Pizza King Podcast: Empowering Pizzeria Leadership

I sold the shop, but I refuse to lose my edge. Today I share how I stay in the game when I’m not in daily ops. Pizza Friday at home with my boys. Testing flatbreads. Why “just like riding a bike” is a lie when you stop pedaling. How I use events, workshops, and hands-on reps to keep learning. I also break down the six-day schedule that feels like five, a simple pattern that saved my managers from...

Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise.  George rolls up in the EDGE test truck and invites you to...

Short solo episode. Day 2 of my 31-day podcast-a-thon for National Pizza Month. I share why I am doing this daily, how it forces cleaner workflows, and why quick daily episodes help you win. We talk about the origin of National Pizza Month in the 1980s and how shops use October for smart promos, fundraisers, and team engagement. I ask you what you are doing in your shop this month. Shirts. Givebac...

I kick off National Pizza Month with a tribute to Westshore Pizza, the brand that shaped my career. From Bobby V’s first shop in Tampa in 1994 to its rapid growth, I share stories, lessons, and even call Bob himself to set the record straight on an old rumor.  George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your...

I sat down with Ilir Sela, founder and CEO of Slice, to talk about how independent pizzerias can compete with the big chains. Slice started as an online ordering platform and has grown into a network of 15,000 shops across all 50 states. Ilir shared how Slice helps with POS, marketing, supplies, and even answering phones so operators don’t leave money on the table. We also talked about the value o...

In this week’s Takeout Tip, I’m sharing one of the simplest but most impactful lessons in leadership: you inspect what you expect. I talk about a real story from my early days in the business and how consistent inspection raised the bar for my team. I break down how small details, like the way cash was stacked or how clean the make line stayed, turned into daily standards that drove long-term succ...

Banks freeze your money. Credit cards take 3 percent. What if there was a better way? In this episode, I sit down with Bryan Barton from Food Token to talk about how restaurants can start accepting Bitcoin and cryptocurrency with zero hassle. We break down how Food Token converts crypto into gift cards, what it costs (just 10 cents a transaction), and why early adopters will stand out with custome...

Overwhelmed by everything you want to fix in your pizzeria? Tyrell Reed shares Michael LaMarca’s approach from the Pizza Power Forum: solve one problem a week and build steady momentum Free Workshop: Work Less & Profit More Live 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...

In this episode of the Pizza King Podcast, host Tyrell Reed speaks with Garrett Klein, owner of Vincenzo's Pizzeria in Levittown, New York. They discuss the journey of running a pizzeria, the importance of community support, and the challenges of maintaining quality and pricing in the pizza business. Garrett shares his love for pizza, the cultural significance of New York-style pizza, and the...

In this Takeout Tip, I’m breaking down five simple ways you can build trust fast with your pizzeria team. Trust isn’t built on big, flashy moments—it’s stacked up from the small, consistent things you do every day. I’ll share why showing up steady, being transparent, following through on promises, owning mistakes, and listening more than you talk are the keys to creating a culture where your crew...

Summary In this episode of the Pizza King podcast, Tyrell Reed shares insights from his recent experience at the Pizza Power Forum. He emphasizes the importance of community within the pizza industry, highlights key networking opportunities, and discusses valuable lessons learned from industry leaders, particularly from Chick-fil-A. The conversation also covers marketing strategies, the significan...

In this Takeout Tip, I share a line I picked up at the Pizza Power Forum that hit me hard: “Create conversations, not campaigns.” Most operators treat social media like a flyer, posting specials and coupons with no real connection. I explain why that approach doesn’t work and how you can shift your strategy. I walk through: Why asking questions beats posting pictures How putting your team on camer...

Learn how to cut costs in your pizzeria without cutting quality. In this episode, Tyrell Reed shares three proven strategies every operator can use: portion control to keep food costs in line, smart ordering to avoid waste, and efficient scheduling to save on labor. These steps can add up to thousands of dollars in savings each month while keeping your pizzas, service, and customer experience cons...

Cheese is the biggest cost in your shop, and if you’re not tracking it, you’re losing money. In this Takeout Tip I show you how just one extra ounce per pizza can cost nearly $6,000 a year.  Today’s episode is sponsored by Tyrell Reed—download your free New Store Opening Checklist  https://go.tyrellreed.com/checklist Support the show  Want to grow your pizza shop with better systems, better leader...

In this episode of The Pizza King Podcast , I sit down with Matthew Zeiss , better known online as @swedza , the creator of Holy Hot Honey . Matt shares his journey from growing up on Long Island to moving to Sweden, where he discovered a completely different pizza culture. One where kebab pizza reigns supreme and Friday night means tacos, not pizza. We talk about his deep dive into making authent...

In this Takeout Tip, Tyrell Reed explains how clear expectations on day one improve pizza shop training and team performance. Learn a simple way to set non-negotiables with new hires and build a stronger restaurant culture. Takeout Tips are quick bites of restaurant leadership and pizza business advice from the Pizza King Podcast. For more tools and full episodes, follow the Pizza King Podcast.  F...

Most restaurants don’t fail because of bad food. They fail because of poor leadership. In this episode, Tyrell Reed shares lessons from his California Restaurant Show session Lead the Shift , including how to train managers who lead, not babysit, and why systems, not goals, drive success. Plus, news on his upcoming book Lead the Shift. George rolls up in the EDGE test truck and invites you to step...

The California Restaurant Show 2025 brought pizzeria owners, restaurant operators, and the pizza industry together under one roof. Hear my highlights from the event, leadership lessons from the stage, and visits to some of the best pizza shops in California.  George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your...

  What can a pizza operator learn from a guy who's built and scaled 12 online brands to over $10 million in sales — without a warehouse, storefront, or full-time staff?  In this episode, I sit down with Neil Twa , Amazon FBA expert and co-author of Almost-Automated Income , to unpack the systems, mindset, and data-driven strategy behind his success.  We cover:  How Neil finds profitable produ...

In this episode of The Pizza King Podcast , I break down what it’s really like to sell your pizza shop after 23 years in the business. From running seven Westshore Pizza locations to navigating the emotional ups and downs of exiting the business, I share the behind-the-scenes story of my final days as a restaurant owner. Whether you're thinking about selling your pizzeria, planning your exit...

I used to think Gen Z was just entitled and lazy—until I realized I needed to shift how I lead. In this episode, I’m breaking down what’s actually working inside my pizzeria to lead and connect with Gen Z employees. From coaching in the moment to celebrating small wins and using the tools they actually prefer, I share real-life strategies that have helped me go from frustrated to fired up about th...

In this episode, I sit down with Ryan Giffin, founder of Commercial Kitchen Stop, to talk shop — literally. Ryan and I dig into everything from smart kitchen design to saving real money when you're building out a new pizzeria. He shares how he went from side hustling and cutting bold purchase orders during COVID to becoming one of the top 100 kitchen dealers in the country. We talk about his...

In this episode of The Pizza King Podcast , I’m joined by Eddie LeBon and Joel from Thrive POS — not to sell you on their system, but to pull back the curtain on what it’s really like choosing the right point of sale for your pizza shop. These two bring a rare mix of tech-side knowledge and real restaurant experience. We talk through what operators get wrong when picking a POS, the mistakes they’v...

What do you do when you buy all the pizza equipment, start your buildout… and the guy who promised to train you ghosts you? If you're Brian Nittayo, you hit the Pizza Expo, meet Tony Gemignani, hustle your way to a crash course in New York—and never look back. In this episode, Brian from Rose City Pizza joins me to share how he turned a rocky start into a viral pizza brand, known for creative...

  Think opening a pizzeria requires half a million dollars in the bank? Think again. In this episode, I'm breaking down what it really costs to start a pizza shop from scratch—whether you're hustling on a $50K budget or building something bold with $500K+.  We cover every stage of the journey, from choosing your location to buying equipment, budgeting for marketing, and navigating the hi...