Uploaded April 2026 | Updated September 2026, 2 hours ago
This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road.
Zephanie’s Pizza (Kahuku, Hawaii)
Zach and Stephanie Draper explain what it really takes to run a mobile pizza business in Hawaii. A mobile operator works out of a pizza oven built into a truck, trailer, or similar vehicle—allowing them to serve fresh pizza at beaches, events, and popular local spots. Zephanie’s takes advantage of a permanently placed mobile pizzeria. The couple is expanding to two locations.
Key Takeaways:
• Building a mobile pizza brand in a unique, tourist-heavy market.
• Balancing artisan quality with the demands of a mobile setup.
• Creating a vibrant and uniquely Hawaiian variation pizza crust.
Learn more @ zephaniespizza on Instagram.
Bella & Penelope’s (Mont Claire, California)
Carlos and Kelly Tello reveal how to build a winning mobile pizza business in California. They specialize in private events, enjoying repeat business and community connections. Carlos handles front operations, while Kelly manages logistics and decorations. They share what sets their brand apart from other food vendors in a busy market.
Key Takeaways:
• Navigating the daily logistics of a mobile pizzeria.
• Strategies for engaging the local community on the move.
Learn more @ bella_and_penelopes_ on Instagram.
Catch the full episode now for practical advice on running a mobile pizza business. You’ll hear operator tips, success stories, and real-world solutions—direct from Pizza Expo interviews. Listen in to fuel your pizza dreams and learn what works on the road!
Explore more about Pizza Expo.
This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road.
Zephanie’s Pizza (Kahuku, Hawaii)
Zach and Stephanie Draper explain what it really takes to run a mobile pizza business in Hawaii. A mobile operator works out of a pizza oven built into a truck, trailer, or similar vehicle—allowing them to serve fresh pizza at beaches, events, and popular local spots. Zephanie’s takes advantage of a permanently placed mobile pizzeria. The couple is expanding to two locations.
Key Takeaways:
• Building a mobile pizza brand in a unique, tourist-heavy market.
• Balancing artisan quality with the demands of a mobile setup.
• Creating a vibrant and uniquely Hawaiian variation pizza crust.
Learn more @ zephaniespizza on Instagram.
Bella & Penelope’s (Mont Claire, California)
Carlos and Kelly Tello reveal how to build a winning mobile pizza business in California. They specialize in private events, enjoying repeat business and community connections. Carlos handles front operations, while Kelly manages logistics and decorations. They share what sets their brand apart from other food vendors in a busy market.
Key Takeaways:
• Navigating the daily logistics of a mobile pizzeria.
• Strategies for engaging the local community on the move.
Learn more @ bella_and_penelopes_ on Instagram.
Catch the full episode now for practical advice on running a mobile pizza business. You’ll hear operator tips, success stories, and real-world solutions—direct from Pizza Expo interviews. Listen in to fuel your pizza dreams and learn what works on the road!
Explore more about Pizza Expo.
