Tyrell Reed is back with a Takeout Tip and a real store update from the Pizza King turnaround. He shares why taking a break matters before burnout hits, then gets into the numbers, the moves, and what your shop can copy this week.

You will hear the last three weekly results, including sales around $8.6K to $8.9K, and a strong week at about 12.9% profit. Tyrell breaks down what is driving the change, including daily deal emails, weekend SMS, and a loyalty program update built to reward repeat visits faster with simple cash rewards.

He also talks ops. Product specs, prep consistency, recipe compliance, and why “close enough” costs you money. Plus, the prime cost target, labor focus, and menu cleanup ideas to reduce waste. If you are a pizzeria owner or operator who wants more profit, tighter systems, and better weekly control, this one is for you.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

You hire teenagers. You coach teenagers. You lead teenagers. So this episode matters.

I sit down with Coach Tony Le from egelloC (Eagle Lock), a former UC Berkeley admissions reader who has reviewed over 10,000 applications.

tony-le-x-pizza-king-podcast He breaks down what actually moves the needle in college admissions, and what families waste time overthinking.

We get into the real pillars that drive outcomes, GPA versus course rigor, activities that show direction, and why the college essay is where strong students still lose.

tony-le-x-pizza-king-podcast Then Tony gives a simple time management system that helps students stop reacting to the week and start running a plan.

If you are a pizzeria owner or manager, this is also a leadership episode. Tony shares how adults can support high school workers with clarity, routines, and accountability, without turning into the “nag.”

College admissions strategy. UC admissions insight. Application review. Essay coaching. Extracurriculars. Major exploration. Parent support. Teen time management. Accountability systems. Leadership development for young employees.

Guest Links, Coach Tony Le
LinkedIn: https://www.linkedin.com/in/coachtonyle/

YouTube: https://www.youtube.com/@collegeadmissionsecrets

Facebook: https://www.facebook.com/CoachTonyCAS/

Instagram: https://www.instagram.com/coachtonyle/?hl=en

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

If you run a pizzeria, you do not need more hype. You need better decisions, cleaner systems, and a team that can hold standards without you babysitting every shift.

In this episode, we break down the real moves that protect profit in a pizza shop. Sales channels, food cost, labor control, prep and portioning, speed of service, and the management habits that keep results consistent. You will hear practical ways to spot leaks fast, fix them with simple routines, and build a weekly process that keeps your numbers and your team on track.

You will walk away with a short list of actions you can use right away:

1. How to tighten labor without crushing service.
2. How to control food cost with portioning, prep, and inventory habits.
3. How to price and manage third-party delivery fees without losing margin.
4. How to run weekly scorecards and shift huddles that build accountability.
5. How to train managers to lead the shift, not just work the shift.

This is for pizzeria owners, operators, and general managers who want stronger leadership, better restaurant operations, and higher profit without working 70 hours a week.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

Stacy Richter, CEO of Live Lingua, joins Tyrell Reed on The Pizza King Podcast to talk about the people skills that build a stronger pizzeria. Stacy started in a Pizza Hut kitchen, moved through front of house, and turned those restaurant lessons into a career across sales, marketing, and entrepreneurship.

You will learn how to build trust fast with customers and with your team, how to sell without sounding pushy, and how to start better conversations even if you would rather stay in the kitchen. Stacy also breaks down what actually helps adults learn Spanish, and why live coaching, accountability, and community beat streaks and apps when you need real conversations.

If you lead a pizzeria team with mixed languages, or you want stronger hospitality, better customer experience, and tighter communication, this episode gives you practical moves you can use this week.

Live Lingua links
Website: https://livelingua.com

YouTube: https://www.youtube.com/@LiveLingua

Instagram: https://www.instagram.com/livelingua/

Facebook: https://www.facebook.com/livelingua

LinkedIn: https://www.linkedin.com/company/live-lingua/

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

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 @miaavaeastcoast

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

Powered By ThrivePOS

In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down GM planning and leadership routines during week four of the Valrico store takeover. This is the point where most turnarounds either gain traction or slide back into old habits.

Tyrell shares his actual weekly P&L and walks through the numbers live. Not a dashboard. Not a summary. The real tool used every week with the GM. He answers the question most owners avoid asking out loud. Are we making money yet?

You will learn how to use a weekly P&L as a management tool, not accounting homework. You will see how food cost, labor, third party delivery mix, and fixed costs affect profitability week by week. Tyrell also explains why manually tracking key metrics builds stronger managers and better decision making before relying on dashboards and reports.

This episode is for pizzeria owners and operators who want control of the business without adding stress. If you want to build leadership habits, understand your numbers, and create a path to profitability, this one matters.

What you will take away:
• How to structure a weekly GM meeting that removes emotion and drives clarity
• Why prime cost control matters more than motivational talks
• Real weekly sales and loss numbers from an active store turnaround
• How third party delivery impacts profit week to week
• Why manual tracking teaches managers how the business actually works
• When dashboards help and when they hurt developing leaders

Watch the full episode on YouTube
https://youtu.be/a9V_BFdrwHs

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook
https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

Listen to the Tory T’s episode mentioned in this show
Available now on the Pizza King Podcast

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

Pizza Driven Point of Sale by ThrivePOS

Detroit pizza in New York. Two locations. Big creativity with tight standards.

In this episode, Tyrell sits down with Tori Tiso to talk pizza leadership and real operations. You’ll hear how she builds new pies without losing consistency, why she simplified the menu to protect profit and labor, and how she trains people like a coach so the product stays right when the owner is not on the line.

If you run a pizzeria and you want cleaner systems, faster training, and better execution, this episode will help.

Links
Tori T’s Pizzeria: https://toritspizzeria.com/
Tori T’s Pizzeria Instagram: https://www.instagram.com/tori_tspizzeria/
Tori T’s Pizzeria Facebook: https://www.facebook.com/p/Tori-Ts-Pizzeria-61557085002760/

Tori T Instagram: https://www.instagram.com/thebronxpizzagirl/

914 Pizza: https://914pizzaharrison.com/
914 Pizza Instagram: https://www.instagram.com/914pizza/

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes

Third-party delivery can wreck a great pizza fast.

In this episode, I sit down with Eric Bam, VP of Sales and Marketing at Perfect Crust Pizza Liners, to talk about the real fix. Protect the product from oven to customer door. We break down why packaging and food protection matter more than most operators admit, because customers do not blame DoorDash.

Customers blame your brand.

We also get practical on pricing and margin protection. If better packaging costs more, build it into your Uber Eats and DoorDash prices. Stop absorbing the cost.

Then we shift to catering growth with EZ Cater. We talk about why corporate and pharma orders can change a slow day, and the settings that drive profit, lead times, delivery fees, delivery zones, and simple bundles that make ordering easy.

We also cover a simple social media move most pizza shops miss. Stop posting only pizza photos. Show the experience, the people, and what customers should expect when they walk in.

Topics covered

1. Pizza delivery packaging, pizza box liners, heat retention, crisp crust, customer reviews
2. DoorDash and Uber Eats pricing strategy for profit
3. EZ Cater catering strategy for pizzerias, higher ticket orders, lead time, delivery zones, delivery fees
4. Restaurant social media video strategy that builds trust before the first visit

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes