PIE 2 PIE - A Pizza Maker’s Podcast
Arts & Culture Podcasts
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.
Location:
United States
Description:
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.
Language:
English
Website:
https://pie2pie.podbean.com
Episodes
Protected Designation of Origin w/ Tommy Ardito of Brooklyn D.O.P.
11/29/2024
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:
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
Duration:01:30:48
King & Queen of Pies w/ Nino + Shealyn Coniglio of Coniglio’s Old-Fashioned
11/22/2024
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
Duration:02:04:27
Family Link w/ Dom, Vito, + Nick Pontrelli of Maestro Sausage
11/15/2024
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
Duration:01:13:55
Crafted with Confidence w/ Peyton Smith of Mission Pizza Napoletana
11/8/2024
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
Duration:01:16:38
Beyond Brick-And-Mortar w/ Brennan Villarreal of Got Your Back LB
11/1/2024
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
Duration:01:18:29
Hot & Ready w/ David Turkell of LOL Caesars
10/25/2024
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
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”
Duration:00:56:00
The Goal is The Journey w/ Brandon Stanciell of Pizza Ananda
10/18/2024
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
Duration:01:06:46
AU-DOUGH-MATION w/ Michael and Bohan of Schellz Pizza Co.
10/11/2024
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
Duration:01:20:49
Dough Head w/ Jay Batten of Garage Pizza LA
10/4/2024
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:
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 message 00:03:33 - Alex's personal connection to Garage Pizza 00:05:57 - Jay's background and journey to Los Angeles 00:08:57 - The decision to open Garage Pizza in 2008 00:13:12 - Discussing the early days of LA's pizza scene 00:19:11 - Expansion to downtown LA and business challenges 00:24:24 - Opening Jay's Bar and diversifying the business 00:31:33 - The creation of Dough Heads short film 00:36:57 - Reflections on the changing restaurant industry 00:42:24 - The impact of review sites and customer entitlement 00:49:49 - Jay's experience with multiple businesses 00:57:50 - The evolution of Silver Lake neighborhood 01:03:58 - Staffing challenges and maintaining long-term employees 01:15:50 - The importance of hands-on management 01:21:19 - Reflections on business success and challenges 01:31:40 - The value of humility in business 01:39:41 - Jay's thoughts on the greatest band of all time 01:43:25 - Closing thoughts and outro
Duration:01:43:49
A Pizza My Life w/ George Taylor of Taylors’ Pizza House
9/27/2024
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 🍔➡️
Duration:00:59:55
Live, Love, Laugh: A Pizza Chat w/ Vito Recchia + Rico Lunardi
9/20/2024
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.
Duration:01:35:42
Pizzana Nirvana w/ Daniele Uditi of Pizzana
9/13/2024
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.
Duration:01:14:07
Pies & Lows of Pizza w/ Waldo Stout of Waldo’s Pizza
9/6/2024
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
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
Duration:01:22:09
Dough on the Road w/ OG Papa Fern - Argentinian Pizza Maker
8/30/2024
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 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
Duration:01:14:14
Dough-lympic Endurance w/ Ryan Ososky of D-Town Pizzeria
8/23/2024
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 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.
Duration:01:11:28
Thrash Convention w/ Salman Agah of PIZZANISTA!
8/16/2024
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, 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.
Duration:01:34:48
One Dish At A Time w/ Colin + Katie of Yellow Paper Burger
8/9/2024
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
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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
Duration:01:12:04
Grit, Family, Passion w/ Juan Robles Executive Chef of Triple Beam Pizza
8/2/2024
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
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.
Duration:00:57:52
In Full Bloom w/ Brian Nittayo of Rose City Pizza
7/26/2024
🎶 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
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
Duration:00:51:39
Fork in the Road w/ Eric Cacciatore of Restaurant Unstoppable
7/19/2024
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
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.
Duration:01:47:52