PIE 2 PIE - A Pizza Maker’s Podcast

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

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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 #Pizza

Dough Head w/ Jay Batten of Garage Pizza LA

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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

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
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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

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🍕 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

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🍕 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

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🍕 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 

Dough on the Road w/ OG Papa Fern - Argentinian Pizza Maker

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
 
In this captivating episode of Pie to Pie, host Alex Koons welcomes OG Papa Fern, aka Fernando Greco, for an early morning conversation that delves deep into the world of pizza and beyond. Fernando, known for his Argentinian-style pizzas and cross-country pop-ups, shares his unique journey from Argentina to New York and his mission to educate people about the rich history and flavors of Argentinian pizza.
 
The discussion extends far beyond the dough, touching on the immigrant experience in the American restaurant industry, the evolving dynamics of kitchen culture, and thought-provoking ideas about authenticity in food. Viewers will come away from this episode with valuable insights and perspectives, including:
• The distinctive characteristics and history of Argentinian pizza
• Tips for running successful pizza pop-ups and adapting to different kitchen environments
• A fresh perspective on the concept of "authenticity" in pizza and food culture
• Understanding of the immigrant influence on American pizza and cuisine
• Insights into competing at Pizza Expo and the challenges of introducing non-traditional styles
• Reflections on the changing landscape of restaurant work in the post-COVID era
• The importance of cultural pride and education through food

Dough-lympic Endurance w/ Ryan Ososky of D-Town Pizzeria

This Episode’s Sponsors→
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🎶 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 of Pie 2 Pie, host Alex sits down with Ryan Ososky, two-time world pizza champion and owner of D-Town Pizza in West Hollywood. Hear the journey of transforming a pop-up concept into a thriving brick-and-mortar pizzeria, as well as the intricacies of making great Detroit-style pizza. Ryan shares his experiences competing in international pizza competitions and how his background as a chef in high-end restaurants influences his innovative approach to pizza creation. The conversation also delves into the business side of running a successful pizzeria in the competitive Los Angeles food scene. Ryan discusses the pros and cons of licensing a restaurant concept, strategies for catering to diverse dietary needs, and how his background in endurance sports parallels the challenges of entrepreneurship.

Thrash Convention w/ Salman Agah of PIZZANISTA!

This Episode’s Sponsors→
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🎶 Maestro Sausage: https://bit.ly/maestro-sausage
 
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Here's some FREE stuff →
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
 
In this episode, Alex sits down with Salman Agah, the legendary skateboarder, entrepreneur, Los Angeles pizza pioneer, and owner of PIZZANISTA!We talk about the history of Pizzanista and discuss Salman’s innovative execution of what a pizzeria and good food can be. Salman discusses how his skateboarding background influenced his business approach, the challenges of running a small business in California, and his vision for the future of Pizzanista.From custom pizza boxes to franchising in Asia, this episode offers a slice of insight into one of LA's most iconic pizza brands.
 
Key Takeaways: Lifestyle Brand Approach: Pizzanista positions itself as more than just a pizzeria, embracing skateboarding, punk rock, and urban culture. Innovation in Pizza: Early adoption of vegan options, creative specials like mac and cheese pizza, and focus on high-quality ingredients.Expansion Strategy: Careful, intentional growth with a focus on maintaining brand integrity, including international franchises in Japan and Korea.Community Focus: Emphasis on creating a welcoming atmosphere and connecting with local communities, even in unexpected locations like San Marino.

One Dish At A Time w/ Colin + Katie of Yellow Paper Burger

This Episode’s Sponsors→
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🎶 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 →
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
Get ready for a mouthwatering detour from our usual pizza talk as we dive into the sizzling world of smash burgers with the coolest pop-up in Los Angeles - Yellow Paper Burger! In this episode, Alex breaks from the pizza mold to chat with Katie and Colin, the duo behind the red jumpsuit-clad burger phenomenon that's taking LA by storm.Prepare to be inspired by Yellow Paper Burger's journey from backyard experiments to Instagram sensation to one of LA's most sought-after food experiences. This isn't just any burger joint - it's a testament to passion, perseverance, and the perfect smash patty!
 
Key takeaways: • Discover how Yellow Paper Burger created a cult following with their distinctive red jumpsuits and killer burgers • Learn the secrets behind building a successful pop-up business in the competitive LA food scene • Gain insights on balancing entrepreneurship and relationship as a couple in the food industry • Uncover strategies for organic social media growth that can apply to any food business • Hear invaluable advice for aspiring food entrepreneurs looking to start their own pop-up