Chris Battiste from Mia Ava East Coast Pizza breaks down what it takes to run a fast New York style slice shop and still compete at a high level. We talk speed of service, premium ingredients, and how to build a product that stays consistent day after day.You will hear how Chris uses pizza competitions to sharpen his craft, why he wants the score sheet and notes, and what “balance” really means when you judge sauce, cheese, and toppings. We also get practical on dough systems, hydration, fermentation, and adjusting for heat and humidity. Plus, customer education, menu clarity, and the simple changes that protect reviews and keep the line moving.If you run a pizzeria and you want better execution, better product, and fewer headaches, this one is for you.Connect with Chris on Instagram @miaavaeastcoastLearn More By Visiting ThrivePOS.com/PizzaKing Support the showRequest my weekly P&L templateEmail: [email protected] Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes