Pizza King Podcast: Empowering Pizzeria Leadership

Hosted by Tyrell Reed | Pizzeria Leadership & Team Building Coach

Business Management EducationInterviews guests

Website RSS feed

Episodes

154

Latest episode

Aug 2026

Language

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.

Listen to episodes

60 recent

August 19, 2026Episode 15620 min

The 14-Week Pizzeria Operators Playbook

Most struggling pizzerias do not need more ideas. They need a clear order of operations. In Episode 156 of the Pizza King Podcast, Tyrell Reed breaks down the 14-week Pizzeria Operators Playbook he used to bring structure to a struggling store and support 34% sales growth in seven months. The playbook moves through four phases: stabilizing the operation, building a leadership pipeline, improving speed and accountability, and reinforcing the right habits through recognition. Tyrell also explains the 1-2-1 leadership structure designed for small and midsize pizza shops. You will learn: • Why food safety should come first • How cash controls, training, and manager rhythms create stability • How to build one lead manager, two junior managers, and one future leader • Which numbers help measure daily execution • Why recognition belongs inside your accountability system • How one clear focus each week can create lasting progress Download the complete Pizzeria Operators Playbook free: https://pizzakingpodcast.com/playbook-1 Episode sponsors: Edge Pizza Ovens: https://edgeovens.com/test-bake Mailwise Solutions: https://mailwisesolutions.com. Pizza King Podcast listeners save $150. Virnika AI: Save $500 on the first year of Agent Penny with no setup fee. Mention the Pizza King Podcast at https://virnika.ai/ George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

August 18, 2026Episode 1551 hr 9 min

Small Team, High Standards with Chef Peter Garces

A great pizzeria needs more than a strong recipe. Chef Peter Garces built By The Chef Pizza around premium ingredients, skilled people, simple systems, and hands-on leadership. In this conversation, Peter shares his path from culinary school and New York kitchens to pop-ups, Catapult Lakeland, and his own storefront. You will hear: 1. Why Peter prefers a small, well-paid team 2. How clear roles create independence 3. Why owners need firsthand operating experience 4. How simple prep systems support speed and quality 5. How authenticity shapes social media and review responses 6. Why premium pricing requires a premium experience 7. How incubators can help launch restaurant concepts Visit pizzakingpodcast.com for more episodes and resources. By The Chef Pizza: bythechef.pizza Instagram: instagram.com/bythechefpizza Sponsors: Edge Pizza Ovens: edgeovens.com/test-bake Mailwise Solutions: $150 off for Pizza King Podcast listeners at mailwisesolutions.com Virnika AI: $500 off the first year of Agent Penny with no setup fee. Mention the Pizza King Podcast at virnika.ai George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

August 13, 2026Episode 15420 min

The Pizzeria Advice Nobody Wants to Hear: Just Do It

Four years ago Tyrell picked up "Podcasting for Dummies" in a bookstore and never bought it — because you learn more from doing than from reading about it. In this Takeout Tips Thursday, he makes the operator's case for action over study: your pizzeria changes when you put the work in and tailor it to your shop, not when you buy one more program. You can't scale chaos. In this episode: (0:00) The bookstore photo that came full circle (4:52) You learn by doing, not reading (5:55) The soccer lesson I teach my son (9:44) The Valrico turnaround, 8 months in (12:34) Why a program alone can't fix your store (14:37) The small-group coaching cohort (19:17) Just go do it Our sponsors: Edge Pizza Ovens (edgeovens.com/test-bake), Mailwise Solutions (mailwisesolutions.com — $150 off for listeners), and Virnika AI ($500 off the first year on Agent Penny, no setup fee — mention the podcast at virnika.ai ). 📩 Questions, guest ideas, or want in on the coaching cohort? Email info@tyrellreed.com . Enjoying the show? Follow Pizza King Podcast and leave a quick review — it helps more operators find us. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

August 11, 2026Episode 15349 min

From Merrill Lynch to Best Pizza in Chicago | Sal Guagliardo, Pizza Protector

Sal Guagliardo ran from the family pizza business, became a Merrill Lynch investment banker, then couldn't stay away — and a month after buying a little Chicago shop, the Chicago Tribune named it a top-3 pizza in the city. In this Pizza King Podcast episode, Sal breaks down how he keeps delivered pizza crispy with Pizza Protector, why "food cost" is the wrong reason to cut corners, how to lead from the front, and what it really takes to keep clean books and sell your shop for a strong multiple. If you run a pizzeria, this one's a masterclass in operations, product, and the business behind the pizza. 🍕 Try Pizza Protector: pizzaprotector.com (Contact Us → ask for a sample) ▶️ Subscribe for new operator interviews every week. 🎧 Listen everywhere: Apple Podcasts, Spotify, YouTube — search "Pizza King Podcast." — OUR SPONSORS — Edge Ovens: This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. Mailwise Solutions: Thanks to Mailwise Solutions — direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 28, 2026Episode 1521 hr 12 min

Japanese Dough Science, Hater Comments & $30 Pizzas

Two of the most respected names in the pizza world sit down with Pizza King for a no-filter conversation. Uncle Rico brings the Florida-style, 26-years-behind-the-counter perspective; Vito brings Michelin training, Roman-style obsession, and a habit of nerding out on dough science. They get into the Japanese gelatinization technique that's quietly winning world competitions, why "competition pizza" and "shop pizza" are two different animals, the death of "the customer is always right," how ChatGPT is changing the craft, and why the best pizza guys are the ones who show their downs — not just the highlights. Plus: poutine on pizza, Starbucks orders, and a lot of talking shit — with love. 👉 Subscribe for weekly conversations with pizzeria operators: https://www.youtube.com/@PizzaKingPodcast?sub_confirmation=1 🎧 LISTEN EVERYWHERE Apple Podcasts • Spotify • YouTube — search "Pizza King Podcast" — OUR SPONSORS 🔥 EDGE OVENS — This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. 📬 MAILWISE SOLUTIONS — Thanks to Mailwise Solutions, direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Pizza King listeners get $150 off. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 23, 2026Episode 15112 min

The Kid Takes Over the Pizza King Podcast | Takeout Tips

This week's Takeout Tips got a special guest host — my son Dallas Reed grabbed the mic and turned the tables on the Pizza King. What starts as a hard-hitting debate (sausage vs. broccoli) turns into a surprisingly real conversation about running a shop, respect, and what actually makes a leader. It's a fun, wholesome one — and a peek at the next generation of the family business. 👉 Subscribe for weekly tips and conversations with pizzeria operators: https://www.youtube.com/@PizzaKingPodcast?sub_confirmation=1 🎧 LISTEN EVERYWHERE Apple Podcasts • Spotify • YouTube — search "Pizza King Podcast" — OUR SPONSORS 🔥 EDGE OVENS — This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. 📬 MAILWISE SOLUTIONS — Thanks to Mailwise Solutions, direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Pizza King listeners get $150 off. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 21, 2026Episode 15056 min

How the Right Oven Solves Your Labor Problem | George Clark, Edge Ovens

New episode this week on the Pizza King Podcast. George Clark drives the Edge Ovens test truck across the country — Maine to Miami, Seattle to San Diego — baking real pizza in real shops to prove one thing: a conveyor oven can absolutely make a great pie. In this operator-to-operator conversation, George breaks down why heat is the most important ingredient (and why he can dial a pizza in by the second bake), how a deck oven leaves your quality "up to an opinion" while a conveyor delivers the same perfect pie every time, and how consistency quietly solves your biggest labor headache. He also makes the case that the pizza business is far from dead — the closures were COVID oversaturation, and the hustlers are thriving — plus portion-control money-savers and catering hacks that once pulled in $6,900 before the doors even opened. George is Director of Market Development for Edge Ovens, a company founded by pizza operators who started out rebuilding ovens in 1999. 👉 Subscribe for weekly conversations with pizzeria operators: https://www.youtube.com/@PizzaKingPodcast?sub_confirmation=1 🎧 LISTEN EVERYWHERE Apple Podcasts • Spotify • YouTube — search "Pizza King Podcast" — OUR SPONSORS 🔥 EDGE OVENS — This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. 📬 MAILWISE SOLUTIONS — Thanks to Mailwise Solutions, direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Pizza King listeners get $150 off. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 16, 2026Episode 14918 min

The 4 Levers of Pizzeria Marketing

Most pizzeria "marketing" is really just a pile of one-off tactics — a flyer here, a boosted post there, a guy you hired to run social — with no strategy tying it together. In this week's Takeout Tips, Tyrell breaks down the only four levers that actually move the needle for a pizzeria, and how his shop pulls all four at once. You'll learn why every plan has to start with the goal, the four levers (acquire new customers, reactivate lapsed customers, increase frequency, raise ticket average), why pizza is a local business and how to map your trade area (yes, using AI), and how one strong mail offer feeding a loyalty program can activate all four levers — with the tracking to prove it works. 🔥 EDGE OVENS — This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. 📬 MAILWISE SOLUTIONS — Thanks to Mailwise Solutions, direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Pizza King listeners get $150 off. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake Starting a Podcast? Try Riverside free Streamline Your Inventory Process! 📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAI 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 14, 2026Episode 14847 min

The Direct Mail Playbook Every Pizzeria Owner Needs to Hear

I sat down with Kevin Slaughter, owner of Mailwise Solutions, a direct mail and print company that has been serving pizzeria operators across the country for almost nineteen years. Kevin started at Mailwise in college driving a box truck for his father-in-law, worked his way through every department, went corporate for a while at Procter & Gamble and Kroger, then came back full-time in 2018 and bought the business in January 2024. We talked about what direct mail actually costs, why postage matters more than print, when to mail for the best results, and why the marketing plan behind the piece is just as important as the piece itself. This one is full of practical takeaways any operator spending money on marketing needs to hear. 🔥 EDGE OVENS — This episode is powered by Edge Ovens. George brings the test truck to your shop and bakes your own dough, sauce, cheese, and toppings through the oven so you can see the quality before you commit. Book a test bake at https://www.edgeovens.com/test-bake , and follow #wheresgeorgetoday to see where he's headed next. 📬 MAILWISE SOLUTIONS — Thanks to Mailwise Solutions, direct mail that actually works for pizzerias, with no contracts. Menus, postcards, table toppers, and full mailing services. Visit mailwisesolutions.com or call (859) 341-3400. George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26

July 3, 2026Episode 14739 min

33 Years in the Pizza Game: How Gary Wilson Built a Legendary Shop on Service and Community

Edge will bring their oven to you! Learn more at Edgeovens.com/Test-bake Gary Wilson has been running Wilson's Pizza and Grill in Kansas City, Kansas since 1993, and what he's built there — through flyers, radio, Facebook Live, and now TikTok — is a real case study in what happens when you lead with community, show up every single day, and treat service as your real product. Follow Wilson's Pizza & Grill on Facebook https://www.facebook.com/p/Wilsons-Pizza-Grill-100054288770819/ Check out their take & bake products https://wilsonspizzaandgrill.net/ George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. https://www.edgeovens.com/test-bake 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/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: California Restaurant Show August 24-26