HeyJaredSmart Pizza Marketing Podcast
We teach restaurants and pizzerias how to use social media to grow their business. With our Podcast-Social Media Courses- Mastermind-Live Shows and much more. Visit www.Smartpizzamarketing.com to see how we can help you. Interviews with pizza entrepreneurs and marketing experts.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Sep 1, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 7, 2026
Latest episodes
616: From Marketing to Pizza: How Sauced Built a Local Following (opens the original)
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We visited Sauced to see how they’ve built a pizza shop that feels different. From changing the menu and adding smashburgers to creating a space people actually want to come back to, this is a real look at what it takes to build a restaurant from the ground up. We talk about the early mistakes, working with family, marketing the business, creating experiences for customers, and what they would do differently if they had to start over. This isn’t just about pizza. It’s about figuring things out a
616: He Started a Pizza Shop With No Experience. Now He Has 45 Employees. (opens the original)
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Dan opened Violent Stone in St. Petersburg without a background in pizza or restaurants. What started as a small idea is now a busy Philly-inspired pizza and cheesesteak shop with 45 employees, a packed kitchen, and another location on the way. We walk through the whole operation, talk dough, the layout, labor, margins, why they got rid of servers after 30 days, and what it really takes to grow without killing the business.
615: He Opened a Pizza Shop With Zero Experience. Now They Do 200+ Pizzas a Night (opens the original)
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SPM PRO: https://www.smartpizzamarketing.com/pro/ What does it take to build a pizza shop that does 200+ pizzas on a busy night when you've never worked in a restaurant? In this episode, we visit Pie Trap in Covina, California, where owner John started with zero restaurant experience and built a high-volume pizza business from the ground up. No family pizza shop. No industry background. Just a clear vision, a 20-inch pizza, and years of learning through trial and error. We break down the kitchen
614: Inside One of San Francisco's Best Square Pizza Shops - Square Pie Guys (opens the original)
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This week we're visiting Square Pie Guys in San Francisco. We walk through the restaurant, talk about how the business grew from pop-ups to three locations, why consistency matters more than a huge menu, and the systems that make expansion possible. We also get into: Growing from one shop to multiple locationsTraining and delegationBuilding a recognizable brandKitchen layout and workflowMenu strategySocial media and marketingWhy most customers still order pepperoni If you're thinking about openi
613: How to Get Customers Off DoorDash and Ordering Direct From Your Pizza Shop (opens the original)
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What happens when you buy a struggling pizza shop in a great location? In this episode of How You Slice It , I sit down with Gus from Township Line Pizza outside Philadelphia. We talk about how he turned the business around by focusing on consistency, making better food, using local influencers the right way, and getting customers to order direct instead of relying on third-party delivery apps. Cheese Hog: https://cheesehogmachine.com/ TownshipLine Pizza: https://www.instagram.com/townshipline_p
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