Smart Pizza Marketing Podcast
We teach restaurants and pizzerias how to use social media to grow their business. With our Podcast-Social Media Courses- Mastermind-Live Shows and much more. Visit www.Smartpizzamarketing.com to see how we can help you. Interviews with pizza entrepreneurs and marketing experts.
Episodes
We visited Sauced to see how they’ve built a pizza shop that feels different.
From changing the menu and adding smashburgers to creating a space people actually want to come back to, this is a real look at what it takes to build a restaurant from the ground up. We talk about the early mistakes, working with family, marketing the business, creating experiences for customers, and what they would do differently if they had to sta...
Dan opened Violent Stone in St. Petersburg without a background in pizza or restaurants. What started as a small idea is now a busy Philly-inspired pizza and cheesesteak shop with 45 employees, a packed kitchen, and another location on the way.
We walk through the whole operation, talk dough, the layout, labor, margins, why they got rid of servers after 30 days, and what it really takes to grow without killing the business.
SPM PRO: https://www.smartpizzamarketing.com/pro/
What does it take to build a pizza shop that does 200+ pizzas on a busy night when you've never worked in a restaurant?
In this episode, we visit Pie Trap in Covina, California, where owner John started with zero restaurant experience and built a high-volume pizza business from the ground up. No family pizza shop. No industry background. Just a clear vision, a 20-inch pizza, and years...
This week we're visiting Square Pie Guys in San Francisco.
We walk through the restaurant, talk about how the business grew from pop-ups to three locations, why consistency matters more than a huge menu, and the systems that make expansion possible.
We also get into:
Growing from one shop to multiple locationsTraining and delegationBuilding a recognizable brandKitchen layout and workflowMenu strategySocial media and marketingWhy most ...
What happens when you buy a struggling pizza shop in a great location?
In this episode of How You Slice It, I sit down with Gus from Township Line Pizza outside Philadelphia. We talk about how he turned the business around by focusing on consistency, making better food, using local influencers the right way, and getting customers to order direct instead of relying on third-party delivery apps.
Cheese Hog: https://cheesehogmachine.com...
SPM PRO:
Most pizza shop owners think more sales will solve their problems. But after spending time inside this Miami pizza shop, it became clear that sales weren't the issue.
In this episode, we break down what was really holding this business back, why relying too heavily on third-party apps can hurt your growth, and what I'd do differently if I were in his shoes.
We also talk about:
- Why he actually has two separate businesses
- Us...
What does it really take to build a successful pizza business that lasts nearly two decades?
In this episode, we tour one of Dallas' most unique pizza operations and sit down with owner Sammy to discuss the realities of restaurant ownership, leadership, growth, failure, culture, technology, and building a high-volume operation from scratch.
Sammy shares how he opened his first location at 24 years old, navigated partnerships, survive...
In this episode, we sit down with a passionate pizza shop owner who opens up about the brutal realities of the restaurant business, surviving COVID, scaling operations, managing employees, and finally building a restaurant that actually works.
From losing money on delivery apps to learning how to structure teams, pricing, quality control, and leadership, this conversation is packed with real-world lessons every restaurant owner and ...
Apply for SPM PRO: https://smartpizzamarketing.com/spmpro/
What does it really take to run a high-volume pizza shop and scale it without losing your soul or your ownership?
In this episode, we go behind the scenes of a thriving pizzeria where details matter, culture drives everything, and growth is intentional. From daily walkthroughs and quality control to building emotional connections through something as simple as a “grandm...
In this episode, the owners of Rebellion Pizza break down how they built a thriving neighborhood pizza business in Las Vegas by focusing on quality, consistency, culture, and community. They share the realities of operating in a tiny footprint, surviving insane early growth, creating systems, hiring strong people, and expanding the right way.
Apply to join SPM PRO: https://smartpizzamarketing.com/spmpro/
Join SPM PRO: https://smartpizzamarketing.com/spmpro/
In this episode, Bruce sits down with Matt, a pizza shop owner who built a thriving business in the Seattle area and scaled it to over $1.3M in annual sales. They dive into real marketing strategies, leadership lessons, hiring challenges, and how COVID forced a complete shift in product, operations, and community positioning.
Matt shares how he went from working in the kitchen eve...
Smartpizzamarketing.com/spmpro
A pizza shop owner shares what it’s really like trying to grow a pizzeria today. We talk about buying a pizza shop two weeks before COVID, rebuilding a damaged brand, and why marketing is harder than making great pizza.
We also dive into social media, posting pizza content, email marketing, and the simple strategies pizza shop owners can use to get more customers.
In this solo episode, Bruce breaks down the biggest marketing mistakes he’s seeing after dozens of onboarding calls with pizza operators across the country. If you’re struggling to grow, get traction, or compete with DoorDash and Uber Eats, this episode is your wake-up call.
You are not just in the pizza business. You are in the attention business.
After visiting 75 pizza shops in person over the last 12 months, I noticed something surprising. It did not matter if the owner had one location or fifteen. They all felt like they were making decisions alone.
In this episode, I talk about why running a pizza business can feel isolating, why even family partners often do not understand the pressure, and why I decided to bring back SPM Pro Mastermind as a serious, vetted community fo...
In this episode, we sit down with Mason, owner of a unique pasta-forward pizzeria operating out of a compact 450 sq ft space inside a public market. Mason shares how his team combines Neapolitan-style pizza with house-made pasta, all while maintaining QSR (Quick Service Restaurant) speed and consistency. He also opens up about a major business rebrand and partnership fallout in the early stages. If you're a restaurant owner, chef, ...
Step inside Old Gold, a square-slice Sicilian-style pizza shop quietly taking over Hollywood Blvd — without PR, hype, or a massive footprint. In just 1,000 square feet, they’ve built a cult following with crispy-edged slices, a throwback vibe, and smart business moves.In this episode, we talk with the owner about how Old Gold went from pandemic bread pop-ups to a neighborhood fixture, why not going “artisanal&rdqu...
In this solo episode of the Smart Pizza Marketing Podcast, Bruce shares two powerful topics every pizzeria owner needs to hear: the hidden dangers of chasing social media fame (looking at you, Portnoy) and when it’s actually time to shut down your restaurant. Plus, he recaps his experience at the LA Pizza Alliance—where dozens of shops united for a cause. Raw, real, and deeply practical for any pizza business owner.
Thinking of starting a pizza pop-up? Jeremy from Gabacool Provisions breaks down how he built a successful California-based pop-up pizza business with just over $2,000. We cover everything from startup costs, health permits, equipment, daily operations, and even surviving California's strict food laws.
Whether you're a pizza fan, aspiring pop-up operator, or just curious what it's like behind the tent walls — this episode is l...
🎉 Welcome to the 600th episode of the Smart Pizza Marketing Podcast! In this special edition, Bruce takes you behind the scenes of the most memorable pizzerias he visited in 2025. These aren’t just great pizza spots — they’re masterclasses in community, craft, and unique operations. Whether you're a pizza lover or business owner, you're going to walk away inspired.
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