Podcasts about pizzeria

In this hour of Follow The Money, Mitch Moss and Pauly Howard look at the updated NFL Awards market, plus go inside "Mitch and Pauly's Pizzeria" to give their thoughts on listeners' long-shot parlays. Also, Professional Sports Bettor Paul Stone joins the show to give out his college football week 2 best bets.

“I could barely stop from grinnin’, and I’m sorry, Jesus, but tonight I’m sinnin’” Gina Barcal has moved away from her punk and indie roots (Venom Lords, Pillowmints, etc.) to create a solo EP of authentic, no-kidding, Americana songs. “Midwest ‘til the End” comes out on November 7, followed by a show at Fitzgeralds Sidebar on November 8. Well before that, Gina jumped in the car to talk about how her career has led her to these sounds and this moment, her muse (a “Midwest boy with calloused hands"), how her parents are remembered on the EP, and whether the song “Whiskey Don’t Fail Me Now” is true-to-life. Car Con Carne is sponsored by Easy Automation: Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! ## Car Con Carne is also sponsored by Exploding House Printing. Exploding House can help with all of your screen printing, embroidery and other merch needs. They’re a truly local Chicago business, right in the Hermosa neighborhood. And their focus is on small businesses, bands, brands, and everything in between. They’ve worked on products for Meat Wave, Empty Bottle, the Music Box, Dante’s Pizzeria, the Brokedowns, and so many others (check out explodinghouseprinting.com to see the list). Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at (at)explodinghouse, or go to their website or email info@explodinghouseprinting.com to get a quote!See omnystudio.com/listener for privacy information.

Alexis Plaen releases her sharp, conceptual, and beautifully constructed pop debut, “Enjoy the Void,” on 10/10/25. In advance of that, she joined me for a conversation in Avondale that covered: *The pervasive album themes of existential dread and finding oneself *The devastating (and perhaps suspect) house fire that changed everything for her *The variety of styles and approaches to her music *The trouble with TikTok *The hauntingly accurate and memorable lyric, “Too bad a funeral’s cheaper than a hospital” If you haven’t yet heard Alexis’s music or watched her videos, I think you’ll be impressed by how accomplished it all is. Truly a striking DIY debut. Car Con Carne is sponsored by Easy Automation: Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! ## Car Con Carne is also sponsored by Exploding House Printing. Exploding House can help with all of your screen printing, embroidery and other merch needs. They’re a truly local Chicago business, right in the Hermosa neighborhood. And their focus is on small businesses, bands, brands, and everything in between. They’ve worked on products for Meat Wave, Empty Bottle, the Music Box, Dante’s Pizzeria, the Brokedowns, and so many others (check out explodinghouseprinting.com to see the list). Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at (at)explodinghouse, or go to their website or email info@explodinghouseprinting.com to get a quote!See omnystudio.com/listener for privacy information.

Send us a textFrom Engineering to Excellence: Inside Mattenga's Pizzeria's Rise to Pizza Today's 2025 Pizzeria of the YearThe latest episode of The Hot Slice Podcast with Pizza Today featured an inspiring conversation with Matthew and Hengam Stanfield, the engineering-minded power couple behind Mattenga's Pizzeria. Fresh off their monumental achievement of being named Pizza Today's 2025 Pizzeria of the Year, the Stanfields shared the strategic insights and systematic approaches that transformed their struggling single pizzeria into San Antonio's fastest-growing pizza business.A Remarkable Month of RecognitionThe timing couldn't have been more perfect for the Stanfields. In the same week they received the prestigious Pizzeria of the Year honor, Mattenga's also secured their third consecutive "Best of San Antonio" award – a testament to their consistent excellence and community impact. "It was in the exact same week," Hengam noted during the podcast. "Pretty awesome." This dual recognition represents more than just accolades; it demonstrates how the couple has successfully balanced operational excellence with deep community engagement throughout San Antonio.The Power of Customer-Centric MarketingOne of the most striking aspects of Mattenga's success lies in how they leverage recognition and media coverage. Rather than making achievements about themselves, the Stanfields consistently redirect the spotlight to their customers and community. "We never want to make it about us," Hengam explained. "It takes a village with the team, but also we are here because we have a lot of great customers that continue to support us. So it's always making it about gratitude to our customers." This approach has contributed to their impressive 15-20% steady sales growth this year, with multiple high-profile moments including a Dave Portnoy visit creating sustained momentum rather than temporary spikes.Engineering Excellence in Restaurant OperationsThe Stanfields' engineering backgrounds shine through in their systematic approach to restaurant management. Their comprehensive meeting structure includes three distinct sessions:Texas Hospitality meetings focusing on reviews and above-and-beyond service storiesEngineered meetings diving deep into 20+ key performance metricsInvest meetings centered on leadership development and team growth"As restaurant owners, you have many problems, then you can think about the source of your problem," Hengam shared. "Whatever problem we have is a system problem... instead of pointing to people, a lot of times, I think in our industry, we look at people are the problem."Innovative Commissary OperationsThe podcast revealed fascinating insights into Mattenga's commissary implementation across all seven locations. By centralizing prep work and investing in specialized equipment like the "cheese hog" that shreds 48 pounds of cheese in seconds, they've achieved remarkable efficiency gains. Matthew noted they successfully reduced their labor target from 23% to 19% while improving consistency and freeing up front-line staff to focus on hospitality rather than prep work.Vision for Explosive GrowthLooking toward the future, the Stanfields aren't thinking small. With plans to potentially reach 21 locations within three years – maintaining their current growth trajectory – they're actively preparing systems and leadership development for a 400-employee operation. "What has gotten us here will not get us there," Hengam reflected, emphasizing their commitment to continuous evolution and improvement. The couple also teased exciting developments they couldn't yet share on the podcast, hinting at franchise opportunities and other strategic initiatives

Adam Cheyer is a pioneering AI technologist whose innovations have fundamentally shaped today's intelligent interfaces. As co-founder of Siri Inc. (acquired by Apple), he served as a Director of Engineering at Apple's iOS group, and later co-founded Viv Labs (acquired by Samsung), Sentient Technologies, and played a founding role in Change.org. Adam Cheyer was Chief Architect of CALO, one of DARPA's largest AI projects, authored over 60 publications and holds more than 25 patents In recognition of his achievement, he received his alma mater Brandeis University's 2024 Alumni Achievement Award - for transforming a long?standing AI vision into everyday tools used by hundreds of millions. Now represented by Champions Speakers Agency, he continues to speak globally on how organisations can harness AI with responsibility, scale, and impact. Q1. How do you see the role of data management in enabling AI capabilities and bringing data to life for organisations? Adam Cheyer: "AI systems are built on two foundations: algorithms and data. The algorithms themselves are well established, but without high-quality, well-organised data, they can't deliver real value. Data is the fuel that powers every AI application, and managing it effectively is now a mission-critical skill for any organisation developing AI. "With the rapid acceleration of AI in recent years - especially in the past six months - the ability to handle, refine, and govern data has shifted from being a technical advantage to an essential requirement across industries." Q2. What challenges have you faced when managing large data sets? Adam Cheyer: "I've been building AI systems over 30 years, so it's changed a little bit over time. Clearly, the first issue is just storage and management and processing of the data. The data now is so large. Back in the 80s and 90s that wasn't quite as essential, it was smaller data sets, but today the data sets are huge. "So, you need a system that can store it efficiently in a distributed way, and we've used various systems over the years to do that. You need a system that can process this huge amount of data in parallel at scale. "One of the key areas in data management for me is data quality. Even if you work with data companies - and when we were a start-up, and then even at Apple for instance - many of the data sources come from other places, other vendors, and surprisingly the data is not always in perfect clean form. "So, you need to have a process and tools and a pipeline that goes through and takes that data, cleanses it, adapts it, and often if you have multiple sources you need to integrate data together, and that can be a real challenge. "There are standard systems, ETL systems etc., but sometimes you need proprietary algorithms. As an example, with Siri, when we were a start-up, you would get millions and millions of restaurant name data and business name data. "If you had something like Joe's Restaurant and Joe's Bar and Grill - are they the same or not? That's a real problem. Joe's - probably you'd say yes, but Joe's Pizzeria and Joe's Grill maybe not, right? And so, how do you know? "There's a lot of work that goes into cleansing, integrating data. "And then the final thing I'll mention, which is a big topic in data management, is privacy and security. Once you have data coming in from users, there are standards, issues, and regulations that mean you need to be able to ensure that the data you have is accessible only by the right people, that it is secured and protected, and that it keeps privacy as much as possible - standardised. "At Apple, we had a number of techniques and teams, and there's a lot that goes into that. So, you need good systems, good processes, and to set up your organisation to be able to handle all of these challenges." Q3. How do you manage data privacy when building large AI systems? Adam Cheyer: "Absolutely, so it is a challenge. Your first tendency is, well, we just record everything, but I think that'...

Podcast transitorio in attesa della seconda parte di "stagione", ne ho approfittato per rispondere ad alcune delle domande più comuni che mi fate sul mondo pizza. Ad esempio:- Cosa succederà nel Mondo Pizza da qui a fine anno?- Davvero stai facendo una guida?- Quali sono i parametri per giudicare una Pizzeria?- Quali strumenti e applicazioni utilizzi per realizzare Lo Scassapizza?

In this episode of Follow the Money, hosts Mitch Moss and Pauly Howard are joined by Paul Stone, Professional CFB Handicapper, to give out his best bets for the week two college football slate. Also, the hosts go through the Week 1 NFL slate, plus go inside "Mitch and Pauly's Pizzeria" and give their takes on listeners' long-shot parlays.

This week Kaush starts off by talking about his current laptop shopping spree which leads to some computer talk then the nerds eventually discuss their amazing experience at Heavy D's Pizzeria. After that they discuss everything that was announced (mostly) at Gamescom 2025. Follow us on Instagram, Facebook, and TikTok: @nerdget1

I’m out of the car for this one, joining Broken Robots (Kat, Tony, Elix, Anthony, Ari) in the band’s Logan Square home studio for a long overdue conversation. The chat lands days before the release (9/12) of what is arguably their finest moment, “The Great American Struggle.” We talk at length about the meaning and construction of the songs and how they all fit together. It was important to frame the album’s completion around how the band has dealt with dramatic blows over the past few years, the most dramatic and impactful being Tony’s cancer diagnosis and his inspirational fight to come out on top. True to form, Tony discusses the topic with transparency and sincerity. Not to spoil any of the details, but it’s important to keep doing the things that inspire you, no matter what kind of hand life deals you. See Broken Robots in their album release show at LiveWire on 9/12, and be sure to stream/buy/consume “The Great American Struggle” upon its release. Car Con Carne is sponsored by Easy Automation: Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation is a local business, headquartered in Aurora, Illinois, that delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! ## Car Con Carne is also sponsored by Exploding House Printing, here for all of your screen printing, embroidery and other merchandising needs. They’re local, headquartered in the heart of Hermosa. Here’s why I want you to consider them for your t-shirts, merch, whatever - their focus is on small businesses, bands, brands, and everything in between. They’ve worked on products for Meat Wave, Empty Bottle, the Music Box, Dante’s Pizzeria, the Brokedowns, and the list goes on and on. Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at (at)explodinghouse, or check out their site at exploding house printing dot com for a quote, or to see a list of some of their clients. Email info at exploding house printing dot com for a quote today. See omnystudio.com/listener for privacy information.

In this hour of Follow The Money, Mitch Moss and Pauly Howard react to Micah Parsons being traded to the Packers from the Cowboys. Adam Rittenberg, ESPN Senior College Football Writer, and VSiN Managing Editor Adam Burke join the show to talk about college football. Plus, go inside "Mitch and Pauly's Pizzeria" as they review fans' long-shot parlays.

Negli ultimi anni sempre più pizzerie propongono diversi impasti, stesure e tecniche di cottura. In questa maniera c'è indubbiamente più scelta per il cliente e spazio per tipologie che meritano spazio e che incontrano i gusti diversi del pubblico. Non tutti infatti amano una tipologia specifica, e offrirne di più significa allargare il target e soddisfare anche chi è in cerca di nuove esperienze.Dall'altra parte, però, i rischi sono tanti, innanzitutto il voler fare tutto, ma peggio. Mi è capitato infatti di ordinare ad esempio una pizza con stesura a “ruota di carro” e trovarmi davanti a una creazione della ruota di carro ha solo il nome, senza le giuste dimensioni, senza la giusta lavorazione o tenacità al morso. E poi c'è la questione dell'identità. Una pizzeria che vuole accontentare tutti rischia di scontentarne un bel po', senza emergere realmente con il proprio impasto e menu rispetto alle tante pizzerie buone che oggi popolano lo stivale in lungo e in largo, per una vera e propria crisi di identità.

Jon and Cody discuss Fanrun Radio's upcoming Watch Party (UT vs Syracuse) at Barleys Taproom and Pizzeria. Tears will be shed over Lee Corso's last College Gameday. Thanks for listening!

Friend of a Friend is the brilliant and inventive musical group powered by Claire Molek and Jason Savsani. Their third album, “Desire!,” came out earlier this year, and it’s moody, atmospheric, at-times unnerving, and gorgeous. I love it. They joined me outside Tacos El Tio in Oak Park (1115 Lake Street) for a conversation about their history, “Desire,” and the incredibly spooky place where the album was recorded. Befriend Friend of a Friend. I think you’re going to love them. Car Con Carne is sponsored by Easy Automation: Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation is a local business, headquartered in Aurora, Illinois, that delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! ## Car Con Carne is also sponsored by Exploding House Printing, here for all of your screen printing, embroidery and other merchandising needs. They’re local, headquartered in the heart of Hermosa. Their focus is on small businesses, bands, brands, and everything in between. They’ve worked on products for Meat Wave, Empty Bottle, the Music Box, Dante’s Pizzeria, the Brokedowns, just to name a handful of familiar bands and brands. Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at (at)explodinghouse, or check out their site at exploding house printing dot com for a quote, or to see a list of some of their clients. Email info at exploding house printing dot com for a quote today.See omnystudio.com/listener for privacy information.

(Intro) Band Name / Artist Name (5TYNTK) Minimum Wage, Pedestrians Hit, Luiggi's Pizzeria, Plover Recovery, Cuts For Class (Dirty) Snoop Grandson Questions, Will Smith AI Backlash, Eminem STANS Doc, Lil Nas X Charged, Cardi B Rappers Feud, Weeknd Billion Deal (Topic) What's something you didn't realize was expensive until you were an adult? (Outro) Jonas Brothers

Monday 8/25/25

I’m joined for this episode by two guys who spent decades turning a smart, biting sense of humor into underground, DIY favorites as part of Too Much Joy, and later… Wonderlick. We talked during the pandemic about Too Much Joy in a standard COVID-era “Zoom” chat… and this time around, I met Tim Quirk and Jay Blumenfield in person. We met at the wonderful Blue Island Beer Company, where the band was set to play later in the evening. Sitting outside on a perfect Chicago weather day, we chatted about: -The differences between Too Much Joy and Wonderlick -The new album, “Wonderlick Goes to War” -Tim’s obsessiveness about… everything? -Why is there a documentary crew following them around everywhere? -What the studio sessions were like for this album -What being a musician is like in 2025, as opposed to Too Much Joy’s heyday -The Chicago connection to the new Wonderlick album -Vinko Bogotaj: Who was he? Why does Wonderlick have a song about him? -There’s a major Too Much Joy reissue on the way! See Wonderlick on tour, and give “Wonderlick Goes to War” a listen. They’re awesome. Car Con Carne is sponsored by Easy Automation: Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation is a local business, headquartered in Aurora, Illinois, that delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! ## Exploding House Printing is here for all of your screen printing, embroidery and other merchandising needs. They’re local, headquartered in the heart of Hermosa. Here’s why I want you to consider them for your t-shirts, merch, whatever - their focus is on small businesses, bands, brands, and everything in between. They’ve worked on products for Meat Wave, Empty Bottle, the Music Box, Dante’s Pizzeria, the Brokedowns, and the list goes on and on. Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at @explodinghouse, or check out their site at explodinghouseprinting.com for a quote, or to see a list of some of their clients. You can always expect prompt and quick communication as they're a small company and are hyper-focused on making your vision a reality. Their goal isn't just to print another t-shirt; you put your heart and soul into your project or business- they want their work to reflect that passion, as well. Email info@explodinghouseprinting.com for a quote today.!See omnystudio.com/listener for privacy information.

In this flavor deep dive, Mason and Adam pull back the curtain on how flavors are built. From the chemistry behind natural extracts to the artistry of crafting artificial flavor compounds, they explore the science and creativity that shape what we taste in our glasses. Whether it's the citrus pop in a spritz, the vanilla in your bourbon, or the tropical notes in a hard seltzer, the boys break down how these flavors are created—and why they matter. Question of the Day: When picking a beverage, what flavors do you tend to lean towards?Shoe's Pizzeria Ad Read: Today's podcast is all about flavor and learning how the architect builds and balances that flavor. You know who has been a flavor architect for over 15 years? Chris from Shoe's Pizzeria. They have been crafting unbelievable flavors from their hot and cheesy pizza, crispy and spicy wings, salty fries, and frosty draft beer. Go check out Shoe's at 3300 N. Calumet Avenue in Valparaiso, IN. Tell Chris that Mason & Adam say what's up dog.

This episode is brought to you by KRAFT Philadelphia Cream CheeseVisit https://bit.ly/Kraft-FCNJoin Fast Casual Nation hosts Paul Barron and Cherryh Cansler as they sit down with Joey Cioffi, founder and CEO of The Salad House, to explore his inspiring journey from working in his family's pizzeria to building one of the industry's most promising health-focused franchise concepts. Recently named to Fast Casual's 2025 Top 100 Movers & Shakers, Cioffi shares valuable insights on hospitality, franchise development, and how staying true to core values while adapting to market changes has driven The Salad House's growth from a single New Jersey location in 2011 to a thriving franchise system that prioritizes community wellness and exceptional guest experience.FastCasualNation #TheSaladHouse #RestaurantFranchiseGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisoryGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Wednesday 8/20/25

Send us a textThis week is a very special episode of The Hot Slice podcast as we announce the premiere of the John Arena episode of The Secret Ingredient, a pizza documentary series that takes an in depth look at the pizzeria industry through the eyes of its world-class pizza makers. Tommy Schneider, owner of Tommy's Pizzeria in Winnipeg, Manitoba, Canada, took his love for the pizza community to another level. We've been working with Tommy to share his passion project. Coming to PizzaToday.com August 20, 7:15 p.m. (Eastern Time), the World Premiere of The Secret Ingredient: John Arena (https://pizzatoday.com/topics/industry-news/world-premiere-of-pizza-documentary-series-the-secret-ingredient-john-arena/ )The pizzeria owner turned filmmaker provides an intimate look at John Arena, pizza master and pizza community champion in his new series, The Secret Ingredient. John Arena is co-founder of Metro Pizza in Las Vegas and Truly Pizza in Dana Point, California. He's a pizza industry icon, mentor and inspiration to manyJoin the watch party and stick around after for a post-premiere panel with John Arena, Tommy Schneider and the Pizza Today team. https://pizzatoday.com/topics/industry-news/world-premiere-of-pizza-documentary-series-the-secret-ingredient-john-arena/  Show Notes: CALLING ALL PIZZERIA OPERATORS: Please take 5-10 minutes to share what's happening in your pizzeria. Help us shape the conversation around critical industry trends, challenges, and opportunities. Take the survey: https://survey.alchemer.com/s3/8378390/Pizza-Today-s-Pizzeria-Operator-Survey-2025  Register now for Pizza Expo Columbus in October. https://registration.pizzaexpocolumbus.com/event/2025/regProcessStep1:05c72c9c-538b-4a37-91a0-7d9d2bb840ae?RefID=WSRF07&utm_campaign=pizzatoday&utm_content=WSRF07&utm_medium=news&utm_source=website&rp=7f98670f-de89-448c-aab8-467850f964c7

Chris Holman welcomes back Keith Lambert, COO of LEAP, the Lansing Economic Area Partnership, Lansing, Michigan serving mid-Michigan. Welcome back, remind the business community about LEAP? Bob, completion of LEAP's Small Town Enhancement Grant Program Delivered Big Wins for Rural Communities, tell us about that? A big win last month, IONETIX set to invests $25.75M in Delta Township Facility, Creating 53 High-Tech Jobs and Advancing Lansing's MedTech Leadership, what else should we know about this? What have been some other highlights from the first half of 2025, perhaps the recent Benchmarking report? What else is on the horizon for the Lansing area? » Visit MBN website: www.michiganbusinessnetwork.com/ » Watch MBN's YouTube: www.youtube.com/@MichiganbusinessnetworkMBN » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/ Completion of LEAP's Small Town Enhancement Grant Program Delivered Big Wins for Rural Communities Program created lasting impact for small towns and communities across Clinton, Eaton and Ingham counties LANSING, Mich. (June 18, 2025) — The Lansing Economic Area Partnership (LEAP), in partnership with the Michigan Economic Development Corporation (MEDC), proudly announces the successful completion of its first ever Small Town Enhancement Grant Program, which invested nearly $90,000 across five rural communities in Clinton, Eaton, and Ingham counties. Launched in early 2024, the program empowered small towns to breathe new life into community spaces that define local identity and economic potential. With projects now complete, the results speak volumes—showcasing how targeted investments can foster pride, encourage gathering, and create lasting impact. “We believe that thriving, beautiful places are a cornerstone of economic growth,” said Bob Trezise, president and CEO of LEAP. “This program proves that with the right support, our small towns can build spaces that preserve their charm while embracing the future.” “Everyone was really excited to hear the bell ring again,” said Becky Austin, Vermontville village clerk when referring to the town's historic bell tower dating back to 1862. “This building has always been a gathering place. It means so much to our community to see it restored and honored.” The project was celebrated with a community ribbon-cutting in November, capping off a journey that began with LEAP's traveling “Small Town Road Show” and check presentation earlier in the summer. Over in Maple Rapids, local favorite Phillips Cider Bar & Pizzeria received a long-overdue facelift, restoring the façade of the 120-year-old building while maintaining its vintage appeal. The revitalization is already helping reenergize the small town's downtown corridor. “We've had people stop by while local contractors were still finishing the job—just to say how excited they were,” said Gregg Smyth, owner of Phillips Cider Bar & Pizzeria. “This grant helped us invest in the town we love. There's new energy here, and it's just the beginning.” The project was unveiled during a November ribbon cutting that drew crowds and cemented the site's renewed role as a centerpiece of the community. Other completed projects include the City of Ovid, which enhanced Main Street with new banners; the City of Leslie, which installed a new community pavilion; and the Village of Stockbridge, where a $25,000 grant transformed a vacant patio area next to Village Hall into a walkable community space designed for relaxation and connection. About LEAP The Lansing Economic Area Partnership (LEAP) is a coalition of area leaders partnering to build a stronger community for all — working every day to grow, retain and attract business to the Lansing, Michigan, region.

On episode eighty seven of The Assemblage Beverage Podcast, Mason + Adam discover some new beverages and drinking traditions found around the world. The boys dig into the fermentation of Tepache, Palm Wine, and Raki before they dive into how different cultures enjoy beverages in social settings.Question of the day: What culture's drinking tradition are you going to add to your regular ritual?Ad Read: While we might be talking about some lesser known beverages, our sponsor of today's podcast is known around the Midwest as the best pizzeria around. Shoe's Pizzeria has been slinging pizza, wings, subs and apps for over 15 years. Go check them out at 3300 N. Calumet Ave, Valparaiso, IN. Tell Chris that Mason + Adam say hello.

In this episode: Kelly is joined by Anthony Mangieri! He is a Chef, Businessman and Pizza Connoisseur. Join them, as Anthony tells us about how he got his start in the resturaunt industry in his late teens! Anthony talks about his first buisness baking bread, and how that grew into owning his own Pizzaria. From there, Anthony talks about wanting to move his buisness to New York, and how he gained the recognicion of top food critics.  Anthony talks about his craft, and how he goes about running his resturaunt. He describes his unique approach of personally hand crafting every pizza on his own. He talks about his passion for making dough and his interest in customer service.  Kelly asks Anthony what the Pandemic's effects were on his resturaunt and how he survived it. Anthony talks about the kindness of his community, and how he met his future wife during that difficult time.  Anthony talks about his wife Christina and their soon to be baby! He is blessed to feel fortunate to have a lot of great things in his life, and he talks about how he manages all of it.  Jae asks Anthony about his frozen pizza product: What it was like to create sometihing like that, what is the process like, and where people can buy it. Anthony talks about how he wanted to make the best frozen pizza that exhists. The pizza's are personally hand made in italy, with fresh italian ingredients, and Anthony prides himself on being able to give a great frozen food alternative to people who might need it.  Jae also asks about what are some of his other favorite pizza's and resturaunts in New York. Anthony has a few, but says that he is very self motivated, and strives to make the best product he can, and finds ways to innovate and improve every day.    But above all else; Anthony Mangieri is a New Yorker! You can Find Una Pizza Napoletana here: 175 Orchard St, New York, NY 10002 They are open Thursday-Saturday. Reservation is encouraged.    Kelly Kopp's Social Media @NewYorkCityKopp   Anthony Mangieri's Social Media  @anthony_w_mangieri @unapizzanapoletana     Chapters (00:00:00) - The New Yorkers: Anthony Mangieri(00:01:25) - Pizzeria Owner's Secret to Success(00:03:37) - Tom Bissell Started a Pizza Business in his 20s(00:07:27) - Started as a bread and pizza maker in New Jersey(00:11:11) - Pizza at Nobu(00:12:27) - The Pizza Guy's New York Restaurants(00:16:20) - Pizza Napolitan's first opening after the pandemic(00:18:31) - The Pizza Made With a Pandemic Girl(00:20:35) - Pizzeria Review: The Best Pizzeria in the World(00:24:20) - The Pizzas at Il Giorno(00:27:50) - Pizza Made Fresh, No Reheat(00:29:49) - Pizza Bar, No Reservations, Open 24 Hours(00:33:00) - Baby's First Mother's Open(00:34:04) - Anthony Bourdain Made a Pizza For Everyone to Buy(00:41:38) - Una Pizza's Neapolitan Pizza(00:48:31) - Pizza Producers on Working For Pizza(00:48:50) - What Could You Do With Your Life?(00:49:46) - Favorite Restaurants in the City(00:50:45) - Anthony Mangieri's Pizzeria(00:52:40) - What It Means to Be a New Yorker(00:54:25) - The New Yorkers: Episode 291

Ah yes, declaration of independence and all that jazz. We sit down with Chris and Jeff of Double Tap Brewing in Whippany, NJ and bring back an old segment with a new twist! A twist that would make ol' Benny Frank double tap a keg of Bent Brim. Sit back, grab a beer, mail a parcel, it's Pizza, Brews and Two Dudes Episode 65!

Dating safety app Tea breached, exposing 72,000 user images Pizzeria mishap left at least 85 people intoxicated with THC after infused oil used for dough Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Send us a textThis week on The Hot Slice Podcast with Pizza Today we have George Gilliam, owner of Uncle G's Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast. Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I've built out a weekly schedule that gives people a clear reason to visit every single day.”He approached each day with a new special and/or event and shares which days he started with. Uncle G's promotes the days through its social accounts, e-mail and in store. It's designed as weekly programming that Gilliam says people can build into their routines.The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias.Read our article with George “Doubling to Tripling a Restaurant's Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/Learn more about Uncle G's Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/  Show Notes:Find out who is this year's Pizzeria of the Year at https://PizzaToday.com.Be on the lookout in your inbox for our annual Pizzeria Operator Trends & Outlook Survey!

Dating safety app Tea breached, exposing 72,000 user images Pizzeria mishap left at least 85 people intoxicated with THC after infused oil used for dough Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

In this hour of Follow The Money, hosts Mitch Moss and Pauly Howard go through long-shot parlays inside "Mitch and Pauly's Pizzeria". Also on the show, the hosts give out their plays in "In Pocket".

In this reflective and flavorful episode, Mason and Adam explore the role of time in every sip. From the long journey of grains to glass in spirits, to the patience behind vine to bottle in wine, and the precision it takes to craft the perfect cocktail—timing is everything. They also unpack how time of day, season, and even mood influence how and what they drink. Whether it's an afternoon spritz or a winter nightcap, this episode is all about honoring the moments that make beverages shine.Question of the day: What stage in your life are you compared to the alcoholic beverage?Shout out to our sponsor, Shoe's Pizzeria, who has spent some time as our sponsor here at The Assemblage Beverage Podcast and they have been open for some time too. They have over 15 years of serving northwest Indiana high quality pizza, wings, subs, salads and ice cold beers.  And this is all thanks to the main man in charge, Chris. He has led his team to keep a high standard of food and service. Next time you are in Valparaiso, go check them out at 3300 N. Calumet Ave. and when you are there, tell Chris that Adam + Mason say “what's good”

The heat and humidity may be taking your breath away, but they aren’t the only indicators of summer in St. Louis. Everywhere you look, produce aisles, farmers market stands and restaurant tables are brimming with peak-of-the-season ingredients that make you understand why many consider this to be the best time of the year for food. In this episode, hosts George Mahe and Cheryl Baehr scour the menus of some of their favorite St. Louis restaurants to bring you a guide to the city’s essential summertime dishes. From peaches and tomatoes so ripe they drip down your arm to pork steaks so tender you could cut them with a butter knife, they’ve put together a celebration of the season that is guaranteed to make this your most delicious summer yet. This episode is sponsored by Kranzberg Art Foundation’s MATI and supported by STAGES St. Louis. MATI returns September 12–14. Enjoy live music, art exhibits, food trucks, vendors, and good vibes, all in the streets of the Grand Center Arts District. Grab your passes. 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: Pretzel Boys, Multiple locations & phone numbers. Peacemaker Lobster & Crab, Multiple locations & phone numbers. Yellowbelly, 4659 Lindell, Central West End, 314-499-1509 Tony’s Family Farms, 36 Four Seasons Shopping, Chesterfield, 314-882-4637 Parker’s Table, 7118 Oakland, Richmond Heights, 314-645-2050 Katie’s, Multiple locations & phone numbers. Little Fox, 2800 Shenandoah, Fox Park, 314-553-9456 Bartolino’s, Multiple locations & phone numbers. Pizzeria da Gloria, 2024 Marconi, The Hill, 314-833-3734 Louie, 706 De Mun, Clayton, 314-300-8188 The Daily Bread, 11719 Manchester, Des Peres, 314-909-0010 Eckert’s Cider Shed in Belleville, 951 S Green Mount, Belleville, 618-233-0513 Crushed Red, Multiple locations & phone numbers. Grand Pied, 3137 Morgan Ford, Tower Grove South, 314-743-6533 BEAST Craft BBQ, 20 S Belt, Belleville, 618-257-9000 You may also enjoy these SLM articles: Unexpected summer desserts in St. Louis Ask George: Are there any secrets to cooking the perfect pork steak? Where to find the best ice cream, frozen custard, snow cones, and more in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

Wednesday 7/23/25

Chaz and AJ spoke with Robert Mason, the lead singer of Warrant, about the Jam at the Dam happening next week in Monroe. Robert shared about his long friendship with Jani Lane, getting to meet Brian Wilson backstage one time, and the song he hopes everyone will sing along to next week. (0:00)  In Dumb Ass News, Chaz and AJ talked about the viral moment from the Coldplay concert, where a CEO and his employee were caught cheating on the kiss cam. Kevin Begley joined in studio, as he attended one of the Coldplay shows at Gillette recently. (9:59)  Cheating is not unique to CEOs, so Chaz and AJ asked the Tribe to call in their stories of getting caught. Plus, Tony Spera called in to address the recent death of Dan Rivera, who was traveling with the Annabelle doll. (15:36)  Kevin Gagliard from Pepe's Pizzeria was in studio with Chaz and AJ this morning, to talk about Sunday's CT Pizza and Brew Fest at the Harford HealthCare Amphitheater. While Pepe's keeps their menu pretty consistent, the seasonal fresh tomato pie is available right now, until the summer ends. (36:13) Boss Keith's Top 5 was a bitch-fest about the worst people he encountered on his recent trip to San Diego. (48:34) 

 Italian for Travelers, Episode 13 - the EATING IN ITALY episode. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons… and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

Johnny Mac returns to Catalina Island with better preparations to enjoy the island's offerings. He highlights important tips like booking golf carts in advance and utilizing cash-back options at grocery stores to avoid ATM fees. The episode features an eco tour that explores Avalon's landmarks. Other activities include visiting the scenic 'Airport in the Sky,' parasailing, kayaking, and enjoying local cuisine at Antonio's Pizzeria. The episode wraps up with a beach visit and invites viewers to check out the previous Catalina Island episode (Epside 50)  for more about this awesome place.This episode wraps up a long stretch of continious travel.  We're planning our next trips and will be back soon!

Wednesday 7/9/25

In this episode of Hospitality Hangout, we're tossing dough and dropping knowledge with Pam Brock-Nedwetzky, Director of Marketing at the legendary Grimaldi's Pizzeria. Discover how Pam keeps this iconic brand at the forefront of the food industry by leveraging hospitality strategies and understanding emerging hospitality trends. She shares insider tips on successful marketing techniques within the hospitality sector, along with a few funny stories from behind the scenes that illustrate the unique challenges and excitement of the business. This entertaining conversation is a must-listen for anyone interested in hospitality investments or those who simply adore pizza and want to know more. Presented by Dinova, where corporate dining meets delicious decision-making. This episode has ROI and LOLs. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this hour of Follow The Money, hosts Pauly Howard and Mitch Moss are joined by Paul Stone, CFB Handicapper, to give out his Conference USA college football best bets. Also on the show, the hosts are joined by Will Hill, Shoulda Bet More Podcast, to go over his NFL bets for this upcoming season. Plus, the hosts go inside "Mitch and Pauly's Pizzeria" to give out some long-shot parlays and go over viewer long-shot bets.

Let's talk about the universally beloved food item: pizza! Dan (Backlot Taphouse; Backlot Pizza & Kitchen), Adam (Terrible Gerald's), and Joel (Noli's Pizzeria) talk about how they fell in love with pizza, the intricacies of the craft, how delicate and finicky dough can be, the upcoming trends in the pizza industry, and more! This episode was sponsored by ⁠⁠⁠⁠⁠⁠Semo Pasta⁠⁠⁠⁠⁠⁠. Homemade pasta from local ingredients and an unforgettable dining experience awaits. Buon appetito! This episode was also sponsored by ⁠⁠⁠⁠⁠⁠⁠Certified Piedmontese⁠⁠⁠⁠⁠⁠⁠. Taste the difference quality beef products can make! This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠!

Send us a textThis week, we catch up with the great Mike Bausch. He brings such knowledge, energy and leadership to the pizza community. Mike now has 12 restaurants in the Tulsa, Oklahoma area, including Andolini's Pizzeria and a newer fine dining spot, Prossimo Ristorante. He's an Oklahoma's Small Business Entrepreneur of the Year, No. 1 Amazon best-selling author, Tulsa's Restauranteur of the Year and a two-time Guinness World Record holder. You can find him each month in the pages of Pizza Today Magazine in his Column “Mike's Monthly Tip”, where he shares advice and experiences with fellow pizzeria operators.In a time of uncertainty for many restaurants, Andolini's is having a banner year. We talk about why and how his restaurants are finding success. Mike always shares candidly his failures and successes to help other restaurant owners. We talk about what restaurants are currently up against.  If you need a business pep talk, this is the episode for you. Mike drops a lot of wisdom in a short podcast.Learn more about Andolini's Pizzeria at https://andopizza.com/ and follow Mike Bausch on Instagram at https://www.instagram.com/mikeybausch/Check out his latest Mike's Monthly Tip “Weather the Storm, Build the Bond” at https://pizzatoday.com/topics/operations/mikes-monthly-tip-weather-the-storm-build-the-bond/

In this episode, Mason and Adam take you on a tour through the diverse and dynamic wine regions of Northern Italy. From the alpine elegance of Alto Adige to the rolling hills of Piedmont, and the sparkling lakeside vineyards of Veneto, they break down the hallmark red and white grapes that define the area. Expect insights on everything from Nebbiolo and Barbera to Pinot Grigio and Gavi, as well as a dive into the wine styles that make Northern Italy a powerhouse—think Barolo, Amarone, and Franciacorta. Whether you're a sommelier, wine student, or just a curious drinker, this episode is packed with takeaways that will make you want to plan your trip to Northern Italy!Question of the Day: What is the most iconic grape/wine style in Northern Italy?Shoe's Pizzeria Ad Read: Shoe's Pizzeria has been a proud sponsor of The Assemblage Beverage Podcast for a few years now and we could not be more grateful. I am going to visit Shoe's in a few weeks, and Mason, I am not sure what I am the most excited about. The cheesy pizza, the spicy chicken wings, the crispy fried pickles, or the ice cold beers, there is a little bit of something for everyone. If you are in Valparaiso, go check them out at 3300 N. Calumet Ave. Tell Chris that Mason + Adam say “WAZZZZZ UPPPPP”

Chicago pizzeria celebrates 105 years full 56 Wed, 25 Jun 2025 17:25:58 +0000 53Ea6xyqCNFFlnNaNTavGqaELvWEn2y9 news Chicago All Local news Chicago pizzeria celebrates 105 years A dive into the top headlines in Chicago, delivering the news you need in 10 minutes or less multiple times a day from WBBM Newsradio. 2024 © 2021 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed-link=https%

Jason talks with Antonio Gambino and Shaz Khan the growing numbers of Tono Pizzerias across the metro on DeRusha Eats!

For the past 65 years I have been in an ongoing dialogue with my childhood friend, Howard (aka Howie) Brownstein. Howie used to work as a delivery driver for Mama's Pizzeria, which many of you know as the place I revere as cheesesteak heaven. When he couldn't work his shifts he would ask me to fill in for him and the inter-weaving aromas of Mama's super-cheesy pizzas and juicy cheesesteaks (both of which relying on Mama's secret 3-cheese blend)  embedded a powerful taste and olfactory memory, associated specifically with Mama's, that has forever driven my never-ending quest for the perfect pizza. In the meantime, Howard became an internationally successful expert in something called "turnaround and crisis management." For the past forty years, he has regaled me with stories of his adventures interceding for companies (and their families) for whom he is often their last hope before they lose everything. His "turnaround" journey is not unlike my own adventures with pizza (except that turnaround intervention pays much better) and it also serves as another ideal metaphor for the journey of self-discovery, resilience, and the overcoming of adversity, as you will hear in this engaging conversation with the best "fixer" I know. Enjoy....

In this hour of Follow the Money, Mitch Moss and Pauly Howard continue to preview tonight's NBA Finals Game 6 matchup between the Pacers and Thunder and look at today's MLB card. Plus, the hosts go inside "Mitch and Pauly's Pizzeria" to give out some long-shot bets. Also on the show, the hosts are joined by Paul Stone, Professional Sports Bettor, to give out his Sun Belt Conference future bets for college football.

Send us a textJason Cipriani always dreamed of opening a pizzeria. Years into his career as a tech journalist, the rise of portable pizza ovens got him thinking more seriously about making the leap. After months of research, trials in the kitchen and purchasing equipment and supplies, Cipriani sold his first pizza this April. As he details in his new, weekly column at PizzaToday.com, Cipriani had to make dozens of decisions on the path from plan to pizzeria.Find out why he decided to pursue a mobile pizza business rather than brick and mortar or pop-up tent. Learn which established pizza makers guided him in the journey and, now that Sips & Pies is fully operational, how the whole family is getting involved. Learn more about Sips & Pies at sipsandpies.com.

In this episode of The Assemblage Beverage Podcast, Mason + Adam take a deep dive into one of the world's most debated grapes—Chardonnay. Whether you're a die-hard fan or a long-time skeptic, this conversation is for you.They unpack the myths and misconceptions surrounding this versatile varietal, explore the wide range of styles from lean and mineral-driven to rich and buttery, and highlight notable producers and regions across the globe—from Burgundy to California, and beyond.Get ready to challenge your assumptions and maybe even discover a new favorite bottle. So... Chardo-nay or Chardo-yay? Tune in and decide for yourself.Question of the Day: Do you prefer old world style (un-oaked) or new world style (oaked) Chardonnay? Why?Shoe's Pizzeria Ad Read: Keeping with our theme for this podcast, I need you to answer with the following: Nayyy or Yayyy. Sound good? Has Shoe's Pizzeria been an incredible sponsor? YAYYY Does Shoe's Pizzeria have amazing pizza, wings, subs, salads, and appetizers? YAYYY Is there a better restaurant than Shoe's Pizzeria in Valparaiso? NAYYYY Do they have the coldest beers? YAYYY Is the owner, Chris Shoemaker, an absolute gem?YAYYY Go check them out at 3300 N Calumet Avenue in Valparaiso, Indiana. Tell Chris that Adam and Mason said “Yayyyy”

In this edition of the Flavors of Northwest Arkansas podcast, we talk with Chef Miles James- he of Ella's at Inn at Carnal Hall, Inn at the Mill, James at the Mill, 28 Springs, and currently? MJ's Pizzeria. We'll hear from him shortly, but first?!?! FOOD NEWS! Not the night that we wanted here locally at the James Beard Awards. Chef Matthew Cooper's new restaurant Ryn will officially open tomorrow! Archie's Sandwichery opens soon. We'll hear from the owner! Bloom Cheese Collective has started their soft opening week. We'll hear when they open for good! Sicaru Coffee Roasters opened last week. We now have a Peruvian restaurant in Rogers. Queen Donuts should open soon in Fayetteville. Taqueria Guanajuato just opened in a new location. A new tea shop is opening soon in Fayetteville. Miles James grew up in Northwest Arkansas and went to the U of A. He got his first job in a legendary Fayetteville restaurant when he was 14, and from there, he was hooked. After college, he decided on culinary school and then learned from some of the top chefs in the northeast and around the world. Chef James has some great stories about that. Why did he come back to NWA? Opportunity, both professionally and personally. At the tender age of 26, he came home to open James at the Mill and Inn at the Mill in Johnson. His trajectory and life changed immensely because of 3 guests just having lunch one day. That's when things truly took off. What a great story that is, and you'll hear it from him. And finally, his current baby, MJ's Pizzeria. He'll tell the story about how it started, and how they survived Covid. Also, I couldn't believe it when he said it, but next month will be a decade for MJ's- 10 years! And something's on the horizon for the place. Chef James will tell us that and much more, and that's next here on the Flavors of Northwest Arkansas!    

In this hour of Follow the Money, Mitch Moss and Pauly Howard are joined by Kevin Culjat, Owner of Rocco's Pizza & Cantina, to tell stories about his restaurant, the Rocco's Jell-O Shot Challenge and more. Also on the show, the hosts go over their and viewers' long shot bets inside "Mitch and Pauly's Pizzeria". Plus, the hosts give out their plays in "In Pocket".

In this episode of the Young Dad Podcast, host Jey Young speaks with Erica D'Arcangelo, author of 'A Story About Pizza,' which chronicles her grandfather's journey from Italy to America and the family's legacy in the pizzeria business. They discuss the rich history of Italian immigrants, the importance of family traditions, and how food plays a central role in their culture. Erica shares insights into her grandfather's resilience, the evolution of their family pizzeria, and the significance of passing down recipes and traditions to future generations. The conversation also touches on misconceptions about Italian culture and the art of pizza making, culminating in a fun rapid-fire segment. TakeawaysErica's grandfather's journey reflects the resilience of Italian immigrants.Family traditions are crucial in maintaining cultural identity.Food plays a significant role in family gatherings and bonding.The importance of passing down recipes to future generations.Pineapple on pizza is a controversial topic among pizza lovers.The pizzeria serves as a legacy for Erica's family.Cooking with love and care enhances the quality of food.Italian culture emphasizes loyalty and family first.The evolution of the family pizzeria showcases adaptability.Erica's passion for Italian culture is evident in her work.Chapters00:00 Introduction to the Young Dad Podcast and Erica's Journey01:05 The Inspiration Behind 'A Story About Pizza'04:04 The Legacy of Italian Immigrants and the American Dream07:47 Growing Up in the Family Pizzeria11:10 The Role of Food in Family Traditions15:48 Cultural Significance of Italian Family Gatherings20:26 Preserving Family Recipes and Traditions24:06 Misconceptions About Italian Culture27:59 The Evolution of Family Roles and Careers32:22 The Pizzeria's Legacy and Current Operations33:04 Next Generation of the Pizzeria36:18 Celebrity Visits and Community Engagement38:03 Evolution of the Pizzeria40:59 Authenticity in Ingredients45:31 The Art of Pizza Making50:15 Rapid Fire Questions and Personal InsightsCheck out the Website for Interactive Activity Guides, Resources, Full Transcripts, all things YDP- ⁠⁠www.youngdadpod.com Clink the Link for YDP Deals (Joon, Forefathers &more)- ⁠https://linktr.ee/youngdadpod Want to be a guest on Young Dad Podcast? Send Jey Young a message on PodMatch, here: https://www.joinpodmatch.com/youngdadLastly consider a monetary donation to support the Pod, https://buymeacoffee.com/youngdadpod

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