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In this Takeout Tip, Tyrell Reed breaks down the difference between systems that help you lead and systems that keep you stuck putting out fires. Most operators aren’t losing sleep over food—they’re losing sleep over missing numbers, mismatched schedules, and reports that never tell the full story. Tyrell shares how clarity and real-time data can change everything, helping you coach with confidence instead of guesswork.

He also makes a big announcement: Thrive POS is now the founding sponsor of The Pizza King Podcast. Built for operators, not just transactions, Thrive helps you see your business clearly and lead with data.

Key Takeaways:
• Stop reacting, start directing your shop.
• Use clean, real-time data to make smarter decisions.
• A strong POS system is a leadership tool, not just a register.
• Systems don’t lead people, but the right system gives you vision.

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Want to connect? Send me an email to info@tyrellreed.com

In this episode of The Pizza King Podcast, Tyrell Reed takes last week’s Takeout Tip on self-audits to the next level. Learn exactly how to prepare for your first in-store audit, what to look for in every area, how to document what you find, and how to follow up so the changes actually stick.

You’ll learn how to:
• Set the right mindset before your first audit
• Use simple tools like checklists or apps such as SafetyCulture (iAuditor)
• Identify problem areas across exterior, front of house, kitchen, and storage
• Document issues clearly using yes/no standards
• Turn observations into actions and build accountability
• Follow up and reinforce the right habits

Tyrell shares real-world lessons from his years leading multi-unit franchise audits to help you raise your shop’s standards and build a culture of excellence.

Visit tyrellreed.com for free tools and templates to run your first audit.

DM us a screenshot of your review and get a special gift!

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Want to connect? Send me an email to info@tyrellreed.com

In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, coaching instead of catching, and closing the loop with follow-ups.

If you run a pizza shop or restaurant, this episode gives you a system to spot issues early and build stronger teams.

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Want to connect? Send me an email to info@tyrellreed.com

Independent artist Hitmaker Steve shares how Pizza Man went from a line in his kitchen to a full video, why he bets on collaboration, and how he balances creativity with the business. Practical takeaways on vision, execution, and momentum.

Show notes, key topics
• Origin of Pizza Man, the kitchen moment and first lyric
• Visual first creative process, scripting the shoot
• Shipping when good enough beats perfect
• Music as a business, unique story and positioning
• Collaboration, trusting a team, raising the ceiling
• Balancing admin and art, picking battles
• Family support, tools, and routines that keep momentum
• Practical advice for entrepreneurs, find and refine your “thing”

Watch the full music video here on YouTube

Go Follow on IG ---> @Hitmakersteve

Want to grow your pizza business and build better leaders? Visit TyrellReed.com for free tools and training.

DM us a screenshot of your review and get a special gift!

Listen on: Apple Podcasts Spotify

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Want to connect? Send me an email to info@tyrellreed.com

You can’t run a pizza shop on gut feelings. In this Takeout Tips episode, Tyrell breaks down how to make smarter, data-driven decisions using what your POS is already telling you.

He shares a real example from an operator who nearly wasted a campaign on the wrong customers and explains how to build better habits with weekly dashboards, simple metrics, and pattern spotting.

You’ll learn:

• Why your gut is biased and how data balances it
• The key reports every operator should pull weekly
• How to assign metrics to managers for accountability
• Simple rules to test before you spend money

Stop guessing. Start tracking. Your data tells a story—listen to it.

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Want to connect? Send me an email to info@tyrellreed.com

Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream.

He broke down how they:

• Built repeatable systems for growth and accountability
• Use weekly manager rundowns to drive clarity
• Track key restaurant metrics like labor, food cost, and guest feedback
• Improved their speed to lead for catering and events
• Rolled out tech like Square and MarginEdge the smart way
• Created bonus plans that actually motivate managers

Get your notepad because Ric’s story offers real data, lessons from 20 years in the pizza business, and insights you can use right now to scale your shop.

Check them out at www.billybrickshq.com

Follow on IG @billybrickshq

DM us a screenshot of your review and get a special gift!

Listen on: Apple Podcasts Spotify

Support the show

Want to connect? Send me an email to info@tyrellreed.com

In this Sunday Q&A, I answer 20 operator questions on delivery apps, marketing ROI, loyalty, reviews, labor, inventory, and delivery profitability. You get the exact metrics, systems, and scripts I use to run tighter shops.

DM us a screenshot of your review and get a special gift!

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Want to connect? Send me an email to info@tyrellreed.com

Every shop has unwritten rules, and some of them cost you money. In today’s episode I break down common kitchen superstitions, why they show up, and how to keep standards high to the last minute of service.
Send me your shop’s unwritten rules.

Support the show

Want to connect? Send me an email to info@tyrellreed.com