Podcasts about pizzerias

For decades, Silicon Valley has used pizza as a testing ground for new business models. Pizzerias were the first brick-and-mortar businesses to use Bitcoin. So why hasn't big tech captured the business of pizza-making itself? Well they tried, and this is the story of how they failed. Edited and thumbnail by Noah Sources: https://pastebin.com/XnK6BYG4 JOIN US ON PATREON FOR EARLY EPISODE RELEASES, BONUS CONTENT, AND MORE: www.patreon.com/desperateactsofcapitalism BIG THINGS ARE COMING

Join thousands of other listeners on our Substack, The Foodletter!   In this episode of That Was Delicious, Brooke continues her two-part series on answering the most commonly asked questions about traveling in Italy. She shares practical insights on Italian dining etiquette, tipping culture, how to find the best non-touristy restaurants, and transportation tips. Brooke also dives into cultural nuances, shopping recommendations, and essential travel advice to ensure a smooth and enjoyable experience in Italy. Whether you're planning your first trip or are a seasoned traveler, this episode is packed with valuable takeaways to enhance your journey.   Key Takeaways [02:10] Dining Etiquette & Coperto (Cover Charge) Restaurants in Italy often charge a "coperto," a small fee covering bread, utensils, and service. It typically ranges from 1–3 euros but can be higher in major cities. Even if you don't eat the bread, you'll still be charged. [03:14] Meal Times & Restaurant Culture Italians eat dinner much later than in the U.S., typically starting at 7 PM or later. Pizzerias and bakeries can be great options for early meals or snacks when restaurants are closed. [10:44] Tipping in Italy Unlike the U.S., tipping is not expected but is appreciated. Rounding up the bill or leaving 1–2 euros per person is customary. Cash tips are preferred, as most card machines do not include a tip option. [07:55] Interacting with Waitstaff Servers in Italy will not check in frequently like in the U.S. To get a waiter's attention, simply make eye contact or raise a hand instead of expecting them to anticipate your needs. [14:38] How to Find the Best Restaurants Ask locals, including Airbnb hosts, hotel concierges, and taxi drivers. Use AI tools like ChatGPT to find non-touristy dining options. Check out Female Foodie for curated food guides. [17:37] Cultural Norms & Common Mistakes Avoid ordering cappuccino after 11 AM—Italians typically drink it only in the morning. Bread is meant for dipping into sauces, not for snacking before a meal (this practice is called la scarpetta). Italians value slow, unrushed meals—don't expect quick service. [25:20] Transportation & Taxis Many buses now accept tap pay, making public transport more convenient. Always take a taxi from a designated taxi stand or have a restaurant call one—never accept rides from drivers approaching you. Apps like Trainline are great for booking train tickets in advance. [24:32] Shopping & VAT Refunds Great souvenirs include high-quality pasta, olive oil, balsamic vinegar, and leather goods. VAT refunds are mainly worth pursuing for high-value purchases (e.g., luxury bags), not small items. [35:48] Using Credit Cards & Cash Visa and MasterCard are widely accepted, while American Express is less common. Always carry some euros in cash for small transactions and tipping. ATMs connected to banks are the safest places to withdraw cash. [31:39] Health & Travel Insurance Travel insurance can be helpful in case of medical issues or cancellations. Pharmacies in Italy are well-stocked and many pharmacists speak English. The emergency number in Italy is 112.   Notable Quotes (05:10) “Italians don't eat in a rush. Meals are about presence and gratitude, not just the food itself.” (16:44) “You don't need to learn Italian, but a few key phrases—like ‘grazie' and ‘buongiorno'—go a long way.” (17:37) “Ordering a cappuccino after 11 AM might get you some looks—Italians believe dairy is for the morning!” (28:37) “Never, ever take a taxi from someone who approaches you at the airport. Always use official taxi stands.”   Resources Alessandro Frassica: Florence's Best Panino & The Story Behind Ino How To Win At Travel With The Points Guy, @BrianKelly Follow Female Foodie on Instagram

What's the deal with the cease and desist letters going to Los Angeles pizzerias? Is OpenTable's comeback slowly killing Resy? And was our visit to the LA Times 2024 Restaurant of the Year a Chef's Kiss or a Big Miss? Father Sal's with us today to discuss all of that and more, plus where you can try a $750 burger, what Molly Baz is doing to give back to wildfire victims, and an invitation I extended to Bill Esparza that can only be described as ill-advised and reckless. Helpful Links:NYT's Kim Severson on teh legal brawl over “Dirt Candy” https://www.nytimes.com/2025/02/13/dining/dirt-candy-trademark-dispute.htmlGrubStreet on OpenTable vs. Resy https://www.grubstreet.com/article/restaurants-leaving-resy-for-opentable.htmlMolly Baz gives back https://www.latimes.com/food/newsletter/2025-02-16/la-fires-rebuilding-kitchens-cooking-molly-baz-pantry-cooking-editorialTaste on mutton https://tastecooking.com/no-matter-what-you-call-it-mutton-is-delicious/Karen Palmer on the $750 burger https://www.sfgate.com/la/article/porsche-experience-center-carson-california-20107593.php–Go check out The Lonely Oyster in Echo Park!⁠https://thelonelyoyster.com/⁠

After a tumultuous start to the new year, we are BACK cooking more Pixel Pizza!

In this episode of Smart Pizza Marketing, Bruce chats with Loren Paddleford, Chief Revenue Officer of Slice, about the distinct challenges and opportunities independent pizzerias face in a competitive market. Loren explains how Slice is dedicated to supporting pizzerias with tools like online ordering, in-store POS systems, and tailored marketing services, diverging from the consumer-focused models of UberEats and DoorDash. The episode underscores the importance of community engagement and storytelling, and highlights the educational resources Slice provides to help pizzeria owners thrive. Bruce and Loren also discuss the cultural significance of pizza, the value of direct customer relationships, and their shared vision of empowering local pizzerias to compete with larger chains. Tune in to learn how Slice is fostering a supportive ecosystem for independent pizza shops to succeed and grow.

In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza. - The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts. - Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit. Check out and follow OG Papa Fern here: https://www.instagram.com/og_papafern/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Collab Collaboration ArgentinianPizza Father and Daughter Pizzeria

Miriam Weiskind has already amassed a huge following in the pizza industry with The Za Report. Now, she is set to open her first brick-and-mortar pizzeria, Yums of PDX in Portland, Oregon. If you are looking for an inspiring episode. This is it. Miriam brings so much energy and enthusiasm about her journey and the pizza community. Miriam's background is in design and branding. But after capturing the NYC Pizza Run title, her pizza journey took off with Scott's Pizza Tours where she spent 8 years leading pizza fans on pizza tours throughout New York City. In 2019, she began she began perfecting her pizza-making skills and at passion quickly sent her to into professional pizza-making when she found her first apprenticeship at Paul Gee's in Brooklyn. As the COVID-19 Pandemic left many New Yorkers isolated, Miriam started making pizzas and giving them to first responders and people impacted by the shutdown.   The Za Report pop-ups and pizza giving continued as Miriam gained national attention for her efforts. She was even featured on the Food Network series Chopped on a pizza showdown episode “Wanna Pizza Me” in 2023. All of that has led her to find the right opportunity in Portland, Oregon.  Miriam goes in depth about her journey to a brick-and-mortar pizzeria and how integral her pizza mentors and apprenticeships were. Sit back and enjoy this extended The Hot Slice Podcast Learn more about The Za Report at https://www.thezareport.com/ and Yum's of PDX at https://www.yumsofpdx.com/. Follow Yum's of PDX  on Instagram at https://www.instagram.com/yumsofpdx/. Also follow The Za Report at https://www.instagram.com/thezareport/ . Show Notes:  Are you a Pizzeria to Watch in 2025? Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We invite you to submit your pizzeria for our Annual Pizzerias to Watch feature. https://pizzatoday.com/pizzerias-to-watch-questionnaire/ Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Thanks to Alyssa Guidice for joining Alex Garrett's One Leg Up Network on behalf of LI Pizza Strong. We discuss the campaign to support victims in the West Babylon Crash and learn about Alyssa's work in the restaurant industry on LI! Link to learn more about this fundraiser here: https://patch.com/new-york/babylonvillage/li-pizza-strong-unites-pizzerias-benefit-babylon-crash-victims

Thanks to Alyssa Guidice for joining Alex Garrett's One Leg Up Network on behalf of LI Pizza Strong. We discuss the campaign to support victims in the West Babylon Crash and learn about Alyssa's work in the restaurant industry on LI! Link to learn more about this fundraiser here: https://patch.com/new-york/babylonvillage/li-pizza-strong-unites-pizzerias-benefit-babylon-crash-victims

You know we love a good entrepreneurship and ADHD story here at Overcoming Distractions. We can learn a lot from successful people who have built businesses that also have ADHD. Joe Carlucci owns Valentina's Pizzeria in Alabama, which is ranked as one of the top pizzerias in the United States. Not only that, he's a nine time world pizza champion and a two time Guinness World Record holder among other accomplishments. And Joe is an adult with ADHD who has built a thriving business. Joe starts by discussing his business, how he runs it and how he's grown to be one of the most successful pizzerias in the country. He gives us his number one strategy for managing and thriving as an adult with ADHD. You'll have to listen to the podcast to hear this. He discusses the ups and downs of having ADHD as an entrepreneur and he also talks about the concept of ADHD and superpower. Does Joe feel that ADHD is his superpower? He also discusses some of the challenges as a busy adult with ADHD that other busy professionals can relate to. He discusses how he manages and mitigates certain challenges. And Joe gives you what it takes to be a successful entrepreneur with ADHD. If you're in Alabama, go visit Joe! https://valentinaspizzeria.com/ **Do you want to work with Dave one-on-one? Go to www.overcomingdistractions.com and book an introductory Zoom chat. Or go directly to Dave's calendar; https://calendly.com/davidgreenwood1/15min  

This week, Denise and Josh chat with Robert Garvey, co-founder of Robert's Pizza & Dough Co. in Chicago, Illinois. Robert had just returned from Italy, where his pizzerias was honored as a Top 50 of “The Best 100 Pizzerias in the World” by 50 Top Pizza. Robert's additionally received the special award for "Performance of the Year 2024 - Robo Award". We also talk about Robert's picturesque location on the Ogden Slip on Lake Michigan, with an amazing patio. Robert is a New York native, entrepreneur, marine engineer, business owner, journalist, playwright, teacher and certified Pizzaioli from the Scuola Italiana Pizzaioli. He also shares how his love of dropping into a New York slice shop planted a seed to open Robert's. We get into Robert's Pizza & Dough Company's origin start and the 25-year-old wild yeast starter.  More on Robert's Pizza & Dough Company: Founded by Robert Garvey and Dana Hokin Robert's Pizza & Dough Company serves handcrafted thin-crust, artisan pies with fresh and unique ingredients. The secret is in the crust: a Garvey family recipe affectionately dubbed ‘Za Dough' that took 20 years to perfect. Located on the Ogden Slip in Streeterville, Robert's Pizza is a cul-de-sac on the river tucked away from the bustle of the city with an expansive patio featuring beautiful views of the Chicago River & Skyline. Robert's Pizza is recognized as one of the Top 50 Pizzas in the USA by TOP50Italy and is regularly hailed as one of the top Pizzas in Chicago by revered critics like Steve Dolinsky and respected food publications including Eater Chicago and USA Today's 10Best. Robert's Pizza & Dough Company is located at 465 N. McClurg or 411 E Illinois Street in Chicago's Streeterville neighborhood. For more information, visit: www.robertspizzacompany.com or find us on Facebook & Instagram @robertspizzaco. Show Notes: Friday, October 11 is National Sausage Pizza Day. Celebrate accordingly.  It's NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

In this episode of That Entrepreneur Show, we sit down with Mike Bausch, the owner of Andolini's Pizzeria, which has been named one of the "Top 10 Pizzerias in America" by TripAdvisor, CNN, Buzzfeed, and USA Today. Andolini's has also been recognized as Tulsa's “most recommended restaurant” by Business.org. Mike has solidified himself as a culinary leader in one of the most food-obsessed cities in the U.S.Mike's entrepreneurial journey is as impressive as his pizza-making skills. A Certified Master Pizzaiolo, instructor, and two-time Amazon #1 best-selling author of Unsliced: How to Stay Whole in the Pizzeria Industry and The Pursuit of Pizza, Mike shares his recipe for success both in the kitchen and in business. In 2023, he was named Oklahoma Small Business Person of the Year, earning an invitation to the White House to meet the President.Join us as Mike reveals how he grew Andolini's from a single pizzeria in 2005 to five pizzerias, two food halls, a food truck, and a fine dining restaurant. He'll also talk about his journey to becoming a Two-Time Guinness World Record holder, World Pizza Champions President, and Pizza Today contributor.Whether you're in the restaurant industry or an aspiring entrepreneur, this episode is packed with insights on perseverance, innovation, and what it takes to be recognized nationally.Thank you for listening! Don't forget to subscribe to "That Entrepreneur Show".Support the showThis episode is brought to you by Coming Alive Podcast Production: Helping You With All Your Podcasting Needs. You can head to www.comingalivepodcastproduction.com to learn more.Have a question for the host or guest? Are you looking to become a guest or show partner? Email Danica at PodcastsByLanci@gmail.com to get connected.

The Pizza Today crew is back together again. Jeremy, Denise and Josh hop on the podcast together for a special episode on the big 4th quarter for pizzerias and us. We're here to help you get ready. We kick things off highlighting Pizza Expo's newest event. PizzaCon, November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.October is NATIONAL PIZZA MONTH, the best month of the year! We go into some tips and ways for you to capitalize on pizza month. We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. The year's homestretch is filled with additional revenue generating opportunities from pizza's biggest sales days, catering, holiday parties and gift cards. You won't want to miss out on these sales avenues. We're also talking about staying fully staffed and avoiding burnout. Read Time to Gear Up for the Holiday Season at Your Pizzeria.As you can see, the 4th Quarter is a biggie. Let's kick it off on the right foot with planning.We're not all business. We have some fun with Halloween. 

Segment 1: Ilyce Glink, owner of Think Glink Media and Best Money Moves, joins John to talk about the latest on a bill to fund the government, the difference between a conforming loan and a nonconforming loan, the number of housing units authorized to start construction stagnating, and what the Fed cutting interest rates will mean for you. Segment 2: Jim […]

In this episode of A Mental Health Break, we're joined by Mike Bausch, owner of Andolini's Pizzeria, which has earned the prestigious title of one of the "Top 10 Pizzerias in America" according to TripAdvisor, CNN, Buzzfeed, and USA Today. Mike's extensive experience in the hospitality industry has not only earned him numerous accolades—such as Tulsa's Restaurateur of the Year and Oklahoma's Small Business Person of the Year—but also a deep understanding of the mental health challenges faced by those in high-pressure environments like restaurants.Join us as Mike shares his personal journey of managing mental health while growing a successful business. With five pizzerias, a fine dining restaurant, and two Amazon #1 Best Selling books to his name, Mike is no stranger to stress and burnout. In this episode, he opens up about how he stays grounded, the importance of mental health in the hospitality industry, and practical tips for others navigating similar struggles.Tune in for an inspiring conversation on resilience, self-care, and balancing success with well-being in a demanding field.Have a question for the host or guest? Are you looking to become a show partner? Email Danica at PodcastsByLanci@gmail.com to get connected.CRISIS LINE: DIAL 988

The All Local 4pm Update for Tuesday, September 10th 2024

It's International Joke Day, Martin Mull passed away, Elon Musk caused a scare, Eddie Murphy and David Spade had a falling out, we learn about fake crab meat, it's going to be hot, things happening in July, the top 50 pizzerias, and your texts!

We're covering a lot of ground on this episode, starting with where to take your pop for Father's Day food. There's also the revival of two revered pizza places, a new Japanese restaurant in Bay View, a very Milwaukee cookbook and, of course, lively conversation about the latest Top Chef and the great fish boil debate it sparks.Produced and edited by Marcus Doucette

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco's Pizza in Lower Burrell, Pennsylvania.  Originally started as a food truck, Gus Franco's opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.  The pizzeria has been named one of Pittsburgh's Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco's wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honey™. He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.  Learn more about Gus Franco's Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ . 

For more Information visit LIPizzaStrong on Instagram and visit lipizzastrong.com

New York City's dynamic pizza scene is facing a significant setback due to the latest eco-friendly policy. The city government regulation, which mandates a 75% cut in carbon emissions from coal and wood-burning ovens, could potentially force over a hundred pizzerias to close doors. Ted Timbers, a representative for the New York City Department of Environmental Protection, affirmed these new regulations last year in June. The primary motive behind this decision is to safeguard the health of all the city's residents. It's well-known that coal and wood-fired stoves are a major source of air contaminants in areas with poor air quality. According to Timbers, this sensible regulation was crafted in cooperation with environmental justice groups and the restaurant industry. He further explained that it mandates a professional evaluation to decide whether the implementation of emission controls is practical. The city's pizza industry is currently bracing itself for the full impact of the law when it comes into effect on April 27. Several prominent restaurateurs expressed their fears to Fox News about the possibility of permanently shutting down their businesses due to the heavy costs of compliance. Owner of a Brooklyn-based pizzeria, Paul Giannone, stated this rule would end the era of the appealing wood-burning pizza restaurants across New York City. He perceives it as a loss of cultural and culinary charm to the city's vibrant dining sector. Giannone also expressed his view about the ‘one-size-fits-all' nature of this regulation. He pointed out that enforcing this rule universally, even if it doesn't affect the community negatively, might be an overly broad solution to the problem. On top of the expected shutdowns, this regulation has also led to an enormous financial burden for some establishments. One Jewish bakery reportedly spent around $600,000 to establish an air filtration system. John's of Bleecker Street, another renowned pizza place, also had to shell out over $100,000 for a smoke reduction system. Joey Schirripa, a manager with John's of Bleecker Street, talked to the New York Post about the rising pressures. The pizzeria was compelled to invest heavily since their business centered around their oven. He remarked that while they comprehend the city's vision, and intend to support environmental sustainability, the mandated measures have put them in a tough spot. According to a New York Post analysis, pizza joints with ovens that were operational prior to 2016 may be required to spend at least $20,000 to install air filtration systems complying with the new ruling. Keep in mind, this hefty amount doesn't include the sustained maintenance costs that would follow. Under the new directive, pizza establishments utilizing coal or wood-fired ovens must procure the services of an engineer or architect. The mandated professional will assess whether it's viable to install emissions control devices to meet the 75% reduction in particulate emissions. If it proves unfeasible to achieve a 75% or greater reduction, or if no emissions controls can be installed, the assessment must identify any emission controls that could possibly offer a minimum 25% reduction. Additionally, an explanation is needed as to why no control measures can be installed. Several iconic pizzerias renowned for their traditional taste and atmosphere will likely be affected by this regulation. Notable names include Lombardo's in Little Italy, Arturo's in Soho, and John's of Bleecker Street in Greenwich Village. Paul Giannoni, proprietor of Paulie Gee's, spoke to the Post about the tough position pizzerias find themselves in due to this rule. Installing a filtration system, according to him, is not only a substantial financial burden but also contributes to operational complications—with barely any definite advantages. The newly enacted regulation also outlines a provision for businesses that are unable to achieve the stipulated 75% reduction. Such establishments must provide and conduct an assessment to examine the potential for reducing emissions by at least 25%. The city governance surely aims to prioritize the health and well-being of its denizens, a cause we all can stand behind. However, the fate of quintessential New York pizzerias—known for their unique techniques that often require wood or coal-powered ovens—is now thrust into a cloud of uncertainty. This regulation prompts the city's restaurateurs—and, indeed, all of us—to consider what we could lose in the pursuit of a greener planet. It's a delicate balancing act between preserving cultural heritage and ensuring environmental sustainability for our future generations. Real News Now Connect with Real News Now on Social Media Facebook: https://www.facebook.com/RealNewsNowApp/ X Twitter: https://twitter.com/realnewsapp Instagram: https://www.instagram.com/realnews/ TikTok: https://www.tiktok.com/@realnewsnowapp Threads: https://www.threads.net/@realnews/ Truth Social: https://truthsocial.com/@RealNews YouTube:https://www.youtube.com/@realnewsnowapp End Wokeness: https://endthewokeness.com WATCH Real News Now on YouTube: https://youtu.be/dnII1bnsZQU  See omnystudio.com/listener for privacy information.

This episode we tackle Super Bowl trending food and what to cook for the Super Bowl. Easy recipes to serve at a gathering. Valentines Day - what to buy Him, What to Buy Her, or maybe What to Do for Valentines is the better question We have answers.  We are here to help ditch the stress and win the lover's day battle. This is Rebecca Wanner aka 'BEC' and Jeff ‘Tigger' Erhardt with the radio show The Bend Radio Show & Podcast, your news outlet for the latest in the Outdoors & Western Lifestyle! Episode 169 Details NEWS SUPER BOWL PIZZA TOPPING IDEAS The Trend now in the world of Pizza Topping is adding Kiwi to your pizza pie! Many are familiar with Pineapple Pizza, otherwise known as Hawaiian Style Pizza and the ingredients are Canadian Bacon or Ham plus cheese with a red tomato base sauce. Chefs are whipping up Kiwi Pizza and saying, HOLD OFF ON THE PINEAPPLE and ADD the KIWI! Pizzerias are saying that Kiwi pairs well with Ham, or Canadian Bacon, and cheese. Also, during the winter months now, as when the Super Bowl or Valentine's falls, Kiwi are in season and less expensive than Pineapple. Give it a try, and Let us know what you think! SUPER FOOD: ALGAE (SPIRULINA) Often foods high in antioxidants and protein, are considered Superfoods. There is a new one to be added to the list, Algae is now a Super Food. Now we are unsure how good it tastes, or how quick the concept of algae over spinach or blueberries will take off, but they are speculating it to be a Hot Super Food in the years to come as Spirulina easily grows in both fresh and saltwater. FEATURE VALENTINES - WHAT TO BUY HIM OR HER What to do for the Valentine Holiday, or what to BUY for Valentines? The big questions pondered every year when this almost seems like a "Hallmark Card" made up holiday after just barely recovering from the Festive Christmas Holidays. Feeling burned out still? Not sure what to do? OR do you just look the other way and hope it goes unnoticed that you want to forget Valentines? SMILE all the reasons are okay, and understood. BUT we are here to help! WHAT TO BUY HIM FOR VALENTINES? It is not so much what to buy, but instead think of What To Do. Guys, Husbands, Men they enjoy activities. So instead of breaking the bank on a gift, go for the experience. Shoot for a "Guy Thing" which in Tigger's mind, he offers the following. Go out on a "Date" to a Distillery or Brewery, enjoy a flight of the joint's best drinks paired with an appetizer. Another option, try out a new activity like "Ax Throwing" or check with local Gun Ranges, they often actually have specials on "Date Night" to encourage men and women to have fun at the range together. Bring your own firearms, or often you can rent a model of something you've been considering purchasing. Regardless, get out and have fun. WHAT TO BUY HER FOR VALENTINES? Women today are thinking not about roses, candy and jewelry for Valentines. Women want Valentine's experience! They want to be surprised, an experience they do not have to plan, arrange childcare or have responsibility. Women appreciate the anticipation of a date. For example, finding little notes or receiving text messages to "clear your evening" or "calendar" and to "wear something nice". On this one day of the year, regardless if it is a new girlfriend, wife or someone special in your life; making the effort to surprise your woman with a carefree, planned evening or day means the world. BEC suggests visiting a Winery, sharing a flight of fine wines with cheese & grapes. Antiquing or visiting quaint boutiques that one drives by all the time but never stops. Starting off the morning with a surprise stop at a new coffee shop or breakfast place. SUPER BOWL EASY RECIPES 1. CHARCUTERIE BOARD: Use your own homemade sausages and jerky along with adding in a couple favorite cheeses, grapes, nuts and then complimenting it all with Mickey's Mustard! (LOVE Mickeys Mustard - You Will Too!) And don't forget the crackers. 2. PIGS IN THE BLANKET: Using your homemade sausages or store bought. Cut sausage into single serving size. Wrap each sausage with a crescent roll dough bought from the store. Cut the pre-made dough to fit the sausage size. Bake according to the dough package.  3. 3 INGREDIENT CHILI SAUSAGES: Everyone loves little smokies! Change it up and use your own. In a crockpot mix together grape jelly and chili sauce, stir in the cut up smoked/cooked sausages and heat until hot. Ready to serve. Want spicy, add 1 tsp of finely chopped jalapeño! FIELD REPORTS & COMMENTS Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow https://www.facebook.com/thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Tigger & BEC are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend. References https://www.medicalnewstoday.com/articles/best-food-forward-are-algae-the-future-of-sustainable-nutrition https://www.healthline.com/nutrition/10-proven-benefits-of-spirulina https://www.mickeysmustard.com/

Gabriella Ottaiano said receiving an 8.9 score from Dave Portnoy's One Bite at Barstool was life-changing for Calabria Restaurant & Pizzeria in Livingston, New Jersey.It was just what the pizzeria needed in the midst of the COVID-19 Pandemic. Since the review, Calabria's has seen remarkable growth, a streamline operation and a marketing focus capitalizing on the review.The pizza that received the score was the Calabria's Crunchy Thin. After the review, people seeking the high-scoring pizza confused other Calabrias with the Livingston restaurant so Gabriella had the pizza trademarked. Listen to the process she went through to trademark their signature pizza.She also made several changes in the kitchen to help accommodate the increase in volume and maintain food quality. Check out how she did it.Calabria's added nationwide shipping. See how they were able to incorporate the frozen line in the kitchen flow.Calabria's also participated in the inaugural One Bite Pizza Festival. Found out how the experience went.For 40 years, Calabria's has been family and Gabriella is part of the second generation to run the business.Learn more about Calabria's at https://calabrianj.com/ and on Instagram at https://www.instagram.com/calabriarestaurant/Watch Calabria's One Bite Review: https://youtu.be/-HsElQR9drU?si=1E549VNOjICLIouRead Pizza Today's article, Pizza Festivals: Getting Involved with a Pizza Fest -- https://pizzatoday.com/topics/brand-marketing/pizza-festivals-getting-involved-with-a-pizza-fest/Other Show Notes:35 Pizzerias to Watch in 2024We received hundreds of outstanding submissions for our Pizzerias to Watch feature and have painstakingly whittled them down to this list of 35.https://pizzatoday.com/topics/people-pizzerias/35-pizzerias-to-watch-in-2024/Pizza Expo 2024 Registration is OpenPizza Expo turns 40 in March. Register now to attend the industry's premier event!https://pizzatoday.com/topics/industry-news/pizza-expo-2024-registration-now-open/

This week on The Hot Slice Podcast, we catch up with Scott Rivera, owner of Scottie's Pizza Parlor in Portland, Oregon. We last visited Scottie's in 2018 to profile the hot Portland pizzeria as an On the Road Feature. In the feature, he shares, “I think a lot of New Yorkers and people from the East Coast can relate to not finding good pizza when they move away,” Rivera says, adding that people question the water, the flour, etc. “So I decided to learn how to make pizza myself the way that I thought was good. I very quickly learned that it was not as easy as I thought it would be, and (I) started to use cookbooks and whatever I had, whatever tools I had (like) cookie sheets and made some really, really bad pizza. I think because it turned out to be so hard, I kept wanting to get really good at it. I was like ‘How can this be so hard? It's just a pizza. There are three things you have to get right. It's just dough, sauce and cheese.'”In the article, he also shared that slices were his shop's bread and butter but that has changed. He spent much of the pandemic and after dialing in his pizza and operational systems. After much exploration, he decided to open a second pizzeria. We go in-depth into his process and what it took to make the new location happen happen.If you are a pizza dough geek, this episode is for you. Scottie details his pizza dough exploration and talks sourdough.Read the On the Road Feature in Pizza Today at https://pizzatoday.com/topics/people-pizzerias/on-the-road-scotties-pizza-parlor-portland-or/Learn more about Scottie's Pizza Parlor at https://www.scottiespizzaparlor.com/ and on Instagram at https://www.instagram.com/scottiespizzaparlor/ Show Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comSubmit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

They discuss effective marketing strategies, optimizing communication frequency, integrating social media platforms, and leveraging email marketing to increase customer orders and loyalty. MY OTHER SOCIALS:

Jeremy and Josh read and respond to some recent emails sent to Pizza Today by readers. They talk pizza tech, desserts and business in this episode. But the real gold is near the end when the 2024 Pizza Expo Opening Day Keynote speaker is announced. It takes a legendary person to get the 40th Anniversary of Pizza Expo call, and we know you won't be disappointed. Be sure to watch this one all the way to the end to find out who it is!Show Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comSubmit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Blind Mike is back in-studio with Kirk as the producers recap their sleep over. (8:00) The first match of the Dozen Trivia regular season has been recorded. (16:20) Coleman tries one of the Kirk's Top 10 Pizzerias. (22:33) After weeks of waiting, Jordyn Woodruff shows off her new boyfriend to an audience of seemingly just Kontent Kim. (1:03:00) Jon from Scranton appeared on an unknown podcast to share his experience during the KMS producer search.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/kminshow

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part II of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.In this episode, Jeremy and Denise chat with:Melissa Rickman, Wholly Stromboli, Fort Lupton, ColoradoOthoniel Cruz, Tre Amici, Bayamon, Puerto RicoPasquale DiDiana, Bacci Pizzeria, Chicago, IllinoisAndrew Scudera, Goodfellas, Staten Island, New YorkShow Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comSubmit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part I of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.In this episode, Jeremy and Denise chat with:Louise Joseph, owner of Dough Girls, Inc. in Greenwich, ConnecticutAngie Bogacz, co-owner of Caliente Pizza in Pittsburgh, PennsylvaniaTyler Carlson & Mark Lacz, co-owners of Tymark Restaurant Group, in Westerly, Rhode IslandShow Notes:PIZZA CON 2024! We teased our newest event that will take place at The Fillmore in Philadelphia on November 7, 2024. Sign up for updates from this one-of-a-kind event.https://pizzaexpo.pizzatoday.com/pizzacon-2024-attend/Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan's, a regional chain in Southern California with 8 locations founded in 2012. Dan began his pizza career as a delivery driver in 1984. He served as President for a 20-store chain from 1987-2002 before becoming a Franchisee from 2002-2012.Dan has been a speaker and educator at Pizza Expo, sharing his successes and, more importantly, his failures with fellow pizza operators and owners since 2002. Dan has also written articles for Pizza Today magazine.We talk with Dan about his store growth and adding an additional unit. He shares concept direction, how the new store has performed and what has been key to that success.Dan also surprises us with a new concept development that required him to change his perception of third-party delivery. Find out more about his new Los Angeles-based ghost kitchen concept.Show Notes:Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Our guest this week is Mya Anitai. She owns Franny's Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco's Italian Restaurant in May 2019 and rebranding the business into Franny's in February 2020.Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco's had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco's stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer's dining desires before fully rebranding and becoming Franny's.”Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant's menu and what makes Franny's different.Franny's has a full menu with pizza at its center. Franny's serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what's behind that oil-pressed grandma pie.  Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny's menu focus, as well as its new seasonal menu and what produce she will highlight.Listen that and more on this week's The Hot Slice Podcast.Explore more on Franny's at https://frannyshighlands.com/  and on Instagram at https://www.instagram.com/frannyshighlandsRead Mya's Conversation in Pizza Today at https://pizzatoday.com/topics/people-pizzerias/conversation-mya-anitai-frannys-pizzeria-restaurant-highlands-new-jersey/Show Notes: Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at https://ppne.pizzatoday.com/Don't forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

This is Part 1 of a 2-Part series featuring Alastair Hannmann! Pizza consultant Alastair talks about how to effectively incorporate technology in modern-day pizzerias. He addresses the stigma behind using technology over human labor and talks about some of its benefits. Alastair believes that by making wise and informed decisions, technology can improve the workflow of a pizzeria.   Highlights:

En 2016, une enquête révélait que les pizzas "Reine" les plus chères se trouvaient à Saumur. Laurent Ruquier et les Grosses Têtes ont voulu en avoir le cœur net en appelant les pizzérias de la ville. Réflexions, analyses farfelues, coups de gueule ou autres fous rires... Tout l'été, découvrez ou redécouvrez une archive des Grosses Têtes avec leurs auditeurs.

The American Dream is alive. However, 52% of successful entrepreneurs expressed that they don't want their children inheriting their business. Gene Marks says running a business is hard and he shares insights on why the next generation should chase their own dreams. He also discusses what employers might have to offer to get people to return to the office and highlights why a new mandate for clean air has pizza shop owners in New York City all fired up. Listen to the podcast. DISCLAIMER: The information presented in this podcast, and that is further provided by the presenter, should not be considered legal or accounting advice, and should not substitute for legal, accounting, or other professional advice in which the facts and circumstances may warrant. We encourage you to consult legal counsel as it pertains to your own unique situation(s) and/or with any specific legal questions you may have.

My son's kosher lemehadrin Pizzeria "La Piedra" was just rated one of the 50 best in Asia and the Pacific. The only one ever to have made it onto this list from Israel. Here's how I congratulated him. In 1972, Rabbi Yaakov Asher Sinclair opened SARM Studios the first 24-track recording studio in Europe where Queen mixed “Bohemian Rhapsody”. His music publishing company, Druidcrest Music published the music for The Rocky Horror Picture Show (1973) and as a record producer, he co-produced the quadruple-platinum debut album by American band “Foreigner” (1976). American Top ten singles from this album included, “Feels Like The First Time”, “Cold as Ice” and “Long, Long Way from Home”. Other production work included “The Enid – In the Region of the Summer Stars”, “The Curves”, and “Nutz” as well as singles based on The Hitchhiker's Guide To The Galaxy with Douglas Adams and Richard O'Brien. Other artists who used SARM included: ABC, Alison Moyet, Art of Noise, Brian May, The Buggles, The Clash, Dina Carroll, Dollar, Flintlock, Frankie Goes To Hollywood, Grace Jones, It Bites, Malcolm McLaren, Nik Kershaw, Propaganda, Rush, Rik Mayall, Stephen Duffy, and Yes. In 1987, he settled in Jerusalem to immerse himself in the study of Torah. His two Torah books The Color of Heaven, on the weekly Torah portion, and Seasons of the Moon met with great critical acclaim. Seasons of the Moon, a unique fine-art black-and-white photography book combining poetry and Torah essays, has now sold out and is much sought as a collector's item fetching up to $250 for a mint copy. He is much in demand as an inspirational speaker both in Israel, Great Britain and the United States. He was Plenary Keynote Speaker at the Agudas Yisrael Convention, and Keynote Speaker at Project Inspire in 2018. Rabbi Sinclair lectures in Talmud and Jewish Philosophy at Ohr Somayach/Tannenbaum College of Judaic studies in Jerusalem and is a senior staff writer of the Torah internet publications Ohrnet and Torah Weekly. His articles have been published in The Jewish Observer, American Jewish Spirit, AJOP Newsletter, Zurich's Die Jüdische Zeitung, South African Jewish Report and many others. Rabbi Sinclair was born in London, and lives with his family in Jerusalem. He was educated at St. Anthony's Preparatory School in Hampstead, Clifton College, and Bristol University. A Project Of Ohr.Edu Questions? Comments? We'd Love To Hear From You At: Podcasts@Ohr.Edu https://podcasts.ohr.edu/

Looking at takeaways from the NBA Draft; LSU wins NCAA baseball title in dominant fashion; Analyzing the Titanic submarine tragedy and why the doomed voyage happened at all; NYC targets pizzerias over carbon emissions, because of course they did; HBO cancels “The Idol” after just five episodes (yes, it's that bad) This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit arkmedia.substack.com

CNN has exclusively obtained the audio recording of the 2021 meeting in Bedminster, New Jersey, where President Donald Trump discusses holding secret documents he did not declassify. A new poll from DailyMail.com/J.L. Partners showed that 71 percent of Americans, including 49 percent of Democrats, believe Biden is too old to continue to be president. The poll also showed that 52 percent of Americans believe they are in a worse position now than they were before Biden became president. China has opened its doors to over 1,500 top government and business officials as it hosts the first in-person WEF event since the pandemic started. An angry New Yorker hurled pizzas at City Hall this week in protest of a law that would force pizzerias using coal or wood-burning ovens to reduce carbon emissions by 75 percent or else face hefty fines. Plus more on this episode.

On Episode 1239 of Hard Factor, The New York City Department of Environmental Protection is trying to implement a rule calling for a 75% decrease in carbon emissions that would shut down most NYC pizzerias (00:23:36) Janitor destroys decades of scientific research costing $1 million after unplugging freezer to ‘stop beeping' (00:20:39)... and much much more (00:00:00) - Intro ☕ Cup of Coffee in the Big Time ☕ (00:04:15) - A Texas airport worker died after being sucked into the engine of a Delta plane (00:09:21) - Virgin Galactic sets date and announces crew for first commercial SpaceShipTwo flight (00:11:11) - Mr. Beast claims he was invited to Titanic submarine and everyone is calling BS (00:16:31) - Great reads - the Hard Factor Book Club (00:17:43) - Biden administration releases intelligence on Wuhan lab (00:20:39) - Janitor destroys decades of scientific research costing $1 million after unplugging freezer to ‘stop beeping'

The All Local Morning for Tuesday, June 27th, 2023

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PSA Deal #1 Vortex Rifle Scope - https://www.avantlink.com/click.php?tt=cl&merchant_id=366d8fa6-2a72-4d59-bc31-583f74cfd91b&website_id=248d440a-4a8e-4e56-b951-5ed0a370ddbb&url=https%3A%2F%2Fpalmettostatearmory.com%2Fvortex-strike-eagle-1-8x24-gen-2-riflescope-w-ar-bdc3-reticle-vortex-sport-cantilever30mm-ring-mount-2-offset.html PSA Deal #2 Rock Pistol & AR Combo - https://www.avantlink.com/click.php?tt=cl&merchant_id=366d8fa6-2a72-4d59-bc31-583f74cfd91b&website_id=248d440a-4a8e-4e56-b951-5ed0a370ddbb&url=https%3A%2F%2Fpalmettostatearmory.com%2Fpsa-5-7-rock-complete-pistol-blem-psa-pa-15-16-nitride-m4-5-56-classic-rifle.html -NYC Comes for Pizzerias to fight climate change - https://nypost.com/2023/06/25/nyc-rules-crack-down-on-coal-wood-fired-pizzerias-must-cut-carbon-emissions-up-to-75/?utm_medium=social&utm_campaign=nypost&utm_source=twitter -States Look to Charge Per Mile - https://www.foxbusiness.com/politics/states-weigh-charging-by-the-mile-as-fuel-taxes-plummet -Fish & Wildlife Service's New Edict - https://americanmilitarynews.com/2023/06/new-biden-admin-regulation-preventing-americans-from-hunting-and-fishing/ -Covid Origin Report - https://www.dni.gov/files/ODNI/documents/assessments/Report-on-Potential-Links-Between-the-Wuhan-Institute-of-Virology-and-the-Origins-of-COVID-19-20230623.pdf -Cash Limits in Australia - https://dailyhodl.com/2023/06/24/billion-dollar-bank-restricts-customers-to-667-cash-withdrawal-limit-places-cap-on-how-much-people-can-spend/#:~:text=One%20of%20the%20biggest%20banks,which%20is%20about%20%24667%20USD. -Pelosi's rules for thee not for me - https://thehill.com/regulation/court-battles/4066911-pelosi-says-there-certainly-should-be-term-limits-for-supreme-court-justices-leaves-door-open-for-expansion/ Hosted on Acast. See acast.com/privacy for more information.

Artan had already navigated everything from the mafia to washing dishes in order to open pizza shops in two countries, but it was his son's unexpected hankering for corporate pizza that lit a fire in him to open Florida's first-ever mobile pizzeria, now a beloved brick-and-mortar destination. Listen in for Artan's most important element of a successful restaurant, tips on balancing international nuances with a classic recipe, and your likelihood of getting a Hawaiian pizza in Italy.

Everyone has the potential for greatness, and nothing displays that more than going from working for a business - to LITERALLY SELLING THEM! I got to sit down with Mike Steinberg, a professional business broker, to talk about his origins, his methods, and even some of his greatest deals. You're not going to want to miss this one! --- Send in a voice message: https://podcasters.spotify.com/pod/show/charles-weinraub/message

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

Talkes about how cool it was to have a reminiscent of his now 80 yr old Dad. And how much of a difference it was to have his children during his working times, and how much he was the difference it was for him to retire and then raise him. He has a 5-year-old son a is now. Listen to the rich family legacy that they have and have been creating. He is one of the founders and Owners of Andolini's Pizza. His favorite part of being a father is of a kind. Bio Mike Bausch along with his brother, are owners of Andolini's Pizzeria, a concept of Andolini's Worldwide, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Business.org named Andolini's as the "most recommended restaurant" in Tulsa and named Tulsa as one of the most food-obsessed cities in the United States based per capita on the number of people compared to total restaurants. Mike is a Certified Master Pizzaiolo and instructor and winner of Tulsa's Restaurateur of the Year. Additionally, he is the author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. Entrepreneur.com named Unsliced a must-read business book of 2021 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 Prossimo by 2019. Mike is a Guinness Book world record holder and a writer for Pizza Today. --- Support this podcast: https://podcasters.spotify.com/pod/show/marquess-dennis/support

Fewer discounts are working for Carrols Restaurant Group. Small pizzerias have thrived over the past year. And Noodles & Company is offering restaurant workers a free bowl.

Ilir joins us on the podcast to talk about how Slice serves the independent pizzeria. https://www.instagram.com/slice/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop

What is guerrilla marketing and how can you use it in your business? I share a few examples.    For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com   Learn from us:  https://www.smartpizzamarketing.com/mastermind Work with us: https://www.smartpizzamarketing.com/zip   Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx   Contact Us:  P.O. Box 82  Swampscott MA 01907   Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes   Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865 Follow along on social:  Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com