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In 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

Support the show

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

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In this Takeout Tips episode of the Pizza King Podcast, you hear the real plan behind taking over a struggling pizzeria and fixing it fast.

You get a step by step breakdown of week one in a pizzeria turnaround. No theory. No hype. Just what actually happens on day one.

You will learn:
• Why food safety and sanitation come before marketing and sales
• How cleaning and organization reset team mindset
• The exact routines to install in the first week
• How line checks, prep systems, and certifications protect food cost and quality
• How to use onboarding and training to build buy in early
• What to fix first when staffing, systems, and morale are off

This episode is for pizzeria owners, operators, and managers who want a clear turnaround framework, stronger food safety culture, and better daily execution.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

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

In this episode, we explore the importance of finding your true calling, moving beyond just financial gain to discover a fulfilling career. We dive into the mindset needed for personal development, emphasizing that true motivation comes from within. This inspirational discussion highlights being purpose driven and collaborating with like-minded individuals to foster growth.

You will hear about:
Why delivery and takeout expose weak systems fast
How packaging impacts crust quality and customer experience
Which pizza styles benefit most from liners
Common mistakes operators make with delivery quality
What Greg sees top operators do differently
How trust is built with teams and customers
Leadership habits that drive consistency at scale

If you run a pizza shop, manage a team, or want better delivery results, this episode will give you clear takeaways you can apply right away.

Listen in and lead the shift.

Subscribe for more conversations with real operators, suppliers, and leaders in the pizza business.

Learn more about Perfect Crust Liners and request a free sample

https://perfectcrust.com/

Learn More By Visiting ThrivePOS.com/PizzaKing

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

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Choosing the right restaurant back office platform affects profit, labor, and control. This episode breaks down how Restaurant 365 works in real pizzerias. Leslie Benson from Restaurant 365 joins Nick Eberhart of Agliolio Fresh Italian to share how he runs three South Florida locations using one system. You will hear how R365 supports accounting, inventory, scheduling, and daily operations. Built for owners who want clarity and better decisions.

Learn more about Restaurant 365
Contact Leslie Benson: lbenson@restaurant365.com - 727.434.0289

Follow Agliolio on IG and FB

https://www.instagram.com/agliolioscratchkitchen/?hl=en

https://www.facebook.com/AgliolioBoynton/

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

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

Powered by ThrivePOS - Pizza Driven Point of Sale Learn more at ThrivePOS.com/PizzakIng

Big Announcement! Pizza King is getting back in the game!

In this episode of the Pizza King Podcast, you hear the real story behind taking over a struggling pizzeria and rebuilding from the ground up.

I break down what actually causes a shop to slide. Small misses. Weak standards. No systems. Then I walk you through the exact blueprint I am using to turn things around at a troubled location in Florida.

You will learn:
• Why most pizzerias fail slowly, not suddenly.
• What to fix first when a store is bleeding.
• How food safety and cleanliness set the floor for everything else.
• How to lock down cash before working on growth.
• How to rebuild a team without burning out your managers.
• Why structure beats motivation every time.
• How to win back trust in a skeptical community.

This episode is practical. No hype. No theory. Just a clear plan you can apply to your own shop, whether you are in survival mode or trying to prevent the slide before it starts.

If your pizzeria feels heavy, chaotic, or stuck, this conversation gives you a place to start.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

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

In this episode of The Pizza King Podcast, I sit down with Stuart Townsend, co founder of Podcast Hawk, to talk about how podcast guesting really works and how pizzeria owners can use it to grow their brand.

We break down podcast marketing for small businesses, why most guests never get booked, and how restaurant owners can use podcasts to build authority, trust, and visibility without relying on discounts or paid ads.

If you own or operate a pizzeria and want to stand out in your market, this episode gives you a clear path.

You will learn:

• How pizzeria owners can use podcast guesting as a marketing tool
• Why podcast marketing works for local restaurant owners
• The biggest mistakes business owners make when pitching podcasts
• How to build personal brand authority as a pizza shop owner
• Why relationships matter more than reach in podcast growth
• How podcasting helps you step out from behind the counter
• What podcast hosts look for in strong guests
• How podcasts support long term growth for restaurant operators

This episode is for pizzeria owners, pizza shop operators, and restaurant leaders who want smarter marketing, stronger positioning, and better visibility in their community and beyond.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

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

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You can change your customer experience today with one simple habit. In this episode, Tyrell shares a quick lesson from chef Billy Manzo that will help you tighten up your shop fast. You will hear why clean windows, clean thresholds, clear walkways, and a clutter free counter drive repeat visits. You will learn how small daily actions can lift team pride and customer confidence.

This five minute tip gives you one job to start doing today so your shop looks better, feels better, and wins more business.

Thank you for your support! Visit our new merch shop

https://pizzaking.dashery.com/

Or visit our donation page to help us out

Donate

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Support the show

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

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In this episode, George Clark from Pizza Solution/Restaurant Outfitters breaks down the oven decisions every pizzeria struggles with. You get a clear look at electric decks, gas decks, conveyors, and wood fire options. George explains why so many high-volume shops are switching to electric, what operators miss when comparing ovens, and how to match your equipment to your dough, your workflow, and your goals.

You learn how oven choice affects consistency, labor, bake time, recovery, and long-term maintenance. George also shares real examples from shops across the country, the rise of electric technology, and what to avoid when upgrading your setup.

If you want a better bake, faster production, or a smarter equipment strategy before your next expansion, this conversation will help you make the right call.

George Clark

Cell: 859-404-8089

Email: george@pizzasolution.com

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

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