Afleveringen
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This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode.
Chip Myles opened Mylesâ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub's family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Mylesâ Pizza Pub in 2019.
Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can't make the trip.
Listen to more on:
· Closing the Bowling Green, OH restaurant
· Opening in Greenville, SC, and the notable differences
· Being a hands-on operator
· Why retirement wasnât for Chip
· Handing over the reins to your daughter
· Whatâs next?
Learn more about Mylesâ Pizza Pub at https://www.mylespizzapub.com/.
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This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time.
Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:
Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to âMake Pizza, Not Warâ. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanityâs favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.
Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border thatâs under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th theyâll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.
Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org
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Zijn er afleveringen die ontbreken?
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This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattengaâs Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.
Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed.
In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattengaâs able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces.
Mattengaâs staff is key to the pizza companyâs growth. Hengam talks leadership and how important communication and team development are.
Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing. Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/.
Also on the podcast episode:
Hengamâs drive to be a leader and educator in the pizza industry. Mattengaâs priorities are in the next year. Social media strategy.Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ .
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This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Francoâs Pizza in Lower Burrell, Pennsylvania.
Originally started as a food truck, Gus Francoâs opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.
The pizzeria has been named one of Pittsburghâs Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Francoâs wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honeyâą.
He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.
Learn more about Gus Francoâs Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ .
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This week on The Hot Slice Podcast, we hear Shelby Hallâs story. She owns Foxâs Pizza Den Cheat Lake in Morgantown, West Virginia and starting working at Foxâs Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned.
Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision.
She highlights the adventures of being a new business owner and the elements she had to learn along the way.
She talks about how she set the tone for a strong leadership environment in her restaurants.
Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit.
She talks about chasing a rush from buying the business, adding catering and maybe adding another location.
Learn more about Foxâs Pizza Den at https://www.foxspizza.com/.
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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways.
Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.
Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.
Sam Boulis has owned Gabbyâs Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabbyâs Pizza at https://www.gabbyspizza.com/.
Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francescaâs at https://elmwoodparkpizza.com/.
This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.
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. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros:
Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Primeâs authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ .
Philip Adler from Fredaâs Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Fredaâs at https://www.fredaspizza.com/.
Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/
Stay tuned as we continue our interviews from Pizza Expo 2024.
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub. -
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are:
Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/
Jonathan Fell and Zachary Black operate Jasonâs New York Style Pizza in Bangor, Maine. The couple details the three-locationâs model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jasonâs at https://jasonsnypizza.com/.
Enrico and Cira Aguila own Uncle Ricoâs Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Ricoâs at https://www.unclericospizza239.com/.
Stay tuned as we continue our interviews from Pizza Expo 2024.
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. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Bennyâs Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest Floriday
Bennyâs is home of the 28â Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Bennyâs has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Bennyâs at https://www.bennysva.com/our-story/.
Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Todayâs visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/
Stay tuned as we continue our interviews from Pizza Expo 2024.
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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The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.
Who is your wish list guest that you would like for us to have on the show? Let us know.
If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer [email protected].
Now letâs explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:
Meet the Pizza Today Podcast Team: Episode 1
S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talk
S3E2 Jeff Smokevitch on Detroit-Style Pizza
S3E10: Cup of Joe â Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA
S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza
72. Science of Pizza Dough and Positivity with Derek Sanchez
108. On Deck with Chris Decker
113. Tony Gemignani on Pizzeria of the Year
116. Pizza Today Mail Bag
118. The Creative and Entertaining John Gutekanst
129: A 3-Month Waitlist on Pizza Orders! How?
137. The Brilliant Sarah Minnick of Lovelyâs Fifty Fifty
142. A Pizza Destination on Route 66
173. Catching Up with Pizza Man Dan Collier
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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo.
Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the coupleâs new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting off the ground.
Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/.
Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on whatâs happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/.
Stay tuned as we continue our interviews from Pizza Expo 2024.
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/
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Belfast, Ireland Pizza Scene began with John Arena
Weâre back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world.
We kick off the first episode with a unique tie-in to Pizza Expoâs Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfastâs first pizzeria. Listen to Ciaran tell the story.
With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community together
Ciaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo.
Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfast
Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/
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Happy Pizza Expo Week â the best week of the year!!! We hope you are having an amazing show experience and if youâre not at Pizza Expo, you can stay connected with show updates at https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/.
While weâre in Las Vegas together, weâre sharing a favorite episode. Enjoy this Replay of Dough Talk with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including âBread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truthâ; âCrust and Crumb: Master Formulas for Serious Bread Bakersâ and âAmerican Pie: My Search for the Perfect Pizza.â Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the âBook of the Yearâ in 2002 for The Bread Bakerâs Apprentice.
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This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:
Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and âcreativesâ that call the Bay Area home.
Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.Flour + Water Pizzeria | Flour + Water Pizza Shop
Flour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133
Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133
Co-Chefs: Thomas McNaughton, Ryan Pollnow
Beverage Director: Samuel Bogue
Director of Operations: Amanda Flores
General Manager: Paige McNeil
Hours: 11:30am to 10pm, daily
fwpizzeria.com | @flourandwaterpizzeria
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This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.
During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote ("from Me to We," he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.
This year's Pizza Expo is set to shatter records, and you aren't going to want to miss Arena's keynote. Learn more about the 40th annual Expo at www.pizzaexpo.com. Read more about Metro pizza here https://pizzatoday.com/topics/people-pizzerias/pizza-today-on-the-road-metro-pizza-las-vegas-nv/.
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This week on The Hot Slice Podcast we are going behind the judgesâ curtain at this yearâs International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony.
The International Pizza Challenge has long been the premier pizza competition and itâs getting even better. IPC has always held high standards and code of ethics for judging. This year, judging has become even more transparent. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently.
Pizza Expo will host nearly 500 competitors. The International Pizza Challenge consists of 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & Worldâs Best Cheese Slice. The International Italian Sandwich Competition returns. Partner competitions include the California-Style Competition, hosted by the California Milk Advisory Board; Ooni Pizza Throwdown, hosted by Ooni; and Plant-Based Competition, hosted by Daiya.
Special thanks to Michael LaMarca, Jeremy Galvin and the team at Master Pizza who runs IPC and show director Bill Oakley for their continued efforts and improvements to the competitions.
Learn more about the International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/
Read more about the Rules and Regulations for Competitors at https://pizzaexpo.pizzatoday.com/wp-content/uploads/2024/02/2024-IPC-Rules-and-Regs_FINAL.pdf
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The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, thereâs so much to look forward to this year.
Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.
Listen as the team shares some highlights and favorite events happening at the Las Vegas show.
Get a Preview of Pizza Expo 2024: https://pizzatoday.com/topics/industry-news/2024-pizza-expo-preview/.
Whatâs Pizza Expo?
The annual International Pizza Expo remains unchallenged as the industryâs largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.
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This week, we chat with Odie OâConnor, owner of Boxcar Pizza in Portland, Oregon. Boxcar is a vegan Detroit style pizza shop. His first venture into the pizza biz was a wood-fired pizza cart. On the show, we got the skinny on Odieâs next pizza project, a New York-style pizzeria in his hometown of San Diego, California, offering New York sourdough pies, as well as Sicilian and Grandma.
Thatâs five styles. Odie has a passion for pizza dough and learning. We talk about the process and the various styles. He shares how he decided to go into business with each style.
Doing a vegan Detroit pizza is unique. He details what he wanted in a Detroit pizza and why itâs open to all pizza lovers. Yes, we even talked cheese, since itâs a signature of the style.
In a Conversation in Pizza Today Magazine, Odie talked about the R&D of his Detroit. He said âWhen developing the vegan recipes I always consider taste, smell, allergens, and food cost. Our meats are typically made from either vital wheat gluten or textured vegetable protein. Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas. It really is just research, trial, error and then repeat.â Read his Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-odie-oconnor-boxcar-pizza-portland-oregon/
Check out Boxcar Pizza on Instagram at https://www.instagram.com/boxcarpizza/ and his new project https://www.instagram.com/odiespizza/ .
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On this weekâs Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with Scott Sandler. The Pizza Expo speaker formerly owned a pizzeria in St. Louis that drew acclaim for its vegan slices. After selling that business and taking some time off, Sandler is jumping back into the fray with plans to open a new sit-down pizzeria with a wood-burning oven.
We catch up with Scott about selling a business, plans for the new pizzeria and why the new shop wonât be vegetarian or vegan but will offer meat products.
Scott has a full slate at next monthâs Pizza Expo in Las Vegas. Be sure to sit in on his two seminars and his food demonstration on vegan nut cheeses. His seminar topics include âHow to Sell Your Pizzeria for Top Dollarâ and âIncreasing Your Profit Marginâ. Check out his Pizza Expo bio page here: https://pizzaexpo.pizzatoday.com/speaker-bios/#scott-sandler
To view the full educational lineup, check out www.pizzaexpo.com.
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On this weekâs Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with mobile operator and Pizza Expo speaker Siler Chapman. A long-time member of the World Pizza Champions, Chapman has most recently found success in the âfood truckâ realm. From weddings to corporate events, his catering gigs have taken his business to the next level.
Chapman will lead a four-hour pre-show workshop on Monday, March 18 at Pizza Expo. âLaunching and Thriving with a Mobile Pizzeriaâ will take place from 8 a.m. to Noon at the Las Vegas Convention Center. You can purchase tickets to the workshop at PizzaExpo.com.
For more from Chapman, check out this article he wrote for PizzaToday.com in 2021 on mobile pizzerias: https://pizzatoday.com/topics/finance-growth/how-to-launch-a-mobile-pizza-business/
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