Podcasts about pizzeria

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

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.

DP Poland PLC (AIM:DPP) CEO Nils Gornall talked with Proactive about the company's acquisition of Pizzeria 105 in Poland for £8.5 million — a key step in its strategy to transition towards a franchise-led business model. Gornall explained that DP Poland is the master franchisee of Domino's Pizza in both Poland and Croatia, and this latest acquisition boosts the company's franchised store percentage from just 8% three years ago to over 50% today. “The best Domino's businesses around the world are franchisee-led. That's where we need to be,” he said. Pizzeria 105 is the fourth-largest pizza chain in Poland, with 90 franchised stores. Gornall emphasised how this acquisition aligns with DP Poland's strategy, highlighting the opportunity to bring Domino's global brand power and systems to a well-established local operator. “We have the tools to help the franchisees really take it to that next level,” he said. Looking ahead, Gornall noted the goal of rebranding all Pizzeria 105 stores to Domino's within 24 months, with a target of reaching 200 fully branded Domino's outlets by late 2026 or early 2027. The transaction also adds more than 80 franchise business owners to DP Poland's ecosystem and supports a shift toward selling down corporate-owned stores. He said the key focus now is rebranding and driving sales performance with Domino's marketing and operational capabilities. The long-term ambition is to move from 50% to 90% franchise ownership. For more interviews and updates, visit Proactive's YouTube channel. Don't forget to like the video, subscribe to the channel, and turn on notifications for future content. #DPoland #DominosPizza #FranchiseGrowth #PizzaMarket #PolandBusiness #DominosPoland #NilsGornall #FoodIndustry #FranchiseStrategy #Pizzeria105 #CompanyAcquisition #InvestingInPoland #FastFoodBusiness

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

This week, 14850 Dining is checking out a little bit of a pizzeria shuffle! Check out 23 North at Pizza and Bones in the Small Mall, and June's Cafe & Pizzeria in Dryden, and tell them you heard about them here. https://www.14850.com/030440227-ithaca-pizzeria-shuffle/ Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Stephanie Swane, publisher of Modernist Cuisine, as well as Laura Meyer, owner and operator of Pizzeria Da Laura in Berkeley, California, join the show (3:53). Stephanie and Laura discuss how they became acquainted, their new joint venture, Fork to Future, and what they have planned for Women's Pizza Month. Laura also talks about founding Pizzeria Da Laura and competing on the international stage, while Stephanie shares how she became so deeply embedded in the pizza community, as well as her new IG Live spin-off series, Any Way You Slice It. Later in the show, Brian Hernandez joins for a Style Guide segment diving into Quad-City-style pizza (47:32). Laura Meyer on Instagram: @eccomicupi Stephanie Swane on Instagram: @sswane Any Way You Slice It IG: @anyway.u.sliceit Further Quad-Cities Reading: https://www.pmq.com/quad-cities-style-pizza/

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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Whether you're sober or...not so much, treat yourself to a pizza and a chat with COO/Executive Producer at Squanch Games, Matty Studivan! Matty has produced for projects like Dance Central and God of War: Ragnarok, but most recently has been part of the team at Squanch Games developing sci-fi/comedy games like Trover Saves the Universe and High On Life. We talk about the importance of understanding the entire game development process, building connections for collaborations, and being in a band. Music from 0x1444 (courtesy of Moth to a Flame Records)!Pizzeria of the Week: New York Pizza (in Boston)

In this effervescent episode, the boys pop the cork on everything Champagne! They kick things off by exploring the different styles of sparkling wine and unraveling the magic behind how bubbles are captured in the bottle. The conversation then shifts to decoding Champagne labels—from understanding the nuances of sweetness levels and the prestige of high-end tête de cuvée to the elegance of Blanc de Blanc.Adding a playful twist, they share some fun Champagne party games before diving into their question of the day: Which Champagne Grape are you?This episode is proudly sponsored by Shoe's Pizzeria: Every great bottle of bubbles needs that perfect slice of pizza. Look no further than the great Northwest Indiana pizzeria, Shoe's Pizzeria. From their crispy crinkle cut french fries, the cheesy mozzarella sticks, or the thin New York City style slice, their menu pairs great with crispy and refreshing sparkling wine. Go check them out at 3300 North Calumet Avenue in Valparaiso, Indiana. Tell Chris that Mason and Adam say ‘Sup'.

Shamus Toomey, Editor in Chief and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. Shamus has details on: DePaul Delays Athletic Facility Construction By A Year, Keeping Student Housing Open: The project, which has drawn mixed reactions from the community, will require the demolition of four century-old homes and […]

On Episode 30 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 the gritty exploitation flick with 1982's "CLASS OF 1984". Directed by Mark L. Lester (Commando) and starring Perry King, Timothy Van Patten, Roddy McDowall and a very young Michael J. Fox. This movie, which spawned two loosely connected sequels is a cautionary tale of a new teacher at a crime ridden ciity high school that runs afoul a group of punk teenagers that rule said school with an iron fist.  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 ultra-violent exploitation effort!  Come on in at the Grindhouse Pizzeria, pull up a chair, and grab yourself a slice!   "I am the future!"

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 27th game, an elusive home victory hosting the TCU Horned Frogs at Fifth Third Arena, 75-63, moving to 6-10 in Big 12 play, and 16-11 overall.

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!

Chicago's most award-winning brewpub reveals the secrets of its medal-winning Lagers and a bold malt liquor revival.Keil Weimer, head brewer at Piece Brewery and Pizzeria, discusses brewing award-winning lagers and reviving forgotten styles. He tells the story of winning a silver medal at the Great American Beer Festival in October for his Door Code Pilsner, sharing insights on what it takes to brew crisp German Pilsners, why patience is key in lagering, and the art of natural carbonation. He also talks about tank space management in a seven barrel brewpub, the impact of long fermentation times on flavor, and how brewing history shapes today's beer trends. Keil also shares the unique story behind Piece Brewery's legacy, how spunding works, the idea behind “bringing malt liquor back,” and what happens when you put mashed potatoes and clams on pizza. Plus: the secret art of enjoying smoked beers and what's up with Altbier.About Piece Brewery and Pizzeria:Piece Brewery is a Wicker Park brewpub serving award-winning New Haven style thin-crust pizza and craft beer. Learn more on their website athttps://www.piecechicago.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website,https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visithttps://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcasterCody Gough. He insists that we tell you that in this episode, you'll learn about: Chicago craft beer, German Pilsner, Door Code Pilsner, award-winning lagers, spunding carbonation, natural carbonation, malt liquor brewing, brewing lagers, tank conditioning, fermentation time, beer fermentation, Pilsner hops, Saphir hops, Saaz hops, decoction mashing, crisp lager, New Haven pizza Chicago, Chicago beer scene, craft beer awards, beer clarity, Kolsch, smoked porter, brewing techniques, craft beer trends, beer and pizza pairing, Chicago beer history, Jonathan Cutler, hoppy lagers, brewing science, brewery operations, Pilsner brewing process, high-gravity brewing, and beer yeast management.

Welcome back to the Karma Stories Podcast! In today's episode, Rob shares four fascinating stories from the Malicious Compliance subreddit. We start with a long-tenured pizzeria employee who takes a stand against disrespect by folding an excessive number of pizza boxes. Next, we hear about a clever security installation that catches deceitful factory owners in the act. Then, we delve into a fired sales worker's creative revenge using her cat, and finish with a hotel porter who stands his ground in returning a uniform. Finally, we hear about a senior center staff member who turns kitchen access restrictions into a perfectly brewed act of compliance. Tune in for these tales of ultimate workplace pettiness!Submit your own stories to KarmaStoriesPod@gmail.com.Karma Stories is available on all major Podcasting Platforms and on YouTube under the @KarmaStoriesPodcast handle. We cover stories from popular Reddit Subreddits like Entitled Parents, Tales From Tech Support, Pro Revenge and Malicious Compliance. You can find new uploads here every single day of the week!Rob's 3D Printing Site: https://Dangly3D.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/karma-stories--5098578/support.

InDrunk History Part 2 ofThe Assemblage Beverage Podcast, Mason and Adam dive into the wild and unexpected histories of coffee, tea, and Coca-Cola. From caffeine-fueled dancing goats to tea-fueled revolutions and the surprisinglymedicinal origins of Coke, this episode is packed with boozy storytelling and fascinating facts.Plus, a shoutout to our sponsor,Shoe's Pizzeria—because what pairs better with history and beverages than a great slice?And of course, we want to hear from you: If you could only pickone of the Drunk History beverages—beer, wine, spirits, coffee, tea, or Coca-Cola—which would it be? Drop your answer in the comments or hit us up on social media! Cheers!

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.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 24th game, a third straight win, this one at home hosting Utah at Fifth Third Arena, 85-75, moving to 5-8 in Big 12 play, and 15-9 overall.

recorded just after watching the Super Bowl and we sure dont talk about it at all. Thanks for the email from Brett, enjoy the vision quest. Thanks for being awesome. Email: basementbuddiwspod@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 23rd game, a second straight win, this one at home hosting BYU at Fifth Third Arena, 84-66, moving to 4-8 in Big 12 play, and 14-9 overall.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 22nd game a seemingly rare win in conference play, this one at UCF, 93-83, moving to 3-8 in Big 12 play, and 13-9 overall.

Live from the Cincy Light Studios on The Aftermath presented by Mio's Pizzeria, Chad Brendel and Aaron Smith break down the Bearcats hoops 21st game and fourth straight loss in conference play, this one at home in Fifth Third Bank Arena, 63-50, dropping to 2-8 in Big 12 play, and 12-9 overall.

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.

Starbucks new policy: Buy something or leave the cafe. Pizzeria charging whopping $125 per pineapple pie to deter customers from this controversial topping. Lazio falconer sacked for sharing explicit photos of his prosthetic penis. // SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones