This Episode’s Sponsors→

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🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future.

Key Ingredients:

• The importance of comprehensive business planning and proper capitalization

• Why owning property is crucial for long-term success in the restaurant industry

• How to balance quality and scale while maintaining authenticity

• The real economics behind running a successful pizzeria

• Why employee retention and fair wages are crucial for growth

• The value (and limitations) of competition wins and media exposure

Chapters:

00:00 - How a weird pizza connection led to Morristown

16:57 - Building out the space and initial challenges

31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards

45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation

01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances

01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities

01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models

01:52:30 - Expansion plans and new ventures

02:05:45 - The Brooklyn Pizza Crew Days

02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place.

From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape.

Top 3 Ingredients:

• Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years

• The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices

• Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values

Chapters:

00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920

00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making

00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company

00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods

00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive

00:48:17 - Restaurant Food Distribution: Building a Local Supply Network

00:59:50 - Independent Food Distributors: Competing Against Corporate Giants

01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships

01:13:21 - Outro

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, meet Peyton Smith of Mission Pizza Napoletana in Winston-Salem, North Carolina. From pharmaceutical sales to pizza perfection, Peyton shares his journey of building one of America's most respected pizzerias.

This candid conversation explores the parallels between soccer and running a restaurant, the importance of setting boundaries in business, and why having "1300 bosses a week" might be the biggest mistake restaurant owners make. Peyton's refreshing take on confidence versus arrogance, and his decision to reduce seating for better quality control, offers valuable insights into successful restaurant management.

Key Takeaways:

• The importance of being in control of your business rather than letting customers dictate terms

• How sports background can inform business leadership

• Why reducing capacity can actually improve business

• The value of building strong teams without traditional hierarchy

• The danger of over-prioritizing tradition in business

Chapters:

00:00:00 - Intro to Peyton of Mission Pizza

00:03:45 - Early Career and Pharmaceutical Background

00:12:57 - Soccer Career and Competitive Spirit

00:26:30 - The Food Truck Years

00:31:58 - Opening Mission Pizza

00:35:41 - Building Success in Winston-Salem

00:45:36 - Reducing Seating for Better Service

00:50:40 - Non-Traditional Management Approach

00:56:48 - Expansion and Partnership with Brother

01:11:10 - Over/Under!

01:16:14 - Closing Thoughts

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, a candid conversation with Brennan Villarreal of Got Your Back LB - a unique Long Beach-based supper club and pop-up concept. From working the line at acclaimed restaurants to creating intimate backyard dining experiences, Brennan shares his journey through the LA/Long Beach food scene and his philosophy on building community through food.

Key Thoughts:

• The value of starting with pop-ups/supper clubs before brick & mortar

• Importance of intention and community in hospitality • Evolution of kitchen culture and managing staff

• The declining "sense of urgency" in modern kitchens

• Building genuine relationships vs competition in the industry

Chapters:

00:00:00 - Long Beach Restaurant Success Story: Got Your Back LB

00:12:15 - How to Start a Restaurant Pop-Up Business Guide

00:20:30 - Starting a Supper Club Business in Long Beach

00:29:45 - Modern Restaurant Kitchen Management Guide

00:40:12 - Los Angeles Food Scene: Competition vs Community

00:52:30 - Restaurant Staff Management Tips 2024

00:59:45 - Los Angeles to Long Beach Restaurant Cost Comparison

01:00:50 - Restaurant Industry Creative Business Ideas

01:08:30 - Restaurant Marketing: Social Media and Pop Up Strategy

01:15:45 - Long Beach Restaurant Industry Future Trends

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

From parody ads to pizza community builder, we sit down with David Turkell, the meme lord behind the incredible LOL Caesars and Turks Pizza Party, to discuss how meme culture evolved into genuine advocacy for LA's pizza scene. Exploring the dark side of influencer culture, the power of authentic community building, and the unexpected journey from trolling corporate ads to becoming a trusted voice in the pizza industry. Don’t miss this one! Chapters:

00:00 "Hot & Ready Sponsor: Maestro Sausage Takes Center Stage"

02:08 "Pizza Expo Origins: When LOL Caesars Met the Pizza Community"

03:19 "Pandemic Pizza Marketing: How 150 Little Caesars Ads Sparked a Revolution"

04:38 "From Hot-N-Ready to Hot Takes: Building the Fast Food Parody Empire"

10:32 "Slicing Through Social Media: How Meme Marketing Became a Pizza Movement"

27:42 "When the Pizza Page Crumbles: Instagram's Great Shutdown"

40:51 "Pizza & Influence: When Food Critics Become Content Creators"

46:53 "Defending the Slice: Why LA Pizza Needs Its Voice"

49:29 "Pepperoni & Predators: Navigating Restaurant Marketing in the Digital Age"

53:11 "Dough & Digital Community: Rising Together in LA's Pizza Scene"

55:38 "The Last Slice: Closing Credits”

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, dive into the world of pizza pop-ups with Brandon from Pizza Ananda as he shares his journey from photography to slinging his beautiful pizzas. Learn how to start your own pizza pop-up business, navigate the challenges of mobile pizza-making, and leverage Gozney pizza ovens for optimal results.

Brandon discusses building a pizza brand from scratch, the importance of community in the pizza scene, and balancing a day job with a pizza side hustle. Whether you're a pizza enthusiast or aspiring entrepreneur, this episode offers valuable insights into the booming pizza pop-up industry.

Chapters:

00:00 Introduction: Meet Brandon from Pizza Ananda

03:45 From Photography to Pizza: Brandon's Unexpected Career Shift

08:30 Starting a Pizza Pop-Up: Essential Tips and Equipment

14:15 Mastering the Gozney Pizza Oven: Techniques for Perfect Pies

21:00 Building a Pizza Brand: Lessons from Pizza Ananda's First Year

27:30 Balancing Act: Managing a Day Job and Pizza Side Hustle

33:45 The LA Pizza Scene: Community, Competition, and Collaboration

40:00 Mobile Pizza-Making Challenges: Stories from the Pop-Up Trenches

46:30 Developing a Unique Pizza Style: Brandon's Approach to Crust and Toppings

52:15 The Future of Pizza Pop-Ups: Brandon's Vision and Advice for Newcomers

58:30 Networking in the Pizza World: The Importance of Reaching Out

01:04:45 Conclusion: Brandon's Favorite Pizza and Final Thoughts

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode of PIE 2 PIE, host Alex sits down with Michael and Bohan, the team behind Schellz Pizza Co. The couple shares their unique journey from tech industry careers to pizza entrepreneurship, detailing how they launched their business during the pandemic and developed their signature Hokkaido style dough. Michael and Bohan discuss the challenges of running a ghost kitchen, their move to a brick-and-mortar location, and the recent setback of having to temporarily close due to building issues. They offer insights into their long-term vision for scaling the business, including plans for automation and expansion into international markets.

The conversation covers a range of topics including: • The evolution of their business from home pop-ups to a full restaurant • Their experience with celebrity customers and social media marketing • The complexities of insurance claims and landlord relations • Their perspective on the pizza industry and competition with major chains • The importance of work-life balance and finding outlets like surfing

Chapters:

00:00 - Artisan Pizza Journey: From Tech Careers to Pizza Entrepreneurs

03:26 - Pandemic Pizza Pop-Ups: Launching a Homemade Pizza Business

11:54 - Ghost Kitchen Operations: Navigating the Digital Restaurant Space

16:39 - Brick-and-Mortar Pizzeria: Challenges of Opening a Physical Restaurant

24:24 - Hokkaido-Style Pizza Dough: Crafting a Unique Pizza Recipe

31:53 - Pizza Automation: Technology's Role in Scaling a Pizza Business

41:33 - Artisanal Pizza Pricing: Balancing Quality Ingredients and Costs

55:14 - Restaurant Insurance Claims: Dealing with Unexpected Closures

1:05:58 - Pizza Brand Expansion: Strategies for National and Global Growth

1:15:26 - Pizza Entrepreneurs' Playlist: Music that Inspires Pizza Makers

This Episode’s Sponsors→

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In This Episode, hear the inspiring journey of Jay Batten, owner of the iconic Garage Pizza in Silver Lake, Los Angeles. Among the first to elevate the pizza landscap of Los Angeles back in the early 2000's

Highlights:

• Jay's transition from aspiring actor to successful restaurateur
• The challenges of opening multiple businesses, including Garage Pizza, Jay's Bar, and Big Spirits
• Insights into the changing landscape of Silver Lake and its impact on local businesses
• Behind-the-scenes stories of running a late-night pizzeria in a bustling neighborhood
• Jay's experiences with creating viral marketing content and short films for his brand
• Discussion on staff management, customer relations, and adapting to industry changes
• The evolution of pizza delivery and the impact of food delivery apps
• Jay's passion for rock music and its influence on his business approach

Whether you're a pizza lover, aspiring entrepreneur, or fan of LA's food scene, this episode offers valuable insights into the ups and downs of running a successful pizzeria in one of America's most dynamic neighborhoods. Join us for an honest, entertaining conversation about pizza, perseverance, and the pursuit of passion in the restaurant industry.

CHAPTERS: 00:00:00 - Introduction and sponsor message 00:03:33 - Alex's personal connection to Garage Pizza 00:05:57 - Jay's background and journey to Los Angeles 00:08:57 - The decision to open Garage Pizza in 2008 00:13:12 - Discussing the early days of LA's pizza scene 00:19:11 - Expansion to downtown LA and business challenges 00:24:24 - Opening Jay's Bar and diversifying the business 00:31:33 - The creation of Dough Heads short film 00:36:57 - Reflections on the changing restaurant industry 00:42:24 - The impact of review sites and customer entitlement 00:49:49 - Jay's experience with multiple businesses 00:57:50 - The evolution of Silver Lake neighborhood 01:03:58 - Staffing challenges and maintaining long-term employees 01:15:50 - The importance of hands-on management 01:21:19 - Reflections on business success and challenges 01:31:40 - The value of humility in business 01:39:41 - Jay's thoughts on the greatest band of all time 01:43:25 - Closing thoughts and outro