Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise.

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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

Short solo episode. Day 2 of my 31-day podcast-a-thon for National Pizza Month. I share why I am doing this daily, how it forces cleaner workflows, and why quick daily episodes help you win. We talk about the origin of National Pizza Month in the 1980s and how shops use October for smart promos, fundraisers, and team engagement. I ask you what you are doing in your shop this month. Shirts. Givebacks. Weekly specials. Events. Pick something and move.

Join my live Tuesday workshop at 2 pm Eastern to level up your leadership and manager development. Link in the show notes.

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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

I kick off National Pizza Month with a tribute to Westshore Pizza, the brand that shaped my career. From Bobby V’s first shop in Tampa in 1994 to its rapid growth, I share stories, lessons, and even call Bob himself to set the record straight on an old rumor.

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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

I sat down with Ilir Sela, founder and CEO of Slice, to talk about how independent pizzerias can compete with the big chains. Slice started as an online ordering platform and has grown into a network of 15,000 shops across all 50 states. Ilir shared how Slice helps with POS, marketing, supplies, and even answering phones so operators don’t leave money on the table. We also talked about the value of scale, why focusing on existing customers beats chasing new ones, and how Slice is building the future for independents.

If you run a shop or plan to open one, you’ll get a lot from this conversation.

Follow: @slice

Learn more: https://slicelife.com/

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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

In this week’s Takeout Tip, I’m sharing one of the simplest but most impactful lessons in leadership: you inspect what you expect. I talk about a real story from my early days in the business and how consistent inspection raised the bar for my team.

I break down how small details, like the way cash was stacked or how clean the make line stayed, turned into daily standards that drove long-term success.

I also give you three practical ways to put this philosophy to work in your shop right now:

• Spot-checking order accuracy
• Watching the customer experience from the lobby
• Inspecting food quality every shift

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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

Banks freeze your money. Credit cards take 3 percent. What if there was a better way?
In this episode, I sit down with Bryan Barton from Food Token to talk about how restaurants can start accepting Bitcoin and cryptocurrency with zero hassle. We break down how Food Token converts crypto into gift cards, what it costs (just 10 cents a transaction), and why early adopters will stand out with customers. Bryan also shares the story of how he got “de-banked” 24 times and turned that frustration into a solution for operators.

In this episode of The Pizza King Podcast, we talk about:

• Why banks fail restaurants
• How Food Token helps pizzerias accept Bitcoin and crypto with no risk
• Why crypto could be the next big opportunity for loyalty and marketing
• The simple steps to get started (all you need is a gift card program)

Food Token is already rolling out in restaurants across the country, and Bryan believes it’s only a matter of time before crypto payments become the norm.

Learn more at: foodtoken.net

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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

Overwhelmed by everything you want to fix in your pizzeria? Tyrell Reed shares Michael LaMarca’s approach from the Pizza Power Forum: solve one problem a week and build steady momentum

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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

In this episode of the Pizza King Podcast, host Tyrell Reed speaks with Garrett Klein, owner of Vincenzo's Pizzeria in Levittown, New York. They discuss the journey of running a pizzeria, the importance of community support, and the challenges of maintaining quality and pricing in the pizza business. Garrett shares his love for pizza, the cultural significance of New York-style pizza, and the balance between giving back to the community while navigating customer expectations. The conversation highlights the personal and professional growth that comes with owning a business and the value of building strong community connections. In this engaging conversation, Garrett and Tyrell explore the intricacies of running a pizzeria, focusing on menu creativity, the balance between traditional and innovative offerings, and the importance of community in the pizza industry. Garrett shares his personal experiences, aspirations for Vincenzo's, and valuable advice for aspiring pizzeria owners, emphasizing the need for hard work, understanding business fundamentals, and fostering collaboration within the industry.

Takeaways

• Garrett has owned Vincenzo's Pizzeria for eight years, emphasizing the importance of community support.
• The love for pizza stems from childhood experiences and community traditions.
• New York pizza is celebrated for its consistency and quality across various pizzerias.
• Quality ingredients impact pricing and customer expectations in the pizza business.
• Franchising can limit creativity and personal connection to the business.
• Transforming a pizzeria involves significant effort and personal investment.
• Community connections are vital for business success and customer loyalty.
• Giving back to the community fosters goodwill and strengthens business relationships.
• Standing out in a competitive market requires unique offerings and community involvement.
• Navigating customer expectations is crucial for maintaining a positive reputation. Creativity in menu development is essential for standing out.
• Balancing traditional offerings with innovative dishes can attract diverse customers.
• Artistic expression plays a significant role in pizza making.
• Future aspirations include expanding the pizzeria's offerings and catering services.
• Community and collaboration are vital in the pizza industry.
• Understanding business numbers is crucial for success.
• Labor costs can be managed effectively by doing more work yourself initially.
• Karma and positive energy can impact business relationships.
• Pizza is a communal food that brings families together.
• Engaging with other pizza makers fosters a supportive community.

Let's Connect! Click here to send me a text

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