In this Takeout Tip episode of the Pizza King Podcast, Tyrell Reed gives a quick store update from Westshore Valrico as April wraps up. Sales were up in January, February, and March, but the bigger lesson is where that growth came from. A lot of the increase came from third-party sales, which can be some of the most expensive sales a pizza shop gets. Tyrell talks through the need to grow first-party sales, rewards members, email, text, local store marketing, postcards, box toppers, QR codes, and direct customer relationships. He also shares a bigger lesson for pizzeria owners and managers: Stop overthinking. Go do the work. Track the result. Make the adjustment. Keep moving. This episode is for pizza operators who want to grow sales, build stronger systems, and take more control of their customer relationships. <a target="_blank" href="https://www.thrivepos.com/pizzaking">Get 3 Months Free With ThrivePOS</a> Pizza Driven Point of Sale. Schedule your free demo today! Tell em&#39; the Pizza King sent you. <a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9">Join the SPM Pro Owner Group</a> SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access. <a target="_blank" href="https://lddy.no/1oadh">Streamline Your Inventory Process!</a> 📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. <a rel="payment" href="https://www.buzzsprout.com/2306999/support">Support the show</a> Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>Free Tools and Courses for Pizzeria Owners &amp;  ManagersEmail: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

<description>&lt;p&gt;&lt;br/&gt;&lt;/p&gt;&lt;p&gt;In this Takeout Tip episode of the Pizza King Podcast, Tyrell Reed gives a quick store update from Westshore Valrico as April wraps up. &lt;/p&gt;&lt;p&gt;Sales were up in January, February, and March, but the bigger lesson is where that growth came from. A lot of the increase came from third-party sales, which can be some of the most expensive sales a pizza shop gets. &lt;/p&gt;&lt;p&gt;Tyrell talks through the need to grow first-party sales, rewards members, email, text, local store marketing, postcards, box toppers, QR codes, and direct customer relationships. &lt;/p&gt;&lt;p&gt;He also shares a bigger lesson for pizzeria owners and managers: &lt;/p&gt;&lt;p&gt;Stop overthinking. &lt;/p&gt;&lt;p&gt;Go do the work. &lt;/p&gt;&lt;p&gt;Track the result. &lt;/p&gt;&lt;p&gt;Make the adjustment. &lt;/p&gt;&lt;p&gt;Keep moving. &lt;/p&gt;&lt;p&gt;This episode is for pizza operators who want to grow sales, build stronger systems, and take more control of their customer relationships. &lt;/p&gt;&lt;a target="_blank" href="https://www.thrivepos.com/pizzaking"&gt;Get 3 Months Free With ThrivePOS&lt;/a&gt;&lt;br&gt;Pizza Driven Point of Sale. Schedule your free demo today! Tell em&amp;#39; the Pizza King sent you.&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9"&gt;Join the SPM Pro Owner Group&lt;/a&gt;&lt;br&gt;SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access.&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://lddy.no/1oadh"&gt;Streamline Your Inventory Process!&lt;/a&gt;&lt;br&gt;📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI&lt;br&gt;&lt;br&gt;Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.&lt;br&gt;&lt;br&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2306999/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt; Want to grow your pizza shop with better systems, better leadership, and real operator conversations? &lt;/p&gt;&lt;p&gt;Join Pizza Pro Circle. &lt;/p&gt;&lt;p&gt;It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. &lt;/p&gt;&lt;p&gt;We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. &lt;/p&gt;&lt;p&gt;Join us here: &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Free Tools and Courses for Pizzeria Owners &amp;amp;  Managers&lt;/p&gt;&lt;p&gt;Email: info@tyrellreed.com&lt;/p&gt;&lt;p&gt;&lt;b&gt;Upcoming events and appearances: &lt;/b&gt;&lt;/p&gt;&lt;p&gt;California Restaurant Show August 24-26&lt;/p&gt;</description>

  In this Takeout Tip episode of the Pizza King Podcast, Tyrell Reed gives a quick store update from Westshore Valrico as April wraps up.  Sales were up in January, February, and March, but the bigger lesson is where that growth came from. A lot of the increase came from third-party sales, which can be some of the most expensive sales a pizza shop gets.  Tyrell talks through the need to grow first-party sales, rewards members, email, text, local store marketing, postcards, box toppe...

Takeout Tip: Go Do the Work

Chef Vincent Tropepe joins the Pizza King Podcast for a conversation every pizzeria owner, restaurant operator, and kitchen leader should hear. Chef Vincent has opened 95 restaurants, worked in serious New York kitchens, written multiple books, and now leads the Hospitality Mental Wellness Initiative USA. In this episode, we talk about what real hospitality looks like, why focus matters in the kitchen, how leaders set the tone during a shift, and why mental wellness in the hospitality industry can no longer be ignored. This conversation goes beyond pizza. We talk about kitchen pressure, burnout, addiction, suicide awareness, restaurant culture, leadership, and how operators can create better environments for their teams. We also get into Chef Vincent’s Brooklyn pizza roots, his favorite pizzeria, and why hospitality is not just a transaction. It is how people feel when they walk through your door. If you own, operate, or manage a pizzeria, this episode will challenge you to look at your team, your culture, and your leadership with fresh eyes. Learn more about the Hospitality Mental Wellness Initiative USA:  hmwiusa.org Connect with HMWI USA:  Instagram, TikTok, and social media:  @hmwiusa <a rel="payment" href="https://www.buzzsprout.com/2306999/support">Support the show</a> Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>Free Tools and Courses for Pizzeria Owners &amp;  ManagersEmail: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

<description>&lt;p&gt;Chef Vincent Tropepe joins the Pizza King Podcast for a conversation every pizzeria owner, restaurant operator, and kitchen leader should hear. &lt;/p&gt;&lt;p&gt;Chef Vincent has opened 95 restaurants, worked in serious New York kitchens, written multiple books, and now leads the Hospitality Mental Wellness Initiative USA. In this episode, we talk about what real hospitality looks like, why focus matters in the kitchen, how leaders set the tone during a shift, and why mental wellness in the hospitality industry can no longer be ignored. &lt;/p&gt;&lt;p&gt;This conversation goes beyond pizza. We talk about kitchen pressure, burnout, addiction, suicide awareness, restaurant culture, leadership, and how operators can create better environments for their teams. &lt;/p&gt;&lt;p&gt;We also get into Chef Vincent’s Brooklyn pizza roots, his favorite pizzeria, and why hospitality is not just a transaction. It is how people feel when they walk through your door. &lt;/p&gt;&lt;p&gt;If you own, operate, or manage a pizzeria, this episode will challenge you to look at your team, your culture, and your leadership with fresh eyes. &lt;/p&gt;&lt;p&gt;Learn more about the Hospitality Mental Wellness Initiative USA:&lt;br/&gt; hmwiusa.org &lt;/p&gt;&lt;p&gt;Connect with HMWI USA:&lt;br/&gt; Instagram, TikTok, and social media:&lt;br/&gt; @hmwiusa &lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2306999/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt; Want to grow your pizza shop with better systems, better leadership, and real operator conversations? &lt;/p&gt;&lt;p&gt;Join Pizza Pro Circle. &lt;/p&gt;&lt;p&gt;It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. &lt;/p&gt;&lt;p&gt;We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. &lt;/p&gt;&lt;p&gt;Join us here: &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Free Tools and Courses for Pizzeria Owners &amp;amp;  Managers&lt;/p&gt;&lt;p&gt;Email: info@tyrellreed.com&lt;/p&gt;&lt;p&gt;&lt;b&gt;Upcoming events and appearances: &lt;/b&gt;&lt;/p&gt;&lt;p&gt;California Restaurant Show August 24-26&lt;/p&gt;</description>

Chef Vincent Tropepe joins the Pizza King Podcast for a conversation every pizzeria owner, restaurant operator, and kitchen leader should hear.  Chef Vincent has opened 95 restaurants, worked in serious New York kitchens, written multiple books, and now leads the Hospitality Mental Wellness Initiative USA. In this episode, we talk about what real hospitality looks like, why focus matters in the kitchen, how leaders set the tone during a shift, and why mental wellness in the hospitality i...

What Pizzeria Owners Need to Know About Hospitality and Mental Health

Join our free community on Skool <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>In this episode, I break down what we’re doing right now to market the store better and drive real results. We finally moved past the early setup stage and started building a real marketing system for April. I walk through how we’re using rewards, direct mail, box toppers, Facebook ads, and follow-up offers to bring in new customers and turn them into repeat customers. I also share the real numbers from our first test. We spent $105 on Facebook ads, added 32 rewards signups, and those customers already spent $737. That’s a little over a 6X return so far, and we’re just getting started. This episode is for pizza owners, operators, and managers who want a better plan for local store marketing, loyalty, and growth. If you’re tired of guessing and want to start tracking what actually works, this one is for you. <a target="_blank" href="https://lddy.no/1oadh">Streamline Your Inventory Process!</a> 📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI <a target="_blank" href="https://www.thrivepos.com/pizzaking">Get 3 Months Free With ThrivePOS</a> Pizza Driven Point of Sale. Schedule your free demo today! Tell em&#39; the Pizza King sent you. <a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9">Join the SPM Pro Owner Group</a> SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access. <a target="_blank" href="https://riverside.sjv.io/o4EDLo">Starting a Podcast? Try Riverside free</a> Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. <a rel="payment" href="https://www.buzzsprout.com/2306999/support">Support the show</a> Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>Free Tools and Courses for Pizzeria Owners &amp;  ManagersEmail: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

<description>&lt;p&gt;Join our free community on Skool &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;In this episode, I break down what we’re doing right now to market the store better and drive real results. &lt;/p&gt;&lt;p&gt;We finally moved past the early setup stage and started building a real marketing system for April. I walk through how we’re using rewards, direct mail, box toppers, Facebook ads, and follow-up offers to bring in new customers and turn them into repeat customers. &lt;/p&gt;&lt;p&gt;I also share the real numbers from our first test. We spent $105 on Facebook ads, added 32 rewards signups, and those customers already spent $737. That’s a little over a 6X return so far, and we’re just getting started. &lt;/p&gt;&lt;p&gt;This episode is for pizza owners, operators, and managers who want a better plan for local store marketing, loyalty, and growth. If you’re tired of guessing and want to start tracking what actually works, this one is for you. &lt;/p&gt;&lt;a target="_blank" href="https://lddy.no/1oadh"&gt;Streamline Your Inventory Process!&lt;/a&gt;&lt;br&gt;📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://www.thrivepos.com/pizzaking"&gt;Get 3 Months Free With ThrivePOS&lt;/a&gt;&lt;br&gt;Pizza Driven Point of Sale. Schedule your free demo today! Tell em&amp;#39; the Pizza King sent you.&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9"&gt;Join the SPM Pro Owner Group&lt;/a&gt;&lt;br&gt;SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access.&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://riverside.sjv.io/o4EDLo"&gt;Starting a Podcast? Try Riverside free&lt;/a&gt;&lt;br&gt;&lt;br&gt;&lt;br&gt;Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.&lt;br&gt;&lt;br&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2306999/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt; Want to grow your pizza shop with better systems, better leadership, and real operator conversations? &lt;/p&gt;&lt;p&gt;Join Pizza Pro Circle. &lt;/p&gt;&lt;p&gt;It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. &lt;/p&gt;&lt;p&gt;We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. &lt;/p&gt;&lt;p&gt;Join us here: &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Free Tools and Courses for Pizzeria Owners &amp;amp;  Managers&lt;/p&gt;&lt;p&gt;Email: info@tyrellreed.com&lt;/p&gt;&lt;p&gt;&lt;b&gt;Upcoming events and appearances: &lt;/b&gt;&lt;/p&gt;&lt;p&gt;California Restaurant Show August 24-26&lt;/p&gt;</description>

Join our free community on Skool  https://www.skool.com/tyrells-group-9324/about In this episode, I break down what we’re doing right now to market the store better and drive real results.  We finally moved past the early setup stage and started building a real marketing system for April. I walk through how we’re using rewards, direct mail, box toppers, Facebook ads, and follow-up offers to bring in new customers and turn them into repeat customers.  I also share the real numbe...

How We Got a 6X Return on Pizza Ads

Neel Vaidya from Troy’s Italian Kitchen joined me for a conversation packed with real lessons for pizza operators. We talked about smart pop-up strategy, local partnerships, vegan positioning, Pizza Expo, leadership, customer service, and how he uses AI and simple video content to grow without losing the human side of the business. This one is practical, personal, and full of ideas you can apply in your shop right away. Neel Vaidya is the owner of Troy’s Italian Kitchen in Arlington, Virginia. If you enjoyed this conversation, go follow Troy’s Italian Kitchen and connect with Neel online.Instagram: <a href='https://www.instagram.com/troysitaliankitchen/'>@troysitaliankitchen</a> Facebook: <a href='https://www.facebook.com/Troysitaliankitchen/'>Troy’s Italian Kitchen</a> Website: <a href='https://troysitaliankitchen.com/'>Troy’s Italian Kitchen</a>  Email: info@troysitaliankitchen.com <a rel="payment" href="https://www.buzzsprout.com/2306999/support">Support the show</a> Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>Free Tools and Courses for Pizzeria Owners &amp;  ManagersEmail: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

<description>&lt;p&gt;Neel Vaidya from Troy’s Italian Kitchen joined me for a conversation packed with real lessons for pizza operators. We talked about smart pop-up strategy, local partnerships, vegan positioning, Pizza Expo, leadership, customer service, and how he uses AI and simple video content to grow without losing the human side of the business. This one is practical, personal, and full of ideas you can apply in your shop right away. &lt;/p&gt;&lt;p&gt;Neel Vaidya is the owner of Troy’s Italian Kitchen in Arlington, Virginia. If you enjoyed this conversation, go follow Troy’s Italian Kitchen and connect with Neel online.&lt;/p&gt;&lt;p&gt;Instagram: &lt;a href='https://www.instagram.com/troysitaliankitchen/'&gt;@troysitaliankitchen&lt;/a&gt; &lt;br/&gt; Facebook: &lt;a href='https://www.facebook.com/Troysitaliankitchen/'&gt;Troy’s Italian Kitchen&lt;/a&gt; &lt;br/&gt; Website: &lt;a href='https://troysitaliankitchen.com/'&gt;Troy’s Italian Kitchen&lt;/a&gt; &lt;br/&gt; Email: info@troysitaliankitchen.com&lt;/p&gt;&lt;p&gt;&lt;br/&gt;&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2306999/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt; Want to grow your pizza shop with better systems, better leadership, and real operator conversations? &lt;/p&gt;&lt;p&gt;Join Pizza Pro Circle. &lt;/p&gt;&lt;p&gt;It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. &lt;/p&gt;&lt;p&gt;We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. &lt;/p&gt;&lt;p&gt;Join us here: &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Free Tools and Courses for Pizzeria Owners &amp;amp;  Managers&lt;/p&gt;&lt;p&gt;Email: info@tyrellreed.com&lt;/p&gt;&lt;p&gt;&lt;b&gt;Upcoming events and appearances: &lt;/b&gt;&lt;/p&gt;&lt;p&gt;California Restaurant Show August 24-26&lt;/p&gt;</description>

Neel Vaidya from Troy’s Italian Kitchen joined me for a conversation packed with real lessons for pizza operators. We talked about smart pop-up strategy, local partnerships, vegan positioning, Pizza Expo, leadership, customer service, and how he uses AI and simple video content to grow without losing the human side of the business. This one is practical, personal, and full of ideas you can apply in your shop right away.  Neel Vaidya is the owner of Troy’s Italian Kitchen in Arlington, Vi...

How Troy’s Italian Kitchen Is Growing Through Relationships

This week on the Pizza King Podcast, I’m bringing you a different kind of Takeout Tips episode.Instead of one topic, I’m sharing a few quick conversations I recorded live from the Pizza Expo floor at the Perfect Crust booth. These are short interviews, but there’s a lot in them if you run a pizza shop, lead a team, or care about the craft.You’ll hear from Tara Hattan of Andolini’s Pizza, world pizza champion and one of the most recognizable names in pizza acrobatics, Tony Scardino from Professor Pizza in Chicago, and Brett Geiger from Izzy’s Pizza, who shares his path from a Detroit-style pizza bus in Las Vegas to a brick-and-mortar shop in Nebraska.We talk about competition, pressure, freestyle creativity, building a pizza concept around what you love, learning from the industry, and why being around the right people still matters. If you’re an owner, operator, or manager, there’s a good reminder in this one. Keep showing up. Keep learning. Keep talking to people who care about the work.Let me know which guest you want to hear in a full-length episode.<a target="_blank" href="https://lddy.no/1oadh">Streamline Your Inventory Process!</a> 📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI <a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9">Join the SPM Pro Owner Group</a> SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access. <a target="_blank" href="https://www.thrivepos.com/pizzaking">Get 3 Months Free With ThrivePOS</a> Pizza Driven Point of Sale. Schedule your free demo today! Tell em&#39; the Pizza King sent you. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. <a rel="payment" href="https://www.buzzsprout.com/2306999/support">Support the show</a> Want to grow your pizza shop with better systems, better leadership, and real operator conversations? Join Pizza Pro Circle. It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. Join us here: <a href='https://www.skool.com/tyrells-group-9324/about'>https://www.skool.com/tyrells-group-9324/about</a>Free Tools and Courses for Pizzeria Owners &amp;  ManagersEmail: info@tyrellreed.comUpcoming events and appearances: California Restaurant Show August 24-26

<description>&lt;p&gt;This week on the Pizza King Podcast, I’m bringing you a different kind of Takeout Tips episode.&lt;/p&gt;&lt;p&gt;Instead of one topic, I’m sharing a few quick conversations I recorded live from the Pizza Expo floor at the Perfect Crust booth. These are short interviews, but there’s a lot in them if you run a pizza shop, lead a team, or care about the craft.&lt;/p&gt;&lt;p&gt;You’ll hear from Tara Hattan of Andolini’s Pizza, world pizza champion and one of the most recognizable names in pizza acrobatics, Tony Scardino from Professor Pizza in Chicago, and Brett Geiger from Izzy’s Pizza, who shares his path from a Detroit-style pizza bus in Las Vegas to a brick-and-mortar shop in Nebraska.&lt;/p&gt;&lt;p&gt;We talk about competition, pressure, freestyle creativity, building a pizza concept around what you love, learning from the industry, and why being around the right people still matters. If you’re an owner, operator, or manager, there’s a good reminder in this one. Keep showing up. Keep learning. Keep talking to people who care about the work.&lt;/p&gt;&lt;p&gt;Let me know which guest you want to hear in a full-length episode.&lt;/p&gt;&lt;a target="_blank" href="https://lddy.no/1oadh"&gt;Streamline Your Inventory Process!&lt;/a&gt;&lt;br&gt;📝 Track stock levels: No more guesswork!
Discover the future of restaurant management: WookAI&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://spm.circle.so/checkout/spm-pro-group?affiliate_code=9ea4d9"&gt;Join the SPM Pro Owner Group&lt;/a&gt;&lt;br&gt;SPM Pro is a curated group of independent pizzeria owners.
Monthly call and private group access.&lt;br&gt;&lt;br&gt;&lt;a target="_blank" href="https://www.thrivepos.com/pizzaking"&gt;Get 3 Months Free With ThrivePOS&lt;/a&gt;&lt;br&gt;Pizza Driven Point of Sale. Schedule your free demo today! Tell em&amp;#39; the Pizza King sent you.&lt;br&gt;&lt;br&gt;Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.&lt;br&gt;&lt;br&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2306999/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt; Want to grow your pizza shop with better systems, better leadership, and real operator conversations? &lt;/p&gt;&lt;p&gt;Join Pizza Pro Circle. &lt;/p&gt;&lt;p&gt;It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. &lt;/p&gt;&lt;p&gt;We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. &lt;/p&gt;&lt;p&gt;Join us here: &lt;/p&gt;&lt;p&gt;&lt;a href='https://www.skool.com/tyrells-group-9324/about'&gt;https://www.skool.com/tyrells-group-9324/about&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Free Tools and Courses for Pizzeria Owners &amp;amp;  Managers&lt;/p&gt;&lt;p&gt;Email: info@tyrellreed.com&lt;/p&gt;&lt;p&gt;&lt;b&gt;Upcoming events and appearances: &lt;/b&gt;&lt;/p&gt;&lt;p&gt;California Restaurant Show August 24-26&lt;/p&gt;</description>

This week on the Pizza King Podcast, I’m bringing you a different kind of Takeout Tips episode. Instead of one topic, I’m sharing a few quick conversations I recorded live from the Pizza Expo floor at the Perfect Crust booth. These are short interviews, but there’s a lot in them if you run a pizza shop, lead a team, or care about the craft. You’ll hear from Tara Hattan of Andolini’s Pizza, world pizza champion and one of the most recognizable names in pizza acrobatics, Tony Scardino from Prof...

Pizza Expo Floor Stories With Tara, Tony, and Brett

The Pizza King Podcast is where pizzeria owners and operators go to sharpen their skills, build better teams, and grow more profitable businesses. Hosted by Tyrell Reed—franchise leader, coach, and author of Next Level Leadership—each episode delivers practical insights, real-life stories, and expert advice to help you win in the pizza business. Whether you're opening your first shop or scaling your tenth, this show is your guide to pizza business excellence.&nbsp;

Pizza King Podcast: Empowering Pizzeria Leadership

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