PIE 2 PIE - A Pizza Maker’s Podcast

Grit, Family, Passion w/ Juan Robles Executive Chef of Triple Beam Pizza

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
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This episode features an inspiring conversation with Juan Robles, the executive chef of Triple Beam Pizza. Juan's journey from humble beginnings to running a pizza empire offers viewers a masterclass in restaurant management, empathetic leadership, and culinary innovation.
 
Juan's passion for his craft, dedication to quality, and unique insights into the industry provide both practical advice and inspirational takeaways for anyone in the restaurant world.
 
We Discuss • The importance of systems and processes in running an efficient restaurant. • How empathy and emotional intelligence play a crucial role in team management. • The concept and benefits of commissary-driven restaurants • Balancing creativity with maintaining brand standards • Strategies for educating customers about unique pizza styles • The value of continuous learning and fostering growth in others.

In Full Bloom w/ Brian Nittayo of Rose City Pizza

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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 Koons sits down with Brian of Rose City Pizza. Brian discusses the challenges and changes he's faced since closing his original Rosemead location after 15 years and opening a new shop in Covina.
The two dive deep into Brian's evolving approach to pizza-making, how he streamlined his menu and operations, implemented new tech and management systems, and how he's adapting to industry trends.
 
In this episode, you'll learn:
• The evolution of pizza dough techniques and how consumer expectations have shifted focus towards crust quality
• Why streamlining operations and menu offerings can lead to improved efficiency and product quality
• How implementing technology and management systems can transform day-to-day operations
• The importance of adapting to industry trends and customer preferences to stay competitive

Fork in the Road w/ Eric Cacciatore of Restaurant Unstoppable

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
Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
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/
 
Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons
 
In this episode, Alex Koons sits down with Eric Cacciatore, the creator of the incredibly popular and ambitious "Restaurant Unstoppable" podcast. They dive deep into Eric's journey from aspiring pilot to influential podcast host, discussing the challenges of the restaurant industry, the power of human connection in a digital age, and the potential for restaurants to change the world. The conversation touches on topics ranging from influencer marketing and tipping culture to the future of hospitality and the importance of authenticity in podcasting.
 
• The restaurant industry has the power to change the world
• The increasing importance of human connection in the digital age
• Insights on influencer marketing and its impact on restaurants
• Discussion on tipping culture and its effects on the industry
• The value of authenticity in podcasting and business
• Eric's unconventional journey from aviation to podcasting
• The challenges and rewards of running a long-form interview podcast
 
Get valuable insights into the restaurant business, and the pursuit of passion-driven careers, while being entertained by the genuine rapport between Alex and Eric. 
 
 

Crust or Bust: The Leap From Pop-Up to Permanent w/ Domenick of Bucky’s Pizza

In this episode, Alex sits down with Domenick Calise of Bucky's Pizza from New Jersey. Domenick shares his journey from corporate America to pizza entrepreneurship, discussing his pop-up experiences, plans for a brick-and-mortar location, and the intricacies of his pizza-making process.
The conversation covers everything from dough fermentation to flour choices, offering insights into the challenges and rewards of running a pizza business.
 
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/
 
Check out the Pizza Essentials on my Amazon Storefront: https://www.amazon.com/shop/alexkoons 
 

Pizza Patriots (The Customer Isn't Always Right) w/ Hiller & Andrew of Hot Tongue Pizza

In this special episode of PIE 2 PIE, host Alex Koons sits down with the two managers of Hot Tongue Pizza, Michael Hiller and Andrew Alvarez. Alex, Michael and Andrew dive deep into their experiences working together for over a decade across multiple restaurants.
 
They discuss the challenges of being in management, from walking the line between friendship and leadership to learning to delegate effectively. Michael and Andrew share valuable insights on creating a positive work culture, handling difficult customers, and adapting to changes in the restaurant.
 
Alex reflects on the importance of trust, respect and open communication in their working relationship. This intimate and revealing conversation highlights the behind-the-scenes dynamics that have enabled Hot Tongue Pizza's success and Alex's own growth as a leader. A must-listen for anyone in the restaurant industry or interested in the power of strong leadership and teamwork.
 
- Effective management involves striking a balance between being hands-on and allowing staff autonomy. Learning to delegate tasks, listen to feedback, and let employees make mistakes are crucial for growth and building trust.
 
- Creating a positive restaurant culture requires a combination of open communication, respect for staff as individuals, and making work fun. Sarcasm and joking should be balanced with clearly communicating expectations and feedback.The customer is not always right.
 
- While hospitality is about serving people, managers need to know when to draw the line and stand up for their team in the face of rude or abusive customer behavior. Enabling this behavior ultimately hurts staff morale.
 
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/
 

Slice, Camera, Action! w/ Cody Splane | PIE 2 PIE Pizza Podcast Ep. 63

In this episode of Pie 2 Pie, host Alex welcomes Cody Splane, aka @splangerdanger a talented pizza chef, Ooni ambassador, and rising star in the world of pizza content creation. Cody shares his unique journey in the pizza world from doing pop-up events to becoming a social media influencer with a fully-equipped studio kitchen.
 
Alex and Cody dive into the impact of backyard pizza ovens on the industry, Cody's experience competing in pizza competitions, and the art of pizza photography. Cody opens up about his background in cooking, his relationship with Ooni, and his thoughts on the future of pizza-making.
 
The conversation explores the evolving pizza community, the challenges of content creation, and the balance between pursuing pizza passion and maintaining a day job. They also touch on Cody's dream of opening a takeout window slice shop and his philosophy on pizza-making.
 
Peppered with insights on dough-making, cheese choices, and olive oil preferences, this episode offers a comprehensive look at the modern pizza landscape from the perspective of a home chef turned influencer. It’s Slice, Camera Action, baby!
 
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/
 

F*** The Pizza Police w/ Bruce Irving of Smart Pizza Marketing

In this episode, Alex sits down with Bruce Irving of Smart Pizza Marketing and the OG of pizza podcasts. Bruce shares his insights from over a decade of experience interviewing successful pizzeria owners and operators.
He and Alex discuss common marketing mistakes pizzerias make, the most important tools for running a successful shop, and the harsh realities of being a business owner that often get glossed over.
Whether you're a veteran pizzeria owner or dreaming of opening your first shop, this episode is packed with hard-earned wisdom and a few laughs. Don’t sleep on this one!
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: https://bit.ly/BE-HivePepperoni 
 
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/
 

The Social Prescription w/ Griffin Baker Pizza Maker

In this episode, Alex sits down with Griffin Baker Pizza Maker, master of social media marketing, who has built a strong following online and has taken things offline in the LA pizza scene to work at two of the most renowned pizzerias in Los Angeles – Ozzy's Apizza and Secret Pizza LA.
 
Griffin shares his journey from crafting pizzas on his patio using a baking steel to today. He delves into how his background in pharmaceutical marketing has influenced his approach to building a strong and engaged following on Instagram.
 
Throughout the episode, Griffin's humble, hardworking, and genuine nature is so apparent as he talks through navigating the challenges and triumphs of entering the pizza industry while weighing his options for what the future holds. https://www.instagram.com/griffinbakerpizzamaker/
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: https://bit.ly/BE-HivePepperoni 
 
 
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/
 

The Pie’s The Limit w/ Joey Scolaro of Lucino's Pizza

In this episode of PIE 2 PIE, we sit down with Joey Scolaro, the passionate owner of Lucinos Pizza in Las Vegas. Joey dishes out his inspiring journey from growing up in his dad's pizzerias in Philly to opening their own Eagles inspired slice haven together in Vegas.
 
We dive into the challenges of getting started, from sketchy landlords to unexpected obstacles, and how Joey's grit and family support helped Lucinos rise above. Joey shares how he's built a loyal following through wild creations like the Philly Burrito and clever collaborations with other local businesses.
 
While Lucinos faced a setback with a recent fire, Joey's positive attitude shines through as he prepares to rebuild bigger and better. Topped with shout-outs to pizza legends like Tony Boloney and reflections on the power of social media marketing, this episode is piping hot and not to be missed. Tune in for a big slice of wisdom, laughs and hunger-inducing food talk. It's a story of passion, perseverance and really, really good pizza. https://www.instagram.com/lucinospizzalv/
 
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: https://bit.ly/BE-HivePepperoni
 
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/
 
 

Dough, Dharma & A Pizza Mind w/ Al The Pizza Buddha

In this enlightening episode, Alex Koons sits down with pizza consultant, Alastair Hannmann, known aka The Pizza Buddha. Alastair shares his extraordinary journey from humble beginnings in Guam to becoming a renowned pizza consultant and sought-after prophet in the pizza world. He discusses the triumphs and tribulations of his career, including his time as a pizzeria owner in Hawaii, his transformative experience at Zoom Pizza in the bay area, and his invaluable mentorship under the legendary Tony Gemignani.
 
Alastair's infectious energy, raw honesty, and doughy revelations make this an episode that every pizzeria owner and pizza enthusiast needs to hear.
 
The Pizza Buddha dispenses wisdom on the crucial roles of data, processes, and the human element in running a profitable pizzeria. He dives deep into the importance of automation, equipment, and shares his unique insights on the future of the restaurant industry. https://www.instagram.com/althepizzabuddha/
 
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: https://bit.ly/BE-HivePepperoni
 
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/