PIE 2 PIE - A Pizza Maker’s Podcast
Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.
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Episodes
Friday Nov 29, 2024
Friday Nov 29, 2024
This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
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 Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.
We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.
Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.
Key Ingredients:
The truth about artisanal pizza in Brooklyn
why it's both overrated and evolving
How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria
Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands
Why Top Gun might be the most misunderstood film of the 1980s
The importance of taking care of delivery drivers and maintaining neighborhood connections
Chapters:
00:00 - Intro & Maestro Sausage Sponsor Message
03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice
05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate
13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture
20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution
26:35 - Restaurant Build-Out: Location Selection & Hood System Investment
34:20 - From Former Mafia Social Club to Modern Pizzeria
42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun
50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients
59:10 - Fast Life Pizza Concept: New Brand Development & Strategy
1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now
1:15:05 - Overrated or Underrated
1:25:53 - Delivery Stories & Sign off
Friday Nov 22, 2024
Friday Nov 22, 2024
This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
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
On this episode, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future.
Key Ingredients:
• The importance of comprehensive business planning and proper capitalization
• Why owning property is crucial for long-term success in the restaurant industry
• How to balance quality and scale while maintaining authenticity
• The real economics behind running a successful pizzeria
• Why employee retention and fair wages are crucial for growth
• The value (and limitations) of competition wins and media exposure
Chapters:
00:00 - How a weird pizza connection led to Morristown
16:57 - Building out the space and initial challenges
31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards
45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation
01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances
01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities
01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models
01:52:30 - Expansion plans and new ventures
02:05:45 - The Brooklyn Pizza Crew Days
02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics
Friday Nov 15, 2024
Friday Nov 15, 2024
This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
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, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place.
From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape.
Top 3 Ingredients:
• Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years
• The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices
• Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values
Chapters:
00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920
00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making
00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company
00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods
00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive
00:48:17 - Restaurant Food Distribution: Building a Local Supply Network
00:59:50 - Independent Food Distributors: Competing Against Corporate Giants
01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships
01:13:21 - Outro
Friday Nov 08, 2024
Friday Nov 08, 2024
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
Friday Nov 01, 2024
Friday Nov 01, 2024
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
Friday Oct 18, 2024
Friday Oct 18, 2024
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
Friday Oct 11, 2024
Friday Oct 11, 2024
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
Friday Oct 04, 2024
Friday Oct 04, 2024
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
Friday Sep 27, 2024
Friday Sep 27, 2024
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 🍔➡️
Friday Sep 20, 2024
Friday Sep 20, 2024
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.