Smart Pizza Marketing Podcast

I just got back from a trip to Toronto and Hamilton, visiting some of the best pizza spots in the area. While I was posting from the shops on Instagram, a lot of you sent me questions. Instead of answering them one at a time, I’m answering all of them in this episode.We talk about MaiPai, a tiki bar in Hamilton that serves Detroit style pizza, and how Salar runs a great business while only working when he wants to. Kevin at Boa Bakery won Best Cheese Slice at Pizza Expo using a bread oven that only gets to about 540 degrees. Andy at Cowabunga talks about what it really takes to open a second location. Luke went from selling pizza out of his backyard to running a 450 square foot shop at One Night Only. And I ask Ryan at Badiali why so many Toronto shops cook on screens.The full videos from each shop are coming over the next few weeks on the Slice YouTube channel.Question of the show: where should we go next? Send me your city on Instagram.LinksJoin SPM PRO: https://smartpizzamarketing.comFollow on Instagram: https://instagram.com/smartpizzamarketingSlice YouTube (Pizzeria Insider): https://youtube.com/@SlicePlatformSmart Pizza Marketing YouTube: https://youtube.com/@SmartPizzaMarketingThanks to our sponsorsMike’s Hot Honey: https://mikeshothoney.comCheese Hog: https://cheesehog.comStanislaus Food Products: https://stanislaus.comShops in this episode: MaiPai (Hamilton), Boa Bakery (Binbrook), Cowabunga Pizzeria (Hamilton), One Night Only (Toronto), Pizzeria Badiali (Toronto)

We visited Sauced to see how they’ve built a pizza shop that feels different.From changing the menu and adding smashburgers to creating a space people actually want to come back to, this is a real look at what it takes to build a restaurant from the ground up. We talk about the early mistakes, working with family, marketing the business, creating experiences for customers, and what they would do differently if they had to start over.This isn’t just about pizza. It’s about figuring things out as you go, listening to good advice, and building something people in your town want to support.Subscribe for more behind-the-scenes pizza shop stories, operator conversations, and real business lessons.

Dan opened Violent Stone in St. Petersburg without a background in pizza or restaurants. What started as a small idea is now a busy Philly-inspired pizza and cheesesteak shop with 45 employees, a packed kitchen, and another location on the way.We walk through the whole operation, talk dough, the layout, labor, margins, why they got rid of servers after 30 days, and what it really takes to grow without killing the business.

SPM PRO: https://www.smartpizzamarketing.com/pro/What does it take to build a pizza shop that does 200+ pizzas on a busy night when you've never worked in a restaurant?In this episode, we visit Pie Trap in Covina, California, where owner John started with zero restaurant experience and built a high-volume pizza business from the ground up. No family pizza shop. No industry background. Just a clear vision, a 20-inch pizza, and years of learning through trial and error.We break down the kitchen layout, dough process, menu strategy, and the systems that keep a small space producing at a high level. We also talk about the challenges of opening a second location, building hype, and why quality has always come before marketing.If you're a pizzeria owner or thinking about opening one, there's a lot to learn from this conversation.

This week we're visiting Square Pie Guys in San Francisco.We walk through the restaurant, talk about how the business grew from pop-ups to three locations, why consistency matters more than a huge menu, and the systems that make expansion possible.We also get into:Growing from one shop to multiple locationsTraining and delegationBuilding a recognizable brandKitchen layout and workflowMenu strategySocial media and marketingWhy most customers still order pepperoniIf you're thinking about opening a pizza shop or scaling the one you already have, there's a lot to learn from this one.

What happens when you buy a struggling pizza shop in a great location?In this episode of How You Slice It, I sit down with Gus from Township Line Pizza outside Philadelphia. We talk about how he turned the business around by focusing on consistency, making better food, using local influencers the right way, and getting customers to order direct instead of relying on third-party delivery apps.Cheese Hog: https://cheesehogmachine.com/TownshipLine Pizza: https://www.instagram.com/townshipline_pizza/

SPM PRO: Most pizza shop owners think more sales will solve their problems. But after spending time inside this Miami pizza shop, it became clear that sales weren't the issue.In this episode, we break down what was really holding this business back, why relying too heavily on third-party apps can hurt your growth, and what I'd do differently if I were in his shoes.We also talk about:Why he actually has two separate businessesUsing DoorDash and Uber Eats the right wayTurning third-party customers into direct customersBuilding an email and text list that drives repeat businessWhy influencers can work for local restaurantsThe mistake owners make when looking for investorsHow to find the right partner to help grow your businessWhy consistency matters more than marketingIf you're trying to grow your pizza shop, this conversation is packed with practical ideas you can put to work right away.

What does it really take to build a successful pizza business that lasts nearly two decades?In this episode, we tour one of Dallas' most unique pizza operations and sit down with owner Sammy to discuss the realities of restaurant ownership, leadership, growth, failure, culture, technology, and building a high-volume operation from scratch.Sammy shares how he opened his first location at 24 years old, navigated partnerships, survived economic downturns and COVID, learned from a failed expansion, and ultimately refocused on what matters most: people, systems, consistency, and culture.

In this episode, we sit down with a passionate pizza shop owner who opens up about the brutal realities of the restaurant business, surviving COVID, scaling operations, managing employees, and finally building a restaurant that actually works.From losing money on delivery apps to learning how to structure teams, pricing, quality control, and leadership, this conversation is packed with real-world lessons every restaurant owner and small business entrepreneur needs to hear.

Apply for SPM PRO: https://smartpizzamarketing.com/spmpro/What does it really take to run a high-volume pizza shop and scale it without losing your soul or your ownership?In this episode, we go behind the scenes of a thriving pizzeria where details matter, culture drives everything, and growth is intentional. From daily walkthroughs and quality control to building emotional connections through something as simple as a “grandma wall,” this conversation dives deep into what separates average operators from elite ones.You’ll learn how to maintain standards at scale, build a brand people feel, and structure deals so you don’t lose control of your business.If you’re a pizza shop owner or any kind of operator trying to grow, this is packed with real, unfiltered insight.