Powered By ThrivePOS - Pizza Driven Point of SaleIn this episode of The Pizza King Podcast, Tyrell Reed sits down with Carlo Bertolli of Pizza Boy Chicago to break down what it really takes to win as an independent pizzeria owner in a crowded market. Carlo shares his journey growing up in a multigenerational pizza business, learning the grind firsthand, and stepping out to build his own brand in Chicago. He explains how obsession with product, culture, and experience helped him dominate a saturated pizza market without relying on discounts or paid ads. The conversation goes deep into branding, leadership, hiring, and standards in a modern pizzeria. Carlo talks about building teams that step up under pressure, why most operators fail at accountability, and how old school work ethic still wins in today’s restaurant industry. He also breaks down how social media, word of mouth, and experience driven concepts like Cannoli Boy became major growth drivers for his business. If you are a pizzeria owner, operator, or manager looking to increase sales, build a stronger team, and stand out in a competitive pizza market, this episode delivers real lessons from the front lines. Topics covered include: • Pizzeria branding and differentiation • Leadership and accountability in the kitchen • Hiring and training restaurant staff • Growing sales without heavy discounting • Old school work ethic vs modern restaurant challenges • Building community loyalty as an independent pizza shop • Turning experience into a competitive advantage This is a must listen for pizza shop owners who want to build a business that lasts and lead with confidence. Learn More By Visiting ThrivePOS.com/PizzaKing Free Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWant to connect? Send me an email to [email protected]