n this episode, Bruce sits down with Derek, owner of Paulie Gee's Logan Square, for an in-depth discussion recorded live at the Pizza Tomorrow Summit in Orlando. They dive deep into one of the most overlooked aspects of running a successful pizza business: knowing your numbers.

Derek shares his journey as a pizzeria owner and a self-proclaimed numbers guy, offering actionable insights on why understanding finances is crucial for pizza operators. Whether it's managing labor costs, improving profitability, or fostering teamwork through financial transparency, Derek provides invaluable advice for new and experienced operators alike.

In this episode of How You Slice It, we sit down with Tony and Caroline from Nicky's Cold Fired Pizza in Nashville, Tennessee. We dive into their unique journey from fine dining in Chicago to opening a coal-fired pizzeria in the heart of the Nations neighborhood. They share how they’ve evolved their menu, the transition to a more casual, neighborhood vibe, and the challenges of adapting during the pandemic.

Tony and Caroline discuss the art of making coal-fired pizza, perfecting their sourdough recipe (shoutout to their 17-year-old starter named "Bert"), and their passion for sourcing local ingredients. We also explore their impressive private event space and their wildly popular "St. Nicky's" Christmas extravaganza that turns the restaurant into a holiday wonderland.

Whether you’re a pizza enthusiast, a restaurant owner, or just love a great business story, this episode has something for you. 🍕✨

🔗 Links & Resources:

• 
  Follow Nicky's Cold Fired Pizza on Instagram: @NikkiNashville
• Visit their website: www.nikkysnash.com
  
  

Check out our other episodes and learn more at Slice.com

In today's episode, I'm talking to Matthew Jackson, owner of Pulio Pizza in Knoxville, Tennessee. After a recent hurricane hit the South, Matthew and his team stepped up in an incredible way to support their community by organizing food, water, and monetary donations for hurricane relief.

We’ll discuss the amazing efforts Matthew made to rally the local community, how he managed to collect funds and supplies quickly, and why it's essential for local businesses to engage in such initiatives. You’ll hear firsthand about his experiences moving from Florida, the challenges of running an independent pizzeria in a competitive market, and his innovative approach to pizza, including his unique "Pie of the Day" and "Pizza Roulette" offerings.