Podcasts about pizzeria

Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business. Mike was previously on the show for episode 772. Do YOU want to work with Mike? Click here -> https://getunsliced.com/unstoppable This workshop covers Mike's "3 Steps to Systemize Your Ownership." Workshops can be found every Thursday in the Restaurant Unstoppable podcast feed or on YouTube. Most have a visual component, so consider watching the video version here. Join the RUNetwork to take part in workshops and ask the experts YOUR questions! Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's guest recommends:  Ovation Asana 7Shifts Loom Cling App Wisely Guest contact info:  https://getunsliced.com/ Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

He recently became a world champion pizza maker, winning the International Pizza Challenge in Las Vegas, out of 100+ of the best pizzaiolos. And he gives God the glory for it! We chatted while eating a pizza he made for us at the business he's owned for almost a decade, Cerrone's Brick Oven Pizzeria in Columbus GA. Make sure to subscribe to this podcast to hear fun and inspiring conversations about faith, fitness...and food too. (2:49) Leo DiCesaris discusses his love for pizza, his family roots in Italy, studying how to make pies all over the USA, passion for cooking authentic italian food, plus how you can make dough lighter and more digestible. (10:38) Leo sees Cerrone's as "God's business." We ask him about that higher calling and giving joy to people through food and fellowship. He also gives some of his keys to a good work-life balance. (16:09) We then dive into the 2025 International Pizza Challenge: the rules, criteria he and the other pizza chefs were judged on, what was on his WINNING PIZZA (plenty of unique ingredients including a rare pig from Spain) that started with a dough that he created over the course of 2 weeks. (31:41) Listening to worship music while cooking in this competition, pizza champ Leo is glad he now has a worldwide platform to talk about honoring the Lord, and seeking His will. He has some Godly advice for future chefs and restaurant workers dreaming of success in the face of fear and a high probability of failure for pizzerias. (35:45) And nearly 3 years ago, this pizza business owner got into a horrible head-on collision, leaving him with a list of broken bones. He opens up about that, the full year of recovery, and his super supportive wife. (40:45) Leo is also a big guy, who played offensive tackle in high school and college and arena football - where he got lessons for life that have stuck! He talks about food (like pizza) being fuel for sports too, essential nutrients before and after workouts. And after talking about what I eat before and after long runs and races, I close the episode in prayer. Thanks for listening to the #RunTheRace podcast! Also, write a quick review about it, on Apple podcasts. For more info and all past episodes, go to www.wtvm.com/podcast/.

Rockaway Pizzeria is finally up and running at its new shop in Regent Square! We've also got new restaurants serving up hot dogs and burgers, all-you-can-eat-sushi, and pistachio lattes that you can order late into the night. Plus, Pittsburgh's celebrating its first Vegan Restaurant Week, so don't miss out on limited-time special menus and discounts.  Still hungry for more recommendations? Check out these food festivals through early June. Learn more about the sponsors of this May 15th episode: Prolonlife.com/city - Use this link for 15% off Airport Corridor Transportation Association Greater Pittsburgh Festival of Books PGH Pride Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news? Sign up for our daily morning Hey Pittsburgh newsletter. We're also on Instagram @CityCastPgh! Interested in advertising with City Cast? Find more info here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Recensire una Pizzeria è cosa seria, perché si da un consiglio ai lettori su dove andare a mangiare o meno, e si raccontano anche storie di cibo. Ci sono diversi siti e persone che, purtroppo, non fanno un buon lavoro in tal senso, spacciando marchette per recensioni, omettendo il giudizio soprattutto se negativo oppure orientandolo per scopi non proprio nobili, per non parlare di tutto il mondo dei content creator e influencer, che per fortuna ha anche qualche caso virtuoso.E ancora, è giusto recensire realtà che non si comportano in maniera eticamente corretta? La qualifica da giornalista davvero da maggiore credibilità?In questo podcast vi parlo di come secondo me andrebbe fatta una recensione e quali sono gli errori da evitare, come ad esempio citare le aziende dei prodotti utilizzati oppure non fare critica quando si emette un giudizio. Nella prossima puntata mi concentrerò invece sullo stesso argomento relativo alle classifiche e guide!

Join thousands of other listeners on our Substack, The Foodletter!   In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy's culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit. Listeners will gain an inside look into Italian culture, hidden gems across the country, Livia's top recommendations for off-the-beaten-path Rome, and why she believes solo travel can be transformational. Whether you're dreaming of Italy or planning your next big trip, this episode is packed with rich insights and practical inspiration.   Key Takeaways [01:05] A Diplomatic Childhood: Livia grew up globally due to her diplomat father and Italian mother, sparking her lifelong love for travel and food. [04:00] The Accidental Italy Expert: After college, Livia moved back to Rome unexpectedly and began documenting her experiences—eventually leading to a career in travel writing and photography. [9:10] Founding The Italy Edit: Launched in 2020, The Italy Edit grew organically into a robust digital magazine with over 60 contributors covering all corners of Italy. [22:40] Underrated Gem: Naples: Naples surprised Livia and became one of her favorite cities for its raw beauty, culture, and unparalleled pizza scene. [27:45] Global Wanderer: Livia explains her passion for solo travel across Asia and North Africa, emphasizing the transformative power of pushing beyond your comfort zone. [35:25] Rome, Past & Present: Livia shares her ideal "off-the-grid" day in Rome, complete with coffee among statues, row boats in Villa Borghese, and a visit to the aqueducts. [41:17] The Power of a Solo Meal: Her most memorable meal? A solo Michelin-star experience in Hong Kong, where solitude heightened her awareness and joy.   Notable Quotes (14:08) “I live my life because I don't want to have any regrets on my deathbed.” (19:30) “Italy nourishes the soul, but I do miss the forward motion and innovation of the U.S.” (28:02) “You grow the most at the edge of your comfort zone.” (41:40) “A solo meal can be one of the most enriching experiences—you taste every bite more deeply.”   Resources The Best New Restaurants To Try In Rome In 2022 Check out Livia's column in Forbes Visit the official The Italy Edit website Pizzeria in Naples: Concettina Ai Tre Santi Follow Livia on Instagram Follow Female Foodie on Instagram  

Keith Murphy and Andy Fales are LIVE from Grimaldi's Pizzeria to discuss the new Pope, Iowa's "toxic" fans, and Belichick's boo gets the boot (allegedly). Scott School, Who's the A-Hole, and MORE! Presented by Ramsey Subaru. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Heather and Nate's PCS move quickly approaching, they are bringing you an episode full of all their favorite things about the Destin area of Florida. From outdoor activities, to restaurants, they cover it all! Heather and Nate share towns to consider if you're PCS'ing to the area as well as things to consider when deciding where to book your vacation. Downtown Destin, 30A, and the surrounding towns are full of so much charm, so much to do, and such beautiful weather, Heather and Nate will miss it dearly!Our Favorite Restaurants in the Destin Area: The Gulf, Boshamps, Bistrology, Tradewinds Italian, The Rooftop (at Henderson Beach Resort), McGuire's Irish Pub, Stewby's Seafood Shanty, Parlor Doughnuts, Burrito del Sol, Tijuana Flats, Pepper's Mexican Grill, Bamboo Sushi & Hibachi, DOMO Izakaya, The Back Porch, Bronzini's Pizzeria, Sunset Bowls, Main Brew Coffee, Causeway Coffee, Mimmo's Resturante Italiano, Black Bear Bread Co., Commelfo Restaurant, Beach Walk Café, Kwench Juice Cafe, East Pass Coffee Co., Black Rifle Coffee Company, Cowgirl KitchenHighlights:00:00 Chip and Chip are back!01:00 If you are PCS'ing to the area0400: Looking for a night on the town?06:30 Things to consider if you're vacationing in Destin11:45 Water sports and must-see Crab Island13:00 30A, fun things to do, and local churches15:45 SOO many good food spots!Let's ConnectConnect with us HEREPodcast IG: chirpinwithchipTikTok: heather.demersWebsiteLINKS/CODES/DISCOUNTSFor business inquiries: heatherdemers@trend-mgmt.comFor all our favorite products:LTK is linked HEREShopMy is linked HEREThis episode was brought to you by the Pivot Ball Change Network.

On Episode 31 of our show "Grindhouse Pizzeria" which is dedicated to all things encompassing various Grindhouse, Drive-In, and Exploitation genres; we will be reviewing and dissecting a first of its kind here at GP with the gritty moonshine run/car chase flick with 1973's "WHITE LIGHTNING". Directed by Joseph Sargent (Jaws: The Revenge) and starring the ONE and the ONLY Burt Reynolds at Gator McKlusky. Rounding out this killer cast is Bo Hopkins, Diane, Ladd, Ned Beatty, Jennifer Billingsley, Matt Clark, John Steadman, R.G. Armstrong, and many more. This movie, which spawned an equally solid sequel "GATOR", is a revenge tale about moonsine runners versus a corrupt sheriff. There's plenty of crooked cops, moonshine, fast cars, and car crashes. Burt is here doing what he does best...looking cool and driving fast. Our discussion is headed off by our regular hosts Tom Komisar and Cameron Scott! Join the two of them as they take a deep dive dissection of this loose and fast exploitation effort!  Come on in at the Grindhouse Pizzeria, pull up a chair, and grab yourself a slice!   "You two are more fun than going to an all-night dentist."

Ciao Bello! Diesen Sonntag im Talk bei Silvia: Sänger und Moderator Giovanni Zarrella Über den Segen der italienisch-deutschen Wurzeln, warum die beste Schule fürs Leben die Pizzeria seiner Eltern war, dass er seine Jana Ina heute mehr liebt als je zuvor – und dass es sich immer ein bisschen wie Liebeskummer anfühlt, wenn die Zarrella-Show zu Ende ist.

Send us a textThis 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. 

Foodie Friday - with drinks this week! Omar Ansari, owner and founder of Surly Brewing joins Amy & JJ to talk about the concept and the location - coming to Grand Forks, ND/ UND Campus, August 2025. See omnystudio.com/listener for privacy information.

It's the Friday News Roundup! We're talking about a new report showing Philly is safer (even if the rent is still too high). We're digging into an Amtrak bribery scandal involving Bruno Mars tickets, a $4,700 dog, and cigars at Ashton's. And we've got the story on why Bella Vista neighbors are beefing with Angelo's Pizzeria.  Our Friday news roundups are powered by great local journalism:  Philadelphia 2025: The State of the City How the restoration of Philly's historic 30th St. Station became a corruption bonanza Multiple Temple University students assaulted after "disorderly" crowd of minors gathered on campus Charges against a man were dismissed. Then a Philly police officer escorted him into ICE custody. Popular Angelo's Pizzeria is not popular among neighbors as they speak out on quality of life issues Advocates ask city for $1.8 million for deportation defense  Thoughts on Philly corruption, Philly police immigration enforcement, or Philly teens swarming Temple University? Leave us a voicemail or text: 215-259-8170 Get all this Philly news & more (plus events!) in your inbox with our newsletter: Hey Philly We're also on Instagram: @citycastphilly Learn more about the sponsors of this episode:  Babbel - Get up to 60% off at Babbel.com/CITYCAST Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Cozy Earth - Use code COZYPHILLY for 40% off best-selling sheets, towels, pajamas, and more. Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

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Most pizzerias don't fail because of bad pizza or a bad location — they fail because of what happens (or doesn't happen) behind the scenes. In this no-fluff video, Bruce shares the real reasons pizza shops struggle, and what successful operators are doing differently. Whether you're just getting started or feel stuck in the daily grind, this video will show you exactly how to build systems, lead better, and grow with clarity. Plus, Bruce gives a preview of what you'll gain at the National Restaurant Show.

Our Social Media Pages, follow us and engage with the Pill-grim community!InstagramTwitter YouTubeTikTokLinkedIn And now for this week's prescription:On this week's dose, we start (1:59) with Alma, an AI-powered nutrition app using natural language processing to simplify meal tracking, fresh off a $2.9M pre-seed round led by Menlo Ventures' Anthology Fund in partnership with Anthropic. Next (14:27), we pop open a deep dive on Olipop, the gut-friendly soda brand shaking up the functional beverage space, following a $50M Series C that brings its valuation to a bubbly $1.85 billion. Finally (24:01), we slice into Via 313 Pizzeria, the fast-growing Detroit-style pizza chain that just secured $32.5M in growth capital to fuel expansion across the U.S.Sources:https://www.alma.food/ https://menlovc.com/anthology-fund/ https://techcrunch.com/2025/02/05/former-whoop-execs-new-app-alma-uses-ai-for-all-things-nutrition/ https://drinkolipop.com/https://www.researchandmarkets.com/reports/4771906/functional-beverage-market-share-analysis?utm_source=chatgpt.comhttps://www.foodbusinessnews.net/articles/27693-olipop-valued-at-185-billion-following-latest-funding-roundhttps://finance.yahoo.com/news/olipop-valued-1-85bn-following-125054362.htmlhttps://www.bloomberg.com/news/articles/2025-02-12/olipop-valued-at-1-85-billion-in-50-million-funding-round?embedded-checkout=truehttps://www.via313.com/https://www.utahbusiness.com/press-releases/2025/02/05/via-313-raises-32-million-double-footprint/https://www.nrn.com/restaurant-finance/via-313-pizzeria-raises-32-5m-in-growth-capitalMusic Credit: Chapter One by Cole Bauer and Dean Keetonhttps://www.instagram.com/deankeeton/?hl=en

Send us a textIn 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/ .

Sure, we could talk about the oldest restaurants in St. Louis—but let’s be honest, age doesn’t always mean excellence. In this episode of Arch Eats co-hosts George Mahe and Cheryl Baehr spotlight over a dozen iconic eateries continue to deliver with character and consistency. The youngest is 50 years old; the oldest is 127. Let your cravings guide you back in time—and maybe back to the table—at one of these beloved culinary institutions. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode of Arch Eats is sponsored by Westport Plaza and supported by South Grand. The Porter Apartments are Westport Plaza’s first luxury apartment complex. This modern community offers studio, one-, and two-bedroom residences and premium amenities, including a resort-style pool, gaming lounge, fitness center, a pet park, and more. Explore leasing options. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Bartolino’s: Multiple locations Faraci Pizza: Multiple locations Crown Candy Kitchen: 1401 St Louis, Old North, 314-621-9650 Beffa’s: 2700 Olive, Midtown, 314-571-9367 Failoni’s: 6715 Manchester, Franz Park, 314-781-5221 The Piccadilly at Manhattan: 7201 Piccadilly, Ellendale, 314-646-0016 Gioia’s Deli: Multiple locations Farotto’s Pasta & Pizzeria: 9525 Manchester, Rock Hill, 314-962-0048 Yen Ching: 1012 S Brentwood, Richmond Heights, 314-721-7507 Spencer’s Grill: 223 S Kirkwood, Kirkwood, 314-287-6275 O’Connell’s Pub: 4652 Shaw, Southwest Garden, 314-773-6600 Carl’s Drive-In: 9033 Manchester, Brentwood, 314-961-9652 Amighetti’s: Multiple locations Sportsman’s Park: 9901 Clayton, Ladue, 314-991-3381 Blueberry Hill: 6504 Delmar, The Loop, 314-727-4444 Grassi’s Ristorante & Deli: 10450 German, Frontenac, 314-994-1111 Dominic’s on the Hill: 5101 Wilson, The Hill, 314-771-1632 You may also enjoy these SLM articles: Ask George: What are the oldest restaurants in St. Louis? Arch Eats: Remembering St. Louis’ Favorite Lost Restaurants More episode of Arch Eats See omnystudio.com/listener for privacy information.

Joe and Mike Paolucci, owners and operators of Alfonzo's Pizzeria in Troy, IL join Chris & Amy following their Mozz Madness win.

Welcome back to Pizza Quest!Elizabeth Brasch is committed to delivering what she calls, "a higher order of pizza," at Mellow Mushroom, where she serves as VP of Marketing and Menu Innovation. As anyone who has been to any Mellow Mushroom location knows, the notion of a pizzadelic experience is not at all far-fetched. And, for those who own their brands, this conversation with Elizabeth will be especially enlightening as we hear how a University of Georgia-born hippy-era pizzeria grew over the past fifty years into a formidable multi-unit operation with a fanatically loyal following wherever they pop up another location. After all these years, how do they keep it fresh and updated, while always staying true to their brand and its roots?  That, and much more, will all be revealed in this week's episode of Pizza Quest.

Dave Portnoy showed up unannounced at Mattenga's Pizzeria—and we weren't ready!

Send us a textMark & 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/. 

In this episode of The Assemblage Beverage Podcast, the boys dive deep into the rich world of Iberian wines. Join them as they explore the iconic wine regions of Spain and Portugal, from the sun-drenched vineyards of Rioja to the rolling hills of the Douro Valley. They break down the main subregions, share fascinating insights into local winemaking traditions, and touch on the complexities of wine labeling in the Iberian Peninsula. Whether you're a wine aficionado or just getting started, this episode is packed with valuable information. Plus, a special shoutout to our sponsor, Shoe's Pizzeria, who has been serving up top-tier pizza in Valparaiso for nearly as long as Spain has been perfecting Rioja. Tune in for a blend of great conversation and delicious wines!Don't forget to subscribe, and enjoy the sip!

Welcome Back to Pizza Quest!As you know, our usual focus is on the celebration of artisanship in pizza and anywhere else we find it. But what if the next generation of "artisan" pizza makers are robots? Or is this a non sequitur? Hey, before you shoot the messenger, listen to this revelatory conversation with Nipun Sharma, the CEO of Appetronix, who is about to launch the first fully robotic pizza kiosk in partnership with Donatos Pizza -- with more locations on their way. But how can this be? And how long before this technology scales up and shows up across the country? A lot of major implications here, so buckle your seat belts and join us as we explore a brave new world in this very unique episode of Pizza Quest.

On this week's episode, host Caryn Antonini is joined by Francesco Zimone, Owner and CEO of L'Antica Pizzeria da Michele, which has four locations, Hollywood, Santa Barbara, Belmont Shore and New York City, and his latest restaurant, Florence Osteria and Piano Bar. Hailing from Naples, Italy, Francesco worked for most of adult life in finance, yet after nearly two decades of a successful career in the United States, he longed for the sense of community that he felt in the piazzas of his hometown. Seeking that sense of connection inspired him to leave the world of finance to become a restaurateur where he  has designed, conceptualized and captured the Italian way of living through his establishments. For more information on our guest:L'antica Pizzeria da Michele USA | Italian Restaurantsdamicheleusa.com | Authentic Tuscan Restaurant Beverly Groveflorenceosteria.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops second postseason game from The Crown in Las Vegas, a loss to the UCF Knights, 88-80, officially ending the season for the Cincinnati Bearcats.

In this episode, Bruce breaks down the three key stages of pizzeria growth, from perfecting your product to building unstoppable systems and retaining top talent. Whether you're just starting or trying to get to the next level, this is your roadmap. Learn how tools like Meta glasses and ChatGPT can streamline training, and why retaining great employees is the real growth multiplier. Don't miss this no-fluff guide for serious pizza shop owners.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops first postseason game from The Crown in Las Vegas, a win over the DePaul Blue Devils, 83-61.

Folge 418: Ekel Diese Woche saß ich in einer Pizzeria in München und die Furcht vor dem Anblick einer Ratte kam auf... ..daher spreche ich heute mal über mein Ekelempfinden und warum ich als Kind schon nicht bei den Ghostbusters essen konnte und ein Kinderfilm dafür sorgte, dass ich monatelang keine Spaghetti gegessen habe. Abschweifthema: Die Unart des Handykonsums in Gesellschaft und Speisekarten via QR Code... Alle Inhalte und Empfehlungen auf http://www.bensprichtpodcast.de Spotify: https://spoti.fi/2QgN7R9 Exklusive Inhalte: https://www.patreon.com/bensprichtpodcast Schick mir ein Danke via Paypal an: https://www.paypal.me/bensprichtpodcast Geschenkliste: https://amzn.to/36Z7JpM

Send us a textIt'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. 

SPOILER WARNING: MAJOR FIVE NIGHT'S AT FREDDY'S SPOILERS IN THIS PODCAST!Listen in as Peter and Joseph breakdown the FNAF timeline. From Freddy's Diner to the Pizzeria they cover it all.Please leave us a positive review on I-Tunes or Spotify. Don't forget to subscribe for more great content from Middie Radio!Intro/Outro and Ad Music: www.bensound.com/royalty-free-music

In this episode of The Localist, host Carrie Rollwagen chats with Alex Stern, founder of the pop-up sandwich concept Deli Ole. Alex shares how design, collaboration and community have shaped his business journey, from rooftop dinners to packed-out pop-ups. They dive into the power of starting small, the value of hospitality and how creativity fuels connection. Mentioned in this episode: Instagram: https://www.instagram.com/deli.ole/ Helen: https://www.helenbham.com/ Juniper: https://www.juniperbham.com/ Slim's Pizzeria: https://slimspizzeria.com/ Alex Kiker, videographer: https://www.alexkikerco.com/about June Coffee: https://www.junecoffee.co/ Jimmy's Localist episode Punch Love Coffee: https://www.instagram.com/punchlovecoffee/?hl=en Golden Age: https://www.goldenagewine.com/?srsltid=AfmBOopBImn8tR8Nyldpf9ILULVhS9Sc5RKKQXCCKydCjKWbjpEIY1EA Unreasonable Hospitality: https://littleprofessorbookshop.com/products/unreasonable-hospitality-the-remarkable-power-of-giving-people-more-than-they-expect?_pos=1&_sid=5f78a5a24&_ss=r 

Send us a textShaz Khan, co-founder of Tono Pizzeria + Cheesesteaks, joins Zack to share how he's built a beloved multi-unit brand without losing the feel of a local favorite. With an engineering mindset and a passion for hospitality, Shaz breaks down the systems, tech, and transparency that drive guest loyalty and operational excellence.Zack and Shaz discuss:Building guest trust through transparency and truthfulnessBalancing scale with authenticity and community feelHow tech tools like Ovation and Marqii elevate guest feedback and insightsResponding to every online review with empathy and intentionWhy real conversations with local restaurant owners matter mostTune in to hear how Shaz's integrity-first approach is shaping the future of fast casual hospitality. Thanks, Shaz!

Mason and Adam crack open a cold one and dive into the world of breakfast beers—because who says beer isn't a morning beverage? In this episode, they break down different beer styles, decode beer bottle verbiage, and share their go-to brews for any time of day.Question of the Day: If you were to mysteriously disappear from your house, what kind of beer would naturally ferment with what's left behind?Special thanks to our sponsor, Shoe's Pizzeria—because nothing pairs better with a beer than a great slice. And hey, let's not forget… 99 bottles of beer on the wall, 99 bottles of beer, take one down, pass it around, 98 bottles of beer on the wallPour yourself a pint and tune in!

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/ 

Narrator: Thomas Jones

Chicago is known for its pizza, and it's big business for the city. Brian Tondryk, founder and owner of Bartoli's Pizzeria in Chicago's Roscoe Village and West Town neighborhoods, and Chicago pizza historian Peter Regas join Andy Giersher on the Gains podcast for a deep dive into the Chicago pizza scene. Make sure to subscribe to us on the Audacy app; leave us a review & rate on Apple Music, too! Have a question for host Andy Giersher? Tweet him @Giersh. Never miss an episode from us! Hit the follow button on our Insta & Twitter

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops final regular season game, a loss to Iowa State Cyclones in the second round of the Big 12 Tournament, 76-56, likely ending any hope for the Cincinnati Bearcats of an NCAA Tournament bid.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops final regular season game, a win over the Oklahoma State Cowboys in the first round of the Big 12 Tournament, 87-68.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops final regular season game, another loss at the hands of the Oklahoma State Cowboys, 78-67, ending up 7-13 in Big 12 play, and finishing 17-14 overall for the season.

Con questa chiacchierata ti porto in pizzeria, il posto più italiano che ci sia! Scopriremo insieme tutto quello che devi sapere prima di ordinare una pizza in Italia.Parliamo di: Diversi tipi di pizzerieLe pizze più amate dagli italianiCosa si mangia prima e dopo la pizzaCome gustare al meglio una pizza!

We are getting back to our roots of featuring one beer on the episode and the beer we are featuring on this episode is Publican's English Style Dark Lager from our friends at Human Robot and Schilling. We also start hashing out our Hall of Fame of Craft Beer idea and we talk about our top 5 pizza toppings.Support the podcast by donating at Anchor.fm/bestbestfriendspod/supportCheck out the live stream at Twitch.tv/bestbestfriendspodcastSave $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPODEpisode Song: More Than Gold - Bronze NazarethRemember to Subscribe, Rate and ReviewUNTAPPD - @BestbestfriendspodINSTAGRAM - @BestbestfriendspodFACEBOOK - @BestbestfriendspodTWITTER - @BBFPodEMAIL - BestBestFriendsPod@gmail.com

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 30th game, another loss suffered to Jerome Tang and his Kansas State Wildcats, 54-49, moving to 7-12 in Big 12 play, and 17-13 overall.

La société "Martin propreté" a une idée pour régler le problème de la grève des éboueurs : griller les ordures dans les fours à pizzas des pizzerias

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 29th game, another loss suffered to Kelvin Sampson and his Houston Cougars at the Fertitta Center, 73-64, moving to 7-11 in Big 12 play, and 17-12 overall.

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This week, we're diving into the world of pizza with Josh Sickels, owner of Rockaway Pizzeria. Josh's journey into pizza-making began in 2016, and just one year later, he opened the first Rockaway location in White Oak. Known for his unique spin on classic New York-style slices, Josh quickly earned a reputation as one of the area's top pizzerias. Before pizza, Josh's life was much different. He spent the majority of his life focusing on music. He will be the first to tell you that he is a musician at heart, and a pizza maker second. In this episode, we chat about his music career, touring the country, the inspiration behind starting Rockaway, and how he built a reputation in the pizza world that caught the attention of Barstool's David Portnoy. Don't miss it! - Yinz can SUBSCRIBE & WATCH here! - Become a "friend" on Patreon and support the show

Johnny had zero experience making dough, but that didn't stop him from building a massively successful pizzeria in Canada. In this episode, he shares how he went from meal prep to pizza, how he keeps costs low, and why he believes a small shop is the key to big profits. If you're thinking of starting your own pizza shop, this episode is a MUST-WATCH!

Welcome back to the podcast! Today, it's just me, and we're talking all things pizza business. I just got back from Detroit, visited some amazing pizzerias, and I've been reflecting on whether I'd ever open another shop. Let's break down what makes a great, profitable pizzeria in 2025.

Welcome to the Arete Coach Podcast, hosted by Severin Sorensen. In this episode, titled, "The Business Leader's Guide to AI: Framework-Driven Strategy for the Digital Age," recorded on January 26, 2025, Sorensen shares insights from his groundbreaking presentation at Cambridge Judge Business School Executive Education programme where he discussed his innovative approach to integrating AI with traditional business frameworks. As the author of "The AI Whisperer Frameworks" and several other best selling books on AI implementation for business, Sorensen has developed a unique methodology that bridges the gap between established business strategy and emerging AI capabilities, making complex AI applications accessible to non-technical business leaders. In this compelling episode, Sorensen reveals how his layered prompt journey approach transforms traditional business analysis through AI integration. Using a real-world example of Frank Pepe's Pizzeria, he demonstrates how combining multiple frameworks - from company wikis to Blue Ocean Strategy - creates a comprehensive business analysis system. His layered prompt journey with strategic business frameworks, along with his successful books and AI-generated music ventures, showcases the versatility of his framework-based approach. What sets Sorensen's methodology apart is not just the use of AI or traditional business frameworks, but the innovative way he structures these elements into an educational journey that business leaders can follow to enhance their strategic thinking. Strategic Framework Integration: The episode illuminates how coaches can help clients move beyond basic AI implementation to strategic integration. Sorensen's layered approach demonstrates that effective AI usage isn't just about good prompts - it's about building a comprehensive strategic thinking process that combines traditional business frameworks with AI capabilities. This provides coaches with a structured method for helping clients develop more sophisticated AI strategies. Educational Leadership Development: Sorensen's framework-based methodology offers coaches a new paradigm for developing leaders in the AI era. By breaking down complex AI implementations into structured, framework-based approaches, coaches can help their clients build confidence in using AI while maintaining focus on strategic business objectives. This educational component is crucial for helping leaders bridge the gap between traditional business strategy and AI implementation. Process Innovation and Change Management: The discussion of agentic AI and the insurance industry example highlights how coaches can guide clients through transformational change. By showing how AI can reduce a two-week process to three hours while improving accuracy, coaches can help clients understand both the potential and limitations of AI implementation. This balanced approach helps leaders maintain perspective on AI as a tool for enhancement rather than replacement of human judgment. The Arete Coach Podcast seeks to explore the art and science of executive coaching. You can find out more about this podcast at aretecoach.io. This episode was recorded on January 26, 2025. Copyright © 2025 by Arete Coach™ LLC. All rights reserved.

Zach Cherry (@zachcherrygmail, Severance) joins the 'boys to talk the LA wildfires, video games, and new bits of 2025 before a review of Big Mama's & Papa's Pizzeria. Plus, another edition of Jingle All The Whey.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.britannica.com/topic/The-Mamas-and-the-Papashttps://www.biography.com/musicians/the-mamas-and-the-papas-originshttps://rockhall.com/inductees/mamas-and-papas/https://www.themamasandthepapasofficial.com/about/https://slate.com/culture/2015/02/ellens-oscars-pizza-how-big-mamas-papas-pizzeria-has-parlayed-its-three-minutes-of-academy-awards-fame.htmlhttps://bmpp.com/who-we-are/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.