Advertise on podcast: Pizza King Podcast: Empowering Pizzeria Leadership

Chris Battiste from Mia Ava East Coast Pizza breaks down what it takes to run a fast New York style slice shop and still compete at a high level. We talk speed of service, premium ingredients, and how to build a product that stays consistent day after day. You will hear how Chris uses pizza competitions to sharpen his craft, why he wants the score sheet and notes, and what “balance” really means when you judge sauce, cheese, and toppings. We also get practical on dough systems, hydration, fermentation, and adjusting for heat and humidity. Plus, customer education, menu clarity, and the simple changes that protect reviews and keep the line moving. If you run a pizzeria and you want better execution, better product, and fewer headaches, this one is for you. Connect with Chris on Instagram @miaavaeastcoast Learn More By Visiting ThrivePOS.com/PizzaKing Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Powered By ThrivePOS In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down GM planning and leadership routines during week four of the Valrico store takeover. This is the point where most turnarounds either gain traction or slide back into old habits.  Tyrell shares his actual weekly P&L and walks through the numbers live. Not a dashboard. Not a summary. The real tool used every week with the GM. He answers the question most owners avoid asking out loud. Are we making money yet?  You will learn how to use a weekly P&L as a management tool, not accounting homework. You will see how food cost, labor, third party delivery mix, and fixed costs affect profitability week by week. Tyrell also explains why manually tracking key metrics builds stronger managers and better decision making before relying on dashboards and reports.  This episode is for pizzeria owners and operators who want control of the business without adding stress. If you want to build leadership habits, understand your numbers, and create a path to profitability, this one matters.  What you will take away:  • How to structure a weekly GM meeting that removes emotion and drives clarity  • Why prime cost control matters more than motivational talks  • Real weekly sales and loss numbers from an active store turnaround  • How third party delivery impacts profit week to week  • Why manual tracking teaches managers how the business actually works  • When dashboards help and when they hurt developing leaders    Watch the full episode on YouTube https://youtu.be/a9V_BFdrwHs   Request my weekly P&L template  Email: [email protected]   Download the free Lead the Shift 21-Day Workbook  https://tyrellreed.com/leadtheshift-page   Apply for the March Leadership Accelerator cohort  https://tyrellreed.com/leadership2   Learn more about my work, tools, and events  https://tyrellreed.com   Upcoming events and appearances:  New York Restaurant Show  Javits Center, March 7  Pizza Expo Las Vegas  On the show floor recording podcast episodes  Listen to the Tory T’s episode mentioned in this show  Available now on the Pizza King Podcast  Learn More By Visiting ThrivePOS.com/PizzaKing Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Pizza Driven Point of Sale by ThrivePOS Detroit pizza in New York. Two locations. Big creativity with tight standards. In this episode, Tyrell sits down with Tori Tiso to talk pizza leadership and real operations. You’ll hear how she builds new pies without losing consistency, why she simplified the menu to protect profit and labor, and how she trains people like a coach so the product stays right when the owner is not on the line. If you run a pizzeria and you want cleaner systems, faster training, and better execution, this episode will help. Links Tori T’s Pizzeria: https://toritspizzeria.com/ Tori T’s Pizzeria Instagram: https://www.instagram.com/tori_tspizzeria/ Tori T’s Pizzeria Facebook: https://www.facebook.com/p/Tori-Ts-Pizzeria-61557085002760/ Tori T Instagram: https://www.instagram.com/thebronxpizzagirl/ 914 Pizza: https://914pizzaharrison.com/ 914 Pizza Instagram: https://www.instagram.com/914pizza/ Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeFree Digital Checklists - Safety CultureGive Your Teams The Knowledge, Tools & Confidence To Work Safely & Meet Higher Standards.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Third-party delivery can wreck a great pizza fast. In this episode, I sit down with Eric Bam, VP of Sales and Marketing at Perfect Crust Pizza Liners, to talk about the real fix. Protect the product from oven to customer door. We break down why packaging and food protection matter more than most operators admit, because customers do not blame DoorDash. Customers blame your brand. We also get practical on pricing and margin protection. If better packaging costs more, build it into your Uber Eats and DoorDash prices. Stop absorbing the cost. Then we shift to catering growth with EZ Cater. We talk about why corporate and pharma orders can change a slow day, and the settings that drive profit, lead times, delivery fees, delivery zones, and simple bundles that make ordering easy. We also cover a simple social media move most pizza shops miss. Stop posting only pizza photos. Show the experience, the people, and what customers should expect when they walk in. Topics covered Pizza delivery packaging, pizza box liners, heat retention, crisp crust, customer reviewsDoorDash and Uber Eats pricing strategy for profitEZ Cater catering strategy for pizzerias, higher ticket orders, lead time, delivery zones, delivery feesRestaurant social media video strategy that builds trust before the first visitLearn More By Visiting ThrivePOS.com/PizzaKing Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Get Your Free Demo From ThrivePOS In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed gives a real behind the scenes update from week two inside the shop, focused on one of the most overlooked drivers of profitability for pizzeria owners. Cash management. This episode breaks down how tightening up cash handling, deposits, tip policies, and discounts creates clarity for your team and control for you as the owner. Tyrell walks through the exact steps taken to clean up cash procedures, eliminate confusion at the register, and set clear expectations for closers and front of house staff. You will hear why tip pooling needed structure, how fair policies protect culture, and what happens when systems replace assumptions. You will also get practical insight into early sales growth without aggressive marketing, adjusting store hours to match demand, building a catering advantage, and why throwing away 30,000 printed menus was the right call. This episode reinforces a simple truth. Clean operations come before clever promotions. If you own or manage a pizzeria and want better control over cash flow, cleaner systems, and a stronger foundation for growth, this episode delivers clear lessons you can apply right away. Topics covered include pizzeria cash management, tip pooling policies, POS systems for restaurants, coupon cleanup, catering strategy, store hours optimization, rewards programs, and building operational discipline in pizza shops. Learn More By Visiting ThrivePOS.com/PizzaKing Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Get 3 Months Free from ThrivePOS In this episode of the Pizza King Podcast, Tyrell Reed sits down with Logan Whitehouse, co-founder of Virnika AI, to break down how AI phone automation is changing restaurant operations.  The conversation stays focused on real operator problems. Missed calls. Labor pressure. Inconsistent upselling. Customer experience during peak hours. Logan explains how AI voice agents can take orders, answer menu questions, upsell consistently, and scale call volume without adding staff. All while keeping your existing phone number and POS setup intact.  You will hear a clear breakdown of implementation timelines, common operator concerns, and how to measure ROI beyond labor savings. This includes higher ticket averages, fewer missed orders, reduced staff stress, and better focus during rushes.  Logan also shares why Virnika stays restaurant-only, how the system learns your menu in real time, and what the future of AI assistants in restaurant leadership could look like. This episode is built for pizzeria owners, operators, and managers who want practical insight into AI for restaurants, phone automation, labor efficiency, and smarter operations without sacrificing hospitality.  Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeFree Digital Checklists - Safety CultureGive Your Teams The Knowledge, Tools & Confidence To Work Safely & Meet Higher Standards.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Thrive POS helps pizzeria operators gain control of sales, labor, and reporting with tools built for growing shops. Request a demo here: https://thrivepos.com/pizzaking  In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down the first five days of taking over an existing pizzeria in Valrico and the exact steps he used to create fast wins without overwhelming the team. This episode focuses on food safety, equipment, repairs, and morale, the unglamorous work that sets the foundation for long term success.  You will hear how to run a simple self audit, prioritize issues, and address the biggest problems first. Tyrell shares why cleaning, fixing broken equipment, and tightening food safety systems should come before menu changes or marketing pushes. He also explains how small repairs like ovens, sinks, locks, and restrooms can immediately improve team morale and daily performance.  This episode is built for pizzeria owners, operators, and managers who are taking over an existing shop, inheriting a team, or trying to stabilize operations. If you want practical guidance on restaurant turnarounds, food safety audits, equipment maintenance, and leadership during transition, this episode gives you clear direction you can use this week.  Links from this episode: Podcast episodes and resources https://pizzakingpodcast.com Free checklists and leadership tools https://tyrellreed.com Thrive POS demo https://thrivepos.com/pizzaking  Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

 Powered By ThrivePOS - Pizza Driven Point of Sale In this episode of The Pizza King Podcast, Tyrell Reed sits down with Carlo Bertolli of Pizza Boy Chicago to break down what it really takes to win as an independent pizzeria owner in a crowded market.  Carlo shares his journey growing up in a multigenerational pizza business, learning the grind firsthand, and stepping out to build his own brand in Chicago. He explains how obsession with product, culture, and experience helped him dominate a saturated pizza market without relying on discounts or paid ads.  The conversation goes deep into branding, leadership, hiring, and standards in a modern pizzeria. Carlo talks about building teams that step up under pressure, why most operators fail at accountability, and how old school work ethic still wins in today’s restaurant industry. He also breaks down how social media, word of mouth, and experience driven concepts like Cannoli Boy became major growth drivers for his business.  If you are a pizzeria owner, operator, or manager looking to increase sales, build a stronger team, and stand out in a competitive pizza market, this episode delivers real lessons from the front lines.  Topics covered include:  • Pizzeria branding and differentiation  • Leadership and accountability in the kitchen  • Hiring and training restaurant staff  • Growing sales without heavy discounting  • Old school work ethic vs modern restaurant challenges  • Building community loyalty as an independent pizza shop  • Turning experience into a competitive advantage  This is a must listen for pizza shop owners who want to build a business that lasts and lead with confidence.  Learn More By Visiting ThrivePOS.com/PizzaKing Free Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Powered By ThrivePOS - Pizza Driven Point of Sale In this Takeout Tips episode of the Pizza King Podcast, you hear the real plan behind taking over a struggling pizzeria and fixing it fast. You get a step by step breakdown of week one in a pizzeria turnaround. No theory. No hype. Just what actually happens on day one. You will learn:  • Why food safety and sanitation come before marketing and sales  • How cleaning and organization reset team mindset  • The exact routines to install in the first week  • How line checks, prep systems, and certifications protect food cost and quality  • How to use onboarding and training to build buy in early  • What to fix first when staffing, systems, and morale are off This episode is for pizzeria owners, operators, and managers who want a clear turnaround framework, stronger food safety culture, and better daily execution. Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

In this episode, we explore the importance of finding your true calling, moving beyond just financial gain to discover a fulfilling career. We dive into the mindset needed for personal development, emphasizing that true motivation comes from within. This inspirational discussion highlights being purpose driven and collaborating with like-minded individuals to foster growth. You will hear about: Why delivery and takeout expose weak systems fast How packaging impacts crust quality and customer experience Which pizza styles benefit most from liners Common mistakes operators make with delivery quality What Greg sees top operators do differently How trust is built with teams and customers Leadership habits that drive consistency at scale If you run a pizza shop, manage a team, or want better delivery results, this episode will give you clear takeaways you can apply right away. Listen in and lead the shift. Subscribe for more conversations with real operators, suppliers, and leaders in the pizza business. Learn more about Perfect Crust Liners and request a free sample https://perfectcrust.com/  Learn More By Visiting ThrivePOS.com/PizzaKing Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Powered By ThrivePOS - Pizza Driven Point of Sale  Choosing the right restaurant back office platform affects profit, labor, and control. This episode breaks down how Restaurant 365 works in real pizzerias. Leslie Benson from Restaurant 365 joins Nick Eberhart of Agliolio Fresh Italian to share how he runs three South Florida locations using one system. You will hear how R365 supports accounting, inventory, scheduling, and daily operations. Built for owners who want clarity and better decisions.  Learn more about Restaurant 365 Contact Leslie Benson: [email protected] - 727.434.0289 Follow Agliolio on IG and FB  https://www.instagram.com/agliolioscratchkitchen/?hl=en https://www.facebook.com/AgliolioBoynton/ Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Powered by ThrivePOS - Pizza Driven Point of Sale Learn more at ThrivePOS.com/PizzakIng Big Announcement! Pizza King is getting back in the game!  In this episode of the Pizza King Podcast, you hear the real story behind taking over a struggling pizzeria and rebuilding from the ground up. I break down what actually causes a shop to slide. Small misses. Weak standards. No systems. Then I walk you through the exact blueprint I am using to turn things around at a troubled location in Florida. You will learn:  • Why most pizzerias fail slowly, not suddenly.  • What to fix first when a store is bleeding.  • How food safety and cleanliness set the floor for everything else.  • How to lock down cash before working on growth.  • How to rebuild a team without burning out your managers.  • Why structure beats motivation every time.  • How to win back trust in a skeptical community. This episode is practical. No hype. No theory. Just a clear plan you can apply to your own shop, whether you are in survival mode or trying to prevent the slide before it starts. If your pizzeria feels heavy, chaotic, or stuck, this conversation gives you a place to start. Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

In this episode of The Pizza King Podcast, I sit down with Stuart Townsend, co founder of Podcast Hawk, to talk about how podcast guesting really works and how pizzeria owners can use it to grow their brand. We break down podcast marketing for small businesses, why most guests never get booked, and how restaurant owners can use podcasts to build authority, trust, and visibility without relying on discounts or paid ads. If you own or operate a pizzeria and want to stand out in your market, this episode gives you a clear path. You will learn: • How pizzeria owners can use podcast guesting as a marketing tool  • Why podcast marketing works for local restaurant owners  • The biggest mistakes business owners make when pitching podcasts  • How to build personal brand authority as a pizza shop owner  • Why relationships matter more than reach in podcast growth  • How podcasting helps you step out from behind the counter  • What podcast hosts look for in strong guests  • How podcasts support long term growth for restaurant operators This episode is for pizzeria owners, pizza shop operators, and restaurant leaders who want smarter marketing, stronger positioning, and better visibility in their community and beyond. Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeFree Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Brought to you by ThrivePOS - Pizza Driven Point of Sale You can change your customer experience today with one simple habit. In this episode, Tyrell shares a quick lesson from chef Billy Manzo that will help you tighten up your shop fast. You will hear why clean windows, clean thresholds, clear walkways, and a clutter free counter drive repeat visits. You will learn how small daily actions can lift team pride and customer confidence. This five minute tip gives you one job to start doing today so your shop looks better, feels better, and wins more business. Thank you for your support! Visit our new merch shop https://pizzaking.dashery.com/ Or visit our donation page to help us out Donate Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeFree Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes

Powered By ThrivePOS - Pizza Driven Point of Sale In this episode, George Clark from Pizza Solution/Restaurant Outfitters breaks down the oven decisions every pizzeria struggles with. You get a clear look at electric decks, gas decks, conveyors, and wood fire options. George explains why so many high-volume shops are switching to electric, what operators miss when comparing ovens, and how to match your equipment to your dough, your workflow, and your goals. You learn how oven choice affects consistency, labor, bake time, recovery, and long-term maintenance. George also shares real examples from shops across the country, the rise of electric technology, and what to avoid when upgrading your setup. If you want a better bake, faster production, or a smarter equipment strategy before your next expansion, this conversation will help you make the right call.  George Clark  Cell: 859-404-8089 Email: [email protected] Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show Request my weekly P&L template Email: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes