HeyJaredHow You Slice It
There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza.
- Indexed episodes, last 90 days
- 8
- Latest publication
- Sep 10, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 9, 2026
Latest episodes
He Built a Pizza Shop That Gives Back to the Community (opens the original)
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Andrew from Airport Pizza joins Bruce on How You Slice It to share his story of coming to America, building a pizza shop, and becoming part of the community he serves. They talk about the reality of running a local pizza business, giving back, learning new technology, and how Slice’s phone ordering service helped make handling orders easier as the business grew. If you own a pizza shop, are thinking about opening one, or just love hearing real stories from independent operators, this one is for
11 Years Later: What’s Changed at This Pizza Shop (opens the original)
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Cory from Two Guys Pizza was one of the first pizza shop owners I ever had on the podcast. More than a decade later, we catch up on how his business has changed, what he has learned, and why he is not in a rush to open a second location. We talk about running a busy single-location pizza shop, balancing growth with family life, staffing, hours, delivery, rising food costs, using technology and AI, and how customers are finding restaurants today.
He Opened a Pizza Shop Right Before COVID. Now He Has 3 Locations. (opens the original)
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Night Owl Pizza’s co-owner joins the podcast to talk about opening during COVID, growing to three Atlanta-area locations, and running a pizza business from 4 PM to 4 AM, 365 days a year. We get into late-night sales, hiring struggles, scaling with conveyor ovens, managing multiple locations, and what he would do differently if he started over.
Nicky Slices Started With Pizza Pop-Ups. Now He’s on Pace for $1.3M. (opens the original)
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Nicky from Nicky Slices Pizza Club joins me to talk about the path from making Detroit-style pizza at home during COVID to opening a brick-and-mortar shop in St. Louis that is on pace to do over $1.3 million in its first year. We get into building an audience before opening, finding the right partners, why they do online ordering and walk-ins only, controlling food and labor costs, and the expensive surprises that came with opening the shop. If you’re thinking about opening a pizza shop, this is
From 800 Sq. Ft. to the Next Level | Grumpy's Pizza (opens the original)
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What happens when your pizza shop gets so busy that your biggest problem isn't getting customers... it's making enough pizza? In this episode of How You Slice It, we're talking with Grumpy's Pizza in New Jersey to see how they've built one of the area's most talked-about pizzerias. We talk about learning sourdough, simplifying the menu, building systems, and why they're making the jump from an 800-square-foot shop into a much larger space.
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