Podcasts

Podcasts The Hot Slice

78. Neapolitan Pizza and Gelato, a Perfect Pair

This week we chat with Anna Crucitt of Mercurio’s in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story. Episode Notes: We mentioned a code to receive...
Podcasts The Hot Slice

77. Pizzeria of the Year

Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey. Read the full story: 2021 Pizzeria of the Year: ...
Podcasts The Hot Slice

76 REPLAY — Talking Pizza Slices and Trends with John Gutekanst

Happy Thanksgiving! We’re revising a fun conversation with the one and only John Gutekanst. We talk pizza toppings, latest pizza trends from the International Pizza Challenge and learn what’s happening at Avalanche Pizza in Athens, Ohio.   T...
Podcasts The Hot Slice

75. Ask Pizza Today: Trends, Forecasts & Pizza Talk

This week, the Pizza Today team answers your pizza industry questions. We received several questions via social and e-mail. See our take on some of the industry’s hottest topics: long-term forecasting, pizza trends, influx of new competition, pizza...
Podcasts The Hot Slice

74. The Legal Side of the Pizza Business

Thomas Reinhard is both a co-owner of a successful pizza company and an attorney. He goes in-depth into applying his legal knowledge for the pizzeria, Cascadia Pizza Company, with brick-and-mortar locations and mobile units near Seattle, Washington. ...
Podcasts The Hot Slice

73. Neapolitan in a Small City

Bill and Cheryl Crawford co-own Righteous Slice in Rexburg, Idaho. They’ve pooled their talents together to bring their small city Neapolitan pizza and Rexburg loves it. But they’re not stopping there with the upcoming launch of a New York-style ...
Podcasts The Hot Slice

72. Science of Pizza Dough and Positivity with Derek Sanchez

Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza and how that helps him win pizza c...
Podcasts The Hot Slice

71. Building a Restaurant Empire with Rachel Cope

Rachel Cope started with one small pizza shop in Oklahoma City less than 10 years ago. Once Empire got rolling, the pizzeria crushed annual sales of $3 million and climbed from there. Today, she owns 84 Hospitality with seven different concepts. List...
Podcasts The Hot Slice

70. Talking Slices and Pizza Trends with John Gutekanst

It’s National Pizza Month so we have brought back our resident Pizza Master John Gutekanst to talk pizza toppings, latest pizza trends from the International Pizza Challenge and an update on what’s happening at Avalanche Pizza in Athens, Ohio. Th...
Podcasts The Hot Slice

69. Day by Day at Lepoma’s Pizza — The Hot Slice Podcast

Carrie and Anthony Lepoma opened Lepoma’s Pizza in Georgia in 2015. Passionate about pizza, growing the business was the couple’s unflinching mission. While the COVID-19 pandemic left many restaurants in trouble, it hit the Lepomas especially har...
Podcasts The Hot Slice

68. Pizza Expo Mini Sessions: Pandemic Pizza Startups

We continue our interview from Pizza Expo with two pizza operations that opened during the COVID-19 pandemic. Janet Duran from 550 Pizzeria in Laredo, Texas, has found success and incredible community support since opening in 2020. Dani and Alex Whit...
Podcasts The Hot Slice

67. Pizza Expo Mini Sessions: Being Bold & Creative

This week we continue sharing our mini session interviews from the exhibit hall at this year’s International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill i...
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