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What do you do when you buy all the pizza equipment, start your buildout… and the guy who promised to train you ghosts you? If you're Brian Nittayo, you hit the Pizza Expo, meet Tony Gemignani, hustle your way to a crash course in New York—and never look back.

In this episode, Brian from Rose City Pizza joins me to share how he turned a rocky start into a viral pizza brand, known for creative pies like birria, elote, and al pastor. We talk about how going viral doesn’t always mean staying in business, why systems saved his shop, and the real cost (and payoff) of doing what you love.

Brian also takes us on a virtual tour of his shop, drops gems about owning his own building, running with fewer staff thanks to automation and AI, and shares what’s hitting on the menu right now (spoiler: it’s the classics).

If you're dreaming of your own pizzeria—or just want to hear how one operator stayed in the game when things got hard—this one’s for you.

Connect with Rose City Pizza:
📍 Covina, California
📸 Instagram: @rosecitypizza

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Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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Think opening a pizzeria requires half a million dollars in the bank? Think again. In this episode, I'm breaking down what it really costs to start a pizza shop from scratch—whether you're hustling on a $50K budget or building something bold with $500K+.

We cover every stage of the journey, from choosing your location to buying equipment, budgeting for marketing, and navigating the hidden costs that most new owners overlook. I’ll also walk you through your funding options—including the pros and cons of savings, SBA loans, investors, and crowdfunding.

You'll learn:

• What kind of shop you can open at different budget levels
• Where every dollar goes pre-opening (with tools to plan it right)
• The most common surprise costs that kill momentum
• How to start lean, smart, and fast—without cutting corners

If you’re dreaming of opening your own shop, don’t just guess your way through it. Grab the Idea to Open guide and plug into the free startup tools I’ve built to help you open stronger and smarter.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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What’s up, fam. It’s just me on the mic today—and I want to talk about something that’s got a lot of operators stuck.

Systems.

Not the clipboard, corporate kind. I’m talkin’ real systems that give you your time back, build up your people, and let the business run without you being in the building 24/7.

Last week, Paul from Pie Trap said something that hit hard—he realized avoiding systems was the reason he stayed stuck. And I’ve been there too. So in this episode, I’m breaking down the mindset shift that helped me go from burnt out to building a business that doesn’t need me on every shift.

I’ll walk you through 3 simple systems you can put in place this week—and I’ll even hook you up with a free copy of my new book Lead the Shift before it drops.

Let’s stop winging it and lead on purpose.

📩 Want a copy of the book? DM me or email info@tyrellreed.com with “Free Copy” in the subject line.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why systems—not vibes—set you free. If you're a pizzeria operator or future owner, you’ll want to take notes.

🎧 Topics covered:

• Naming Pie Trap and building brand culture from scratch
• Running a tight kitchen with high standards and low ego
• Square pies, scarcity, and strategy
• Handling haters, bad days, and Yelp reviews
• The importance of leadership evolution and letting go
• Real lessons in team building, hiring, and expansion

📍 Location: Covina, California

Follow Them On IG: https://www.instagram.com/pietrappizza

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

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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How Pizza Magnets Took Over the Internet (with Todd from Popp’s Trophies)

What started as a small-town trophy shop turned into one of the pizza industry’s most viral success stories. In this episode, I chop it up with Todd from Popp’s Trophies—creator of the famous pizza peel magnets.

We talk about his wild leap from landscaping to laser engraving, how a Wu-Tang slice blew up on Instagram, and why investing in yourself always pays off.

Whether you're running a pizzeria, building a brand, or just love a good origin story—this one’s for you.

Want Your Own Custom Pizza Peel Magnet?

Whether you’re repping your shop, building out some cool merch, or just want to see your signature pie turned into fridge art—Todd’s your guy.

👉 Visit www.poppstrophies.com to upload your photo and customize your peel
📸 Got a perfect shot of your pizza? Use the Pizza Submission Form on the homepage
📲 Follow Todd on Instagram @poppstrophies to see the latest designs and viral videos
📦 Bulk orders? Special requests? Just hit the contact form on his site or slide into the DMs—he’s super hands-on and quick to respond.

Trust me, it’s one of the coolest and most creative ways to showcase your brand. And your customers will love it.

Thank you to our sponsors and affiliates!

Ready to open your first pizza business?

Get my FREE New Store Checklist

www.tyrellreed.com

Todd's Curry Sauce - Enjoy 10% Off All Orders using code: PIZZAKING

www.toddscurrysauce.com

Bag Genie Pizza Bags - Buy and 4 bags and get a 5th bag for free using Code: PIZZAKING

www.baggenie.net

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Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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What’s up, Pizza Fam!

This episode’s a little different—I took it all the way back to the beginning. Why? Because the question keeps coming up: “T, how’d you get started in this pizza game?” And with so many new listeners joining the family, I figured now’s the perfect time to tell the real story—my origin story.

Let me be clear: I shouldn’t be here. I should’ve been fired. I should’ve been broke for good. I should’ve quit. But I didn’t. And every mistake I made—every one of ‘em—shaped me into the leader, operator, and coach I am today.

From my first job at Little Caesars in Lansing, Michigan—where I left the safe wide open and cash on the counter (yeah, seriously)—to smoking weed in the kitchen at my first Westshore Pizza gig (what was I thinking?!), to completely burning out and losing a store I loved during COVID… it’s been a journey. But every failure taught me something that stuck.

Here are the BIGGEST lessons I shared in this episode:

1. Take what you do seriously. The Little Caesars write-ups? Man, I still keep those papers as a reminder.

2. Maturity matters. That “smoke session” could’ve ended my career before it started. Thank God for second chances.

3. Ask for help. My first store in Lakeland tanked—because I didn’t ask for support when I needed it most.

4. Build a team. You cannot do this alone. I tried. I failed. Then I learned to lead the right way.

5. Relationships will save you. Straight up—if it weren’t for mentors like Bob, I don’t know where I’d be.

Now I run a successful store with a killer team. I coach operators on how to avoid the mistakes I made. And I’m here to help YOU lead better, grow faster, and stay in the game longer.

So if you’re feeling like you’ve made too many mistakes or missed your shot—trust me, you haven’t. You can bounce back. I’m living proof.

Thanks for tuning in, Pizza Fam. Hit me up at info@tyrellreed.com or come be a guest on the show. I’d love to hear your story.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode of The Pizza King Podcast, Tyrell Reed sits down with the energetic and inspiring Joey Karvelas, co-founder of Karvelas Pizza Company. Joey shares the story of how he turned a $19,000 investment into a growing pizza empire across Georgia.

From humble beginnings in a run-down pizza shop to running six locations and planning more, Joey’s story is packed with hard-earned wisdom, personal growth, and real-life lessons for any aspiring pizzeria owner. They talk team building, menu development, delivery strategy, the power of community involvement, and even the role of faith and sobriety in Joey’s success.

This episode is a masterclass in what it really takes to build something from the ground up in the restaurant world.

In This Episode You’ll Learn:

• How Joey turned his dad’s old pizza shop into a multi-store brand

• Why working hard is your resume (even before you have one)

• How quitting alcohol and trusting God became his secret weapon

• What happens when you open 7 days a week in a better location (hint: triple the sales!)

• How they expanded down the I-85 corridor—on purpose or by accident?

• Joey’s formula for high lunch sales and his 11,000 orders/month chicken bites

• Why second-gen spaces aren’t always the “deal” they seem to be

• Delivery, catering, AI tools, and other smart pivots in the business

• Why “Go Do” is his best advice for new operators

🎵 The Karvelas Pizza Co. Theme Song?

"Turn Down for What" – Lil Jon
Because Joey and the team go hard, every day. No chill. No excuses.

🔗 Resources & Links:

• 🍕 Karvelas Pizza Co. Website

• 📷 Follow Karvelas Pizza on Instagram

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

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode, I’m giving you my full recap of the 2025 Pizza Expo in Las Vegas. From my 4 a.m. flight out of Tampa to the non-stop action on the show floor, this trip was packed with energy, connection, and plenty of pizza talk.

I share what stood out to me the most—from reconnecting with pizza friends to seeing the latest in equipment and tech. I dive into the topic of automation in our industry—some of it I’m here for (hello, dough rollers), and some of it I’m not sure about. You’ll hear my take on where I think things are headed.

I also shout out some of the coolest things I saw (custom pizza peel magnets are now on my radar), talk about my favorite part of the expo (the competitions!), and share how inspired I felt watching pizza makers from all over the world go head to head. I’m even thinking about throwing my team into the mix next year.

And of course, I didn’t do much gambling (just $20 in a slot machine and called it good).

If you missed the expo, I hope this gives you a little taste of what it was like. And if you were there, hopefully we crossed paths! Let’s catch up again soon.

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome