Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why systems—not vibes—set you free. If you're a pizzeria operator or future owner, you’ll want to take notes.
🎧 Topics covered:
- Naming Pie Trap and building brand culture from scratch
- Running a tight kitchen with high standards and low ego
- Square pies, scarcity, and strategy
- Handling haters, bad days, and Yelp reviews
- The importance of leadership evolution and letting go
- Real lessons in team building, hiring, and expansion
📍 Location: Covina, California
Follow Them On IG: https://www.instagram.com/pietrappizza
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