Podcasts about pizzeria

North Carolina only played one game this past week, easily dispelling any chances of a trap game in Atlanta. The Tar Heels have won three straight, and return home for Syracuse and rival Duke. Sean Moran and Sherrell McMillan join Joey Powell to discuss the implications of GT and the two impending contests for UNC's postseason trajectory. The Coast to Coast is delivered by Salvio's Pizzeria in Cary. The Caleb Wilson Segment is presented by Alex Swire-Clark.   This show is brought to you by Inside Carolina, the No. 1 site for UNC sports coverage and community. Visit http://www.InsideCarolina.com   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Yeshi and Zach of La Rosa Noir jump into the car, conveniently parked outside their Pilsen practice space, for a chat about the band’s history, their Riot Fest performance, and new music/happenings for 2026. See La Rosa Noir at the Athenaeum on February 21! Car Con Carne is sponsored by Exploding House Printing. 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 (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.See omnystudio.com/listener for privacy information.

Send us a textOn this week's episode, we're chatting with Marvin Kinney, the owner of R Town Pizza, who set out to bring Detroit-style pies to Reno in 2022. Kinney isn't just thoughtful about making pizzas, he's hoping to reform restaurant culture into a place of growth and mutual respect. We ask Kinney how he keeps food waste under 1% and why he believes in collaboration over competition. From growing up in a pizzeria with parents who were both chefs to creating a family-friendly community hub, Kinney's journey is packed with actionable insights for every operator. Show Notes: R Town Pizzahttps://www.rtownpizza.com/ Are you a Pizzeria to Watch? We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion. https://pizzatoday.com/pizzerias-to-watch-questionnaire/ Webinar: 2026 Pizza Industry Trends Report: A Deep Dive — January 29th, 2026 @ 2 PM EToin Pizza Today editors Denise Greer and Kate Lavin as they slice into the most critical findings from the 2026 Pizza Industry Trends Report.Sign up for the Webinar.Countdown to Pizza Expo As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots. Register now for Pizza Expo 2026. 

Jonathan of Time Thieves returns to the podcast in advance of the band’s LP release show at Empty Bottle on February 26 (also featuring Josh Caterer Trio, Al Scorch, and Earl Gary). We met at Dante’s (1936 W. Chicago), which played host to a Palermo’s Unreal Foods pop-up: VEGAN TACO HELL. Returning guest Mustafa is one of the principals at Palermo’s, and he shared the amazing Crunchwrap and Taco Hell Grande with us - I swear it tasted authentic, and was entirely plant-based. Jonathan and I talk about the suitable-for-framing-and-playing new album, old record players, authentic recording, and the goal of being a one-hit wonder. It’s always a great time with Jonathan - hope you enjoy listening/watching! ##Let’s talk about merch. 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 (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.See omnystudio.com/listener for privacy information.

One of the most popular guests on the podcast has been Joe Carlucci, owner of Valentina's Pizzeria & Wine Bar. Joe made his first appearance back in 2022 on episode 22 and made an instant impact with the audience. He came back for two more episodes to have Joe update Troy on the progress of his new store and it also seemed only fitting to have Joe join Troy for the big milestone 100th episode. In this episode, we focus on a fundraiser to support January "Human Trafficking Awareness Month". The fundraiser was in connection with Destiny Rescue group out of Indiana. Why is this subject so controversial? Troy and Joe discuss this and many other things to include a secret plan for perhaps another restaurant in the not so distant future.For more information on Joe and Valentina's visit https://valentinaspizzeria.comHost/Interviewer: M. Troy Bye, Owner, Our Town with Troy Bye, a brand of the Our Town Company, LLC 00:00 Start02:00 Getting Portnoy's Attention06:50 Valentina's Update10:00 Coke or Pepsi16:00 Pepsi of Decatur Customer Service20:58 Joe's New Book24:04 Human Trafficking Awareness Month32:13 Prior Episodes on Trafficking37:10 Why No Focus/Attention/Interest on this Topic43:08 Alarming Stats50:02 Concerning Current Events01:04:14 Fundraiser with Destiny Rescue01:07:15 New Restaurant?Watch on YouTube: https://www.youtube.com/channel/UCP5NjTsQ72k00C5n7ghLapAWatch on Spotify:https://open.spotify.com/show/0JwD62zXPncMeFeQdTVomHAudio only available in all other platforms where you get your podcasts.Follow us on social media: LinkedIn: https://www.linkedin.com/in/our-town-w-troy-bye-50033a234/Instagram: https://www.instagram.com/ourtownpodcast/

After a brutal west coast swing that saw UNC winless in California, the Tar Heels returned to the friendly confines of Eastern Standard Time. Picking up an expected win at home against an outmatched Notre Dame team shook off some of the bad feelings that surrounded the program, however it was the major come-from-behind win on the road against a high-caliber UVa squad that showed that this squad may still have a say in the conference. Sean Moran and Sherrell McMillan join Joey Powell to assess just how much of a turnaround the past week may mean. The Coast to Coast is delivered by Salvio's Pizzeria in Cary. The Caleb Wilson Segment is presented by Alex Swire-Clark.   This show is brought to you by Inside Carolina, the No. 1 site for UNC sports coverage and community. Visit http://www.InsideCarolina.com   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of The Best of LKN, Jeff sits down with Craig and Lucy, the owners behind Brooklyn South, one of Cornelius' most beloved local restaurants and a longtime staple of the Lake Norman food scene.Craig and Lucy share their journey from Long Island, New York, to Lake Norman, and the story behind opening Brooklyn South in 1998—long before Cornelius became what it is today. They reflect on the early days of the restaurant, the challenges of building a business in a growing community, and the importance of consistency, community, and customer experience.The conversation explores what's made Brooklyn South a repeat winner of Lake Norman's Best Pizza, the role of long-tenured staff, and why word-of-mouth has always been their most powerful form of marketing. Craig and Lucy also discuss their other local concepts, Brooklyn Boys and Novanta Pizzeria Napoletana, including the inspiration behind each and the lessons learned from expanding—and later refocusing—close to home.They close by reflecting on nearly three decades in business, the strength of the Cornelius community, and what longevity really means as local restaurateurs.Brooklyn South Pizzeria19400 Jetton Rd # 201Cornelius, NC 28031(704) 896-2928https://www.brooklynsouthpizzeria.com/---------------------------------------------------------------------------------------Lake Norman's #1 Podcast & Email NewsletterThe Best of LKNhttps://thebestoflkn.com/Hosted by:Jeff Hammwww.lknreal.comSupport the show

Arden and Courtney of DØUBLE IDENTITY jump in the car in the dead of winter to talk about the band’s growth, songwriting, live show, and the need for CDs. Car Con Carne is sponsored by Exploding House Printing. 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 (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. 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 at exploding house printing dot com for a quote today.See omnystudio.com/listener for privacy information.

Send us a textThis week on The Hot Slice Podcast, we chat with Robert Marek. He is Director of Business Development at Cosmo's Pizza, a growing independent Colorado-based pizza brand with six locations and a commissary. He's also coming to Pizza Expo in March to share his expertise in our powerful, industry-led education program. A seasoned restaurant industry professional with a degree in Restaurant Management, Robert has extensive hands-on experience across all aspects of restaurant operations, including site selection, startups, ongoing operations, training, concept development, consulting, procurement, and culinary innovation. We dive into what has driven growth at Cosmo's and the role its commissary has played. Robert talks slice business, location selection and logistics.Fun fact: Robert has been coming to Pizza Expo for 36 years. He gave us a teaser on his Pizza Expo session Building Customer Loyalty Through Community Initiatives taking place Wednesday, March 25: 09:30 AM - 10:30 AM at the Las Vegas Convention Center. Don't miss his session. He will share how he turned local schools into lifelong partners. From special education celebrations to fundraising dine-outs and creative contests, discover how community engagement can drive sales — like Cosmo's 22.5% growth in 2022 — and create meaningful connections. Dive into proven strategies to make your pizzeria the heart of your neighborhood. Show Notes:Are you a Pizzeria to Watch?We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.https://pizzatoday.com/pizzerias-to-watch-questionnaire/Countdown to Pizza ExpoAs Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.Register now for Pizza Expo 2026.

A California family launched a pizzeria to help their daughter with special needs thrive. AND Every year since he was 5, Tucker Rose has collected thousands of cards to give to veterans. To see videos and photos referenced in this episode, visit GodUpdates! https://www.godtube.com/blog/helping-daughter-with-special-needs.html https://www.godtube.com/blog/helping-veterans-during-christmas.html Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

“You're born, you'rе cursed, and every deck is stacked.” Who are the Brokedowns? “A tradesman, two remote workers, and a pizza chef named Mustafa forged their sound in the industrial glow of Chicagoland, channeling blue-collar grit through a lens of existential comedy and transforming Midwest frustration into something loud enough to sound like hope.” The Brokedowns piled into the car to chat about their excellent new album, “Let’s Tip the Landlord.” It’s not every day you can get all four guys in the same place, so I was excited to be joined by: Kris Megyery (guitar/vocals) Eric Grossmann (guitar/vocals) Jon Balun (bass/vocals) Mustafa Daka (drums) We go deep into “Let’s Tip the Landlord,” an album that includes a saxophone, a disturbing recurring ad, loving gaslighting, the Beach Boys and Sirhan Sirhan … a must-listen! See the Brokedowns at Beat Kitchen in April! You have plenty of advance notice!! ## Car Con Carne is sponsored by Exploding House Printing. 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 (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. See omnystudio.com/listener for privacy information.

Scott Rivera is the owner/operator of Scottie's Pizza Parlor. A Portland, Oregon based Pizzeria with two locations in the city. I chatted with Scott about his cooking background, his early interest in pizza, his obsession and love for making pizza, how Scottie's Pizza Parlor has evolved, and more! To keep up with Scottie's Pizza Parlor and the podcast, please check out the links below!---------------------------------------------------Thank you to DistroKid for sponsoring this episode of the podcast. Use the link below to receive 30% off your first year of DistroKid services.https://distrokid.com/?c=cableScottie's Pizza Parlor:https://www.scottiespizzaparlor.com/---------------------------------------------------INSTAGRAM:@scottiespizzaparlor@dancablepresents@distrokidEmail: dancablepresents@gmail.comSpotify Playlists:https://open.spotify.com/user/54u8tkp1mevtd0i3cz79qbp8l?si=-4NT4PWPSlSowoXQkJhlkAApple Playlists:https://music.apple.com/us/playlist/dcp-april-2022/pl.u-EdAVRqdsXqWdRJVenmo: Dan-Cable-Presents

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 Jae Watson's Social Media @Studiojae170   Chapters (00:00:00) - New Yorkers(00:01:16) - Pizza Maker's Secret to Success(00:03:28) - Open Your Own Pizza Business in the 1980s(00:07:18) - Opening a Neapolitan Pizza Parlor in New Jersey(00:11:02) - Pizza at Nobu(00:12:18) - Open Your Eyes: Ed Levine's Pizza(00:16:11) - Pizzas Napolitan: The Pandemic(00:18:22) - The Pizza Made During the Pandemic(00:20:26) - Pizzeria Review: Best Pizzeria in the World(00:24:11) - The Pizzas at Il Giorno(00:27:41) - Pizza Made Fresh, In the Oven(00:29:40) - The Pizzeria, 175 Orchard Street(00:32:51) - Baby's Birth at the Restaurant(00:33:55) - Anthony Bourdain Made a Pizza For Everyone to Buy(00:41:29) - Una Pizza: Not Just Neapolitan Pizza(00:48:23) - Pete Wentworth on His Career(00:49:37) - Favorite Restaurants in the City(00:50:36) - Anthony Mangieri's Pizzeria(00:52:31) - What It Means to Be a New Yorker(00:54:16) - The New Yorkers: Episode 291

Send us a textThis week, we catch up with Scott Wiener to chat all things pizza. Scott started Scott's Pizza Tours in New York City 17 years ago. And his pizza enthusiasm has only grown. As Josh says on the podcast, “no one knows probably more about the pizza business than Scott.” Scott has been a frequent speaker at Pizza Expo and contributor to Pizza Today. He judges the International Pizza Challenge and other global pizza competitions. Featured on numerous TV shows and media outlets, he also authored Viva La Pizza! and holds a Guinness World Record for his pizza box collection. We dive into what's happening right now in the New York pizza scene. He shares how the New York slice is elevating its game.Find out memorable pizzas Scott had last year and what he's up to this year.We talk in depth about judging at the International Pizza Challenge. He offers some advice as a longtime judge.Show Notes:Are you a Pizzeria to Watch?We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.https://pizzatoday.com/pizzerias-to-watch-questionnaire/Countdown to Pizza ExpoAs Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.Register now for Pizza Expo 2026.

After a week off during which North Carolina had time to work on itself, the Tar Heels dealt with more of their recent issues in hanging on to eke past Wake Forest at home. While the Tar Heels still stand at 14-2 on the season, Sean Moran and Sherrell McMillan join Joey Powell to try and decipher how much of that record is legitimate and how much of it is a mirage. The Coast to Coast is delivered by Salvio's Pizzeria in Cary, an award-winning, go-to local pizza spot for game days, catering, family meals, events, and more. They've been serving Tar Heel fans for over twenty years. Pickup, delivery, or dine in. More info at https://www.salviospizza.com. The Caleb Wilson Segment is brought to you by Alex Swire-Clark. http://AlexSwire-Clark.com.   This show is brought to you by Inside Carolina, the No. 1 site for UNC sports coverage and community. Visit http://www.InsideCarolina.com   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Happy New Year!!! In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Natural State Rabbit President & CEO Brian Bonk. He runs what's basically 2 companies in one – selling rabbit meat for food and the biologics side where parts of the rabbit are used in medicine and other things. Also with us are rabbit evangelists Mike Robertshaw and Meredith Butler of Pizzeria Ruby... but first!?! FOOD NEWS!!! Black Apple Hard Cider closed at the start the year Crabby's in Rogers also closed at the start of the year and are offering refunds for gift cards sold during their December promotion. KDK's Chicken & Waffles in Fayetteville will open later than planned. Hear when the Botanical in Fayetteville will open! Also, Artemis next door is soon-to-open! Rendezvous Junction Brewing is holding a chili cookoff. We tell you how to compete in it. Buster Belly's old location on Dickson is getting a new tenant. On this week's Flavors Flashback, hear the horror that was the week leading up to the opening of Gaskins on Emma. Natural State Rabbits resides in downtown Rogers and is the largest supplier of rabbit to restaurants in the country. They're also a biologics company. They use parts of rabbits for medicine and other things around the nation and the world. It's a pretty amazing story and FULL of history as the company started in 1911. We had the conversation at Pizzeria Ruby, as their relationship with Natural State Rabbit started before it was even called that. In fact, there was no Pizzeria Ruby at that point, and they were operating a food truck! How they got connected is a fun story. By the way, we were feasting on rabbit tenders during the interview and they were so good. I've recently become a fan of rabbit – if you haven't tried it yet, think chicken but grass-fed and leaner. It's SO GOOD. They're offering OUR listeners and followers 15% off their starter variety box, just use “FLAVORS” as the discount code at nsrabbitmeat.com. That includes free shipping, or you can hop over to downtown Rogers and pick it up if you'd like. We hear from Natural State Rabbit President & CEO Brian Bonk, and Pizzeria Ruby's Mike Robertshaw and Meredith Butler in today's edition of the Flavors of Northwest Arkansas.

The New Year was unkind to North Carolina Basketball as they opened conference play with a 1-1 split last week. While UNC has been statistically good defensively thus far this year, veteran guards this week exploited the Tar Heels in a major way. Sherrell McMillan and Sean Moran join Joey Powell to break down the truth while also keeping context at the forefront. The Coast to Coast is delivered by Salvio's Pizzeria in Cary, an award-winning, go-to local pizza spot for game days, catering, family meals, events, and more. They've been serving Tar Heel fans for over twenty years. Pickup, delivery, or dine in. More info at https://www.salviospizza.com. The Caleb Wilson Segment is brought to you by Alex Swire-Clark. http://AlexSwire-Clark.com   This show is brought to you by Inside Carolina, the No. 1 site for UNC sports coverage and community. Visit http://www.InsideCarolina.com   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

As I head toward the end of my appendectomy/ileocectomy recovery, I jump back into podcasting with an obvious guest: Dr. Daryl Wilson of the Bollweevils. Who better to talk through the past 2 ½ months of medical madness than a celebrated ER doctor with decades of experience? We talk through my experiences, from the moment my appendix burst through my current recovery, all discussed with a requisite amount of dark humor (and insight). If you ever wanted to know what the most vomit-inducing experience was during this period, we don’t hold back (spoiler: the colonoscopy doesn’t even come close). After Daryl “clears me” to return to podcasting and we put a bow on my appendix era, we get into Daryl’s new band, Pressure Set. It’s surprising, brand new, and something you’ll want to look out for in 2026. And don’t forget the Bollweevils: They have big plans for ‘26, as well. I’m grateful to have a friend like Daryl, and I think after listening to this episode Daryl will feel like a friend of yours, as well. So yeah… I’m back. As Daryl says in the episode, I’m “big back.” Thank you for your support, positive vibes, and kind words. Let’s have fun this year. -JVO ### Let’s talk about merch. 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 (at)explodinghouse, or check out their site at explodinghouseprinting.com for a quote, or to see a list of some of their clients.See omnystudio.com/listener for privacy information.

North Carolina has completed the non-conference portion of their schedule with a 12-1 record and ranked 12th in the AP Poll. The Tar Heels now begin play in a stronger but navigable ACC hoping to build on the momentum they created until now. Sherrell McMillan and Sean Moran join Joey Powell to look ahead to conference play and consider how UNC may figure into the mix. The Coast to Coast is delivered by Salvio's Pizzeria in Cary, an award-winning, go-to local pizza spot for game days, catering, family meals, events, and more. They've been serving Tar Heel fans for over twenty years. Pickup, delivery, or dine in. More info at https://www.salviospizza.com.   This show is brought to you by Inside Carolina, the No. 1 site for UNC sports coverage and community. Visit http://www.InsideCarolina.com   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Wil peaks with Enga Stanfield, co-owner of multiple Mattenga's Pizzeria in San Antonio and Head of Community at Owner.com. Enga, an Iranian-born former engineer with no prior restaurant experience, shares how she and her husband Matt transitioned from engineering to restaurant ownership in 2014 by purchasing a struggling pizzeria, initially losing significant money due to inexperience. Through relentless grassroots marketing, obsessive cost control, data-driven location selection, and frugal self-funded growth, they turned the business around, expanded to multiple locations, achieved consistent strong sales growth, and built a profitable family-oriented operation that prioritizes community giving, strong systems, and work-life balance while preparing for potential franchising.10 Takeaways No experience required, but commitment is essential: Enga and Matt had zero restaurant or business background yet succeeded through sheer passion, grit, and a willingness to learn from expensive mistakes.  Obscurity is the biggest enemy: The real problem isn't perfect recipes or discounts, it's getting known. Aggressive, consistent marketing (guerrilla tactics, drop-offs, parades, costumes) is the owner's primary job.  Babysit numbers, not people: Obsess over P&L, labor percentages, food costs, and sales forecasting—small percentage improvements on large volumes create massive profit impact.  Hustle beats excuses: External factors (bad location, competition like Chick-fil-A) are irrelevant; successful owners take full responsibility and aggressively pursue customers.  Give to receive: Donating hundreds of pizzas monthly, supporting schools with spirit nights, and community involvement builds loyalty and drives long-term growth.  Location math matters: Use free tools like USPS Every Door Direct Mail to analyze household density, income levels, and demographics to ensure a site can support target sales and profit margins.  Break growth into simple math: Reverse-engineer sales goals into daily orders needed, then create targeted marketing plans to acquire and retain those customers.  Build systems and people, not just rockstars: Strong operational systems and deliberate team development allow scalability. Doing $15/hour tasks yourself prevents building a real business.  Negotiate everything: Leases, vendor prices, contracts: always ask, build in exit protections, and never sign desperate deals. Walking away power is crucial.  Profitability enables generosity: Running a tight, systematic, profitable operation allows you to pay people well, give back to the community, and maintain a thriving family life.

The UNC Tar Heels stacked another two-win week, beating ETSU at home and gutting out a moxie-filled close one against Ohio State in Atlanta. Seth Trimble's return makes for much discussion about the team's ceiling, but the change in rotation and minute share is also quite the development to watch moving forward. Sherrell McMillan and Sean Moran join Joey Powell to dive into two distinctively different wins for North Carolina. The Coast to Coast is delivered by Salvio's Pizzeria in Cary, an award-winning, go-to local pizza spot for game days, catering, family meals, events, and more. They've been serving Tar Heel fans for over twenty years. Pickup, delivery, or dine in. More info at Salviospizza.com. The weekly Caleb Wilson Segment is brought to you by Alex Swire-Clark: alexswire-clark.com The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textFrom handing out menus before she could even reach the tables to taking the reins as owner of Pino's Italian Restaurant & Pizzeria in Farmville, Virginia, Marilena Lentini's journey is inspiring at every turn.In this episode, we talk about the terrifying yet rewarding transition from employee to boss. Lentini opens up about the importance of maintaining positivity, and how she earned the respect of her staff. We also share the secret sauce for staying relevant at a decades-old community restaurant. Spoiler alert: It involves a lot of love for the locals and a surprising amount of TikTok!You'll hear how Lentini uses viral videos to bring in fresh faces without spending a dime on ads. Plus, we discuss the power of lifting up other local businesses instead of competing with them. This episode is packed with actionable advice and infectious energy. Tune in to hear how passion, hard work, and a little bit of social media savvy can take a business to a whole new levelShow Notes:Pino's Italian Restaurant & Pizzeria: https://www.pinosfarmville.com/ Pino's TikTok: https://www.tiktok.com/@www.pinosfarmville.com 

L'Antica Pizzeria Da Michele nacque nel quartiere Forcella di Napoli nel lontano 1870. Ora è arrivata anche in Australia, a Sydney.

On this episode of Bottled Up, Andrew Allen sits down with Savannah Caldwell and Danny Caldwell, co-owners of Tony's Brick Oven Pizzeria in downtown Gulfport. They share their backgrounds in hospitality, how they became involved with Tony's, and what it's like to run a busy restaurant while juggling other careers and family life. The Caldwells talk about employee retention, creating a family-like atmosphere, upgrades to the restaurant, and starting their own food truck. They also discuss booking events at Tony's, what makes their space unique, and their passion for fostering great experiences for customers and staff. Whether it's classic pizza, a revamped sidebar, or supporting local events, Savannah and Danny give a behind-the-scenes look at building community through good food and genuine care. 3 Episode Key Takeaways 1. Employee-Centered Management Creates a Strong Team Culture
 Both Savannah Caldwell and Danny Caldwell emphasized the importance of treating their staff like family, rather than just employees. They prioritize respecting schedules, valuing feedback, and fostering a supportive environment. This approach helps with employee retention, encouraging team members to stay and even return if they leave.
 2. Continuing and Honoring a Local Legacy
 Taking over Tony's Brick Oven Pizzeria was about more than business for Savannah Caldwell and Danny Caldwell. They were motivated by respect for Mr. Tony and his long-standing commitment to the community. Their goal was to maintain Tony's legacy, serving loyal customers and building on the restaurant's reputation as a cornerstone of Gulfport.
 3. Adaptability and Continuous Improvement as Core Values
 The new owners are committed to learning and evolving. Whether it's tweaking the menu, renovating the space, or optimizing event offerings, Savannah Caldwell and Danny Caldwell demonstrate flexibility and a growth mindset. They actively seek feedback, reflect on their daily operations, and aren't afraid to make changes that benefit both their customers and their business.
  

Santa's Pizzeria...The Science Of: Home Alone's "Wet Bandits"...What's Your Favorite Name To Call The Guy Who Brings Christmas Presents? -- PLUS -- Powerball musings, expanding holiday decor, work 'private spaces', and much more

North Carolina only played once this past week as they had their usual exam break to wrap the fall semester. The Tar Heels looked every bit of a distracted team, and will need to tighten up before ACC play begins in just over two weeks. Sherrell McMillan and Sean Moran join Joey Powell to dissect it all. The Coast to Coast is delivered by Salvio's Pizzeria in Cary, an award-winning, go-to local pizza spot for game days, catering, family meals, events, and more. They've been serving Tar Heel fans for over twenty years. Pickup, delivery, or dine in. More info at Salviospizza.com. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

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In this hour of Follow The Money, hosts Mitch Moss and Pauly Howard go through the early NFL Week 16 betting lines, plus go through viewers' long shot parlays in "Mitch and Pauly's Pizzeria". Also joining the show is Paul Stone, Professional Sports Bettor, to preview this weekend's CFB matchups. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The animatronics are back, and so are we!

In this hour of Follow The Money, hosts Mitch Moss and Pauly Howard go through the early NFL Week 14 betting lines, plus go through viewers' long shot parlays in "Mitch and Pauly's Pizzeria". Also joining the show is Paul Stone, Professional Sports Bettor, to preview this weekend's CFB marquee matchups. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Vom Tellerwäscher zum Millionär. Fast: Rocco Delli Colli hatte Sehnsucht nach der Pizza, wie es sie nur in seiner Heimat gab. Darum eröffnete er 1990 in Rapperswil eine Pizzeria. Daraus wurde mit « Dieci » der grösste Pizza-Lieferant der Schweiz. Ein Gespräch über Erfolg, Integration und Heimat. Mit 18 Jahren packte Rocco Delli Colli seine Sachen und folgte seinem Vater in die Schweiz. «Dank meinem Fussballteam habe ich mich hier sofort wohlgefühlt». Er jobbte als Elektromechaniker und Schalttafelmonteur, doch innerlich wusste er schon damals, dass er ein Patron ist. Trotz des Erfolgs mit Dieci bleibt der 64-jährige umtriebig. Seine neuste Vision: Er will Italiens grösster Produzent von Bio-Olivenöl werden. Seit 20 Jahren ist Delli Colli auch Präsident vom FC Rapperswil-Jona. «Ich habe drei Familien: Fussball, das Unternehmen und meine Frau & Kinder. Letztere stehen zu Oberst.» ___________________ Habt ihr Feedback, Fragen oder Wünsche? Wir freuen uns auf eure Nachrichten an focus@srf.ch – und wenn ihr euren Freund:innen und Kolleg:innen von uns erzählt. ___________________ «Focus» ist ein Podcast von SRF -Host: Donat Hofer -Angebotsverantwortung: Anita Richner _____________________ Das ist «Focus»: Ein Gast – eine Stunde. «Focus» ist der SRF-Talk, der Tiefe mit Leichtigkeit verbindet. Nirgends lernt man Persönlichkeiten besser kennen.

Get ready for a holiday-themed adventure filled with laughs, trivia, and theme park magic on this **Thanksgiving episode** of **Remy's Roundtable: The Florida Theme Park Podcast!** Join your favorite crew—**Remy, Jen, Mike, and Nicole**—as they gather around the Roundtable to celebrate friendship, food, and all things Florida theme parks!The episode kicks off with **Remy** setting the festive mood by hosting a hilarious and brain-tickling round of **Thanksgiving Trivia** for **Jen** and **Mike**. From the origins of the Macy's Thanksgiving Day Parade to the most expensive Thanksgiving dinner ever served, the questions fly as laughter fills the studio. Who will come out on top and who will mix up their turkey facts? You'll just have to listen to find out!After the laughter settles, **Jen** takes us down memory lane with **“This Week in Disney History.”** She covers a treasure trove of Disney milestones that happened around Thanksgiving week—like movie premieres, attraction openings, and classic moments that made Disney history. Whether it's celebrating the anniversary of *Flubber* starring Robin Williams or *The Haunted Mansion*'s theatrical debut, Jen's deep dives remind us why Disney history continues to enchant fans of every generation.Then, it's time for a flavorful trip to **EPCOT's Italy Pavilion**, where **Mike** spotlights one of the park's crown jewels—**Via Napoli Ristorante e Pizzeria**. He shares details about the restaurant's authentic Neapolitan-style pizza, its wood-burning ovens named after Italian volcanoes, and the mouthwatering menu that transports guests straight to Naples. From handcrafted pastas to crispy calamari and tiramisu that melts in your mouth, Mike's food tour through Via Napoli will have you craving a trip to EPCOT before the episode's over!To wrap up this Thanksgiving-themed show, **Nicole** brings her signature charm and expertise to **“Getting Nerdy with Nicole.”** This week, she explores the **music behind theme park attractions**—from the soaring symphonies of *Soarin' Around the World* to the galactic beats of *Guardians of the Galaxy: Cosmic Rewind*. Nicole breaks down how composers craft unforgettable soundtracks that enhance storytelling, emotion, and immersion in the parks. Her enthusiasm for Disney and music shines through, making it a perfect finale to an episode full of joy, nostalgia, and heart.So grab your pumpkin pie, turn up the volume, and settle in for this festive ride filled with trivia, history, food, and fun. It's all happening on **Remy's Roundtable: The Florida Theme Park Podcast!**And don't forget—this episode is brought to you by **The Magic Candle Company**, bringing the scent of the parks to your home. Use promo code **ROUNDTABLE19** at checkout for that extra sprinkle of magic.From all of us at the Roundtable—**Remy, Jen, Mike, and Nicole**—we wish you a **Happy Thanksgiving** and a season full of magic, laughter, and memories!

Send us a textHappy Thanksgiving! Today we're replaying one of our favorite 2025 episodes of The Hot Slice Podcast with Pizza Today. It features 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 Recognition The 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 Marketing One 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 Operations The 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 stories Engineered meetings diving deep into 20+ key performance metrics Invest 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 Operations The 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 Growth Looking 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

FRANK KABATAS and EAST VILLAGE PIZZA'S SUCCESS JOURNEYFrank Kabatas, the owner of East Village Pizza in New York City, shared his journey from being born in Turkey to becoming a successful pizza maker in the United States. He explained that after moving to the US at age 23 in 1997, he initially worked at East Village Pizza before being fired after six months. He then found a job at Ben's Pizzeria, where he learned valuable pizza-making skills. Frank emphasized his pride in owning East Village Pizza and his determination to succeed.Frank shared his journey in the pizza industry, starting with a local pizzeria where he learned the craft and worked long hours while studying English as a second language and briefly computer science. After the pizzeria was sold, he transitioned to Domino's in Long Island, initially as a driver but soon became a manager due to his pizza-making skills. Despite the differences between the local and chain pizzerias, Frank valued the experience gained at Domino's, particularly in marketing, which he applied in his subsequent role making pizza in Manhattan and the West Village.Frank's Pizza Journey and PassionFrank shared his journey of purchasing East Village Pizza in 2003 with his brother, emphasizing the importance of courage and happiness in achieving life goals. He discussed his passion for making pizza, particularly his signature margarita pizza, and highlighted the significance of using high-quality ingredients like San Marzano tomatoes and his own secret recipe for the sauce. Frank also mentioned his other popular menu items, such as double-stack pizza and cheese and garlic knots, and expressed his LOVE for a margarita pizza.https://www.eastvillagepizza.netLEAH BEN and OLD CITY DISTRICT'S HOLIDAY EVENTS and ANNOUNCEMENTSLeah, the Director of Marketing for Old City District, joined Amaris to discuss the upcoming holiday season and events in Old City. They talked about the history and current state of Old City, including recent restaurant accolades and new businesses. Leah explained the evolution of the holiday shopping event into a "sip and stroll," combining shopping with dining and entertainment opportunities. They also discussed the importance of walkable cities and the collaboration between shops and restaurants to attract visitors.Leah discussed the upcoming HOLIDAY SHOPPING SIP & STROLL EVENT with open streets in Old City on December 6th from 12-4pm, featuring carolers, a Snow Queen on stilts, and a brass band, while Amaris highlighted the historic aspects like horse tethering bars and the Betsy Ross house chocolate demonstration. The holiday shopping sip and stroll will feature nearly 40 businesses offering promotions, including Cuba Libre's $4 espresso martini and mango cinnamon butter, while the Elfreth's Alley fundraiser offers decorated home tours and discounts at participating restaurants.https://www.oldcitydistrict.orgRAGINI PARMAR and NATURE'S VINLastly, Amaris spoke with Ragini Parmar, who owns the natural wine bar and marketplace called Nature's VIN in Wayne, Pennsylvania. Ragini shared her background in tech and how she transitioned to opening Nature's VIN, which celebrates women in wine and the broader community. They discussed the differences between natural, organic, and biodynamic wines, as well as the bar's offerings, including tastings, classes, and gift options. Ragini emphasized the bar's focus on sustainability, digital experiences, and supporting women-owned businesses.Ragini also strongly believes in the philosophy of making wine accessible to everyone, for that reason she wanted to make sure to have transparency with the items you will find within her business' marketplace. You can also find more information about the products, the makers, and more by using the tablets provided to you while you shop.https://www.naturesvin.com

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Send us a textThe fun continues this week, as we conduct quick interviews from the Pizza Today booth during the inaugural Pizza Expo Columbus. This episode of The Hot Slice features discussions with three mobile pizzeria operators at various stages of business development – starting with lessons from the first year in business through how to innovate during the 15th season of running a mobile pizza operation. During this episode, we speak with:Kaitlyn & Chris Corson, Timbertop Pizza, Waverly, IowaPizza was a hobby for this Iowa teacher and her husband, but with help from the pizza industry, they took the “summer fun” activity to the next level this year. Along the way, they've learned about teamwork, dreamed about a “pizza farm” and used AI to help prepare for their second season. Erica Sprenkel, Ramblin' Dough Wood-fired Pizza, Evergreen, ColoradoThis new mobile pizzeria owner jumped at the opportunity  when her favorite operator was selling the business. Since then, she's worked local festivals, developed a loyal following of customers and dialed in consistency one wood fire at a time.Maaren Spears, A Wandering Fire, Saint Croix Falls, WisconsinThis catering-only mobile pizzeria does more than 100 events between early May and mid-October each year – and has to turn down twice as many! Spears works with local farmers to create menus that highlight regional agriculture and reduce food waste. You won't want to miss hearing about her plans for the future!Stay tuned next week, as we return to the show floor at Pizza Expo Columbus! Learn more about Pizza Expo Columbus. Find the latest news from this year's show.

Cam in a Pizzeria says public debates about minimum wage are missing major details, Coreen and Robert have thoughts on our Nov. 12 Brian Lilley interview, Jason has a theory about MP Matt Jeneroux's early retirement, Chris has a message for would-be homebuyers, and Laura says she's willing to go to jail to fight for workers' rights. It's The Flamethrower presented by the DQs of Northwest Edmonton and Sherwood Park! FIRE UP YOUR FLAMETHROWER: talk@ryanjespersen.com When you visit the DQs in Palisades, Namao, Newcastle, Westmount, and Baseline Road, be sure to tell 'em Real Talk sent you! FOLLOW US ON TIKTOK, X, INSTAGRAM, and LINKEDIN: @realtalkrj & @ryanjespersen JOIN US ON FACEBOOK: @ryanjespersen REAL TALK MERCH: https://ryanjespersen.com/merch RECEIVE EXCLUSIVE PERKS - BECOME A REAL TALK PATRON: patreon.com/ryanjespersen THANK YOU FOR SUPPORTING OUR SPONSORS! https://ryanjespersen.com/sponsors The views and opinions expressed in this show are those of the host and guests and do not necessarily reflect the position of Relay Communications Group Inc. or any affiliates.

Rural Alberta is not backing down. In recent town halls, long-time farmers and landowners jeered senior UCP political staffers pitching the government's plan for cleaning up decades of oil and gas well problems. They see broken trust — and they're demanding real accountability. In this episode, we're joined by Drew Anderson of The Narwhal (3:00), who's been in the thick of this coverage. He'll help us make sense of the divide: the Alberta of tight-knit rural communities, and the Alberta of big-oil power brokers. Feature interviews on Real Talk are presented by Mercedes-Benz Edmonton West.  THIS EPISODE IS PRESENTED BY RAPIDEX FINANCIAL. GET CRYPTO YOUR WAY - ANYTIME, ANYWHERE - WITH MADE-IN-ALBERTA RAPIDEX FINANCIAL: https://rapidexfinancial.com/ MBEW: https://www.mercedes-benz-edmontonwest.ca/ 39:00 | Real Talkers have their say in our Live Chat powered by Park Power. Jespo shares a personal story about activist Wiebo Ludwig.  SAVE on INTERNET, ELECTRICITY, and NATURAL GAS: https://parkpower.ca/realtalk/ 48:30 | We dig into a story that's flying under the radar, but it's hitting a lot of Canadian veterans right where it hurts — literally. Veterans Affairs has quietly rolled out major changes to its coverage of shockwave therapy, a non-invasive treatment many vets say has been the only thing that's actually kept them moving, working, and out of chronic pain. Echelon Wellness CEO Igor Gimelshtein tells us why he thinks VAC is making a mistake.  1:15:45 | Cam in a Pizzeria says public debates about minimum wage are missing major details, Coreen and Robert have thoughts on our Nov. 12 Brian Lilley interview, Jason has a theory about MP Matt Jeneroux's early retirement, Chris has a message for would-be homebuyers, and Laura says she's willing to go to jail to fight for workers' rights. It's The Flamethrower presented by the DQs of Northwest Edmonton and Sherwood Park!  FIRE UP YOUR FLAMETHROWER: talk@ryanjespersen.com  When you visit the DQs in Palisades, Namao, Newcastle, Westmount, and Baseline Road, be sure to tell 'em Real Talk sent you!  FOLLOW US ON TIKTOK, X, INSTAGRAM, and LINKEDIN: @realtalkrj & @ryanjespersen  JOIN US ON FACEBOOK: @ryanjespersen  REAL TALK MERCH: https://ryanjespersen.com/merch RECEIVE EXCLUSIVE PERKS - BECOME A REAL TALK PATRON: patreon.com/ryanjespersen THANK YOU FOR SUPPORTING OUR SPONSORS! https://ryanjespersen.com/sponsors The views and opinions expressed in this show are those of the host and guests and do not necessarily reflect the position of Relay Communications Group Inc. or any affiliates.

Will Grant, Master Pizzaiolo and owner of Sourdough Willy's Pizzeria in Kingston and That's A Some Pizza on Bainbridge Island, has officially taken his craft to the world stage, earning a Lifetime Achievement Award at the Pizza World Cup in Rome. Instagram: @thatsasomepizza @sourdoughwillyspizzeria

On Episode 32 of our show "Grindhouse Pizzeria" which is dedicated to all things encompassing various Grindhouse, Drive-In, and Exploitation genres; we will be reviewing and dissecting a true classick of the Roger Corman era with 1975's "DEATH RACE 2000". Directed by Paul Bartel (Eating Raoul and Cannonball!) and starring an array of icons including David Carradine, Sylvester Stallone, Mary Woronov, Don Steele,  and many more. This is a legendary cult film, which spawned a much belated sequel in 2017 titled Death Race 2050 and a remake starring Jason Statham in 2008 (which had its own series of straight to video sequels). It's a truly ridiculous satire tale of a dystopian future where a the new national sport is a cross country road race where the drivers collect points by running down pedestrians. Sound wacky? It has to be seen to be believed!  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 slice of fried gold exploitation goodness as only Roger Corman could deliver.  Come on in at the Grindhouse Pizzeria, pull up a chair, and grab yourself a slice!   ***There are some audio hiccups (as the weather was up against us at the time of recording) that we tried to edit around and clean up the best we could. It is of a lesser quality than we usually deliver, but we hope it doesn't distract you from your listening pleasures. We truly apologize for this inconvenience.***   "Here he comes: Machine Gun Joe! Loved by thousands, hated by millions!"

In this hour of Follow The Money, hosts Mitch Moss and Pauly Howard go through tonight's CFB slate, plus react to last night's Monday Night Football game. Also, joining the show is Max Hofmeyer, Shot Quality Bets CBB Analyst, to talk about today's college basketball slate. Plus, Paul Stone, Professional Sports Bettor, joins the show to preview some upcoming CFB marquee matchups. Plus, the hosts review viewers' long-shot parlays in "Mitch and Pauly's Pizzeria." Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Victoria “Tori” Tiso of Tori T's Pizzeria (Malverne, NY) and 914 Pizza (Harrison, NY) joins the show as a special guest (2:46). Tiso discusses her early years as a standout softball player and college softball coach and how those experiences affected the way she runs her pizzeria. She also talks about growing up around her father and uncle's famous shop, Louie & Ernie's in The Bronx, and how she made her own mark on the shop prior to going off on her own professionally. Later in the show, Brian Hernandez joins for a Style Guide segment focused on Maryland-style pizza (49:00). Further reading on Ledo/Maryland-style pizza: https://www.pmq.com/ledo-pizza-maryland-style/

In this hour of Follow The Money, Pauly Howard and Mike Somich are joined by Anthony Curtis, Mr. Las Vegas Advisor, to talk about his betting and sports betting stories. Also, the hosts are joined by Professional Sports Bettor Paul Stone to give out his college football week 10 best bets. Plus, the hosts go inside "Mitch and Pauly's Pizzeria" and go through listeners' and viewers' long-shot parlays and bets. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's our annual Halloween special and we're headed to Hurricane, Utah for a stay at Freddy Fazbear's Pizzeria with Jazwares' own—and friend of the pod—Aaron Margolin! Hear all about the growing Five Nights at Freddy's toyline, plush, and maybe even grab a super exclusive reveal from the brand manager himself. Scare yourself up a good time and kick off Halloween week with well over an hour talking about the FNAF fandom!Follow us @aic_podcast on Instagram, Facebook, X, and YouTubeStart creating a podcast today with Zencastr! Learn more.Intro and other voices by Joe Azzarihttps://www.instagram.com/voicesbyjoe/Theme Music is "Game Boy Horror" by the Zombie DandiesProudly part of the Non-Productive Network

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk with Meredith Butler and Chef Mike Robertshaw of Pizzeria Ruby, where we go over SO much, including some breaking news, but before we get into them?? FOOD NEWS!!! It's Top Chef Week, and I'm giving away a pair of tickets. Learn how to enter! Three Arkansans will be competing at the International Championship Chili Cook-Off in Terlingua after qualifying in Prairie Grove this past weekend. The owners of Mermaids have a new event venue in Fayetteville and will be opening a new burger joint in the Mill District soon! Speaking of the Mill District, Arsaga's has closed. We'll tell you who's moving in. The Stonebreaker Hotel has a new executive chef. Faymosa has opened in the Fayetteville Square. Dave and Jenny Marrs will be opening a coffee and ice cream shop. We'll tell you where! Chef Mike Robertshaw and his partner Meredith Butler aren't from the area... in fact, they met in Seattle and they weren't from there either. Chef Mike will tell you about hanging out with some regulars at his restaurant there who happened to be in Pearl Jam and Soundgarden. Meredith will tell you her pizza crush, who I will tag when I post this. How did they end up in NWA, and what did they do once they got here? That's a good story. Also, they'll talk about how they prepared for Pizzeria Ruby having never worked in a pizza spot before. And finally, they're opening a spot called Pizza Lottie in Bentonville. MANY folks are curious about when it'll open. Chef Mike and Meredith will tell you when!! One note for you, there's some explicit language in this one, so earmuffs for the kids, OK?  Thanks for tuning in.

In this hour of Follow The Money, Pauly Howard and Mike Somich are joined by David Baker, 3x WSOP Bracelet Winner, to talk about the NFL. Also, the hosts are joined by Professional Sports Bettor Paul Stone to give out his college football week 9 best bets. Plus, the hosts go inside "Mitch and Pauly's Pizzeria" and go through listeners' and viewers' long-shot parlays and bets. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dave interviews someone as pessimistically optimistic as him today: Alex Stupak, chef and founder of Empellón. Dave and Alex talk about the dark arts of sandbagging (2:33), the end of "high/low" dining, and the history of food leading to today (6:28). They also discuss selling out, Alex's new social media presence, and the origin of ideas. Somehow, by the end of the podcast, these two "pessimists" end up hopeful for the future of the cooking world, even with AI imminent (1:27:49). Follow Alex Stupak on Instagram: https://www.instagram.com/alexstupak/  Learn more about Empellón: https://www.empellon.com/  Learn more about The Otter: https://www.theotter.nyc/  Learn more about Providence: https://providencela.com/  Learn more about Monkey Bar: https://www.nycmonkeybar.com/  Learn more about 4 Charles Prime Rib: https://www.nycprimerib.com/  Learn more about Corner Store: https://www.thecornerstoresoho.com/  Learn more about Alinea: https://www.alinearestaurant.com/  Learn more about El Bulli: https://elbullifoundation.com/en/  Watch A Year and a Half in the Life of Metallica: https://www.metallica.com/releases/films/a-year-and-a-half-in-the-life-of-metallica-film.html  Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Frenchette: https://www.frenchettenyc.com/  Learn more about Bianco: https://www.pizzeriabianco.com/los-angeles  Check out the Tartine Bread book: https://amzn.to/3KRMoqQ  Learn more about Spumoni Gardens: https://spumonigardens.com/  Learn more about Patsy's Pizzeria: https://www.patsyspizzerianyc.com/  Learn more about Scarr's Pizza: https://www.scarrspizza.com/  Learn more about Ceres Pizza: https://www.instagram.com/ceres.nyc/  Learn more about Apollonias: http://www.apolloniaspizzeria.com/  Learn more about Seiji Yamamoto: https://guide.michelin.com/en/article/people/3stars-ryugin-seiji-yamamoto-the-knife-technique  Learn more about Atomix: https://www.atomixnyc.com/  Learn more about Le Veau D'or: https://www.lvdnyc.com/  Learn more about Stretch Pizza: https://www.stretchpizzanyc.com/  Learn more about Salt Hank's: https://salthanks.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Alex Stupak Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this hour of Follow The Money, Mitch Moss and Pauly Howard are joined by Professional Sports Bettor Paul Stone to give out his college football week 8 best bets. Also, the hosts go inside "Mitch and Pauly's Pizzeria" and go through listeners' and viewers' long-shot parlays and bets. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this hour of Follow The Money, Mitch Moss and Pauly Howard are joined by Professional Sports Bettor Paul Stone to give out his college football week 7 best bets. Also, the hosts go inside "Mitch and Pauly's Pizzeria" and go through listeners' and viewers' long-shot parlays and bets. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.