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

Join Bruce on this solo episode of the Smart Pizza Marketing podcast where he dives deep into the realities of owning and running a pizza shop. From his personal regrets to powerful lessons learned from hundreds of interviews and site visits, this episode is a must-listen for any pizza shop owner serious about growth and sustainability. Thinking about opening a shop? Bruce is, too—and he might just document the entire process for you.

In this episode of the Smart Pizza Marketing Podcast, Bruce sits down with Sam and JD from Town Hall Pizza. Hear the remarkable story of how two former pastors with no restaurant experience took over a 50-year-old pizzeria, transformed it with modern systems, and built a thriving business without delivery. Discover their text marketing blunder that led to record-breaking sales, how they built a loyal vegan following, and the surprising realities of owning a legacy restaurant.Check out Boostly: https://www.boostly.com/

Just back from the 2024 National Restaurant Association Show in Chicago, Bruce shares every must-know insight for pizza shop owners. From game-changing ovens to underrated tools and marketing mistakes, this Q&A-style episode is packed with value. If you missed the show, don’t worry—we’ve got you covered. Hear what’s trending, what’s worth investing in, and how to make expos like this truly worth your time. Brought to you by Fiero Group and hosted on the Smart Pizza Marketing channel.

Most pizzerias don't fail because of bad pizza or a bad location — they fail because of what happens (or doesn’t happen) behind the scenes. In this no-fluff video, Bruce shares the real reasons pizza shops struggle, and what successful operators are doing differently. Whether you're just getting started or feel stuck in the daily grind, this video will show you exactly how to build systems, lead better, and grow with clarity. Plus, Bruce gives a preview of what you’ll gain at the National Restaurant Show.

Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.Use code Bruce25 for $25 off the National Restaurant Show: nationalrestaurantshow.comChapters:00:00 - Intro & Purpose of the Trip00:38 - National Restaurant Show Preview (May 17–20)02:16 - Overview of Dallas Pizza Tour03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset04:29 - Why Bruce Is Thinking About Opening Again05:07 - Going Tactical: Real Data from Real Shops06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro12:52 - GapCo: Lessons from Expansion & Retraction15:36 - Normalize One-Shop Success17:17 - Upcoming Trips & Final Thoughts

In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he’s learned from talking to pizza shop owners all over the country. Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.

New In this solo episode, Bruce shares raw insights on working with influencers in the pizza business world. He reflects on a shocking conversation about influencer rates ($4,500?!) and breaks down a smarter, performance-based model for partnerships. Plus, get updates on upcoming content from the Pizza Expo and find out why Bruce is seriously considering opening another pizza shop.Chapters:00:00 – Intro + Pizza Expo Plans00:29 – Sponsor Shoutout: Cheese Hog Machine01:28 – Why Shredded Cheese > Pre-Shredded Cheese02:12 – Hosting the "How You Slice It" Podcast02:35 – The Influencer Dilemma: Are They Worth It?03:34 – The $4,500 Influencer Offer04:20 – The Real ROI of Influencer Marketing05:11 – A Smarter Influencer Deal Structure06:12 – The Hidden Labor of Content Creation07:22 – Performance-Based Influencer Contracts08:10 – Views Don’t Equal Customers08:54 – Final Thoughts + Should I Open a Pizza Shop?episode

This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!

Join Bruce from Smart Pizza Marketing in this raw, one-on-one episode where he shares the 9 biggest lessons he learned the hard way over 20 years in the pizza business. Whether you're just starting out or trying to grow your pizzeria, these insights can save you thousands in mistakes, stress, and sleepless nights.

Owner Forum: https://www.facebook.com/groups/pizzashopownersforumIn this bite-sized podcast audio from Bruce at Smart Pizza Marketing, we dive deep into the frustrating feeling of slow progress as a pizzeria or restaurant owner. Whether you're overwhelmed by the day-to-day or wondering if you're getting anywhere at all, this episode is your pep talk and reminder that every little action is building momentum.

In this episode, Bruce breaks down the three key stages of pizzeria growth, from perfecting your product to building unstoppable systems and retaining top talent. Whether you're just starting or trying to get to the next level, this is your roadmap. Learn how tools like Meta glasses and ChatGPT can streamline training, and why retaining great employees is the real growth multiplier. Don't miss this no-fluff guide for serious pizza shop owners.

Feeling overwhelmed with social media for your restaurant or small business? In this quick but powerful episode, Bruce breaks down the biggest reason most pizza shops (and small businesses) struggle with marketing — and what you can do about it. Whether you're just getting started or need to reboot your strategy, this episode is packed with real talk, practical tips, and a clear roadmap to stay consistent, build momentum, and actually grow your business using simple content strategies.

After skipping Pizza Expo since 2018, Bruce is back with a full behind-the-scenes breakdown of what went down at Pizza Expo 2025. From the Slice booth to the gear you actually need to see — and what you can skip — this is the only recap pizza shop owners need. Plus, tips for first-time attendees, session feedback, networking advice, and thoughts on the future of the pizza business.Chapters:00:00 – Intro: Why I Went Back to Pizza Expo00:48 – Why I Stopped Going After 201801:42 – Shoutouts: Cheese Hog, Boos Lee, Mike’s Hot Honey02:45 – My Real Reason for Attending in 202503:33 – Thank You to Everyone Who Came Up to Me04:28 – What the Slice Booth Did Differently This Year05:12 – My Thoughts on the Expo Floor: Plan or Get Lost06:04 – Smart Attendee Strategies: What Operators Were Doing Right07:00 – First-Timer Mistakes and Missed Opportunities07:42 – Was There Anything New This Year? My Honest Take08:28 – Booth Energy: Why So Many Didn’t Belong09:21 – The Sessions Problem: Why I Skipped Them10:12 – YouTube > C

In this episode, Bruce breaks down what it really takes to start and run a successful pizzeria. He tackles common questions from aspiring pizza shop owners, like whether it’s better to buy an existing spot or start fresh, how to nail down profit margins, and why a solid business plan matters. He also shares tips on perfecting your pizza at home, the risks and rewards of expanding or rebranding, and the best ways to use social media to get more customers through the door.Chapters00:00 Introduction and Sponsorships01:23 Starting a Pizzeria: Buy vs. Build04:40 Understanding Profit Margins and Delivery Options06:22 Creating a Business Plan for a Pizzeria08:11 Perfecting Pizza Recipes at Home10:32 Opening New Locations vs. Rebranding Existing Ones12:11 Preparing for Restaurant Ownership13:58 Social Media Strategies for PizzeriasBrought to you by: https://mikeshothoney.com/https://stanislaus.com/

Matt Plapp, CEO of America's Best Restaurants, shares his journey from growing up around restaurants to creating a marketing firm that helps independent restaurants thrive. He emphasizes the importance of storytelling, attention, and a structured marketing strategy to engage customers and build loyalty. Matt discusses the challenges restaurant owners face and how leveraging technology can simplify marketing efforts. He advocates for creating themed marketing days to maintain consistency and engagement with customers. In this conversation, Matt Plapp discusses the intersection of technology and marketing in the restaurant industry, emphasizing the importance of leveraging social media and digital tools to engage customersCheck out Matt: https://mattplapp.com/

Sponsored by: https://smartpizzamarketing.com/boostlyThinking about opening a pizza shop? WATCH THIS FIRST!

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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