In the Kitchen with Audrey Kelly: Sicilian Pizza vs. Grandma Pizza PizzaTodayMagazine 2026-09-24 | In the Kitchen with Audrey Kelly: Sicilian Pizza vs. Grandma Pizza
185. REPLAY: Bringing Her Style to an Established Pizzeria PizzaTodayMagazine 2023-12-28 | Happy New Year! While we take a little break, we’re replaying one of our favorite episodes of the year. Mya Anitai, Franny’s Pizzeria & Restaurant, Highlands, New Jersey, on The Hot Slice PodcastOur guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie. Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its seasonal menus and what produce she will highlight.Listen to more on this week’s The Hot Slice Podcast.Explore more on Franny’s at frannyshighlands.com and on Instagram at instagram.com/frannyshighlandsRead Mya’s Conversation in Pizza Today.
184: International Pizza Challenge Update PizzaTodayMagazine 2023-12-21 | IPC Coordinators Michael LaMarca, Jeremy Galvin with Master Pizza on The Hot Slice PodcastPizza Expo 2024 in Las Vegas in March is our 40th Anniversary. There are some huge updates to the International Pizza Challenge, so we have brought Michael LaMarca and Jeremy Galvin on the show to give us the skinny. Michael, Jeremy and their team at Master Pizza and beyond make IPC a success each year coordinating the largest pizza-making competition in the U.S.What is International Pizza Challenge?International Pizza Challenge has evolved and grown in stature and prize money to become the most prestigious pizza-making competition in North America, if not the world. This year, we’ll have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase 240 of the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year. Here is a look at the 2024 Schedule: Tuesday, March 19 (Preliminary Rounds) Top 5 scores in each division will advance to Thursday finals Division Time # of ParticipantsWorld’s Best Cheese Slice 8:00 AM – 4:00 PM 50Pan 8:00 AM – 4:00 PM 50Traditional 8:00 AM – 4:00 PM 80CMAB – Professional Division Preliminaries 8:00 AM – 4:00 PM 20 Wednesday, March 20 (Preliminary Rounds) Division Time # of Participants Thursday Finals?Non-Traditional 8:00 AM – 5:00 PM 80 YesNeapolitan 8:00 AM – 5:00 PM 80 YesOoni Traditional & Pan 8:00 AM – 5:00 PM 30 NoDaiya Vegan 8:00 AM – 5:00 PM 30 No Thursday, March 21 8:00 AM – 10:00 AM – Finals for all divisionsTraditional, Non-Traditional, Neapolitan, Pan, & World’s Best Cheese SliceLocation: Comp Areas A & B 10:15 AM – 11:15 AM – CMAB Finals (Publicy Judged)Location: Comp Area A 11:30 AM – 12:30 PM – Best of the Best (Publicly Judged)Location: Comp Area A 12:45 PM – 1:45 PM – Pizza Maker of the Year (Publicly Judged)Location: Comp Area A 1:45 PM – 2:00 PM – Mixer Giveaway, Awards, & WPC DonationLocation: Comp Area B 2:00 PM – 2:45 PM – Awards, Recognition, & More GiveawaysLocation: Comp Area A 2:45 PM – 3:00 PM – $10k MEGA Bucks WinnerLocation: Comp Area A Learn more about International Pizza Challenge at pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/.
186: PIE Awards Winners, Industry Report, Competitions & More PizzaTodayMagazine 2023-12-19 | Jeremy White and Denise Greer Welcome 2024 on The Hot Slice PodcastWe usher in a new year with a session where we talk shop on a variety of topics ranging from the Pizza Industry Excellence Awards to Pizza Expo 2024 competitions and more. We capped off 2023 by announcing the PIE Awards winners on PizzaToday.com. Here we give a quick shout out to the winners in 24 categories as well as look ahead to the 40th Anniversary of Pizza Expo.First, the PIE Awards winners: 2023 PIE Awards Winners • Young Entrepreneur of the Year — Laura Meyer, Pizzeria Da Laura• Pizza Chain of the Year — Pizza My Heart, Santa Cruz, California• Best Advertising Campaign — Mattenga’s Pizzeria, San Antonio, Texas• Top Employee Initiatives — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania• Most Interesting Menu — Slice Pizza & Brew, Birmingham, Alabama• Best Seasonal Menu — Crafters Pizza & Draft House, Carmel, Indiana• Community Involvement Award — Punxsy Pizza, Punxsutawney, Pennsylvania• Pizzeria Startup of the Year — Blue Square Pizza, Hopkinton, Massachusetts• Mobile Pizza Business of the Year — Cut Stone Foods, Kenosha, Wisconsin• Best Pizzeria Website — Rotolo’s Pizza, Baton Rouge, Louisiana• Sustainability Champion — Catch-A-Fire Pizza, Blue Ash, Ohio• Pizza Chain Executive of the Year — Nick Bogacz, Caliente Pizza & Draft House• Best Branding — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania• Best Pizza Box Design — Varuni Napoli, Atlanta, Georgia• Top Use of Technology — Blue Square Pizza, Hopkinton, Massachusetts• Best Video Short — Mattenga’s Pizzeria, San Antonio, Texas• Best Outdoor Dining Space — Parlour Pizza, Jeffersonville, Indiana• Pizzeria Owner Mentorship Award — Tony Gemignani, Tony’s Pizza Napoletana• Pizza Company of the Year by Region: Northwest – Farrelli’s Pizza, Tacoma, WashingtonSouthwest — Mattenga’s Pizzeria, San Antonio, TexasSoutheast — Slice Pizza & Brew, Birmingham, AlabamaMidwest — Catch-A-Fire Pizza, Blue Ash, OhioNortheast — Emmett’s on Grove, New York, New York Next, the competitions.For those interested in competing at Pizza Expo 2024, here’s a detailed look at the International Pizza Challenge schedule:Tuesday, March 19 (Preliminary Rounds) Top 5 scores in each division will advance to Thursday finals Division Time # of ParticipantsWorld’s Best Cheese Slice 8:00 AM – 4:00 PM 50Pan 8:00 AM – 4:00 PM 50Traditional 8:00 AM – 4:00 PM 80CMAB – Professional Division Preliminaries 8:00 AM – 4:00 PM 20 Wednesday, March 20 (Preliminary Rounds) Division Time # of Participants Thursday Finals?Non-Traditional 8:00 AM – 5:00 PM 80 YesNeapolitan 8:00 AM – 5:00 PM 80 YesOoni Traditional & Pan 8:00 AM – 5:00 PM 30 NoDaiya Vegan 8:00 AM – 5:00 PM 30 No Thursday, March 21 8:00 AM – 10:00 AM – Finals for all divisionsTraditional, Non-Traditional, Neapolitan, Pan, & World’s Best Cheese SliceLocation: Comp Areas A & B 10:15 AM – 11:15 AM – CMAB Finals (Publicy Judged)Location: Comp Area A 11:30 AM – 12:30 PM – Best of the Best (Publicly Judged)Location: Comp Area A 12:45 PM – 1:45 PM – Pizza Maker of the Year (Publicly Judged)Location: Comp Area A 1:45 PM – 2:00 PM – Mixer Giveaway, Awards, & WPC DonationLocation: Comp Area B 2:00 PM – 2:45 PM – Awards, Recognition, & More GiveawaysLocation: Comp Area A 2:45 PM – 3:00 PM – $10k MEGA Bucks WinnerLocation: Comp Area A Now is the time to enter if you are looking to go head-to-head with your peers in Las Vegas. The 40th Annual Pizza Expo is scheduled for March 19-21, 2024. Register to attend here: registration.experientevent.com/ShowPZA241/?flow=attendee&_gl=1*wsr17q*_ga*NjIxNTQ4ODgxLjE3MDEwOTc2NTM.*_ga_30DENJ19E7*MTcwMzAwMjU2MC42LjAuMTcwMzAwMjU2MC4wLjAuMA..&_ga=2.27054773.929149912.1703002040-621548881.1701097653 Once you are registered to attend the show, visit the Pizza Expo competitions page to view the competition schedule, rules and enter to compete. You can find the competitions page here: pizzaexpo.pizzatoday.com/competitions
183. Dough Talk with Peter Reinhart, Part II PizzaTodayMagazine 2023-12-14 | This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.Listen until the end when Peter shares his 2024 predictions. Show Notes. The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit pizzaexpo.pizzatoday.com/.
182. Dough Talk with Peter Reinhart, Part I PizzaTodayMagazine 2023-12-07 | This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.Stay tuned for Part II when Peter shares his 2024 predictions.Show Notes.The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-reportRegistration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit pizzaexpo.pizzatoday.com/.
181. Marking 50 Years PizzaTodayMagazine 2023-11-30 | This week on The Hot Slice Podcast, we’re exploring the story of a 50th anniversary and a love story and growth and change at Perry’s Pizza in Huntington Beach, California. We chat with owners Jess and Dawn Bingaman, and Lynette Swanson.Perry’s Pizza started long before Jess and Dawn came in the picture. The original Perry’s opened in 1973. Jess was a manager at Perry’s in the 80s where he met and married Dawn, who was a frequent customer. In 1996, the owner was ready to sell and Jess and Dawn were ready to take on the adventure. It’s been a wild and amazing ride ever since. Listen to where they have taken the business.On November 4, Perry’s Pizza celebrated its 50th anniversary with an event that included giveaways and fun. Momentum built after the anniversary celebration as local media including the Los Angeles Times shared their story.Perry’s Pizza has grown and evolved in its five decades. The Bingamans moved the location from Newport Beach to Huntington Beach gaining more square-footage and to their surprise a huge influx in customers that they had to figure out how to manage the increased volume.They recently expanded into the space next door to help give them even more space as the business went from counter service to sit-down casual dining.Don’t miss the end when they share advice for other operators from their decades in the business.Learn more about Perry’s Pizza at perryspizza.net and on Instagram at instagram.com/perryspizzaRead the LA Times story on Perry’s Pizza at latimes.com/socal/daily-pilot/news/story/2023-11-24/perrys-pizza-celebrates-50-years-in-orange-countyShow Notes Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. To register for Pizza Expo 2024, visit: registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24To learn more about Pizza Expo, visit pizzaexpo.pizzatoday.com/.Denise mentioned tips on how to keep your team from burnout during the holidays. Check out that article: pizzatoday.com/topics/employee-management/a-gameplan-to-avoid-team-burnout
180: REPLAY Joe Carlucci Makes Pizza Challenge History PizzaTodayMagazine 2023-11-23 | On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year’s International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe’s World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina’s staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.
179. Day 2 Workshops & Seminars — Pizza Expo 2024 PizzaTodayMagazine 2023-11-16 | Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Jeremy and Josh talk Pizza Expo. Attendee registration opened last week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games. For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss! In this episode, we detail the second day of workshops that attendees can register for. Learn more at PizzaExpo.com
178. Big News on Pizza Expo 2024 PizzaTodayMagazine 2023-11-09 | Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Denise and Jeremy talk Pizza Expo. Attendee registration opened this week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games. For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss! We detail workshops that attendees can also register for. Here’s a quick look at the Sunday workshop that Jeremy described: Sunday, March 171:00 pm - 5:00 pmW01 What to do BEFORE You Increase Menu Prices ($250)David Scott Peters, Restaurant Business Expert, Workshop Presenter, DavidScottPeters.comType: Workshop | Track: Workshop1:00 pm - 5:00 pmW02 The Million Dollar Pizzeria ($250)Dan Collier, Co-Owner and President, PizzaMan Dan'sGlenn Cybulski, Executive Chef | Consultant | Speaker, Glenn Cybulski Restaurant ConsultingType: Workshop | Track: Workshop1:00 pm - 5:00 pmW03 Maximizing Your Carryout & Delivery Revenue and Operations ($250)Tony Troiano, Owner-Operator, J.B.ALBERTO'S PIZZAScott Anthony, Owner-Operator, Punxsutawney PizzaType: Workshop | Track: Workshop1:00 pm - 5:00 pmW04 Crafting Your Brand and Marketing Strategy ($250)Mike Bausch, Owner-Operator, Workshop Presenter, Andolini’s PizzeriaType: Workshop | Track: Workshop To register for Pizza Expo 2024, visit: registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24 To learn more about Pizza Expo, visit pizzaexpo.pizzatoday.com/.
177. Refocus to Grow with Scott Rivera PizzaTodayMagazine 2023-11-02 | This week on The Hot Slice Podcast, we catch up with Scott Rivera, owner of Scottie’s Pizza Parlor in Portland, Oregon. We last visited Scottie’s in 2018 to profile the hot Portland pizzeria as an On the Road Feature. In the feature, he shares, “I think a lot of New Yorkers and people from the East Coast can relate to not finding good pizza when they move away,” Rivera says, adding that people question the water, the flour, etc. “So I decided to learn how to make pizza myself the way that I thought was good. I very quickly learned that it was not as easy as I thought it would be, and (I) started to use cookbooks and whatever I had, whatever tools I had (like) cookie sheets and made some really, really bad pizza. I think because it turned out to be so hard, I kept wanting to get really good at it. I was like ‘How can this be so hard? It’s just a pizza. There are three things you have to get right. It’s just dough, sauce and cheese.’”In the article, he also shared that slices were his shop’s bread and butter but that has changed. He spent much of the pandemic and after dialing in his pizza and operational systems. After much exploration, he decided to open a second pizzeria. We go in-depth into his process and what it took to make the new location happen happen.If you are a pizza dough geek, this episode is for you. Scottie details his pizza dough exploration and talks sourdough.Read the On the Road Feature in Pizza Today at pizzatoday.com/topics/people-pizzerias/on-the-road-scotties-pizza-parlor-portland-orLearn more about Scottie’s Pizza Parlor at scottiespizzaparlor.com and on Instagram at instagram.com/scottiespizzaparlorShow Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comSubmit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaire
176. Letters to the Editor PizzaTodayMagazine 2023-10-26 | Jeremy and Josh read and respond to some recent emails sent to Pizza Today by readers. They talk pizza tech, desserts and business in this episode. But the real gold is near the end when the 2024 Pizza Expo Opening Day Keynote speaker is announced. It takes a legendary person to get the 40th Anniversary of Pizza Expo call, and we know you won't be disappointed. Be sure to watch this one all the way to the end to find out who it is! Show Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaire
175. Perspectives from Pizza & Pasta Northeast 2023, Part II PizzaTodayMagazine 2023-10-19 | The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part II of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall. In this episode, Jeremy and Denise chat with:Melissa Rickman, Wholly Stromboli, Fort Lupton, ColoradoOthoniel Cruz, Tre Amici, Bayamon, Puerto RicoPasquale DiDiana, Bacci Pizzeria, Chicago, IllinoisAndrew Scudera, Goodfellas, Staten Island, New York Show Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaire
174. Perspectives from Pizza & Pasta Northeast 2023, Part I PizzaTodayMagazine 2023-10-12 | The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part I of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.In this episode, Jeremy and Denise chat with:Louise Joseph, owner of Dough Girls, Inc. in Greenwich, ConnecticutAngie Bogacz, co-owner of Caliente Pizza in Pittsburgh, PennsylvaniaTyler Carlson & Mark Lacz, co-owners of Tymark Restaurant Group, in Westerly, Rhode IslandShow Notes:PIZZA CON 2024! We teased our newest event that will take place at The Fillmore in Philadelphia on November 7, 2024. Sign up for updates from this one-of-a-kind event.pizzaexpo.pizzatoday.com/pizzacon-2024-attendSubmit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaireHappy National Pizza Month! We have ideas and marketing resources to help you. Visit: pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit
173. Catching Up with Pizza Man Dan Collier PizzaTodayMagazine 2023-10-05 | This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012. Dan began his pizza career as a delivery driver in 1984. He served as President for a 20-store chain from 1987-2002 before becoming a Franchisee from 2002-2012.Dan has been a speaker and educator at Pizza Expo, sharing his successes and, more importantly, his failures with fellow pizza operators and owners since 2002. Dan has also written articles for Pizza Today magazine.We talk with Dan about his store growth and adding an additional unit. He shares concept direction, how the new store has performed and what has been key to that success.Dan also surprises us with a new concept development that required him to change his perception of third-party delivery. Find out more about his new Los Angeles-based ghost kitchen concept.Show Notes:Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaireHappy National Pizza Month! We have ideas and marketing resources to help you. Visit: pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit
172.Bringing Her Style to an Established Pizzeria PizzaTodayMagazine 2023-09-28 | Our guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie. Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its new seasonal menu and what produce she will highlight.Listen that and more on this week’s The Hot Slice Podcast.Explore more on Franny’s at frannyshighlands.com and on Instagram at instagram.com/frannyshighlandsRead Mya’s Conversation in Pizza Today at pizzatoday.com/topics/people-pizzerias/conversation-mya-anitai-frannys-pizzeria-restaurant-highlands-new-jerseyShow Notes:Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at pizzatoday.com/pizzerias-to-watch-questionnaireLearn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at ppne.pizzatoday.comDon’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit
171. New Haven-style Pizza PizzaTodayMagazine 2023-09-21 | This week on The Hot Slice Podcast, we chat with Frank Zabski of New Haven, Connecticut. After a corporate career wore him thin, Frank got into the pizza business with a mobile unit he named "Fired Up Pizza Truck". With the catering business, Frank aimed to "bring the party to you, not just the pizza." The truck catered parties and events for 50-125 people and specialized in New Haven-style pizza. Show Notes:Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kitFrank has since gone on to launch New Haven Pizza School (thepizzagavones.com/new-haven-pizza-school/). The school teaches home cooks/pizza enthusiasts how to make the iconic pizza style that remains a hidden secret from many consumers nationwide. Read Franks's bio at at thepizzagavones.com/frank-zabski-a-k-a-the-polish-pizzaiolo/. Frank will be leading a hands-on demo on New Haven-style pizza at the upcoming Pizza & Pasta Northeast show in Atlantic City. The demonstration is slated for October 1 from 3-4 p.m. Check the PPNE show schedule and learn more at ppne.pizzatoday.com/. Learn more about New Haven-style "apizza" here pizzatoday.com/topics/menu-development/apizza/. Then check out our Pizzeria of the Year feature on Modern Apizza, a New Haven staple, here. pizzatoday.com/topics/people-pizzerias/2023-pizzeria-of-the-year-modern-apizza-new-haven-connecticut
170. Pizza & Pasta Northeast Preview PizzaTodayMagazine 2023-09-14 | Jeremy, Denise and Josh hop in this week’s podcast give all the skinny for the upcoming Pizza & Pasta Northeast at the Atlantic City Convention Center on October 1-2.Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.With a full line up of events, educational sessions, demonstrations and competitions, get the PPNE app to plan your trip: pizza.a2zinc.net/PPNE2023/Public/Content.aspx?ID=42829For more info on Pizza and Pasta Northeast, visit ppne.pizzatoday.comShow Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comDon’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit
169. Destined for Pizza PizzaTodayMagazine 2023-09-07 | This week on The Hot Slice Podcast, we chat with Drew Butler, who perhaps has been destined to be in the pizza industry. Things aligned for Drew when he was making pizzas out of his house as fundraisers for youth sports. He had been looking for a building to start his business when friends shared that a beloved local market had an unused pizza oven. Instead of undertaking a costly buildout on a new facility, Drew opted to set up shop, Market Pizza by Drew Butler, at the Jackson Market in Culver City, California.We dive into what goes into making his neo-Neapolitan pizza including the use of a three-flour blend, sourdough and a long fermentation process.Drew was named a Rising Star in the Pizza Industry in July. In his Q&A, Drew says, “I am striving for excellence in pizza and service experience for Market Pizza. My highest priority is the uniqueness of my dough and the special time my 67-hour process deserves. It all starts with the crust — the rest is just toppings! Gourmet toppings for sure, but we have a pretty level playing field for tomatoes, cheese, meats and veggies. The crust is my signature. It’s what defines my pizza from everyone else’s. It’s got my name on it, so it’s got to be great!”See how he’s adding to the momentum as he grows in the pizza business. Find out his ultimate goal.Read Drew’s Rising Stars Q&A at pizzatoday.com/topics/people-pizzerias/drew-butler-market-pizza-by-drew-butler-culver-city-ca-rising-star-2023Follow Market Pizza by Drew Butler on Instagram at instagram.com/marketpizzabdbShow Notes:Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: pizzatoday.com/be-counted-pizzeria-operator-survey-portalLast chance to submit your pizzeria for one of the 20 categories in the PIE Awards. Learn more at pizzatoday.com/pie-awardsCelebrate National Pizza Month in October! Pizza Today has you covered this October with our National Pizza Month Pizzeria Tool Kit. We’ve pulled together resources to help you mark the occasion and promote your National Pizza Month campaigns in your store, in the community, virtually and on social networks.
168. Will Grant on Elevating the Pizza Industry PizzaTodayMagazine 2023-08-31 | This week on The Hot Slice Podcast, we have our upcoming Pizza and Pasta Northeast Keynote Speaker Will Grant on the show. Will owns That's A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently Will teaches professional classes out of both his restaurants "That's A Some Pizza" and "Sourdough Willy's" which serve a combined five styles of pizza, all using a heirloom sourdough starter. As a World Pizza Champion team member, restaurant consultant and Master Pizzaiolo Will has the experience you need to help be successful in your restaurants.We dive into how Will is able to motivate his team and create excellence in his product. He goes beyond his story walls to help consult and instruct pizzeria operators across the country. He is a frequent speaker and demonstration presenter at Pizza Expo in Las Vegas and Pizza and Pasta Northeast in Atlantic City. Listen to find out how Will is elevating the pizza industry.Show Notes:Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: pizzatoday.com/be-counted-pizzeria-operator-survey-portalFollow That’s a Some Pizza at thatsasome.com and on Instagram at instagram.com/thatsasomepizzaFollow Sourdough Willy’s at sourdoughwillys.com and on Instagram at instagram.com/sourdoughwillyspizzeriaLearn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at ppne.pizzatoday.com
167. Melissa Rickman – Pizza & Pasta Northeast Keynote & More PizzaTodayMagazine 2023-08-24 | This week on The Hot Slice Podcast, Jeremy and Denise sit down with Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado. Rickman, a seasoned pizza business maven, regularly contributes to the educational lineup at Pizza Expo and Pizza & Pasta Northeast. She has written articles for Pizza Today and has led a variety of seminars and food demos at the two aforementioned shows.Now, she’s prepping for her biggest stage yet — delivering a keynote address at PPNE 2023 in Atlantic City, New Jersey.We talk with Melissa about the keynote as well as her online ordering platform, who she sees as some of her biggest inspirations and her future plans in the industry.Read her article from earlier this year about why you should keep chicken wings on your menu: pizzatoday.com/topics/menu-development/keeping-chicken-wings-on-the-menu/.Learn more about Wholly Stromboli at whollystromboli.com. And, finally, register to attend PPNE so you can hear Rickman’s keynote in person: ppne.pizzatoday.com/.
166. Gemma Cataldo Pizza Champion at 18 PizzaTodayMagazine 2023-08-17 | This week on The Hot Slice Podcast, we are chatting with Gemma Cataldo, manager at Antonio’s Italian Restaurant in Elkhart, Indiana. We recently named Gemma a Rising Star in the Pizza Industry.She competed in her first International Pizza Challenge at Pizza Expo this year and took home first place in the Traditional Division. Her only other competition showing was in the Young Pizza Maker of the Year at Pizza & Pasta Northeast in Atlantic City last year.After also winning the Traditional Division in 2019, her father Paul set a legacy for competing and winning as both Gemma and her sister Carmela.As Gemma heads to university soon she plans to continue to elevate the pizza industry. She has collaborated with Carmela to be a beacon for women in pizza. She is working with the Women in Pizza movement to help amplify the successes of women in the industry.In a Q&A with Gemma for Rising Stars, says, “I recently graduated high school early in March and I will be attending Ferris State University in Big Rapids, Michigan, this fall. I plan on studying Dental Hygiene, though I have no intention of leaving the pizza industry behind. The pizza industry has always had a special place in my life, and going to college will not prohibit my desire to continuously improve and learn. My sister, Carmela, and I are already working on new pizzas and flavors for the 2024 IPC. In terms of more immediate action, I am becoming more involved with Women in Pizza to support and highlight the talents of women in the pizza industry, especially young women who are just starting.”Hear more about Gemma big IPC win, the pie that won, her future plans and continuing her Women in Pizza charge.Read Gemma’s Rising Stars Q&A: pizzatoday.com/topics/people-pizzerias/gemma-cataldo-antonios-italian-restaurant-elkhart-in-rising-star-2023Learn more about Antonio’s Italian Ristorante at antoniositalian.comFollow Gemma and Carmela’s Instagram: @thecataldosisters.
165. Desserts, Pizza & Pasta Northeast & More! PizzaTodayMagazine 2023-08-10 | This week on The Hot Slice Podcast our Editor-in-Chief, Jeremy White, reads some letters he's received recently from pizzeria operators regarding dessert sales in their shops. Desserts can often be challenging to move, but they can create great incremental revenue when a well-thought-out dessert program is put into place. In this installment, two operators chime in via e-mail with what's working for them. These letters came in as a response to a Commentary Jeremy wrote asking for insight into dessert sales and how to improve them.The attention also is on Pizza & Pasta Northeast in New Jersey. This year's show runs October 1-2 at the Atlantic City Convention Center. In this episode of the Hot Slice we cover the two Keynote addresses that will be given on Day 1 by Melissa Rickman and Day 2 by Will Grant. We also briefly touch upon a couple of the workshops attendees will want to be sure to hit up while at PPNE. Registration for PPNE is open, so don't delay in punching your ticket to attend by visiting ppne.pizzatoday.com/.
164. The Rise of Yukon Pizza PizzaTodayMagazine 2023-08-03 | This week on The Hot Slice Podcast are 2023 Rising Stars in the Pizza Industry Alex White, Dani Garcia-White, Cameron White, Justin Ford, co-owners of Yukon Pizza in Downtown Las Vegas, Nevada. Read their Rising Stars Q&A at pizzatoday.com/topics/people-pizzerias/alex-white-dani-garcia-white-cameron-white-justin-ford-yukon-pizza-downtown-las-vegas-nv-rising-stars/.Yukon Pizza has grown from an outdoor oven at a commercial kitchen to a hot on the Las Vegas pizza scene brick-and-mortar pizzeria. Check out bio that Dani provided for each owner:Alex White is a Las Vegas resident of 16 years, and the 5th generation heir of a family sourdough starter dating back to the Klondike Gold Rush in the Yukon Territory, over 125 years ago. He spent a decade working in the film and television industry, while also building his skills as a backyard pizza maker. When the pandemic happened Alex, his wife Dani, brother Cameron, and good friend Chef Justin Ford made the decision to jump from backyard pizza makers to a full on brick and mortar restaurant.Dani Garcia-White was born in southern california and raised in Las Vegas. After spending 10 years in the film production and live event production industries, Dani began to form an interest in making pizza alongside her husband and founder of Yukon Pizza Alex White. Dani left her previous career in April of 2022 to pursue pizza-making and restaurant operations full time. She has found a passion for both pizza making and managing a restaurant and looks forward to Yukon's continued success!Cameron White started as a pizza cook and delivery driver during high school. While he pursued a career in advertising and video production in Northern Nevada, he was consistently amazed by his younger brother's improving pizza-making skills. Both Cameron and Alex, who also worked in video production in Las Vegas, had dreams of turning Yukon Pizza into a family business, but they thought it was something for the distant future. However, Cameron's dissatisfaction with advertising and a pandemic-induced layoff prompted him to seize the opportunity with Yukon Pizza immediately. In the summer of 2020, Cameron, along with his spouse, artist Jess White, moved to Las Vegas. Together, they started laying the foundation for the business, collaborating with talented individuals like Cameron's sister-in-law Dani, chef Justin Ford, and the rest of the amazing staff at Yukon. Cameron has been humbled by the experience and the chance to work with such remarkable people.Chef Justin Ford oversees back-line our menu and operations. He has nearly 20 years of fine dining and pizza restaurant experience, having worked in LA and Las Vegas with Nancy Silverton, Wolfgang Puck, David Chang, and others. Justin joined the Yukon Pizza team officially in 2020, when we started as a neighborhood popup during the pandemic. Since then, Justin has taken on the role of Chef head-on, allowing Yukon Pizza to expand its menu into new and exciting directions.Learn more about Yukon Pizza at yukonpizza.com and on Instagram at instagram.com/yukonpizza/.
163. Adapting to Extreme Heat PizzaTodayMagazine 2023-07-27 | Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carrout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.Listen to more of their story.Follow Pedroso’s Pizza at pedrosospizza.comand on Instagram at instagram.com/pedrosospizza
162. Growing from a Ghost Kitchen PizzaTodayMagazine 2023-07-20 | This week on The Hot Slice Podcast, our guest is Anthony Petralia. We last caught up with Anthony over a year ago to talk ghost kitchens for a Pizza Today Magazine article Going Ghost: A Look at Ghost Kitchen Operations and Setup (pizzatoday.com/topics/finance-growth/a-look-at-ghost-kitchen-operations-and-setup ). His dad Don reached out to us to share that Anthony has grown his ghost kitchen into a brick-and-mortar restaurant, Tralia, in Sarasota, Florida.Getting there has taken persistence and strategic expansion. Anthony, like many executive chefs, was furloughed during the pandemic. The COVID-19 pandemic birthed a new class of business owners, already battle tested.As the ghost kitchen operation grew, Anthony looked for ways to expand into more. His current ghost kitchen location in Your Culinary Place, a shared commercial commissary kitchen (yourculinaryplace.com ), allowed him to gradually expand into a 20-seat restaurant in its facility. Anthony shares how the ghost op helped him transition into a full-service pizzeria.With an extensive culinary background, Anthony likes the challenge of offering multiple styles. Find out his approach to doing an artisan pizza and a Detroit-style pizza without overwhelming the kitchen operations.Now that Anthony has streamlined the business for dine-in and carryout, He’s focused on the pizzeria and even what’s next. Listen as Anthony shares his pizzeria story.Show Notes:Learn more about Tralia at traliasrq.comFollow Tralia on Instagram: instagram.com/traliasrq
161. Pizza Fusion PizzaTodayMagazine 2023-07-13 | Neel and Palak Vaidya, Troy’s Italian Kitchen on The Hot Slice PodcastOn this week’s The Hot Slice Podcast, Executive Editor Denise Greer and Senior Creative Director Josh Keown chat with Neel and Palak Vaidya, co-owners of Troy’s Italian Kitchen in Arlington, Virginia. Neel was recently named a Rising Star of the Pizza Industry by Pizza Today.Neel and Palak’s journey to pizza was a unique one. They capitalized on the sale of an existing pizzeria. Though they kept the name, Troy’s Italian Kitchen, the couple overhauled the business and its menu to create the successful business they have today. Learn about how their interest in pizza sparked the flourishing business.Troy’s Italian Kitchen was never meant to be a vegan-focused pizzeria. But the couple developed plant-based pizzas that pulled a fusion of other cuisine such as Indian, Mexican and BBQ. The vegan pizzas became a hit amongst the local plant-based community and drove huge vegan pizza sales during the pandemic. That demand has persisted, and vegan pies make up 60 percent of Troy’s sales.Neel and Palak also jumped on offering catering and expanded their pasta menu to diversify catering. They have three team members dedicated to private catering.Listen on as Neel and Palak share the story of Troy’s Italian Kitchen and its fusion pizza menu.Read a Q&A with Neel.pizzatoday.com/topics/people-pizzerias/neel-vaidya-troys-italian-kitchen-arlington-virginia-rising-star-2023Learn more about Troy’s Italian Kitchen.troysitaliankitchen.comFollow Troy’s Italian Kitchen on social.instagram.com/troysitaliankitchentiktok.com/@troysitaliankitchen?lang=en
160. More than a Bakery PizzaTodayMagazine 2023-07-06 | This week, we have Steve Carcarey co-owner of Collegeville Italian Bakery Pizzeria Napoletana in Collegeville, Pennsylvania. Collegeville first opened as a bakery. Steve and his wife Patrizia took over the business from her parents. Since then, the couple has added on a dining room, full menu, catering and a thriving packaged goods business.According to its “About Us”, Patrizia says, “My family is from Nusco, Italy in la Campagnia (mountain region) south of Rome. In 1970, my parents, Giovanni and Caterine moved to America. 24 years later they started Collegeville Italian Bakery and have been baking fresh bread from scratch ever since. My husband, Steve, and I are happy to run our retail store and carry on all of our family traditions.With its slogan “we’re more than just a bakery!”, the couple have worked to create a diversified business. In a previous Conversation with Pizza Today, Steve said, “When they hear, “bakery,” most people instinctively think sweets — cakes, pastries, cookies, etc. While we offer all of those items, there’s so much more to our business. We have such a rich history, authentic culture and unique offerings that we want people to know about, so it’s just getting past those initial assumptions to show customers what we’re all about.Collegeville has captured a diverse market in its small college town. Steve shares the unique interior flow system that encourages diners to purchase its packaged goods such as donuts and desserts.Listen as Executive Editor chats one-on-one with Steve on the following topics:The business’s rich historyMaintaining a bakery and pizzeria operationCollegeville’s pizza styleFocused cateringDining flowGrab-and-go goodsFuture growth
159. A Product of the Pandemic PizzaTodayMagazine 2023-06-29 | This week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.Learn more about Futuro on this week’s episode, including:The home popup start-upTransition to a brick-and-mortar restaurantPizza stylesLuke and Sarah’s backgroundsFinancing and building out FuturoOperationsFuture Growth Show Notes:Explore more about Futura at futuroindy.com and on Instagram at instagram.com/futuroindy Pizza & Pasta Northeast Registration is NOW OPEN!Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more at pizzatoday.com/topics/industry-news/pizza-and-pasta-northeast-registration-now-open
158. Pizza Today Mail Bag PizzaTodayMagazine 2023-06-22 | Pizza Today talk Letters to the EditorThis week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.Here are some excerpts from a few of our Letters to the Editor:Drew Butler, Market Pizza by Drew Butler:For the last six months I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of. Brenda's Pizzeria:There were so many great seminars but a few of the really good ones were on at the same time. I think the seminars I attended were some of the best ones. There was one day we almost didn't get to finish seeing everything on the show floor, we were running out of time because of the seminars.Tyler Carlson:Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities. Show Notes:We mentioned several topics, so we are taking time to share some of the article and recipe references:Pizzeria Valuation:pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worthFirst Steps to Selling a Pizzeria:pizzatoday.com/topics/employee-management/first-steps-sellingDeep Dive into Restaurant Lawsuits in the News with Thomas Reinhardpizzatoday.com/podcasts/the-hot-slice/154-deep-dive-into-restaurant-lawsuits-in-the-news-with-thomas-reinhardJohn Gutekanst’s Dough Articles: A Better Pizza Crumb Structure: The Gutspizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-gutsKnead to Know: Making Pizza with Sourdough — Beauty and the Yeastpizzatoday.com/topics/dough-production-development/knead-to-know-making-pizza-with-sourdoughThe Rise of Italian Pizza in Teglia is Upon Uspizzatoday.com/topics/dough-production-development/the-rise-of-italian-pizza-in-teglia-is-upon-usAnd finally recipes on the two Upside Down Pizzas we dream about:Tony’s Trending Recipe: Upside Down Pizzapizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizzaPineapple Upside-Down Pizzapizzatoday.com/recipes/pizzas/pineapple-upside-pizza
157. The Vinnie’s Pan Pizza Brand PizzaTodayMagazine 2023-06-15 | On this week’s The Hot Slice Podcast, Executive Editor Denise Greer chats with Peter Falzo, owner of Vinnie’s Pan Pizza in Millburn, New Jersey. Peter created Vinnie’s to honor his uncle who owned a successful pizza restaurant for decades.Peter shares his story of transforming his Italian restaurant into a high-demand carryout pizzeria. He details how he created Vinnie’s Pan Pizza brand and vital tenants to allow it to thrive.Vinnie’s has received high marks local and nationally for its unique take on pan/bar pie. The pizza garnered such a reputation that Dave Portnoy gave it 8.3 score out of 10 on his Barstools Pizza Review. The review sparked an infusion of new interest in the pizzeria. Peter reveals what happened at the restaurant after the review and tips for other restaurants who receive a visit from Portnoy.Learn more about Vinnie’s Pan Pizza at vinniespanpizza.com, on Instagram at instagram.com/vinniespanpizza and on TikTok at tiktok.com/discover/vinnies-pan-pizza-nj.Thanks to our sound engineer and designer Katie Wilson.
156. From Chef to Food Truck to Brick and Mortar Pizzeria PizzaTodayMagazine 2023-06-08 | This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn’t a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan’s episode now.Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here’s his story in his own words:“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It’s different, it’s unique, it’s artisan, it’s Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let’s enjoy this.Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and starters. I’d like to give the patrons a dining experience in a new way. Not a traditional pizzeria, but more of an artisan style. Our building was built in 1927 and we want to celebrate that. In the food and in the decor. We run weekly specials and like to get creative with the menu. Seasonal roasted veggies, fun plays of Asian fusion, Italians twists. A fun global cuisine celebration. We look to grow the starters and some main courses of the menu in the future.”Learn more about Pie 95 on the website pie95pizza.com and Instagram instagram.com/pie95pizza/.This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.Thanks to our sound engineer and designer Katie Wilson.
155: Let’s talk Pizza Dough with John Gutekanst PizzaTodayMagazine 2023-06-01 | This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing. In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn’t magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza’s crumb structure. If you’ve never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure. Next Big Pizza MovementWe couldn’t help but ask John to share his insights on how pizza is evolving and what’s next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S. Another climber is the pizza slice business. He shares his own experience with the serving pizza slices and where it is headed. This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.
154: Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard PizzaTodayMagazine 2023-05-25 | Thomas Reinhard talks Wage Theft Lawsuits and Prevention, Importance of Estate Planning on The Hot Slice PodcastLawsuits impacting restaurants have been all over the news. Two dispute issue that we are seeing that you should be aware of are wage theft and estate and will lawsuits. We’ve tapped Thomas Reinhard, practicing attorney and co-owner of Cascadia Pizza Company in Seattle, Washington, to chat about these types of critical restaurant lawsuits in the news.Wage theft lawsuits can come in the for of misappropriating employee tips and tip pooling issues. Thomas has recently addressed tips, tip pooling and service charges on PizzaToday.com in an article “What’s the difference between Restaurant Tips and Service Charges?” (pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/). In the article, he clear classifies employee tips and who can receive tips. “A tip is a discretionary payment made by a customer independently, is calculated on their own, and is not dictated by restaurant policy,” he states.Tip pooling is another area of contention. Thomas explained, “all tips collected are placed into a collective pool and then divided up among staff members. The pool can include anyone who is in the “chain of service”, including servers, dishwashers, bussers, cooks and other kitchen staff.” Read the article now. pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-chargesRestaurants are also making headlines for lawsuits over ownership. Estate Planning is vital for business owners. It’s important to have everything spelled out to alleviate conflicts after your death. Now is the right time to do estate planning restaurant business owners. Thom shares how part of the process is pizzeria valuation. We’ve covered valuation extensively. TO learn more about business valuation, start with this article, “What’s My Pizzeria Worth?” (pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth)List as we chat with Thomas in lively discussion of the two subjects. This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.Thanks to our sound engineer and designer Katie Wilson.
153. The Life of a Mobile Pizza Company – A Slice of New Jersey PizzaTodayMagazine 2023-05-18 | This week on the Hot Slice Podcast we talk mobile pizza business with Chris Hill, owner of A Slice of New Jersey in Byram, New Jersey.Before starting A Slice of New Jersey, Chris was a physical education/health teacher. After being laid off during the COVID-19 pandemic, Chris began his pizza odyssey with no background in the pizza or restaurant business. For 10 years though, he had always had a fascination with pizza, traveling the world to study pizza making. His pizza travels took him to Coalfire Pizza (Chicago, Illinois); The Dough Bros (Galway, Ireland); Joe’s Pizza (New York, NY), Zeneli Pizza (New Haven, Connecticut); No. 900 Pizzeria (Montreal, Canada); Sorbillo (Naples, Italy), Mission Pizza Napoletana (Winston-Salem, North Carolina); Metro Pizza (Las Vegas, Nevada); Settebello Pizzeria (Salt Lake City, Utah), Scottie’s Pizza Parlor (Portland, Oregon); Pizzeria Beddia (Philadelphia, PA); and Bonci (Rome, Italy). The circumstances of the pandemic heightened that interest, and he began to pursue the perfect pizza and then scale it to sell pizzas at farmer’s markets. Those humble beginnings catapulted Chris into a thriving mobile pizza business. A Slice of New Jersey concentrates on prebooked public events and private catering. A big component of his public events is giving customers the opportunity to pre-order their pizza. It helps Chris manage the kitchen and operation side of the food truck. The menu is grounded on a unique pizza crust made from dough that is fermented for 48 hours and uses a blend of artisan flours, including a local wheat sourced from Sussex County, New Jersey. Chris also sources seasonal produce from local farms. The pizza menu has staple favorites like the margherita and pepperoni. There is also Drunken Pig with a house-made vodka sauce, fresh mozzarella, Italian sausage, parmigiano-reggiano, basil and extra virgin olive oil. The Cremini-Miny-Moe features roasted cremini mushrooms, ricotta, fresh mozzarella, garlic infused olive oil, Parmigiano-Reggiano, thyme and black pepper. The seasonal pies are getting more attention as his customers look for something different, like the Life is a Peach with peaches, prosciutto, mascarpone, toasted walnuts, basil, balsamic drizzle and The Autumn-ic Bomb with house-made butternut squash purée, pancetta, fontina, red onions, fried sage and house-made spicy maple syrup. Now that you’ve had a bit of an overview on Chris Hill and A Slice of New Jersey, here’s what’s this week’s The Hot Slice Podcast with Pizza Today: Learning pizza making Getting the business started Creating pizza dough for scale Transitioning to a food truck Strategy of the mobile business Per-ordering for public events Catering focus The pizza menu favorites Work/Life balance This week’s The Hot Slice Podcast hosts are Editor in Chief Jeremy White and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.
152. Joe Carlucci Makes History at the International Pizza Challenge PizzaTodayMagazine 2023-05-11 | On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year’s International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe’s World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina’s staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.
151: Pizza Expo Sessions 5 – Breakout Pizza Pros in the Business PizzaTodayMagazine 2023-05-04 | This week, we bring you the last of our Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Bill and Cheryl Crawford and Ian Foster of Righteous Slice in Rexburg, Idaho; Robert Wagner, co-owner of Need Pizza in Cedar Rapids, Iowa; and Jhonathan Naranjo, founder and CEO of JoJo’s NY Style Pizza in Hollywood, Florida. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo.
Pizza Expo Sessions 4 Women Redefining Pizzerias PizzaTodayMagazine 2023-04-27 | This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.
Pizza Expo Sessions Part 3 - Innovative Pizza Concepts PizzaTodayMagazine 2023-04-20 | This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jason Dascoli of Rock City Pie Ice, Superior, Colorado, and Bill Bartz and Emily Knudsen with Pleasant Grove Pizza Farm in Waseca, Minnesota. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.
148. Pizza Expo Sessions, Part 2 – Experience and Education PizzaTodayMagazine 2023-04-13 | This week, we bring you more of The Hot Slice Podcast on the show floor at Pizza Expo. On the podcast, we have Jeremy Shirk of Conan’s Pizza in Austin, Texas; Stacey and Josh Kearney of Society Pie in Beaverton, Oregon; and Joseph Ledwidge of Ranger Joe’s Pizza in Kalispell, Montana. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.
147. Pizza Expo Session, Part 1 - Energize and Elevate PizzaTodayMagazine 2023-04-06 | This year, we took The Hot Slice Podcast to the show floor at Pizza Expo. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. First up, we have Andrew and Ruel Gregory of Post Alley Pizza in Seattle, Washington, followed by Alex Funke, a franchisee of Chad's Pizza in Cedar Falls Iowa. We end the podcast with Amanda and Patrick Elston of Gus Franco's Pizza, Lower Burrell, Pennsylvania. Tune in next week for more Pizza Expo interviews.
146. REPLAY The Brilliant Sarah Minnick of Lovely’s Fifty Fifty PizzaTodayMagazine 2023-03-30 | Happy Pizza Expo Week! While we are gathered in Las Vegas, we are sharing a favorite episode with Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.
145. Ready, Set, Pizza Expo 2023 PizzaTodayMagazine 2023-03-23 | Get ready for Pizza Expo 2023 with Jeremy, Denise and Josh. We highlight some of our favorite show moments, provide insider tips to enhance your show experience and dive into keys to a successful show. Before you go...Watch the Pizza Expo Preview Show.https://pizzatoday.com/topics/industry-news/the-2023-pizza-expo-preview-show/ Read Pizza Expo 2023: Going for the Record.pizzatoday.com/topics/pizza-expo-2023-preview-going-for-the-record/ Get the Pizza Expo Mobile App:pizza.a2zinc.net/PizzaExpo2023/Public/Content.aspx?ID=39605&_ga=2.223459295.555570237.1678118558-792456683.1591979244
144. The One & Only Tony Gemignani PizzaTodayMagazine 2023-03-16 | We sit down with Tony Gemignani to discuss his upcoming opening keynote address at Pizza Expo in Las Vegas. While we have him on the line we also dish on pizza styles, the ups and downs of pizzeria ownership and who has had the most influence on his career in pizza.
The 2023 Pizza Expo Preview Show PizzaTodayMagazine 2023-03-14 | Josh Keown and Denise Greer detail everything you need to know before you go to Pizza Expo 2023 -- from events and competitions to seminars, demos, workshops and much more. See you in Las Vegas!
143. A Conversation with Chef/Restaurateur Lisa Dahl PizzaTodayMagazine 2023-03-09 | Lisa Dahl is one of the brightest minds in the pizza industry and culinary arts. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts. We talk startup, business fluctuations, culinary creativity and pizza passion.
142. A Pizza Destination on Route 66 PizzaTodayMagazine 2023-03-02 | The funky and quirky Cross Eyed Cow Pizzeria sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. Don’t miss the story of its WV Bus and what happened when it was stolen.
