John Gristina grew up around pizza in the Bronx, fought it for years, lost a partnership, and walked away from the industry for 13 years. Then COVID hit. He started doing pop-ups. And the business that once burned him pulled him back in. Today John owns Pizza Fenice in Pelham, New York — Fenice meaning Phoenix in Italian. In this episode, he and Tyrell talk about the hard decision to walk away, the 13 years rebuilding his life, and what it finally took to go back. They get into his dough philosophy (your crust is the first and last thing anyone tastes), how he developed a creative menu including Captain Crunch chicken fingers and a green apple dessert pizza, why he built his shop around limited-time offers, and what it means to compete at Pizza Expo after years away. Streamline Your Inventory Process!📝 Track stock levels: No more guesswork! Discover the future of restaurant management: WookAIStarting a Podcast? Try Riverside freeJoin the SPM Pro Owner GroupSPM Pro is a curated group of independent pizzeria owners. Monthly call and private group access.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show 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: https://www.skool.com/tyrells-group-9324/aboutFree Tools and Courses for Pizzeria Owners &  ManagersEmail: [email protected] events and appearances: California Restaurant Show August 24-26