PIE 2 PIE - A Pizza Maker’s Podcast

Crafted with Confidence w/ Peyton Smith of Mission Pizza Napoletana

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this episode, meet Peyton Smith of Mission Pizza Napoletana in Winston-Salem, North Carolina. From pharmaceutical sales to pizza perfection, Peyton shares his journey of building one of America's most respected pizzerias.
 
This candid conversation explores the parallels between soccer and running a restaurant, the importance of setting boundaries in business, and why having "1300 bosses a week" might be the biggest mistake restaurant owners make. Peyton's refreshing take on confidence versus arrogance, and his decision to reduce seating for better quality control, offers valuable insights into successful restaurant management.
 
Key Takeaways:
• The importance of being in control of your business rather than letting customers dictate terms
• How sports background can inform business leadership
• Why reducing capacity can actually improve business
• The value of building strong teams without traditional hierarchy
• The danger of over-prioritizing tradition in business
 
Chapters:
00:00:00 - Intro to Peyton of Mission Pizza
00:03:45 - Early Career and Pharmaceutical Background
00:12:57 - Soccer Career and Competitive Spirit
00:26:30 - The Food Truck Years
00:31:58 - Opening Mission Pizza
00:35:41 - Building Success in Winston-Salem
00:45:36 - Reducing Seating for Better Service
00:50:40 - Non-Traditional Management Approach
00:56:48 - Expansion and Partnership with Brother
01:11:10 - Over/Under!
01:16:14 - Closing Thoughts

Beyond Brick-And-Mortar w/ Brennan Villarreal of Got Your Back LB

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this episode, a candid conversation with Brennan Villarreal of Got Your Back LB - a unique Long Beach-based supper club and pop-up concept. From working the line at acclaimed restaurants to creating intimate backyard dining experiences, Brennan shares his journey through the LA/Long Beach food scene and his philosophy on building community through food.
 
Key Thoughts:
• The value of starting with pop-ups/supper clubs before brick & mortar
• Importance of intention and community in hospitality • Evolution of kitchen culture and managing staff
• The declining "sense of urgency" in modern kitchens
• Building genuine relationships vs competition in the industry
 
Chapters:
00:00:00 - Long Beach Restaurant Success Story: Got Your Back LB
00:12:15 - How to Start a Restaurant Pop-Up Business Guide
00:20:30 - Starting a Supper Club Business in Long Beach
00:29:45 - Modern Restaurant Kitchen Management Guide
00:40:12 - Los Angeles Food Scene: Competition vs Community
00:52:30 - Restaurant Staff Management Tips 2024
00:59:45 - Los Angeles to Long Beach Restaurant Cost Comparison
01:00:50 - Restaurant Industry Creative Business Ideas
01:08:30 - Restaurant Marketing: Social Media and Pop Up Strategy
01:15:45 - Long Beach Restaurant Industry Future Trends

Hot & Ready w/ David Turkell of LOL Caesars

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
From parody ads to pizza community builder, we sit down with David Turkell, the meme lord behind the incredible LOL Caesars and Turks Pizza Party, to discuss how meme culture evolved into genuine advocacy for LA's pizza scene.Exploring the dark side of influencer culture, the power of authentic community building, and the unexpected journey from trolling corporate ads to becoming a trusted voice in the pizza industry. Don’t miss this one!Chapters:
00:00 "Hot & Ready Sponsor: Maestro Sausage Takes Center Stage"
02:08 "Pizza Expo Origins: When LOL Caesars Met the Pizza Community"
03:19 "Pandemic Pizza Marketing: How 150 Little Caesars Ads Sparked a Revolution"
04:38 "From Hot-N-Ready to Hot Takes: Building the Fast Food Parody Empire"
10:32 "Slicing Through Social Media: How Meme Marketing Became a Pizza Movement"
27:42 "When the Pizza Page Crumbles: Instagram's Great Shutdown"
40:51 "Pizza & Influence: When Food Critics Become Content Creators"
46:53 "Defending the Slice: Why LA Pizza Needs Its Voice"
49:29 "Pepperoni & Predators: Navigating Restaurant Marketing in the Digital Age"
53:11 "Dough & Digital Community: Rising Together in LA's Pizza Scene"
55:38 "The Last Slice: Closing Credits”

The Goal is The Journey w/ Brandon Stanciell of Pizza Ananda

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this episode, dive into the world of pizza pop-ups with Brandon from Pizza Ananda as he shares his journey from photography to slinging his beautiful pizzas. Learn how to start your own pizza pop-up business, navigate the challenges of mobile pizza-making, and leverage Gozney pizza ovens for optimal results.
Brandon discusses building a pizza brand from scratch, the importance of community in the pizza scene, and balancing a day job with a pizza side hustle. Whether you're a pizza enthusiast or aspiring entrepreneur, this episode offers valuable insights into the booming pizza pop-up industry.
 
Chapters:
00:00 Introduction: Meet Brandon from Pizza Ananda
03:45 From Photography to Pizza: Brandon's Unexpected Career Shift
08:30 Starting a Pizza Pop-Up: Essential Tips and Equipment
14:15 Mastering the Gozney Pizza Oven: Techniques for Perfect Pies
21:00 Building a Pizza Brand: Lessons from Pizza Ananda's First Year
27:30 Balancing Act: Managing a Day Job and Pizza Side Hustle
33:45 The LA Pizza Scene: Community, Competition, and Collaboration
40:00 Mobile Pizza-Making Challenges: Stories from the Pop-Up Trenches
46:30 Developing a Unique Pizza Style: Brandon's Approach to Crust and Toppings
52:15 The Future of Pizza Pop-Ups: Brandon's Vision and Advice for Newcomers
58:30 Networking in the Pizza World: The Importance of Reaching Out
01:04:45 Conclusion: Brandon's Favorite Pizza and Final Thoughts

AU-DOUGH-MATION w/ Michael and Bohan of Schellz Pizza Co.

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this episode of PIE 2 PIE, host Alex sits down with Michael and Bohan, the team behind Schellz Pizza Co. The couple shares their unique journey from tech industry careers to pizza entrepreneurship, detailing how they launched their business during the pandemic and developed their signature Hokkaido style dough. Michael and Bohan discuss the challenges of running a ghost kitchen, their move to a brick-and-mortar location, and the recent setback of having to temporarily close due to building issues. They offer insights into their long-term vision for scaling the business, including plans for automation and expansion into international markets.
The conversation covers a range of topics including: • The evolution of their business from home pop-ups to a full restaurant • Their experience with celebrity customers and social media marketing • The complexities of insurance claims and landlord relations • Their perspective on the pizza industry and competition with major chains • The importance of work-life balance and finding outlets like surfing
Chapters:
00:00 - Artisan Pizza Journey: From Tech Careers to Pizza Entrepreneurs
03:26 - Pandemic Pizza Pop-Ups: Launching a Homemade Pizza Business
11:54 - Ghost Kitchen Operations: Navigating the Digital Restaurant Space
16:39 - Brick-and-Mortar Pizzeria: Challenges of Opening a Physical Restaurant
24:24 - Hokkaido-Style Pizza Dough: Crafting a Unique Pizza Recipe
31:53 - Pizza Automation: Technology's Role in Scaling a Pizza Business
41:33 - Artisanal Pizza Pricing: Balancing Quality Ingredients and Costs
55:14 - Restaurant Insurance Claims: Dealing with Unexpected Closures
1:05:58 - Pizza Brand Expansion: Strategies for National and Global Growth
1:15:26 - Pizza Entrepreneurs' Playlist: Music that Inspires Pizza Makers 

Dough Head w/ Jay Batten of Garage Pizza LA

This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
 
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In This Episode, hear the inspiring journey of Jay Batten, owner of the iconic Garage Pizza in Silver Lake, Los Angeles. Among the first to elevate the pizza landscap of Los Angeles back in the early 2000's
Highlights:
Jay's transition from aspiring actor to successful restaurateur
The challenges of opening multiple businesses, including Garage Pizza, Jay's Bar, and Big Spirits
Insights into the changing landscape of Silver Lake and its impact on local businesses
Behind-the-scenes stories of running a late-night pizzeria in a bustling neighborhood
Jay's experiences with creating viral marketing content and short films for his brand
Discussion on staff management, customer relations, and adapting to industry changes
The evolution of pizza delivery and the impact of food delivery apps
Jay's passion for rock music and its influence on his business approach
 
Whether you're a pizza lover, aspiring entrepreneur, or fan of LA's food scene, this episode offers valuable insights into the ups and downs of running a successful pizzeria in one of America's most dynamic neighborhoods. Join us for an honest, entertaining conversation about pizza, perseverance, and the pursuit of passion in the restaurant industry.
CHAPTERS:00:00:00 - Introduction and sponsor message00:03:33 - Alex's personal connection to Garage Pizza00:05:57 - Jay's background and journey to Los Angeles00:08:57 - The decision to open Garage Pizza in 200800:13:12 - Discussing the early days of LA's pizza scene00:19:11 - Expansion to downtown LA and business challenges00:24:24 - Opening Jay's Bar and diversifying the business00:31:33 - The creation of Dough Heads short film00:36:57 - Reflections on the changing restaurant industry00:42:24 - The impact of review sites and customer entitlement00:49:49 - Jay's experience with multiple businesses00:57:50 - The evolution of Silver Lake neighborhood01:03:58 - Staffing challenges and maintaining long-term employees01:15:50 - The importance of hands-on management01:21:19 - Reflections on business success and challenges01:31:40 - The value of humility in business01:39:41 - Jay's thoughts on the greatest band of all time01:43:25 - Closing thoughts and outro
 

A Pizza My Life w/ George Taylor of Taylors’ Pizza House

Get George’s book: https://amzn.to/47FlWrL
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
 
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
Pizza Wisdom from a True Industry Veteran! Ever wondered what it's like to run a pizzeria for decades? Join us as we chat with George Taylor, a pizza-making legend and restaurant industry guru! From his early days flipping burgers at Burger King to owning multiple pizzerias, George shares his secret sauce for success in the competitive world of pizza.
 
In this episode, you'll slice into:
• The rollercoaster ride of restaurant ownership 🎢
• Hilarious mishaps from the early days of online ordering 💻
• George's hot take on minimum wage and its impact on small businesses
• The challenges of staffing in today's restaurant industry 👨‍🍳👩‍🍳
• How corporate fast-food experience shaped his pizza business 🍔➡️
 

Live, Love, Laugh: A Pizza Chat w/ Vito Recchia + Rico Lunardi

This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
 
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this unique round-robin episode of Pie2Pie, host Alex Koons sits down with pizza industry veterans Vito, Rico, and Kevin "The Mail Wise Guy" Slaughter. Gain valuable insights into:
- Scaling a pizza business: Learn the challenges and strategies of growing from one shop to multiple locations.
- Balancing craft and management: Discover how to transition from hands-on pizza making to effective business leadership.
- Consistency and delegation: Understand the importance of maintaining quality across stores and how to trust your team as you expand.
- Marketing and competition: Gain tips on menu design, effective advertising, and the benefits of participating in pizza competitions for networking and skill development.

Pizzana Nirvana w/ Daniele Uditi of Pizzana

This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
 
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
Enjoy this conversation between Alex Koons and Daniele Uditi Executive Chef of Pizzana!In this episode we discuss Daniele's journey from sleeping in a van to owning a successful restaurant. His thoughts on balancing tradition and innovation in pizza-making. The story behind Pizzana's unique dough recipe His experiences writing a cookbook during the pandemic. His love for jazz music and how it relates to his approach to pizza.

Pies & Lows of Pizza w/ Waldo Stout of Waldo’s Pizza

This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
 
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
 
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
Dive into a world of pizza-making and entrepreneurship, Waldo’s World. This candid conversation features seasoned baker and pizza maker, Waldo Stout. This episode offers a raw and unfiltered look at the challenges and triumphs of working in the food industry, particularly in the realm of artisanal pizza. Listeners will gain insights into the complexities of dough-making, the politics of restaurant operations, and the journey of starting an independent pizza business. From discussions about flour types to stories of high-pressure kitchen environments, this podcast provides a wealth of knowledge for aspiring restaurateurs, pizza enthusiasts, and anyone interested in the behind-the-scenes world of culinary entrepreneurship.
• Learn about different types of flour used in pizza-making and their impact on the final product
• Understand the challenges of running a restaurant and managing staff in high-pressure environments
• Gain insights into starting and operating an independent pizza business
• Discover the importance of quality ingredients and technique in creating exceptional pizza
• Explore the balance between culinary artistry and business practicality in the food industry