Smart Pizza Marketing Podcast

Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.Use code Bruce25 for $25 off the National Restaurant Show: nationalrestaurantshow.comChapters:00:00 - Intro & Purpose of the Trip00:38 - National Restaurant Show Preview (May 17–20)02:16 - Overview of Dallas Pizza Tour03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset04:29 - Why Bruce Is Thinking About Opening Again05:07 - Going Tactical: Real Data from Real Shops06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro12:52 - GapCo: Lessons from Expansion & Retraction15:36 - Normalize One-Shop Success17:17 - Upcoming Trips & Final Thoughts

In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he’s learned from talking to pizza shop owners all over the country. Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.👇 Chapters below — make sure to like, subscribe, and hit the bell for more pizza biz insights!Chapters:00:00 – Intro & National Restaurant Show InvitationDetails on why you should join Bruce in Chicago this May.00:41 – What You’ll Get from Attending the ShowLatest tech, gear, networking, and trends for pizzeria operators.01:25 – 10 Years of Podcasting: How It StartedBruce opens up about his early doubts and what kept him going.02:33 – No One Has It All Figured OutA powerful realization about every pizza operator—no matter the level.03:14 – What Success Really Means in the Pizza BusinessIt’s not followers or praise. It’s something much simpler.04:00 – Dealing with Chaos in the ShopA reminder that breakdowns, no-shows, and complaints are part of the game.04:45 – Taking Time to Appreciate How Far You’ve ComeBruce’s personal struggle with appreciating his own progress.05:25 – Your Monday MotivationA pep talk for operators feeling overwhelmed or underappreciated.06:19 – How Bruce Wants to Help YouFrom podcasts to videos—here’s where to find support and advice.07:07 – Behind the Scenes: Pizza Insider with Vincent RotoloWhat it was like filming in Vegas and why this episode stood out.08:08 – New Content Ideas: Visiting Pizzerias IRLBruce shares a new content idea and asks for your feedback.09:23 – Wrap-Up & How You Can Help Shape Future EpisodesLet Bruce know if these episodes help you—DMs are open on Instagram!

New In this solo episode, Bruce shares raw insights on working with influencers in the pizza business world. He reflects on a shocking conversation about influencer rates ($4,500?!) and breaks down a smarter, performance-based model for partnerships. Plus, get updates on upcoming content from the Pizza Expo and find out why Bruce is seriously considering opening another pizza shop.Chapters:00:00 – Intro + Pizza Expo Plans00:29 – Sponsor Shoutout: Cheese Hog Machine01:28 – Why Shredded Cheese > Pre-Shredded Cheese02:12 – Hosting the "How You Slice It" Podcast02:35 – The Influencer Dilemma: Are They Worth It?03:34 – The $4,500 Influencer Offer04:20 – The Real ROI of Influencer Marketing05:11 – A Smarter Influencer Deal Structure06:12 – The Hidden Labor of Content Creation07:22 – Performance-Based Influencer Contracts08:10 – Views Don’t Equal Customers08:54 – Final Thoughts + Should I Open a Pizza Shop?episode

This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!👇 Chapters 👇00:00 – Intro: Meet Lisa and Tom00:25 – What Is the National Restaurant Show?01:03 – Why Menu Consistency Is So Hard (and How Big Chains Do It)02:15 – Tom's Secrets to Appealing to Multi-Generational Families05:48 – How Papa John’s Innovates Products09:32 – The Challenge of Scaling Menu Ideas Across Locations13:40 – How Independent Restaurants Can Improve Consistency18:02 – Planning Your Visit to the National Restaurant Show22:20 – Tools and Apps That Help You Navigate the Show27:45 – Final Tips for Restaurant Owners Attending the Show32:05 – Wrap-Up & Promo Code Info🎟️ Get Tickets: National Restaurant Show💸 $25 Off Code: BRUCE25 (Expires May 9 – Operators Only)📱 Connect on Instagram: @smartpizzamarketing📅 Dates: May 17–20, 2025📍 Location: Chicago, IL

Join Bruce from Smart Pizza Marketing in this raw, one-on-one episode where he shares the 9 biggest lessons he learned the hard way over 20 years in the pizza business. Whether you're just starting out or trying to grow your pizzeria, these insights can save you thousands in mistakes, stress, and sleepless nights.💡 This isn’t theory—this is real advice from someone who’s lived it.🔔 Subscribe for more real talk on Youtube. 📸 Follow on Instagram: https://www.instagram.com/smartpizzamarketing/🍕 Sponsored by Mike’s Hot Honey: https://www.mikeshothoney.com📍Chapters:00:00 - Introduction & Why This Episode Matters01:08 - Shoutout to Mike’s Hot Honey & Branding Lessons01:37 - The Mission Behind Smart Pizza Marketing02:18 - Lesson #1: Keep the Menu Simple03:17 - Lesson #2: Track Every Dollar Like a Maniac04:43 - Lesson #3: Preventative Maintenance is Non-Negotiable05:30 - Lesson #4: Pay to Keep Great People06:23 - Lesson #5: Dominate TikTok & YouTube07:20 - Lesson #6: Never Stop Improving Your Dough08:14 - Lesson #7: Remember Why You Started09:14 - Lesson #8: Everything Feels Unscalable at First10:08 - Lesson #9: Network Like Your Life Depends On It12:39 - Why Ed Started the Podcast & Final Thoughts

Owner Forum: https://www.facebook.com/groups/pizzashopownersforumIn this bite-sized podcast audio from Bruce at Smart Pizza Marketing, we dive deep into the frustrating feeling of slow progress as a pizzeria or restaurant owner. Whether you're overwhelmed by the day-to-day or wondering if you're getting anywhere at all, this episode is your pep talk and reminder that every little action is building momentum.🚀 Bruce also talks about the upcoming National Restaurant Show in Chicago, how to get a discount, and why it's a must-attend for serious operators. Use code BRUCE25 for $25 off. Chapters:00:00 – Intro + Quick Note About the Audio Clip00:33 – Why You Should Be at the National Restaurant Show (Promo Code Inside)02:34 – Back to Business: Feeling Like Things Are Moving Too Slow03:37 – Every Action Builds Momentum, Even If It Feels Slow04:31 – Focus on the Positives, Not Just the Problems05:36 – You Have 51 Weeks Left—Stop Trying to Fix It All at Once06:08 – You’re Not Alone: We’re All Figuring This Out06:37 – Join the Pizza Owner Community (Link in Description)07:14 – Wrap Up + Stay Tuned for More

In this episode, Bruce breaks down the three key stages of pizzeria growth, from perfecting your product to building unstoppable systems and retaining top talent. Whether you're just starting or trying to get to the next level, this is your roadmap. Learn how tools like Meta glasses and ChatGPT can streamline training, and why retaining great employees is the real growth multiplier. Don't miss this no-fluff guide for serious pizza shop owners.🔗 Sponsored by: Fiero Group — creators of the revolutionary brick-slat conveyor oven!Chapters: 00:00 – Intro & The Fiero Group’s Game-Changing Conveyor Oven00:45 – Why Perfecting Your Pizza Must Come First01:37 – The Importance of Systems: How to Scale Beyond Yourself02:16 – Documenting Everything: From Phones to Pizza Prep03:02 – Learning Styles: Video, Audio, Reading — Covering All Bases03:40 – Training with Meta Glasses + Locked YouTube Channels04:21 – Why Great People Are the Ultimate Growth Hack05:20 – The Best Pizzerias Aren’t Just Profitable — They’re Happy05:41 – Final Thoughts + Share Your Feedback

Feeling overwhelmed with social media for your restaurant or small business? In this quick but powerful episode, Bruce breaks down the biggest reason most pizza shops (and small businesses) struggle with marketing — and what you can do about it. Whether you're just getting started or need to reboot your strategy, this episode is packed with real talk, practical tips, and a clear roadmap to stay consistent, build momentum, and actually grow your business using simple content strategies.👇 CHAPTERS:0:00 – Intro: Quick Episode About Social Media Strategy0:30 – Real Conversations with Struggling Business Owners1:00 – Sponsored Message + Restaurant Show in Chicago2:13 – The Harsh Truth: No Social Media, No Plan, No Customers2:56 – The Power of Consistency Over Time3:41 – Why One Viral Post Isn’t the Answer4:30 – Easy Content Ideas You Can Start Today4:57 – How to Schedule a Week of Content in One Hour5:45 – Final Advice: Don’t Quit, Be Patient, Be Consistent🔗 Register for the National Restaurant Show: NationalRestaurantShow.comUse Promo Code BRUCE25 to save $25 (Operators only)📩 DM Bruce on Instagram if you're attending — let’s meet!

After skipping Pizza Expo since 2018, Bruce is back with a full behind-the-scenes breakdown of what went down at Pizza Expo 2025. From the Slice booth to the gear you actually need to see — and what you can skip — this is the only recap pizza shop owners need. Plus, tips for first-time attendees, session feedback, networking advice, and thoughts on the future of the pizza business.Chapters:00:00 – Intro: Why I Went Back to Pizza Expo00:48 – Why I Stopped Going After 201801:42 – Shoutouts: Cheese Hog, Boos Lee, Mike’s Hot Honey02:45 – My Real Reason for Attending in 202503:33 – Thank You to Everyone Who Came Up to Me04:28 – What the Slice Booth Did Differently This Year05:12 – My Thoughts on the Expo Floor: Plan or Get Lost06:04 – Smart Attendee Strategies: What Operators Were Doing Right07:00 – First-Timer Mistakes and Missed Opportunities07:42 – Was There Anything New This Year? My Honest Take08:28 – Booth Energy: Why So Many Didn’t Belong09:21 – The Sessions Problem: Why I Skipped Them10:12 – YouTube > Classroom: A Better Way to Share Talks10:58 – Comparing Pizza Tomorrow Summit’s Format11:48 – Competition Area Shouldn’t Be Blocked Off12:28 – Best & Worst Days to Attend the Expo13:27 – Tips for Getting Deals on Thursday14:06 – Should This Be a Two-Day Event?14:37 – If You Hate the Strip, Stay Outside Vegas15:10 – Final Thoughts & Why the Networking Still Matters16:15 – Missed Something Cool? Let Me Know!MY OTHER SOCIALS:🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -   Buy and Ooni pizza oven Pizza Merch  🌍  My website / blog - https://www.smartpizzamarketing.com🐦  Twitter - https://twitter.com/spmpod📸  Instagram - https://instagram.com/smartpizzamarketing📱  TikTok - https://www.tiktok.com/@smartpizzamarketing👨‍💻  Linkedin - https://www.linkedin.com/in/smartpizzamarketing🎥  Facebook - https://www.facebook.com/smartpizzamarketing

In this episode, Bruce breaks down what it really takes to start and run a successful pizzeria. He tackles common questions from aspiring pizza shop owners, like whether it’s better to buy an existing spot or start fresh, how to nail down profit margins, and why a solid business plan matters. He also shares tips on perfecting your pizza at home, the risks and rewards of expanding or rebranding, and the best ways to use social media to get more customers through the door.Chapters00:00 Introduction and Sponsorships01:23 Starting a Pizzeria: Buy vs. Build04:40 Understanding Profit Margins and Delivery Options06:22 Creating a Business Plan for a Pizzeria08:11 Perfecting Pizza Recipes at Home10:32 Opening New Locations vs. Rebranding Existing Ones12:11 Preparing for Restaurant Ownership13:58 Social Media Strategies for PizzeriasBrought to you by: https://mikeshothoney.com/https://stanislaus.com/