Smart Pizza Marketing Podcast

Hosted by Smart Pizza Marketing

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Episodes

629

Latest episode

Sep 2026

Language

EN-US

About the show

We teach restaurants and pizzerias how to use social media to grow their business. With our Podcast-Social Media Courses- Mastermind-Live Shows and much more. Visit www.Smartpizzamarketing.com to see how we can help you. Interviews with pizza entrepreneurs and marketing experts.

Listen to episodes

60 recent

September 1, 202638 min

616: From Marketing to Pizza: How Sauced Built a Local Following

We visited Sauced to see how they’ve built a pizza shop that feels different. From changing the menu and adding smashburgers to creating a space people actually want to come back to, this is a real look at what it takes to build a restaurant from the ground up. We talk about the early mistakes, working with family, marketing the business, creating experiences for customers, and what they would do differently if they had to start over. This isn’t just about pizza. It’s about figuring things out as you go, listening to good advice, and building something people in your town want to support. Subscribe for more behind-the-scenes pizza shop stories, operator conversations, and real business lessons.

August 5, 202642 min

616: He Started a Pizza Shop With No Experience. Now He Has 45 Employees.

Dan opened Violent Stone in St. Petersburg without a background in pizza or restaurants. What started as a small idea is now a busy Philly-inspired pizza and cheesesteak shop with 45 employees, a packed kitchen, and another location on the way. We walk through the whole operation, talk dough, the layout, labor, margins, why they got rid of servers after 30 days, and what it really takes to grow without killing the business.

July 29, 20261 hr 8 min

615: He Opened a Pizza Shop With Zero Experience. Now They Do 200+ Pizzas a Night

SPM PRO: https://www.smartpizzamarketing.com/pro/ What does it take to build a pizza shop that does 200+ pizzas on a busy night when you've never worked in a restaurant? In this episode, we visit Pie Trap in Covina, California, where owner John started with zero restaurant experience and built a high-volume pizza business from the ground up. No family pizza shop. No industry background. Just a clear vision, a 20-inch pizza, and years of learning through trial and error. We break down the kitchen layout, dough process, menu strategy, and the systems that keep a small space producing at a high level. We also talk about the challenges of opening a second location, building hype, and why quality has always come before marketing. If you're a pizzeria owner or thinking about opening one, there's a lot to learn from this conversation.

July 14, 202636 min

614: Inside One of San Francisco's Best Square Pizza Shops - Square Pie Guys

This week we're visiting Square Pie Guys in San Francisco. We walk through the restaurant, talk about how the business grew from pop-ups to three locations, why consistency matters more than a huge menu, and the systems that make expansion possible. We also get into: Growing from one shop to multiple locationsTraining and delegationBuilding a recognizable brandKitchen layout and workflowMenu strategySocial media and marketingWhy most customers still order pepperoni If you're thinking about opening a pizza shop or scaling the one you already have, there's a lot to learn from this one.

July 7, 202645 min

613: How to Get Customers Off DoorDash and Ordering Direct From Your Pizza Shop

What happens when you buy a struggling pizza shop in a great location? In this episode of How You Slice It , I sit down with Gus from Township Line Pizza outside Philadelphia. We talk about how he turned the business around by focusing on consistency, making better food, using local influencers the right way, and getting customers to order direct instead of relying on third-party delivery apps. Cheese Hog: https://cheesehogmachine.com/ TownshipLine Pizza: https://www.instagram.com/townshipline_pizza/

June 12, 202645 min

612: He Was Doing $55K a Month... and Still Losing Money

SPM PRO: Most pizza shop owners think more sales will solve their problems. But after spending time inside this Miami pizza shop, it became clear that sales weren't the issue. In this episode, we break down what was really holding this business back, why relying too heavily on third-party apps can hurt your growth, and what I'd do differently if I were in his shoes. We also talk about: Why he actually has two separate businesses Using DoorDash and Uber Eats the right way Turning third-party customers into direct customers Building an email and text list that drives repeat business Why influencers can work for local restaurants The mistake owners make when looking for investors How to find the right partner to help grow your business Why consistency matters more than marketing If you're trying to grow your pizza shop, this conversation is packed with practical ideas you can put to work right away.

May 29, 20261 hr 2 min

611: Why Growing Too Fast Almost Broke This Pizza Business and What He Learned From It

What does it really take to build a successful pizza business that lasts nearly two decades? In this episode, we tour one of Dallas' most unique pizza operations and sit down with owner Sammy to discuss the realities of restaurant ownership, leadership, growth, failure, culture, technology, and building a high-volume operation from scratch. Sammy shares how he opened his first location at 24 years old, navigated partnerships, survived economic downturns and COVID, learned from a failed expansion, and ultimately refocused on what matters most: people, systems, consistency, and culture.

May 22, 202644 min

610: Why Danny Boys Pizza Finally Cracked the Code on Running a Profitable Pizzeria

In this episode, we sit down with a passionate pizza shop owner who opens up about the brutal realities of the restaurant business, surviving COVID, scaling operations, managing employees, and finally building a restaurant that actually works. From losing money on delivery apps to learning how to structure teams, pricing, quality control, and leadership, this conversation is packed with real-world lessons every restaurant owner and small business entrepreneur needs to hear.

May 5, 20261 hr 2 min

609: Inside a 600-Pie-a-Day Pizza Shop: Systems, Standards, and Brutal Attention to Detail

Apply for SPM PRO: https://smartpizzamarketing.com/spmpro/ What does it really take to run a high-volume pizza shop and scale it without losing your soul or your ownership? In this episode, we go behind the scenes of a thriving pizzeria where details matter, culture drives everything, and growth is intentional. From daily walkthroughs and quality control to building emotional connections through something as simple as a “grandma wall,” this conversation dives deep into what separates average operators from elite ones. You’ll learn how to maintain standards at scale, build a brand people feel, and structure deals so you don’t lose control of your business. If you’re a pizza shop owner or any kind of operator trying to grow, this is packed with real, unfiltered insight.

April 21, 202657 min

608: This Vegas Pizza Shop Quietly Built a $2M Business in a Neighborhood Plaza

In this episode, the owners of Rebellion Pizza break down how they built a thriving neighborhood pizza business in Las Vegas by focusing on quality, consistency, culture, and community. They share the realities of operating in a tiny footprint, surviving insane early growth, creating systems, hiring strong people, and expanding the right way.