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.

In this engaging conversation, Kimberly Wolff shares her journey of opening a Chicago-style pizzeria in Nashville, Tennessee, alongside her family. She discusses the challenges and triumphs of running a restaurant, the differences in pizza styles between Chicago and Nashville, and the importance of community engagement through events like the Nashville Pizza Festival. Kimberly also reflects on the dynamics of working with family in the business and the lessons learned over the past decade.

312 Pizza Co.: https://312pizzaco.com/
Pizza Shop Owners Facebook Group: https://www.facebook.com/groups/pizzashopownersforum

In this episode, we sit down with George Gilliam, owner of Uncle G’s Pizza in Birmingham, to dive into his journey from running food trucks to opening his first brick-and-mortar pizzeria. We talk about the differences between food trucks and a physical location, the importance of menu diversity, and why community involvement is essential for success.

Whether you're a pizza operator or just someone who loves a good behind-the-scenes look at the pizza biz, this episode has something for you.

Di Fara is known to be excellent — everyone from Anthony Bourdain to Zagat has named it the best of the best — but you’ll never hear anyone at Di Fara’s sing their own praises. They follow their founder, Dom DeMarco’s, example and let customers decide for themselves.

Based on Di Fara’s devoted following, it’s safe to say that customers overwhelmingly agree with the rave reviews. Join for a conversation about intentionally loving your work, upholding a legacy, and doing the same thing again and again but making it new every single time.

College roommates Clint, Derrick, and EJ knew they were going to be entrepreneurs before they knew exactly what kind of business they’d start. Now, with 11 locations of their beloved pizzeria Slim & Husky’s up and running, they’re certified pizza pros.

Join for an earnest conversation about serving the community while staying true to the pinnacle of nineties-kid coolness (and allowing swear words after 6 p.m.).

Mike’s credo — “If I like something, I’m gonna do more of it” — applies just as much to his tradition-bucking dishes (think: taco pizza with 1B views on social media) as it does to heady business topics: translating a brand for franchise, the short- and long-term costs of third-party delivery apps, and the economics of an experimental menu.

Buckle up for an energetic conversation on everything from $25 casino credits to the definitely-not-made-up “Cincinnati-style pizza.”