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PODCAST

How You Slice It

There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.

business food

All Episodes

35:58

Mike Hauke: “Hey You Little Tony Boloney!”

How You Slice It ·

2024/09/16

Mike’s credo — “If I like something, I’m gonna do more of it” — applies just as much to his tradition-bucking dishes (think: taco pizza with 1B views on social media) as it does to heady business topics: translating a brand for franchise, the short- and long-term costs of third-party delivery apps, and the economics of an experimental menu.Buckle up for an energetic conversation on everything from $25 casino credits to the definitely-not-made-up “Cincinnati-style pizza.”

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33:10

Landon Pietrini: Pizza Is the Vehicle for Something...

How You Slice It ·

2024/04/24

From a newlywed decision to go all-in on his dad’s pipe dream of opening a pizzeria to making practice dough in his hotel room and ranking fifth in the World Pizza Championship, Landon is a stellar example of the power of learning through action. Tune in for an episode brimming with — to quote our guest — “the beautiful process of learning something new and being humbled by how much you don’t know.”

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18:44

Nikki Kaplan: The Result Is Worth It

How You Slice It ·

2024/04/15

When temporarily closing one of your pizzerias for renovations results in memes and palpable heartbreak, you know you’re doing something very, very right. Nikki doesn’t just run 16 beloved shops — she curates three distinct pizza brands across NYC. Dive into this episode for an inside scoop from an entrepreneur so devoted to her craft that she graduated college on a Friday, started at the pizzeria on Monday, and hasn’t ever stopped.

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18:14

Shin Irvin & Melissa López: Less Water, More Feelings

How You Slice It ·

2024/04/02

Sparking warm memories, like a standing pizza night with mom or that first-ever bite of a favorite slice, is at the core of Shins Pizza. Shin and Melissa built their beloved pizzeria on the belief that an experience isn’t just one thing — it’s a combo of all our senses. Tune in for advice on letting people do what they do best, drawing inspiration from an autograph wall, and how cutting 50 grams of water can change everything.

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19:32

Nardo: Why Be Normal?

How You Slice It ·

2024/02/09

In just four years, Nardo has built one of the nation’s top independent pizzerias. His secret? Being extremely true to himself and his community. With adventurous, musically named pies (and live music in the shop!), arcade games, and a secret menu, we’re not surprised that Nardo’s Pizza is an absolute hit. Tune in for (a censored version) of Nardo’s mom’s (very solid) business advice, the definitive reason that pizza beats burgers, and how an April Fool’s goof became a signature dish.

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28:30

Manny Papantonakis: Everyone Is Your Family

How You Slice It ·

2023/06/22

Manny and his brother bought their father’s pizzeria and run it together to serve multiple generations of their community. Their proven philosophy: Imagine every order is being prepared for your mom, dad, son, or daughter. Hop in for an energetic conversation about new versus existing customers, how to know when you’re successfully staffed, and what it’s like to find out that you’re kind of a big deal.

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28:42

Artan Kapxhiu: Opening Pizzerias In Three Countries

How You Slice It ·

2023/05/22

Artan had already navigated everything from the mafia to washing dishes in order to open pizza shops in two countries, but it was his son’s unexpected hankering for corporate pizza that lit a fire in him to open Florida’s first-ever mobile pizzeria, now a beloved brick-and-mortar destination. Listen in for Artan’s most important element of a successful restaurant, tips on balancing international nuances with a classic recipe, and your likelihood of getting a Hawaiian pizza in Italy.

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28:54

Ronnie Vojka & Greg Kowalcyzk: The Community Gives...

How You Slice It ·

2023/05/01

When Ronnie and Greg talk about community marketing, they don’t mean flyers — they mean donating pizzas, hosting fundraiser nights, and knowing 90% of their customers by name. From thoughtful staff rotation to addressing the misconception that technology disconnects you from your customers, listen in as these co-owners share their playbook for turning a good shop into an extremely high-volume shop.

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29:11

Luis Perez: From Food Truck to Brick-and-Mortar

How You Slice It ·

2023/04/17

Luis ignored all warnings and opened up a mobile pizzeria — more vintage Italian three-wheeled mini truck than food truck — then followed his own map to success. Tune in for the value of novelty, perks of limitation, and approaching your business as a series of “one of one” endeavors rather than a single, scalable concept.

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30:16

Hector & Gloria Rodriguez: Family Instead of Franchise

How You Slice It ·

2023/03/07

From helping out other pizzerias to making every customer feel at home, this shop-owning couple puts it exactly right: “It’s not only a family business: we take care of the community.”Listen in to hear how an Easter sunburn led to taking a leap, buying a franchise pizza shop, and turning it into an award-winning independent pizzeria.

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24:14

Anthony Beninati: Inaugural Winner of the Keep Local...

How You Slice It ·

2023/01/25

This industrious entrepreneur and owner of New Jersey’s Nino’s Pizza shares the playbook that led to him being honored for his dedication to customers, value to the local community, and commitment to using technology to help his business thrive. Tune in for a lively, industry-insider conversation recorded in the best place on earth: a beloved local pizzeria.

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32:53

Dave Howey: How to Franchise a Family Business

How You Slice It ·

2022/12/23

What started with appetizers on the house turned into 30+ franchise locations of Nancy’s Pizza (and a brand-new kind of pizza). Tune in for Dave’s method of building brand loyalty through product consistency, success grounded in authenticity, and the only thing more important than location when opening a new restaurant.

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32:40

Steve Green: From CyberSlice in the ‘90s to PMQ Today

How You Slice It ·

2022/12/20

Steve Jobs might have bought the first pizza online, but it was Steve Green actually running the site. Now at the helm of PMQ Pizza Magazine — the powerhouse behind the annual Pizza Power Report — Green gives us a holistic view of everything at the intersection of pizza and technology. Listen in for data-based predictions, extraordinary industry history, and marketing tips from Green’s days as a record-breaking Domino’s franchisee (Hint: You only really need your face, but six-person bikes

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28:43

Gary Fleming: Creating a Shop That Feels Like Home

How You Slice It ·

2022/12/07

After 30 years in the finance world, Gary took a gamble on himself (and some used bakery equipment) to open a beloved neighborhood pizzeria. Listen in for the power of pizza people, the secret recipe he wishes he’d known, and how he built a customer base so loyal that regulars tell him when they’ll be out of town for a week.

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25:29

Sally Slices: How to Get 5 Million Followers (and...

How You Slice It ·

2022/11/21

Sal Mandreucci went from running deliveries in a ‘97 Ford Contour to building an audience of over 5M for his family’s pizzeria as TikTok star Sally Slices. Listen in for Sal’s recipe for social media success: how many posts per day, what to film, the right mindset, and ideal balance of fans and haters (hint: you want some haters!).

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28:58

Gabriele Lamonaca: Bartering, Being Yourself, and the...

How You Slice It ·

2022/11/03

Gabriele traded chemistry for corporate life, then traded corporate life for Chipotle, but his greatest trade involves a homemade Roman-style pizza topped with potatoes. He got homemade cocktails in return for that first pie, charmed the internet with a series of pizza barters, and now delights customers at his NYC shop: Unregular Pizza. With incredible pizza by Salvatore Gagliardo and knockout branding by Paola Sinisgalli, this shop packs a ton of flavor into a 500-square-foot

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28:48

Robyn Bordes: From Busgirl to Buying the Business

How You Slice It ·

2022/10/27

With hard work, help from friends (one in particular), and tons of ambition, Robyn not only bought the restaurant where she waitressed — she doubled its sales and opened up a second shop.Warmth and work ethic are at the core of everything she does, from using family-grown produce and putting baby photos (including her own!) on pizza boxes, to revering her team and always promoting from within. In this conversation, she shares the marketing strategies that made her slow nights profitable,

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35:15

Hosie Thurmond: Do Right By Your Community

How You Slice It ·

2022/09/02

“We pretty much opened the doors and shook the dice.” Hosie Thurmond, one half of the unstoppable team behind Minneapolis’s pizzeria Slice, tells their story of persevering through start-up challenges, arson, and store expansion, all while remaining true to their community roots.Tap and hear how Hosie is serving up NY style pizza to the people of MN (including a Timberwolf).

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37:53

Victoria Tiso: Pizza Is Family and Business

How You Slice It ·

2022/08/22

Victoria Tiso, operator of world-famous Louie and Ernie’s Pizza, is our guest this week. It’s a family story. The pies are the same as when her dad took over, but Victoria is launching their shop to the next level.This Bronx-based institution has been family-run for generations. Listen in for the secret to their success: K.I.S.S.

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40:00

Mike Kurtz: Get a Sticky Idea… Like Hot Honey

How You Slice It ·

2022/08/09

Our guest this time is Mike Kurtz, the founder of Mike’s Hot Honey. If you haven’t heard of his chili-infused honey, you should get to eating. From his dorm room to his break room and at Paulie Gee’s counter to in your stomach, Mike’s Hot Honey just keeps growing.Listen in to hear how a walk through Brazil started sparked a sticky idea that’s become a pizza phenomenon.

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