In this episode, we sit down with Mason, owner of a unique pasta-forward pizzeria operating out of a compact 450 sq ft space inside a public market. Mason shares how his team combines Neapolitan-style pizza with house-made pasta, all while maintaining QSR (Quick Service Restaurant) speed and consistency. He also opens up about a major business rebrand and partnership fallout in the early stages. If you're a restaurant owner, chef, or just someone thinking about launching a food concept—this one’s for you.

Cheese Hog : https://cheesehogmachine.com/

Step inside Old Gold, a square-slice Sicilian-style pizza shop quietly taking over Hollywood Blvd — without PR, hype, or a massive footprint. In just 1,000 square feet, they’ve built a cult following with crispy-edged slices, a throwback vibe, and smart business moves.In this episode, we talk with the owner about how Old Gold went from pandemic bread pop-ups to a neighborhood fixture, why not going “artisanal” was a deliberate move, and what it takes to thrive in LA with zero restaurant group backing.

Go follow on youtube for more videos: https://www.youtube.com/@SlicePlatformOld Gold: https://oldgoldtomatopies.com/

In this solo episode of the Smart Pizza Marketing Podcast, Bruce shares two powerful topics every pizzeria owner needs to hear: the hidden dangers of chasing social media fame (looking at you, Portnoy) and when it’s actually time to shut down your restaurant. Plus, he recaps his experience at the LA Pizza Alliance—where dozens of shops united for a cause. Raw, real, and deeply practical for any pizza business owner.

Thinking of starting a pizza pop-up? Jeremy from Gabacool Provisions breaks down how he built a successful California-based pop-up pizza business with just over $2,000. We cover everything from startup costs, health permits, equipment, daily operations, and even surviving California's strict food laws.

Whether you're a pizza fan, aspiring pop-up operator, or just curious what it's like behind the tent walls — this episode is loaded with valuable insights and real talk.

🎉 Welcome to the 600th episode of the Smart Pizza Marketing Podcast! In this special edition, Bruce takes you behind the scenes of the most memorable pizzerias he visited in 2025. These aren’t just great pizza spots — they’re masterclasses in community, craft, and unique operations. Whether you're a pizza lover or business owner, you're going to walk away inspired.

Geoff is leaving the tech world behind to open a wood-fired pizza shop in Ellicott City, Maryland — and he’s putting everything on the line to make it work. In this brutally honest consultation, Bruce (Smart Pizza Marketing) challenges his assumptions, reviews his business plan, and digs deep into whether this dream is built to last. From rent, to oven choice, to carryout strategy — nothing is off limits.

Thinking of opening your own pizzeria? This episode is a masterclass in what to do and what to avoid.

👉 Want to get a free consultation with Bruce? Visit https://www.smartpizzamarketing.com/marketingcall

In this episode, Bruce reveals the exciting plans for 2026, including his monthly travel schedule to pizzerias across the U.S., the return of marketing call episodes, and a major push on YouTube. He also discusses why most pizza shop owners struggle with marketing — and what to do about it. If you're a pizzeria owner looking for inspiration, strategy, and accountability, this is your episode.

Work with us: https://smartpizzamarketing.com/consulting/Thinking about opening a pizza shop in 2026? Bruce has been in the business for 25+ years, visited over 100 pizza shops in 2025, and interviewed 700+ people in the pizza world. In this video, he shares the exact blueprint he’d follow if he were opening a new shop today. From choosing your pizza style to avoiding delivery and building in public, this is your no-BS guide to running a profitable pizza shop without burning out.

Are you constantly repeating yourself to your team? Frustrated that no one seems to retain what you teach? In this episode, Bruce from Smart Pizza Marketing breaks down the real reason why employees don’t follow through—and the mindset shift that will change everything for your pizza shop (or any business). Inspired by a conversation with Andy from Andy’s Pizza, this short but powerful episode is packed with insights on leadership, training, and how to truly build a team that delivers.

💥 Sponsored by Cheese Hog – the best cheese shredding machine in the game. Learn more at cheesehogmachine.com

In this solo episode, I share what I’ve learned after visiting over 10 pizza shops, why I walked away from two potential deals, how Andy’s Pizza is scaling without investors, and why I created PizzaShopListings.com — a new resource to buy and sell pizza shops. Plus, what I’m planning for 2026 and why simplicity is key in my next pizza business.

https://www.PizzaShopListings.com

https://www.youtube.com/@SlicePlatform

Most pizza shops don’t fail because the pizza’s bad — they fail because the owner has no idea what’s really going on. In this episode, I’ll show you how to check the health of your pizza shop in under 10 minutes using just four numbers: sales, food cost, labor, and repeat customers. No fancy software. No spreadsheets. Just a simple weekly habit that’ll keep your shop profitable and your stress low.