Spm Podcast |marketing And Social Media Tips For The Restaurant And Pizza Industry

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

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

For more go to www.smartpizzamarketing.com Summary Lynn and Brandon share their inspiring journey from making pizza at home to launching their own restaurant in Chicago. They discuss the challenges they faced, the importance of community support, and the strategies they employed to build their brand and engage with customers. Their story highlights the resilience and adaptability required in the food industry, as well as the significance of staying true to one's roots and vision. Chapters 00:00 From Home Cooking to Business Venture 05:50 Overcoming Challenges and Securing a Lease 11:58 Building a Community and Brand Identity 20:19 Deep Dish Pizza: A Chicago Tradition 27:24 Marketing Strategies and Community Engagement

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Join our newsletter for pizza operators: Follow on Youtube: https://www.youtube.com/@Smartpizzamarketing Slice Youtube: https://www.youtube.com/@SlicePlatform Chapters: 00:00 Introduction to Andrew from Gianni's Pizza 04:02 Managing Multiple Locations and Family Dynamics 10:07 Adapting Business Hours for Profitability 16:12 The Challenges of Delivery and Third-Party Services 20:30 Creating a Unique Dining Experience 26:02 The Evolution of Gianni's and Lupo Pizzeria 32:14 Marketing Strategies in the Digital Age Buy and Ooni pizza oven  Pizza Merch   

Here’s the truth: talent is overrated.It’s the small, consistent choices that make your pizzeria a success.Which one of these do you think has the biggest impact in your shop? Let me know. MY OTHER SOCIALS:

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Welcome to the Smart Pizza Marketing Podcast, your go-to resource for real talk and actionable advice on running a successful pizzeria. I’m Bruce, your host, and I’m excited to introduce a new, shorter format to deliver quick tips, strategies, and insights directly to you. While my in-depth interviews have moved to the How You Slice It podcast with Slice (check it out and subscribe), this show is all about sharing the lessons I’ve learned from talking to hundreds of pizza entrepreneurs. From building a pop-up to managing multiple locations, I’ve seen it all—and I want to help you navigate the journey. In these bite-sized episodes, we’ll focus on what’s working right now in marketing, operations, and growth. I’ll be pulling back the curtain on what I would’ve wanted to know when I was running my own shop, especially the mindset shifts that can make all the difference. If you’re feeling stuck, overwhelmed, or just need a little push, you’re not alone. We’re all figuring it out, step by step, and I’m here to

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, Bruce Irving discusses the evolution of his podcast and the focus on providing actionable insights for pizzeria owners. He emphasizes the importance of negotiation, marketing tactics, and sharing personal experiences from the pizza industry. The podcast will feature shorter episodes aimed at delivering quick, practical tips to help pizzeria owners improve their businesses.

In this episode, Bruce interviews Camilo, the owner of La Rosa Pizzeria. They dive into the challenges of opening and running a pizzeria, especially during the pandemic. Camilo shares his experiences in building two locations from scratch, the realities of restaurant construction, and how delivery has become a significant part of his business. MY OTHER SOCIALS:

In this episode, we catch up with Bill Hoon, who shares his incredible journey of growing his pizza business from a single night operation in a local bar to opening two successful brick-and-mortar locations in Northeast Ohio. Bill dives into the challenges he faced during the build-out process, the lessons learned along the way, and how he implemented efficient systems to scale his business. MY OTHER SOCIALS:

Summary In this episode, Bruce Irving interviews the team behind Amadoris Pizzeria, a Detroit style pizza restaurant in Miami, Florida. They discuss the journey of starting the pizzeria during the pandemic, the unique appeal of Detroit style pizza, and the challenges faced in the pizza business, particularly regarding cheese prices and seasonal fluctuations. The conversation also covers marketing strategies, the role of social media and influencers, customer engagement through text and email marketing, and future expansion plans for the business. Chapters 00:00 Introduction to Amadoris Pizzeria 02:26 The Journey of Starting a Pizzeria 05:50 The Unique Appeal of Detroit Style Pizza 09:11 Challenges in the Pizza Business 12:33 Social Media and Marketing Strategies 15:32 The Role of Influencers in Business Growth 20:01 Navigating Seasonal Challenges 23:58 The Importance of Text and Email Marketing 26:27 Customer Engagement and Loyalty Programs 30:07 Handling Customer Feedback and Reviews 35:47 Future Plans an

In this podcast episode, Bruce Irving interviews Carlos from Vice City Pizza in Miami. They discuss how Vice City Pizza got started, the mistakes they made along the way, and the unique style of pizza they offer. Carlos shares his background in fine dining and how the pandemic influenced his decision to open a pizzeria. Chapters 00:00 Starting a Pizza Business Out of Your House 04:09 The Importance of Recipe Improvement 08:54 The Influence of the Pandemic on the Pizza Industry 10:21 Exploring Different Pizza Styles 17:54 The Growing Pizza Scene in Florida 22:26 Vice City Pizza: A Twist on Traditional Pizza 23:24 Quality Ingredients and Unique Flavors 24:19 Adapting to the Changing Dining Landscape 25:27 Expanding the Vice City Pizza Empire MY OTHER SOCIALS:

Jamie McMahon, owner of Hickory Station Pizzeria, shares his experience in the pizza business and how he has adapted to modern marketing strategies. He discusses the shift from traditional marketing methods to text marketing and the success he has seen in increasing sales.  Get on Slice: http://slicelife.com/smartpizza Work this us: https://smartpizzamarketing.com/pro Buy and Ooni Oven: https://smartpizzamarketing.com/ooni Buy a Baking Steel: https://smartpizzamarketing.com/bakingsteel Chapters 00:00 Introduction and Background 02:11 Implementing Modern Marketing Strategies 05:22 The Nightmare of Sending 12,000 Text Invitations 06:09 The Success of Text Marketing 09:19 The Value of Text Messages and Email Marketing 11:55 Utilizing Customer Data for Effective Email Marketing 14:26 The Importance of In-House Delivery Drivers 15:26 The Shift Towards In-House Delivery 15:38 The Benefits of In-House Delivery Drivers 17:20 Managing Delivery Drivers and Finding Balance 18:09 The Power of Text Marketing 19:26 The I

In this episode, I chat with Darius Aram from Slice Street Pizza about the real challenges of running a pizzeria. We cover everything from managing delivery drivers to handling customer expectations and using third-party services. If you're a pizza operator looking for practical advice, this conversation is packed with insights to help your business thrive. Like, comment, and subscribe for more tips on running a successful pizzeria! Get on Slice: http://slicelife.com/smartpizza Work this us: https://smartpizzamarketing.com/pro Buy and Ooni Oven: https://smartpizzamarketing.com/ooni Buy a Baking Steel: https://smartpizzamarketing.com/bakingsteel Chapters: 0:00 - Introduction & Welcome 1:10 - Moving from California to Texas 3:30 - Opening a Pizzeria in a New Market 6:00 - Managing Delivery Drivers 9:45 - The Pros and Cons of Third-Party Delivery Services 13:20 - Handling Customer Expectations 17:05 - The Reality of Running a Pizzeria 21:00 - Struggles with POS Systems 26:30 - Balancing Cost and Qual

In this episode, Bruce welcomes back Ilir Sela, CEO of a leading platform dedicated to helping independent pizza shops thrive. Discover how Ilir and his team are revolutionizing the industry with innovative solutions for online ordering, point-of-sale systems, and discounted supplies. Get exclusive insights into the challenges and successes of modern pizza operations and learn how these game-changing strategies can transform your business. Don't miss this deep dive into the future of pizza with one of the industry's top visionaries. Timestamps: 00:00 - Introduction 00:30 - Welcoming Ilir Sela 01:03 - Overview of the platform's products 02:36 - Solving the storage and distribution problem for pizza shops 03:55 - Service areas and expansion 06:06 - The challenge of running multiple locations 07:01 - Launching a point-of-sale system specifically for pizza shops 09:47 - Cost and benefits of the point-of-sale system 10:56 - Trends in the pizza industry 15:17 - Differentiating from third-party platfor

In this episode of the podcast, Bruce sits down with Andres Maldonado Fuertes, the innovative mind behind Nona Street Pizza. They delve into the journey of launching a unique pizza concept in Orlando, from building a custom food truck to creating a menu that blends Neapolitan and New York styles with inventive twists. Andres shares the challenges and triumphs of starting the business, the importance of social media in their success, and their exciting plans for the future. Tune in to hear how Nona Street Pizza is setting itself apart in the crowded food scene. MY OTHER SOCIALS:

Layla Ruffino, owner of Blue Highway Pizza in Florida, shares her experience running two successful pizzerias. The original location, in a small town, has been thriving for 20 years, while the newer location in a growing area has seen rapid growth. Leila emphasizes the importance of taking care of her team, offering generous benefits and creating a positive work environment.  Chapters 00:00 Introduction and Background 02:07 Building a Successful Pizzeria in a Small Town 04:43 The Challenges of Operating in a Small Town 07:01 Taking Care of the Team 13:27 Menu and Offerings 15:31 Homemade Recipes and Quality Ingredients 17:03 Exploring Different Types of Ovens 22:05 Pros and Cons of the Toast Point of Sale System 27:23 Expanding with a Vintage Pizza Truck 31:14 The Importance of Networking MY OTHER SOCIALS: