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

In this episode, Bruce Irving interviews Evan, the owner of Pi 95 in Jacksonville, Florida. They discuss Evan's journey from starting as a food truck to opening a brick and mortar location. They also talk about the importance of being part of the community and providing excellent customer service. Evan shares his experience in the culinary industry and the evolution of pizza styles. They also touch on the rise of home pizza making and the accessibility of pizza cooking methods. Chapters 00:00 Introduction and Background 03:01 Starting Pi 95 as a Food Truck 05:54 Transitioning to a Brick and Mortar Location 06:54 The Cost of Starting a Food Truck 08:18 Selling the Food Truck and Opening a Storefront 10:17 The Importance of Being Part of the Community 12:31 Reflecting on the Journey and Success 15:54 Transitioning from Fine Dining to Pizza 17:20 The Evolution of Pizza Styles 19:45 Learning and Growing in the Culinary Industry 20:43 The Importance of Staging and Learning from Others 23:02 The Accessibility

In this episode of the Smart Pizza Marketing podcast, host Bruce Irving answers questions from the audience about marketing strategies for pizzerias. He discusses community involvement strategies, the pros and cons of offering specialty pizzas, boosting sales during slow times, dealing with GenX employees, getting customers to try unique pizza, marketing new items, and handling unsatisfied customers. The episode concludes with a reminder to visit the Smart Pizza Marketing website and social media channels for more information and resources. Chapters 00:00 Introduction and Q&A Format 06:20 Community Involvement Strategy 08:46 Offering Specialty Pizzas 11:10 Boosting Sales During Slow Times 14:20 Dealing with GenX Employees 18:08 Getting Customers to Try Unique Pizza 19:59 Marketing New Items and Slow Times 23:20 Handling Unsatisfied Customers 26:36 Conclusion MY OTHER SOCIALS:

Sean Marsiglia, co-owner of Three Brothers Pizza in Tampa, shares his journey of starting and growing his pizzeria business. He discusses the challenges of opening multiple locations, including dealing with a fire and insurance issues. Sean also talks about his approach to marketing and increasing business on slow days through discounts and fundraisers.  Chapters 00:00 Introduction and Background 00:35 Starting Three Brothers Pizza in Tampa 03:29 Reopening After a Fire 05:17 Expanding to a Second Location11:11Learning to Make Pizza 13:03 The Importance of Water in Pizza Making 15:13 Strategies for Increasing Business on Slow Days 17:01 Discounting and Profit Margins 19:09 Using Revel as a Point of Sale System 23:48 Optimizing Third-Party Delivery Apps 27:13 Building Brand Loyalty 29:11 Reaching Out to Underperforming Students 29:49 The Bruce Campaign 30:23 Scaling Back and Focusing on Customer Base 31:17 Cost-saving Strategies 32:37 Storage and Inventory Management 33:42 Working in the Store 34:56 Balancing

Fred Langley, the founder of Restaurant Systems Pro, discusses the importance of knowing your numbers and managing costs in the restaurant industry. He explains how his software helps restaurant owners track inventory, manage labor efficiency, and optimize pricing. Fred emphasizes the significance of understanding product usage and the impact it has on profitability. Get started today Smartpizzamarketing.com/rsp 00:00 Introduction and Background 03:19 Overview of Restaurant Systems Pro Software 04:07 Importance of Knowing Your Numbers 05:58 The Impact of Product Usage on Costs 07:13 The Fear of Raising Prices 08:14 Menu Engineering and Pricing Strategies 09:58 Dynamic Pricing and Customer Loyalty 11:55 Managing Customer Expectations 12:49 Getting Started with Restaurant Systems Pro 15:35 The Restaurant Mastery Program 17:32 Creating a Budget and Setting Goals 19:51 Flex Budgeting and Delegating Purchasing 21:43 Cost and Benefits of Restaurant Systems Pro 23:34 Special Offer for Listeners MY OTHER SOCIALS:

In this episode, Bruce Irving provides marketing advice to Dimitri, the owner of Buffalo Pizza and Ice Cream in Sacramento, California. They discuss various aspects of marketing, including social media, email campaigns, online ordering platforms, and influencer marketing. Bruce emphasizes the importance of consistent posting on Instagram and TikTok, as well as the need for regular email marketing. He also advises against relying solely on giveaways and highlights the value of organic growth. Chapters 00:00 Introduction and Overview 03:14 Discussion on Marketing Strategy 08:36 Review of Online Ordering Platforms 09:09 Importance of Email Marketing 10:15 Increasing Sales and Revenue Goals 12:28 Website and Social Media Presence 14:12 Effectiveness of Giveaways and Influencer Marketing 16:35 Importance of Consistent Posting on Instagram and TikTok 19:26T he Costanza Method and Building Brand Awareness 23:24 Avoiding Paid Followers and Outsourcing Marketing 29:30 Bruce Irving's Background and Experience 32:14

In this conversation, Bruce interviews Shane from Boostly about using text messaging to convert website visitors into customers. They discuss the importance of capturing customer information and the missed opportunity of not utilizing web traffic effectively. Shane explains how Boostly helps restaurant owners set up web forms on their websites to collect customer contact information and enroll them in a text club.  Chapters 00:00 Introduction 00:33 Converting Website Visitors 01:29 Capturing Customer Information 03:07 Using Web Forms and Text Clubs 04:27 Conversion Rates and Benefits 05:19 Starting with Text Messaging 06:15 Conversion Rates for Web Forms 08:06 Creating Profitable Offers 09:06 The Value of Phone Numbers and Emails 09:40 The Power of Text Messaging 10:22 The Limitations of Email Marketing 11:19 Automating Text Messaging 12:08 The Directness of Text Messages 13:29 Onboarding and Launching Boostly 15:44 Simplifying Marketing for Operators 17:41 Pricing and Pay-for-Use Model 19:44 Results-Driven

Perry Anastasakis, owner of Famous Pizza in Bethel, Connecticut, shares his journey in the pizza business. He discusses how his family started the business and the challenges they faced in the early years. Periannis explains how his background in accounting and corporate experience helped him improve the business.  Chapters: 00:00 Introduction and Background 05:27 Transition to Interview with Perry 05:56 Perry's Background and Family Business 08:18 The Importance of Numbers in the Pizza Business 11:40 Transition to Downsizing and Menu Changes 12:09 Downsizing and Menu Transformation 14:29 Benefits of Downsizing and Menu Simplification 16:26 Customer Expectations and Pricing 19:16 Importance of Visuals in Marketing 22:28 Website and Online Ordering 23:53 Phone Answering Service and Online Ordering 26:15 Email Marketing and Surveys 29:04 Follow-up Emails and Reviews 32:38 Working with Family 35:04 Finding Happiness in the Business 41:39 Conclusion and Contact Information 43:34 Using Social Media Platforms

Nick Sanford, the owner of Toss and Fire Woodfired Pizza, shares his journey of starting with a trailer and transitioning to multiple food trucks and brick-and-mortar locations. He emphasizes the importance of learning from other food truck operators and seeking advice from those who have already built what you're thinking of building. Nick discusses the costs involved in starting a food truck and the challenges of owning a food truck, including staffing and weather-related issues. Chapters 00:00 Introduction 04:03 Starting with a Food Truck 10:07 Transitioning to Brick and Mortar 14:35 Advantages and Disadvantages of Food Trucks 19:08 Learning from Others in the Industry 21:16 Building a Strong Brand 23:49 Using Social Media for Marketing 29:10 Utilizing Email and Text Marketing 31:14 Challenges of the Food Truck Business 36:23 Favorite Venues and Future Plans 39:16 Conclusion MY OTHER SOCIALS:

In this conversation, Cindy Hayward, owner of a pizzeria, discusses various aspects of running a restaurant business and marketing strategies.  They discuss strategies for increasing engagement with stories, maximizing reach and consistency, utilizing email and text marketing, and the concept of overposting. Bruce also creates an action plan for Cindy to follow and suggests a follow-up in 30 days. Chapters 00:00 Introduction and Overview 05:20 Background and Business Overview 09:07 Challenges and Growth Strategies 11:26 Marketing Strategies: Instagram and Social Media 15:19 Email and Text Marketing 20:28 Optimizing Instagram Posts and Reels 24:08 Frequency of Posting on Instagram 26:00 Using TikTok for Marketing 28:31 Website and Social Media Integration 35:35 Summary and Action Plan MY OTHER SOCIALS:

Bruce Irving discusses the launch of SPM Magazine, a new venture that aims to provide valuable content for pizza operators. He explains what sets SPM Magazine apart from other publications and emphasizes the focus on prioritizing content over advertisers. Bruce highlights the advantages of being nimble and the ability to quickly adapt to the changing needs of the industry. SPM Magazine aims to provide valuable content for pizza operators and differentiate itself from other publications. The magazine prioritizes content over advertisers and aims to provide a platform for smaller pizza operators to share their experiences and ideas. Being nimble allows SPM Magazine to quickly adapt to the changing needs of the industry. The magazine will initially be digital with a limited print version, and the goal is to keep it free for readers. Chapters 00:00 Introduction to SPM Magazine 03:01 What Makes SPM Magazine Different 06:26 Advantages of Being Nimble 09:08 Print Version and Advertising 11:33 Providing a Voi

In this conversation, Erica Barrett, the chef and owner of Doughboy Pizza Co, shares her journey of creating a smart and efficient pizza shop. She discusses the innovative solutions she implemented, such as using technology to drive efficiency and reduce labor costs. MY OTHER SOCIALS:

In this conversation, Bruce helps Nathan, a food truck owner, with his marketing and online presence. They discuss the benefits and challenges of operating a pizza trailer, optimizing the website and social media channels, and improving consistency in posting. Chapters 00:00 Introduction and Background 00:49 Finding the Pizza Trailer 01:51 The Pizza Trailer and Its Features 02:26 Pros and Cons of the Pizza Trailer 03:08 Areas Needing Help: Consistency in Posting 04:07 Using Social Media Channels 07:11 Website Review and Optimization 08:23 Implementing Online Ordering 09:36 Using Food Delivery Platforms 10:26 Marketing Strategies for Food Trucks 11:48 Capturing High-Quality Pizza Photos 12:41 Overcoming the Fear of Reposting Content 13:49 Using ChatGPT for Captions 15:18 Optimizing Instagram Bio 16:33 Cross-Posting to Facebook 18:13 Increasing Engagement on Instagram Stories 20:14 Tracking the Impact of Instagram on Sales 21:28 Collecting Customer Information 22:31 Transitioning to a Brick-and-Mortar Location

In today's episode, "Christian," we are joined by Christian Patriarca, the owner of Slice 420. He's back after a spell to share his journey from Florida to Colorado Springs, moved by his daughter's health needs, and how he turned love and necessity into pizza-making triumph. MY OTHER SOCIALS:

In this conversation, Bruce interviews Khanh from Zalat Pizza about their new investment opportunity and their decision to start franchising. Khanh explains the crowdfunding campaign they have launched and the SEC regulations they had to comply with. He also discusses the challenges of traditional funding and the importance of maintaining quality and focus on their mission.    MY OTHER SOCIALS:

Bruce sits down with Vito, owner of the nostalgic and community-focused Angel City Pizza in Mar Vista, Venice, LA. They dive into the heartwarming ways Vito's pizzeria gives back to the community, including hosting pizza parties for students, and Vito shares the importance of maintaining a visible presence and engaging with social media platforms like TikTok and Facebook to connect with the younger generation. MY OTHER SOCIALS:

Josh shares his success story and how he leverages his involvement in the community to market his business. He discusses reaching out to people, deciding who to collaborate with, and the importance of being part of the community.   MY OTHER SOCIALS:

In our latest episode, I sit down with a powerhouse in pizza consultancy, Mimmo, whose journey from salad maker to a prominent face at Orlando Foods is nothing short of inspiring. If you're finding yourself at a crossroads in the pizza industry or simply seeking guidance and insights from someone who's made it, this episode is for you!   MY OTHER SOCIALS:

I'm answering your questions on today's podcast. MY OTHER SOCIALS:

Nick One sells pan-fried pizza and has just one employee. Sells out every week. Let's see how.   MY OTHER SOCIALS:

They discuss the behind-the-scenes of running a pizzeria, the challenges of competition, and the power of memes in the pizza community. Alex shares his insights on dough-making, the importance of simplicity in pizza, and the need for effective business strategies. MY OTHER SOCIALS: