his team sells over 30,000 cases a week to independent operators. In this episode, Brandon talks about what operators get wrong about technique vs. ingredients, how to get more from your food rep, the Detroit style pizza opportunity, where pizza trends are heading, and what separates great operators from good ones. If you buy food from a distributor, this conversation will change how you approach that relationship. Keywords: pizza distributor, food rep, PFG, pizza technique, pizza trends, independent pizzeria.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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 21, 2026Episode 1439 min

How to Plan for the Seasonal Dip Before It Hits Your Pizza Shop

Your slow season isn't coming — it's already scheduled. The question is whether you're ready for it.In this Takeout Tips episode, Tyrell Reed breaks down how to plan for seasonal slow periods at your pizza shop. He covers why your slowest time of year is also your most expensive, how to adjust your hours and team schedule around seasonal patterns, and what he's doing right now to keep cash flow moving at his Tampa location during the summer dip.Tyrell also walks through his catering strategy, his community event approach, and the one financial habit that gets most operators through the slow season without dipping into reserves or taking on debt.If you own or run a pizza shop and you know a slow season is coming, this episode gives you a clear plan before it hits.Find the free tools Tyrell mentions — including the weekly P&L tool and the Pizza Operators Playbook — inside Pizza Pro Circle on Skool. Free to join.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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 19, 2026Episode 14241 min

He Left the Pizza Business for 13 Years. Here's Why He Came Back.

John Gristina grew up around pizza in the Bronx, fought it for years, lost a partnership, and walked away from the industry for 13 years. Then COVID hit. He started doing pop-ups. And the business that once burned him pulled him back in. Today John owns Pizza Fenice in Pelham, New York — Fenice meaning Phoenix in Italian. In this episode, he and Tyrell talk about the hard decision to walk away, the 13 years rebuilding his life, and what it finally took to go back. They get into his dough philosophy (your crust is the first and last thing anyone tastes), how he developed a creative menu including Captain Crunch chicken fingers and a green apple dessert pizza, why he built his shop around limited-time offers, and what it means to compete at Pizza Expo after years away. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIStarting a Podcast? Try Riverside freeJoin 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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 14, 2026Episode 14115 min

How to Build Accountability in Your Pizza Shop Without Being the Bad Guy

In this week's Take Out Tips, Tyrell Reed gives you one practical tip for your shop this week: build accountability without being the bad guy. Vague expectations produce inconsistent results. Your team is not the problem - unclear standards are. Tyrell breaks down how to set measurable standards your team agrees to, how to make results visible so the numbers do the enforcing, how to build a leadership pipeline so accountability does not rest on you alone, and how to address it when someone falls short without making it personal. One action step: pick one measurable standard in your shop, post the results after every shift for two weeks, and watch the culture start to shift. Keywords: pizza shop management, team accountability, pizzeria leadership, restaurant operations, independent operator systems. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIStarting a Podcast? Try Riverside freeJoin 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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 12, 2026Episode 14055 min

From Michelin Stars to Maryland: How Chef Sed Built Black Sicilian Pizza

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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 7, 2026Episode 13914 min

Should You Switch Your Flour? What Operators Are Actually Doing

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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

May 5, 2026Episode 13849 min

Giovanni Labbate on Premium Pizza, Food Trucks, and Tievoli Pizza Bar

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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

April 30, 2026Episode 1378 min

Takeout Tip: Go Do the Work

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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

April 28, 2026Episode 13627 min

What Pizzeria Owners Need to Know About Hospitality and Mental Health

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: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26