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George Peyton and Casey Conner never could have imagined their first year of business at Good Pizza Company in Swannanoa, North Carolina would unfold as it did. The pizzeria opened on August 15 and a mere six weeks later, the town of Swannanoa would become one of the hardest hit natural disaster areas in the aftermath of the devastating Hurricane Helene. The former pizzeria that the two spend months remodeling took on 10 inches of water forcing the team to pull out floors, walls and equipment that was damaged in the flood.
George and Casey didn’t flinch and quickly started to rebuild their business so they could serve their community that still struggles to recover, while also helping their neighbors. When they were able to reopen, there was a huge outpouring of the community. Hear more of the heroin story.
Good Pizza Company hit another high when George took second place in the Southeast of the World’s Best Cheese Slice Division at the International Pizza Challenge during Pizza Expo in Las Vegas in March. The brothers took that win back to their community to celebrate. We talk more about what has happened after the win.
Read local news coverage: PAZXh0bgNhZW0CMTEAAaeB68ZKL7pHVv4fuMuDYJjoVNf2NAmNXiojexznSWRDshQiTv3EPT5uPC9cNQ_aem_zAt46BmdQGI_hV_cmsXZbA
Learn more about Good Pizza Company on Instagram: https://www.instagram.com/good.company.pizza/
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Isaiah Ruffin and Colleen Constant began their pizza business journey in a renovated school bus in Colorado, always envisioning a brick-and-mortar restaurant. After evaluating that Fort Collins, Colorado, wasn’t where they would open a brick and mortar, the couple began traveling to cities, researching areas in Chicago, Washington, D.C., Austin and others. Seattle stood out and after several visits, they took the leap. Within six months of moving to Seattle and doing popups, they found their first brick-and-mortar spot, Pizza by Ruffin “Savor the Authentic Taste of the Black Diaspora via Pizza al Taglio.” They pride themselves on being black-owned, women-owned and veteran-owned. Pizza by Ruffin opened in the Fairview Market Hall within South Lake Union. The two established the restaurant by identifying the work/life balance they wanted and built the business around their vision. Isaiah shares what they created with their pizzeria.
We also talk:
· Foot traffic
· The current business environment
· Going with Roman style
· Sourcing ingredients locally
· Culinary focused on exploration
· The skill, art and science of dough making
· Transition from hand mixing dough to using a mixer
· Summer menu additions like sandwiches
Learn more about Pizza by Isaiah at https://www.pizzabyruffin.com/ and on Instagram https://www.instagram.com/pizzabyruffin/
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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. In this special edition of The Hot Slice Podcast, we talk to passionate franchisees and a dedicated pizza enthusiast. They are:
Tyrell Reid and JR Lambert partners at Westshore Pizza in Brandon, Florida started out as employees of Westshore before becoming franchise owners. We talk Tampa’s competitive market, hurricane prep and response, and an eye towards tech solutions.
Shean Taylor with 31DaysofPizza.com wanted to stop by and chat on how National Pizza Month inspired his pizza quest. He has been eating as slice a day and interviewing pizza pros since 2002. He even does an awards program called “The Slicies”.
We’ll continue our regular interviewing format next week. If we missed you at Pizza Expo and you want to chat on The Hot Slice, reach out to me at [email protected].
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with operators who bring excitement and passion to the pizza business with their pizza ownership journeys. They are:
Jimmy Casapizzaiolo from Casa Pizza in Western Massachusetts shares his passion for tinkering with pizza dough and making multiple pizza styles. We also talk about his fascination for a Montanara pizza.
Brian Nittayo, owner of Rose City Pizza in Covina, California, road tripped to Pizza Expo with his mom Carol, the behind-the-scenes master at the pizzeria. They share all the new developments with their tech-savvy business.
Stay tuned as we continue our interviews from Pizza Expo 2025.
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who’s passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are:
Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough.
Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant’s new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island.
Stay tuned as we continue our interviews from Pizza Expo 2025.
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
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This week, we start our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. We kick off this special edition of The Hot Slice Podcast with two operators who were inspiring speakers at this year’s show. They are:
Eric Redfield, co-owner of Camporosso in Fort Mitchell, Kentucky. We caught up with Eric a day before he gave a powerful keynote address on his Purpose-driven business that had the room in tears. Watch his entire keynote address. Camporosso was Pizza Today’s 2024 Pizzeria of the Year.
Jonathan Fell and Zachary Black, along with Jonathan’s father Marty who founded Jason’s New York Style Pizza in Bangor, Maine, 1997. Jonathan and Zachary brought fresh energy as new speakers this year with a session called “Innovate to Elevate”. We talk business, longevity and continuing the legacy.
Stay tuned as we continue our interviews from Pizza Expo 2025.
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
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Alaska native Beau Schooler has been on the James Beard Foundation’s radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he’s cooking at the James Beard Award after party on June 16 in Chicago.
When he’s not rubbing elbows with a who’s who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine.
You won’t want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.
Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.
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In June, Frank Pepe Pizzeria Napoletana turns 100. The iconic New Haven pizzeria continues the legacy of Frank Pepe, who opened New Haven-style "abeetz" restaurant on the now famous Wooster Street in New Haven, Connecticut in 1925. On this week’s episode, we chat with Kevin Gagliard, Vice President of Operations for Frank Pepe Pizzeria Napoletana.
He shares how the family has maintained the culinary heritage and legacy of the century-old pizzeria, while strategically growing the business. Today Frank Pepe Pizzeria Napoletana has 17 locations in Connecticut, Massachusetts, Maryland, Virginia, and South Florida. See how the legendary pizzeria plans to celebrate the momentous occasion. Find out how the century-old pizzeria has stayed relevant in a changing pizzeria landscape. Get insights on the operations of an extremely high volume pizza business.
Pepe’s success story includes:
A Legacy of Quality: The iconic, 14-foot coal-fired ovens, signature white clam pizza, and commitment to authentic, high-quality ingredients.
Family-Run Resilience: How generations of the Pepe family have navigated changing times, from the Great Depression to the rise of modern restaurant operations.
Cultural Impact: Pepe’s helped put New Haven-style pizza on the map, influencing America’s love affair with pizza while maintaining its artisanal roots with its crispy yet chewy, slightly charred crust.
National Appeal: Frank Pepe’s has amassed a legion of fans around the country and is a beloved brand of celebrities, including actor Paul Giamatti, former president Bill Clinton, Henry Winkler, and more.
Learn more about Frank Pepe Pizzeria Napoletana at https://pepespizzeria.com/ and on Instagram https://www.instagram.com/frankpepepizza/ .
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Mark & Kira Zabrowski left the teaching profession to pursue their passion for pizza. They had a vision to open a mom-and-pop pizza business. That vision has been realized in Much Ado About Pizza in Pleasanton, California. They found more success than what they had dreamed of. They are creating systems to fine-tune the pizza operation.
But now Much Ado About Pizza has hit max capacity. They are at a crossroads of when and how to grow the business. We talk about the opportunities in front of them. We also chat about the roles of their partnership, community growth, third-party delivery and more.
Don’t miss Mark and Kira’s advice on what they learned at Pizza Expo to start their pizzeria. We also talk about competing on the international level as well as being named one of Yelp’s Top 100 Restaurants two years in a row.
Learn more about Much Ado About Pizza at https://www.muchadoaboutpizzaca.com/ and on Instagram at https://www.instagram.com/muchadoaboutpizza/.
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Lynn’s Chicago Pizza began with Lynn Humphrey and Brandon Bruner, Sr. trying to solve a problem. They couldn’t get pizza delivered to their Southside Chicago neighborhood so Brandon, a trained chef, began experimenting with making a Chicago Deep Dish pizza. Soon, they started making pizza for friends and family. The two started selling pizza at a nearby bar and the virtual pizzeria was born doing popups.
They ventured into a brick-and-mortar restaurant partnership but soon realized that they wanted to create their own vision in their Woodlawn neighborhood that was in need of restaurant options. Landing the location that the two had their eye on came with an application process. After great strides, Lynn’s Chicago Pizza opened serving up deep dish and Chicago thin crust pizza.
Lynn and Brandon opened more than a pizzeria. Lynn’s serves as a community hub with events and special nights for people to gather.
Their efforts have drawn local and national attention. Brandon and Lynn share how they’ve built momentum for their young business.
Learn more about Lynn’s Chicago Pizza at https://lynnschipizza.com/ and on Instagram at https://www.instagram.com/lynnschicagopizza/
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It’s Pizza Expo week! While we are meeting all of you in person in Las Vegas, we wanted to share a replay of a favorite episode. George Panagopoulos spent this week with us and even gave an amazing seminar on Innovative Pizzeria Technology.
It’s easy to see why we tapped George to lead the seminar when you hear how he has modernized a 50-year old pizzeria. George Panagopoulos owns of Dedham House of Pizza, in Dedham, Massachusetts. This tech-savvy operator has taken over an over 50-year-old pizzeria. He is driving the business into future by developing a custom AI chatbot. As he has stepped into the owner role, George has implemented self-ordering kiosks, mobile app, rewards program, online specials and third-party delivery companies.
Listen as George shares what motivates him to advance his business technology and offers insights on how other operators can do the same.
We talk about what the future of Dedham House of Pizza will look like and how he is helping educate his customers to get there.
Here is a brief overview from Dedham House of Pizza:
Dedham House of Pizza is a Greek family-owned pizzeria located in the heart of the historic Dedham Square, a suburb of Boston. Serving up an array of New England Greek pan-style pizza prepared with daily-made, in-house dough, calzones, subs, roll-ups, pastas, salads, beer, wine, desserts and more, DHOP has been providing fresh food to the local community for over 50 years. Through implementing recent innovations such as self-ordering kiosks, a mobile app, a rewards program, online specials, catering offerings, gluten-free pies and three third-party delivery companies, third-generation owner & operator George Panagopoulos has taken an individually-owned mom & pop pizza shop to a nationally-recognized pizzeria.
The pizzeria’s patriarch, Andreas Panagopoulos, immigrated from a small Greek village called Eleochorio (Village of Olives) outside of Greece’s third largest city, Patras. Andreas and his siblings were farmers growing grapes and olives, and they made their humble living producing wine and olive oil. In search of the American Dream, Andreas arrived in the U.S. in his mid-20s, working a variety of jobs and falling in love with pizza. Andreas arrived in the U.S. in 1981 and by 1983 was working as an employee at the pizzeria. By 1991, he was managing it and by 1996, he and his wife Maria owned it, eventually enlisting their entire family to work as well including their son, George, who serves as the current owner and operator.
Learn more about Dedham House of Pizza at www.dedhamhouseofpizza.com and on Instagram at www.instagram.com/dedhamhouseofpizza.
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Pizza Expo starts soon. To get hyped up for the Las Vegas show, we’re chatting with Nick Bogacz, founder of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania. His deep-dive, four-hour workshop is part of the 2025 School of Pizzeria Management Workshops that will kick off Pizza Expo week on Sunday, long before the show floor opens Tuesday.
His session, “You Opened Your First Pizzeria! Now What???” gives insights into labor costs, food costs and guerilla marketing. We chat about the workshop and his two education sessions, “Managing Your Inventory” and “Purchasing an Existing Pizzeria”.
With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the Pan Division of the International Pizza Challenge at Pizza Expo. We talk competition and how he predicts his team will do.
Nick is bringing 14 Caliente team members to Pizza Expo. We chat about how his team will make the most of the show. He shares the Impact Primer that he has his team complete before they go. I’ve included it in the show notes.
Learn more about Caliente Pizza & Draft House at https://worldsbestpizza.com/ and on Instagram at https://www.instagram.com/caliente_pizza/
Safe travel to Las Vegas and we will see you at the show.
Show Notes:
Keep up with all things Pizza Expo News and Updates in the Pizza Expo News Hub at https://pizzatoday.com/topics/industry-news/pizza-expo-2025-all-news-from-the-worlds-largest-pizza-show/
As promised, Nick was kind enough to allow us to share the Impact Primer that he has his team complete before the show. Try this with your team:
IMPACT PRIMER
“Before anything else, preparation is the key to success.”—Alexander Graham Bell
EVENT: DATE:
| CHALLENGE Three biggest problems/challenges I am currently faced with. |
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|| OPPORTUNITY Three greatest growth areas I need new ideas and knowledge. |
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|| PEOPLE Three most important people I need to find right now (partners, vendors, employees, etc.) |
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|| RESOURCES Three most important resources I need right now. |
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|| IMPRESSION How do I want to “show up” at this event? How do I want to be described by those I meet. |
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|| IMPACT Three greatest contributions I can make to others at this event (ideas, connections, resources, etc.) |
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|WHO, WHAT, HOW & WHY—clearly and simply describing what I do: We help _____________ do ______________ through ______________ so that _______________.
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Tori Tiso grew up in her father’s pizzeria, the famous Louie and Ernie's Pizza in Bronx, New York. She could have easily continued the pizza dynasty at Louie and Ernie’s. Instead, she decided to strike out on her own in Long Island straying from the standard New York slice the acclaimed Bronx spot was known for to open Tori T’s Pizzeria. On this week’s The Hot Slice Podcast with Pizza Today, Josh and Denise have a great chat with Tori on her decision to go solo and what’s happened since the pizzeria opened almost a year ago.
While New York style pizza is still very much a part of Tori’s business, The No. 1 seller is Detroit-style pizza. She opened the pizzeria serving eight Detroit pizzas. Now, the pizzeria serves 15. Tori shares what sparked her love of Detroit style pizza and how it has captivated Long Island customers.
We also dive into being a women-owned business and what Tori forecasts a continued rise of women in the industry. She shares how just as she was mentored, she is focused on developing new pizza makers and pizzeria owners.
A mission for Tori early in her business’s inception was engraining the pizzeria and herself into the community. We cover the steps she has taken to make that happen.
Learn more about Tori T’s Pizzeria at https://toritspizzeria.com/ and on Instagram: https://www.instagram.com/tori_tspizzeria/
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It is March, you know what that means… It is almost showtime. The team at Pizza Today gather to bring you the Pizza Expo Preview Show on The Hot Slice Podcast. We’re covering all the highlights of the pizza industry’s biggest event.
In this episode, we’ll talk Show Overview, Keynote Addresses, Show Schedule, Education Sessions, Competitions, Networking Events and Announcements.
In its 41st year, thousands of pizzeria professionals will gather at the Las Vegas Convention Center’s West Hall to experience three action-packed days of walking a show floor the size of nine football fields, learning from the industry’s thought leaders, taking part in world-class pizza competitions and demos and networking with the pizza community.
Show Notes:
Learn all about Pizza Expo at https://pizzaexpo.com.
Read Kate Lavin’s Pizza Expo Preview: https://pizzatoday.com/topics/industry-news/pizza-expo-celebrates-industry-with-education-entertainment-competition/
Check out how to get the Pizza Expo app and its interactive features: https://pizzatoday.com/topics/industry-news/pizza-expo-2025-mobile-app-is-live/
For the latest news on Pizza Expo 2025, visit our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2025-all-news-from-the-worlds-largest-pizza-show/
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Eleven B has been a pizza mainstay in the East Village for 18 years. But owner Vincent Sgarlato has been in the business since he was eight years old. Vincent reached out to us wanting to share his story with the pizza community.
His early start began in his family’s pizzerias in Brooklyn. As the business grew, the family expanded into malls. Vincent shares how that time was pivotal for him to learn the business. Find out how that road led him to open his own pizzerias.
We talk about Eleven B’s success and Vincent’s approach to the business and his passion for the industry. Eleven B has both a full-serve restaurant and an express pizza shop. Vincent details how he looks to expand the express side of the business.
Learn more about Eleven B at https://www.elevenbnyc.com/ and on Instagram https://www.instagram.com/elevenbnyc/
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Melinda Carbajal, Managing Member and CEO of Simply Pizza, a unique woodfired, mobile, and hybrid restaurant business, is bringing her knowledge and experience to Pizza Expo. As a new Pizza Expo speaker, we wanted to learn more about Melinda and get a little sneak peek into her sessions at Pizza Expo. Her Pizza Expo sessions include: S30 Writing Your Food Truck Business Plan, S09 Growing Through Catering and S35 Strategically Giving to Grow Your Business.
Josh and Denise chat with Melinda the food truck business, getting innovative with the business model, catering, and mentoring in the pizza industry.
Her Pizza Expo speaker bio includes: With a background in government and education, Melinda has carved out a niche in the food industry, leveraging her extensive knowledge of systems, grants, and nonprofit management to drive her business forward in innovative ways.
As a dedicated mother of five, Melinda balances her entrepreneurial endeavors with an active role in her community. She serves on five nonprofit boards and holds an elected position in her city, reflecting her commitment to community engagement and service.
Melinda thrives on building programs, navigating complex systems, and making a positive impact. Her journey from the realms of government and education to the culinary world is a testament to her adaptability and passion for serving others."
Learn more about Simply Pizza at https://www.simplypizzatruck.com/ and on Instagram https://www.instagram.com/simplypizzatruck/
Check out the full Pizza Expo education schedule at https://pizzaexpo.pizzatoday.com/education/education-schedule/
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This week, we’re bringing you a fun episode with the Pizza Today Team giving our “Hot Takes” on pizza. And we didn’t even talk about pineapple on pizza. We dive into pizza styles. Whether toppings go over or under the cheese, chicken’s place, charring on pizza, olives, best cheese on pizza, childhood pizzas and more.
We’re also inviting you to send us your “Hot Takes”. We’re giving a fresh direction on the old-fashioned letters to the editor. We call it “Hot Take”. Do you have a “Hot Take” on a subject relevant to pizzeria operators and the pizza business? This is a space for you, the pizza professional, to share your passionate and succinct opinion with fellow pizzeria operators.
Hot Take is designed to allow you to share personal narratives and commentary, challenge industry norms, introduce big ideas or offer a new perspective. It’s an opportunity to focus on hot-button pizzeria topics, from operational concerns, trends, safety and community to workplace culture, technology and everything in between.
Our "Hot Take" section is a dynamic and interactive way for Pizza Today and our readers to capture the pulse of what’s on the minds of pizzeria operators with urgency and personality. Hot Takes are short writings in an informal style, usually written in first person.
If you have a Hot Take, we want to hear from you.
To submit a Hot Take:
Email Denise at [email protected] or Jeremy at [email protected]
Format:
Subject: HOT TAKE with Pizza Today – (Topic Discussed)Headline (Limit 65 characters)
Your Hot Take should be between 300-800 words in paragraph format. Be sure your Hot Take is concise, informative and remains on the subject matter.
Your Name:
Pizzeria:
City and State:
<<FOR OFFICE USE ONLY>>
Email and Phone to verify identity and information.
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This week, Elizabeth (Liz) Badami joins the podcast with Executive Editor Denise Greer and Senior Editor Kate Lavin. Liz has overcome trials and tragedy to reopen her pizzeria, Mary Jane’s Stone Baked Pizza in Chester, West Virginia in December 2024.
Liz and her husband Chris often told Liz’s mom Mary Jane that they would open a pizzeria and sell her signature treats. After Mary Jane was killed in a car crash in 2015, Chris started to make that idea a reality. The Badamis incrementally started acquiring everything they would need and opened the pizzeria in 2017. Liz began learning the pizza business and handled the ops side while Chris tackled the pizza.
In 2018, Chris suffered a fatal heart attack. Liz was left to either close the pizzeria or figure out how to manage the entire business on her own with two children. She leaned into learning pizza making and continued on.
Maneuvering through the COVID-19 Pandemic became another hurdle. Then she lost her location when the landlord sold the building. But Liz wasn’t giving up. She knew she wanted to reopen. But this time, she wanted to own the building.
Listen to Liz share her powerful story of perseverance and grit to reopen in a new town.
Read a great local newspaper article on Liz: https://www.reviewonline.com/news/local-news/2024/12/pizzeria-owner-makes-comeback-in-chester/
Learn more about Mary Jane’s Stone Baked Pizza at https://www.maryjanesstonebakedpizzeria.com/ and on Instagram at https://www.instagram.com/mary_janes_stonebaked_pizzeria/
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Don’t miss this back-and-forth conversation with a mentor and mentee in the pizza business. This week we chat with Pete Raskovic, owner of Bentley’s Log Cabin Pub and Grill in Hollandale, Wisconsin and his mentor, the pizza icon and visionary John Arena, who owns Metro Pizza in Las Vegas.
Pete reached out to us wanting to share just how much John Arena helped him as he developed his pizza and pizza concept. Pete’s background is in IndyCar mechanic. He grew up in New York and wanted to bring New York-style pizza to his small town in Wisconsin. A friend suggested he reach out to John Arena for help getting started with pizza. Pete was surprised when John responded and offered so much of his time, talent and technique. Pete referred to as a “pizza boot camp”
We talk about asking for help, the culture of this amazing pizza industry to mentor new operators and the role industry veterans can play for incoming and new operators. Pete says that John answering his call changed his life. Whether you are new to the business or an industry veteran, this is a can’t-miss episode.
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This week, Denise and Josh sit down with Joe Argento, co-owner of Mama’s Meatballs & Pizzeria in Pennsauken, New Jersey. Joe grew up in the pizza business and began working at his grandmother’s shop at age 8.
Joe went on to own his own pizzeria, but was ready to switch directions. His wife, Katherine, wanted to be in the food truck business, but Joe still wanted a storefront of some kind. As luck would have it, an existing restaurant/food truck became available in Pennsauken. While, at first, the business functioned as a sandwich shop, Joe and Katherine quickly knew that pizza needed to be part of the equation.
Mama’s Meatballs & Pizzeria has an expanded menu and drives creativity with offerings, like turning jumbo garlic knots into sliders. The delivery and carryout shop serves New York-style, Sicilian and Grandma pizza, an assortment of sandwiches and five different meatballs.
We talk shop in a casual conversation. We even explore when Joe and Katherine decided to reverse course on expanding the business into a neighboring storefront and honed in on the future of the business to one day own the space and build his dream kitchen and storefront, include dine-in seating.
Learn more about Mama’s Meatballs & Pizzeria at https://www.mamasmeatballs.com/ and on Instagram at https://www.instagram.com/mamas.meatballs/.
- Visa fler
