Innhold levert av Alex Koons. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Alex Koons eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
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It’s the very first episode of The Big Pitch with Jimmy Carr and our first guest is Phil Wang! And Phil’s subgenre is…This Place is Evil. We’re talking psychological torture, we’re talking gory death scenes, we’re talking Lorraine Kelly?! The Big Pitch with Jimmy Carr is a brand new comedy podcast where each week a different celebrity guest pitches an idea for a film based on one of the SUPER niche sub-genres on Netflix. From ‘Steamy Crime Movies from the 1970s’ to ‘Australian Dysfunctional Family Comedies Starring A Strong Female Lead’, our celebrity guests will pitch their wacky plot, their dream cast, the marketing stunts, and everything in between. By the end of every episode, Jimmy Carr, Comedian by night / “Netflix Executive” by day, will decide whether the pitch is greenlit or condemned to development hell! Listen on all podcast platforms and watch on the Netflix Is A Joke YouTube Channel . The Big Pitch is a co-production by Netflix and BBC Studios Audio. Jimmy Carr is an award-winning stand-up comedian and writer, touring his brand-new show JIMMY CARR: LAUGHS FUNNY throughout the USA from May to November this year, as well as across the UK and Europe, before hitting Australia and New Zealand in early 2026. All info and tickets for the tour are available at JIMMYCARR.COM Production Coordinator: Becky Carewe-Jeffries Production Manager: Mabel Finnegan-Wright Editor: Stuart Reid Producer: Pete Strauss Executive Producer: Richard Morris Executive Producers for Netflix: Kathryn Huyghue, Erica Brady, and David Markowitz Set Design: Helen Coyston Studios: Tower Bridge Studios Make Up: Samantha Coughlan Cameras: Daniel Spencer Sound: Charlie Emery Branding: Tim Lane Photography: James Hole…
Innhold levert av Alex Koons. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Alex Koons eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
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.
Innhold levert av Alex Koons. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Alex Koons eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
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.
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 go late night for a special episode: After Dark at Pizza Expo 2025 with an incredible lineup of pizza legends - Nick Camacho of Lucky Nick's, Marc Schecter from Square Pie Guys, Al The Pizza Buddha, Ryan Mondragon of Sanctuary Pizza, and Scott Sandler from Pizza Via - all crammed into a Vegas hotel room for a meeting of the minds. These guys opened up about everything from their biggest pain points, how they see automation changing restaurants, to Al getting emotional about his World Pizza Champion honor, plus we somehow ended up watching Tony G's legendary pizza acrobatics Matrix routine from 2006. This is pure gold, zero filter, and the kind of conversation that only happens when the cameras keep rolling and nobody wants to leave. Chapters: 00:00 - Pizza Expo After Dark Beginnings 05:11 - Labor Crisis Forcing Pizza Automation 10:37 - $2.50 vs $20: The Minimum Wage Reality 15:14 - Conveyor Ovens vs Hand-Tossed Debate 20:10 - McDonald's Systems for Pizza Shops 25:32 - Wood-Fired Romance is Dead 30:15 - Competition vs Market Saturation 35:20 - Partnership Horror Stories 42:15 - Imposter Syndrome Confessions 44:27 - What's Really in Chain Pizza Cheese 50:30 - Time Slots: Future of Pizza Ordering 58:45 - Mobile vs Brick-and-Mortar Success 1:05:20 - Tony G Matrix Pizza Acrobatics 1:12:15 - The Dave Portnoy Effect on Pizza 1:18:30 - Instagram Changed Pizza Culture 1:25:45 - From Drug Dealer to Pizza Boss 1:32:10 - Success vs Debt: Hidden Struggles 1:38:15 - World Pizza Champion Gets Emotional 1:45:30 - Pizza Community Building at Expo…
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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, meet Salar, the visionary owner-operator behind MaiPai, Hamilton Ontario's most unique dining destination where authentic Detroit-style pizza meets immersive tiki bar culture. What started as a dream to combine two passions has become a fully-booked phenomenon that guests reserve weeks in advance, proving that when you build something people can't find anywhere else, they'll seek you out. Chapters: 0:00 - Introduction: MaiPai's Tiki Pizza Paradise 2:05 - The Origin Story: How Tiki Bars & Detroit Pizza Merged 3:07 - Location Strategy: Opening in Hamilton's "Bad" Neighborhood 5:02 - Word-of-Mouth Marketing: Building Buzz Without Social Media 6:14 - Pizza vs Alcohol Sales: What Really Drives Revenue 7:11 - Tiki Bar Culture: Adult Disneyland for Rum Lovers 10:26 - Tiki Bar Design: Creating an Overwhelming Sensory Experience 13:06 - Red Dwarf Comparison: Detroit Pizza & Tiki Bar Concepts 15:00 - Space Buildout: Finding the Right Location & Layout 16:23 - Pandemic Pivot: How Pizza Saved the Day During Lockdown 24:16 - Tiki Cocktail Program: Hiring Expert Bartenders 26:12 - Detroit Style Pizza in Canada: Missing Market Opportunity 28:20 - Detroit Pizza Pilgrimage: Louis vs Spicy Pie 29:16 - Pan Size Debate: 8x10 vs 10x14 Detroit Style 31:24 - Detroit Style Pizza Company: Taking Shawn Randazzo's Class 34:18 - Pan Seasoning: Detroit Style Pizza Co vs Lloyd Pans 35:01 - Detroit Pizza Dough: 70% Hydration & Simplified Process 37:27 - Skipping Steps: Why Perfect Isn't Always Better 41:32 - Equipment Upgrade: From Bakers Pride to Pizza Master Ovens 48:23 - Round Pizza Experiments: Using New Oven Flexibility 50:18 - Training Staff: Is Detroit Style Easier Than Round Pizza? 53:47 - Restaurant Operations: Daily Routine & Responsibilities 54:59 - Building Infrastructure: Power, AC & Apartment Issues 56:22 - Future Plans: Hawaiian Restaurant Dreams 59:44 - Work-Life Balance: Managing a 7-Day Operation 1:05:18 - Rapid Fire: Hot Honey, Long Fermentation & High Hydration 1:07:31 - Social Media Impact: TikTok Success Without Trying 1:10:06 - AI Phone Systems: The Future of Restaurant Technology 1:13:59 - Pizza Competitions: Why Competing is Underrated…
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 of PIE 2 PIE, we get deep with Rico Aguila, the family-first force behind Fort Myers' beloved Uncle Rico's Pizza. Chapters: 00:02:18 Teen Dad to South Florida Pizza Legend: Uncle Rico's Origin Story 00:05:52 The Power of a Supportive Partner: How Rico's Wife Launched His Competition Career 00:08:21 Lines Out the Door: Building a Popular Pizzeria in Fort Myers 00:12:41 The Evolution of Pizza Culture: From Secret Recipes to Community Sharing 00:15:10 Quality vs. Quantity: Why Rico Limits Orders on Busy Nights 00:21:08 Behind the Competition Win: How Rico's Wife Secretly Entered Him 00:23:39 Keeping It Simple: Rico's Philosophy on Pizza Ingredients 00:26:55 The Truth About Fermentation: Why Simplicity Beats Complexity 00:33:19 Family Business: Teaching the Next Generation of Pizza Makers 00:37:59 The Art of the Perfect Bake: Creating a Signature Pizza Look 00:42:25 Real Talk: The Hard Truth About Opening a Pizzeria 00:47:15 The Future of Pizza: Automation and Industry Evolution 00:52:17 Balance is Everything: Mental Health in the Restaurant Business 01:05:06 Competition Mindset: Staying True to Your Pizza Style…
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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, meet Kevin, owner of BOA Bakery in Ontario, Canada where he's transformed his family's bread-making legacy into a thriving bakery business featuring sought-after sourdough pizza that sells out every Friday. Learn how this former soccer player went from kneading dough with his parents to running his own operation against their advice. Chapters: 00:00:00 Welcome to the Pizza Podcast with BOA Bakery's Kevin 00:01:42 From Wholesale to Storefront: BOA Bakery's COVID Pivot 00:02:55 Pizza Shop Owner Reality: Managing 80 Customer Personalities Daily 00:05:02 Born Into Bread: Kevin's Journey from Family Bakery to Pizza Maker 00:07:11 Portuguese Roots to Canadian Dough: Immigrant Bakery Story 00:09:58 Inside a Pizza Baker's Kitchen: Equipment and Space Management 00:12:09 The Accidental Sourdough Discovery: How Forgotten Dough Created Perfect Pizza 00:13:53 Friday Pizza Phenomenon: One Baker's Sold-Out Operation 00:16:23 Pizza Dreams: Could BOA Open a Dedicated Hamilton Pizzeria? 00:22:48 Baker Marriage: Working 24/7 with Your Spouse in the Pizza Business 00:26:31 Bakery Buildout Nightmares: What New Pizzeria Owners Should Know 00:37:26 The Future of Pizza Making: Automation vs. Human Touch 00:54:58 Bakery Owner Dilemma: Balancing Wholesale Bread and Retail Pizza 00:57:39 Systems for Growth: How This Pizza Baker Plans to Expand 01:11:14 Pizza Competition Dreams: A Baker's Ambition to Enter the Pizza World 01:21:21 Social Media Reality for Small Pizzerias: The Instagram Struggle…
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 sit down with Rich Payne (@dough_and_behold), Chris Townsend(@doughballdisco), and Scott Deley(@scottspizzaproject), Ooni Ambasadors and pizza chefs who make incredibly delicious food and content for the Gram. They made the trip to Pizza Expo 2025 in Las Vegas from all the way across the pond in London, England. Chapters: 00:00 London's Emerging Pizza Scene 02:24 How the Ooni oven and Instagram Transformed Their Pizza Journey 09:18 Content Creation Secrets for Home Pizza Makers: Filming and Editing Tips from Professionals 14:10 Balancing Home Pizza Making with Full-Time Careers 23:23 From Backyard Pizza Hobbyist to Ooni Ambassador 37:40 Home Pizza Content Strategy: Finding Your Authentic Voice in Loud Pizza World 46:47 High Hydration Pizza Dough Adventures 1:16:51 Monetizing Home Pizza Content: Brand Partnerships and Setting Boundaries as a Pizza Creator 1:27:30 Home Pizza Equipment Deep-Dive: Portable Ovens vs. Commercial Setups for Serious Home Bakers 1:40:51 Pizza Technique Debate: Are High-Hydration Doughs Overrated for Home Pizza Makers? 1:50:58 UK Pizza Scene Pioneers: How Pizza Pilgrims Inspired a Generation 1:54:10 The "D**k Payne" Revelation: When a Pizza Maker's Name Takes an Unexpected Turn 1:55:22 British Beans and other Gifts: A Cultural Exchange Between Pizza Makers…
This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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, meet Justin and Andy, owners of Cowabunga Pizzeria and Cowabunga Plus in Hamilton, just outside Toronto, Ontario, Canada. Chapters: Chapters: 00:00:00 Canadian Dipping Sauce Worth Freezing - The Cold Open 00:03:00 Stanislaus Harvest Tour: Learning From the Best in the Business 00:07:15 How Cowabunga Launched in October 2020 00:09:35 From 15 to 250 Pizzas a Day: Scaling a Pizza Shop in Hamilton 00:10:25 Best Cheese Slice: How Winning Changed Everything 00:12:10 Managing Pizza Demand: The Challenges After Winning Awards 00:14:20 $16K-$18K Nights: Inside the Economics of Award-Winning Pizza 00:16:00 Time Slots vs. Wait Times: Revolutionizing Pizza Pickup 00:20:00 Kitchen Space vs. Dining Room: The Perfect Pizzeria Layout 00:26:15 Asian-Owned Pizzeria: Breaking Stereotypes in an Italian-Dominated Industry 00:31:05 Pizza Screens Controversy: How Cowabunga Won with Unconventional Methods 00:34:10 Vegas Pizza Expo: The Competition Experience 00:36:25 72-Hour Fermentation: The Secret to Cowabunga's Dough 00:37:15 Best of the Best: The Mystery Box Competition 00:48:30 The Famous 'Dipping Sauce': Cowabunga's Cult Favorite Condiment 00:56:00 Social Media Marketing: Building a Pizza Brand Through Content 01:11:55 Bangkok Expansion: Taking Canadian Pizza to Thailand 01:19:45 Building in Thailand vs. Canada: Why Asian Expansion Makes Sense 01:21:30 Overrated vs. Underrated: Honest Pizza Industry Talk 01:32:15 Pizza Master Ovens & Spiral Mixers: The Equipment That Makes a Difference 01:36:40 Competition Strategy: Why Pizza Contests Matter for Business 01:38:20 Building Community vs. Joining Cliques: The Future of Pizza Culture…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 of PIE 2 PIE we had the opportunity to reunite with brothers Kyle and Jacob, owners of Slice Godz Pizza in Hesperia, CA.…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 I talk to the GOAT Tony Gemignani of Pizza Rock, Slice House, Tony's Napoletana, Capo's to name a few. Chapters: 00:00:00 - Learning from Failure: Tony's Philosophy on Becoming Better Through Challenges 00:14:51 - The Pizza Acrobatics Origin Story: How a Breakup Led to World Championships 00:19:59 - Building a Pizza Brand: From The Tonight Show to International Recognition 00:27:10 - The Independent Pizza Operator's Struggle Against Major Chains 00:35:02 - Pizza Competition Insights: Learning From Wins and Losses 00:47:50 - Creating The Pizza Bible: Revolutionizing Pizza Education 00:59:02 - Building the World Pizza Champions Team: Community in the Pizza Industry 01:08:39 - Tony's Pizza School: Teaching the Real Restaurant Experience 01:18:21 - Multiple Pizza Concepts: From Tony's Pizza to Slice House 01:28:57 - Evolution of Pizza Styles: From Regional Rivalry to Style Renaissance 01:34:15 - Pizza Expo: Why It's the Ultimate Pizza Industry Experience 01:35:36 - Tony's Hot Takes on Pizza Trends 01:54:44 - The Importance of Industry Recognition: Getting on "Best Pizza" Lists 01:56:29 - The Art of Pizza Finishing: Post-Bake Techniques That Make Great Pizza…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 talk to Max Blachman-Gentile of Jules Pizza in San Francisco, CA. Chapters: 00:00:00 -The new Restaurant Space inthe 1892 Building 00:02:53 - Electric vs. Gas Oven 00:05:11 - The Bread Component & Baker's Hours 00:06:59 - The Bagel Question: Dense vs. Airy 00:08:51 - California vs. East Coast Food Culture 00:11:29 - Tartine vs. Bub & Grandma's 00:13:18 - When Everyone Made Sourdough 00:15:14 - The Main Issue of Being a Business Owner 00:18:41 - The Big One's Coming: Earthquake Preparedness 00:21:55 - The Restaurant Build-Out Process 00:24:57 - Taking on Investors: Lessons Learned 00:26:38 - "There's Not a Good Training Program for People" 00:30:10 - Restaurant Industry Fairytales: Building to Sell 00:32:32 - When Money Doesn't Feel Real: Restaurant Construction 00:35:40 - The Hardest Part of Opening a Restaurant 00:38:07 - Kid NYC: Pizza Consulting Adventures 00:42:02 - The Juicy Slice: Pizza Terminology Evolution 00:48:53 - The Sourdough Starter Routine 00:54:52 - Bread and Beer: The Foundations of Civilization 01:00:11 - David Lynch's Impact on the Food World 01:03:34 - Why Tartine Row Failed: The Grove Without a Fountain 01:11:41 - "Pizza is Supposed to Be Fun" Philosophy 01:12:23 - Is Pizza Just an Open-Faced Sandwich? 01:16:22 - The Problem with Bready Pizza: Fermentation Theory 01:21:24 - Speaking Spanish in Restaurant Kitchens 01:24:26 - The Bay Area Pizza Scene Evolution 01:29:08 - Overrated/Underrated Game: Pizza Edition…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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, a chat with Eric Ehler, owner of Outta Sight Pizza in San Francisco, CA. Chapters: 00:00 - San Francisco Pizza Scene: Defending the City's Legacy and Future 08:40 - Hype vs. Quality: Building a Successful Pizza Business 16:25 - The 20-Inch Philosophy: Going Big in the Pizza Game 25:30 - Personal Journey: From Iowa Tragedy to SF Pizza Success 33:00 - Urban Reality: Addressing San Francisco Misconceptions 42:00 - Balancing Passion: Skateboarding, Risk and Pizza Life 51:00 - Building the Business: Shop Design, Costs and Community Support 58:00 - Beyond Pizza: Sandwiches, Bread Program and Diversification 01:05:00 - Industry Opinions: The Overrated vs. Underrated Game 01:14:00 - Pizza Future: Technology, Tradition and Moving Forward…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 special After Dark edition of PIE 2 PIE I share a bottle of wine with Craig Murli, owner of June’s Pizza in Oakland, CA Chapters: 00:00 Intentional Restaurant Design & Branding 06:15 Managing Customer Expectations & Mental Health 14:00 Team Management & Communication 19:45 Restaurant Ownership Philosophy 27:05 The Junes Origin Story 33:20 Food Philosophy & Creative Choices 39:40 How to grow your restaurant & Personal Growth 47:00 The Financial Reality of Restaurants 56:40 Leadership Evolution & Team Building 1:04:00 Work-Life Balance & Family 1:09:45 Personal Growth & Mental Health 1:22:00 Money, Values & Fair Pay 1:32:30 Dealing with Change & Pivoting 1:42:00 Worry, Anxiety & Perspective 1:52:15 Online Criticism & Authenticity 2:04:00 Future Thinking & "We'll Figure It Out"…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 are joined by Ben Roberts of Pizza Supreme Being located in Sacramento, CA Chapters: 00:00 - Intro with PSB's Pizza Journey 04:53 - "The Whole Company Started as a Bit" 07:08 - Spirit Halloween or Rainforest Cafe? 08:22 - What Makes a Shitty Bromate 10:10 - From Mobile Trailer to Brick-and-Mortar 13:53 - The Original Pizza Supreme Being Vision 16:16 - Sourdough Secrets and Feeding the Starter 18:27 - Making Your Own Bread: The Sandwich Secret 21:41 - Staying Straight Edge in the Restaurant Industry 26:44 - Pandemic Challenges and the Jabberwocky 28:13 - Running the Claw Machine and Daily Operations 30:31 - The Roof Work Crisis: Learning to Delegate 36:14 - "Is It Sick Being a Cool Guy?" 38:29 - Pizza Nostalgia: Alien Head Stickers and Round Table 42:35 - The Kings Cowbell and Playoff Promise 46:51 - Twisted Tea: The Top Shelf Beverage 49:20 - Baja Blast Soft Serve and Brand Personality 51:11 - The Disneyland Proposal Fight Story 54:21 - The Pizza Expo 2025 Fight Promotion 57:15 - Vandalism vs. Art: The LA Building Debate 01:03:03 - In-N-Out Inspiration and Menu Philosophy 01:06:18 - The Great Pizza Screen Debate 01:12:46 - Parenthood Changes Everything 01:17:43 - Growing Up with Five Siblings 01:19:02 - Overrated/Underrated Game Begins 01:21:53 - "I'm from Detroit. Don't Ever Say That Again." 01:23:07 - Ranch Dressing: The Universal Condiment 01:29:26 - Life Lessons from The Bluey Cricket Episode 01:36:24 - Yelp is OVERRATED 01:38:54 - Pizza Expo is Underrated…
For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/ This week, we’re taking a break from the Bay Area pods to sit down with Zak from Prime Pizza LA and Jamie from Pizza of Venice to discuss the impact of the Eaton fires— Jamie lost his pizzeria and Zak lost his home to the fire. While the flames may be out, the recovery process has only just begun. It’s important to remember that long after the news coverage fades and social media moves on, the cleanup and the healing continues. Disasters like these don’t come with a playbook, and as business owners, we’re often figuring things out as we go. This conversation gets heavy at times, but there were also plenty of laughs—because sometimes, that’s the only way to get through it. A huge thank you to Jamie and Zak for sharing their experience. The love and support in this industry are real, and when times get tough, we come together. Here’s hoping LA can cut through the red tape and help the Palisades and Altadena rebuild, stronger than before.…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW 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 are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA. Chapters: 0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria 00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance 00:06:42 Restaurant Couples: Managing Marriage and Business Partnership 00:10:59 Small Restaurant Management: Running a Lean Operation 00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality 00:27:26 The Impact of National Press Coverage 00:35:31 Crisis Management: Handling Unexpected Challenges 00:45:54 Restaurant Growth: Building Sustainable Business 00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept 01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values 01:25:43 Pizza Industry Trends: OVER/UNDER…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 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 are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA. Chapters: 00:00 - Sharing Pizza Knowledge & Industry Experience 02:17 - Starting with Service: Learning Hospitality from Tribute Pizza 12:50 - From Zero to Numbers: Getting Serious After 9 Years 23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker 35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan 38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens 49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough 55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits 01:01:03 - Delivery Evolution: From In-House to Third Party Apps 01:08:43 - Building Brand Awareness: Social Media Strategy 01:13:22 - Community Over Competition: Building Pizza Culture 01:33:13 - OVER/UNDER: Pizza Industry Hot Takes…
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