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 de...

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 Florid...

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, thi...

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 toda...

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 c...

Ask me how to test drive ThrivePOS You hit walls during the year. You get tired. You question the work. This episode shows what happens when you refuse to quit. I share the honest story of almost walking away from the podcast and how your messages, your actions, and your progress kept this mission alive. You hear the data from this year, the growth from the show, and the impact you helped create in your shops. You also hear a full rundown of every guest who joined the podcast and the le...

Powered by ThrivePOS Learn how to drive more traffic, increase repeat visits, and build stronger customer relationships using birthdays and new mover programs. I sit down with David Michaelson of Celebration Marketing to break down why birthdays are the strongest dining occasion, why personalized mail is outperforming digital channels, and how independent pizzerias can use these tools to grow. We cover how to target the right demographics, what offers work, what returns operators see, and how...

Powered by Thrive POS This takeout tip breaks down how introverted owners can grow their pizzeria without feeling drained. You learn how to engage your community in small, consistent ways that build real relationships, drive repeat orders, and strengthen your local presence. You get clear steps you can use today to stay visible, support key groups, and create a simple system for monthly outreach. If you want steady growth without becoming the center of attention, this episode gives you a pr...

Powered by ThrivePOS You will hear the story of OG Papa Fern and how he built a following by traveling the country, teaching the craft of Argentinian style pizza, and supporting independent shops. We talk about dough methods, fermentation, adapting to different kitchens, and the realities of running high-cost specialty styles. You will learn how collaboration events can drive traffic, how to introduce new styles to customers, and why community work matters for long-term brand trust. Thi...

Get up to 3 months FREE from Thrive POS! Visit ThrivePOs.com/PizzaKing You learn how to drive faster online sales by removing friction in your ordering process. I walk through a real shop visit where one simple change turned a slow day into a strong night. You see how direct links, clean messages, and fewer steps can lift response rates and help customers place orders fast. This is a quick win for any pizzeria looking to raise sales with text and email. Learn More By Visiting Thri...

Explore the exclusive listener offer from Thrive POS at the link below ThrivePOS.com/PizzaKing You learn how to build a strong team from day one. I break down a simple three day onboarding system that helps you train faster, spot A players early, and set up future managers. You hear why most new hires fail, how to fix your training gaps, and the routine that keeps people engaged and growing. Pizzeria owners will walk away with clear steps to improve hiring, training, a...

Learn about our exclusive listener offer from Thrive POS visit ThrivePOS.com/Pizzaking You get a full recap of my week at the Pizza Tomorrow Summit and the Florida Restaurant Show. I talk about speaking on leadership, judging world class pizza makers, connecting with friends from across the industry, and spending real time with the people who make this community special. I walk through each day, from the leadership session on day one, to judging both the main competition and the Young P...

Check Out The Exclusive Offer From Thrive POS In this Takeout Tip, Tyrell Reed breaks down the difference between systems that help you lead and systems that keep you stuck putting out fires. Most operators aren’t losing sleep over food—they’re losing sleep over missing numbers, mismatched schedules, and reports that never tell the full story. Tyrell shares how clarity and real-time data can change everything, helping you coach with confidence instead of guesswork. He also makes a big announc...

In this episode of The Pizza King Podcast, Tyrell Reed takes last week’s Takeout Tip on self-audits to the next level. Learn exactly how to prepare for your first in-store audit, what to look for in every area, how to document what you find, and how to follow up so the changes actually stick. You’ll learn how to: • Set the right mindset before your first audit • Use simple tools like checklists or apps such as SafetyCulture (iAuditor) • Identify problem areas across exterior...

In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, coaching instead of catching, and closing the loop with follow-ups. If you run a pizza shop or restaurant, this episode gives you a system to spot ...

Independent artist Hitmaker Steve shares how Pizza Man went from a line in his kitchen to a full video, why he bets on collaboration, and how he balances creativity with the business. Practical takeaways on vision, execution, and momentum. Show notes, key topics • Origin of Pizza Man, the kitchen moment and first lyric • Visual first creative process, scripting the shoot • Shipping when good enough beats perfect • Music as a business, unique story and posit...

You can’t run a pizza shop on gut feelings. In this Takeout Tips episode, Tyrell breaks down how to make smarter, data-driven decisions using what your POS is already telling you. He shares a real example from an operator who nearly wasted a campaign on the wrong customers and explains how to build better habits with weekly dashboards, simple metrics, and pattern spotting. You’ll learn: Why your gut is biased and how data balances itThe key reports every operator should pull weeklyHow to as...

Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream. He broke down how they: • Built repeatable systems for growth and accountability • Use weekly manager rundowns to drive clarity • Track key restaurant metrics like labor, food cost, and guest feedback • Improved their speed to lead for catering and events • Rolled out tech like Square and MarginEdge the s...

In this Sunday Q&A, I answer 20 operator questions on delivery apps, marketing ROI, loyalty, reviews, labor, inventory, and delivery profitability. You get the exact metrics, systems, and scripts I use to run tighter shops. DM us a screenshot of your review and get a special gift! Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchFree Workshop for Pizzeria OwnersFree workshop: Build a team that runs your shop + get the Manager’s ChecklistDisc...

Every shop has unwritten rules, and some of them cost you money. In today’s episode I break down common kitchen superstitions, why they show up, and how to keep standards high to the last minute of service. Send me your shop’s unwritten rules. Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist! Ace Your LaunchFree Workshop for Pizzeria OwnersFree workshop: Build a team that runs your shop + get the Manager’s ChecklistDisclaimer: This post contains affiliate lin...