Mistakes To Avoid Opening Your Next Pizza Shop Ever wondered why some pizzerias thrive while others struggle to stay afloat? It’s like a pizza puzzle, with each slice representing a different challenge. From finding the sweet spot for your shop to standing out in a sea of cheesy competition, running a pizzeria takes more than just dough and toppings. Join us as we discuss the reasons the things you can avoid when you open your next pizza shop. Location:  A poor choice of location can significantly impact a pizzeria’s success. If it’s in an area with low foot traffic, limited parking, or ..read more

Lessons Learned from Opening Hot Tongue Pizza In this episode of the SPM Show, Bruce visits Hot Tongue Pizza in Los Angeles and speaks with owner Alex about the challenges and rewards of owning and operating a pizzeria. They explore the hard work involved in building and running a successful restaurant, the origins of the name Hot Tongue Pizza, the different types of pizza they serve, and the competitive pizza scene in Los Angeles. Alex also shares his experience of opening the restaurant and offers advice for aspiring restaurant owners. Takeaways Owning and operating a pizzeria requires a l ..read more

How to Optimize Your Tech-driven Pizza Concept Time to talk tech. Many restaurants have chosen to continue to embrace technology workarounds that were put in place during the pandemic. Whether it be utilizing QR codes for menus, ordering or bill pay, we’re beginning to see these methods be incorporated in various ways to cut costs for the restaurant with convenience in mind for the tech-savvy customer.  To further streamline operations, the industry is seeing a rise in tech-driven concepts. This route can alleviate the pressures of labor shortages to some extent, while also providing conv ..read more

Why Team Building Matters The experience of the customer will never exceed the experience of the team. I’ve used this quote in almost every single presentation I’ve done since I myself saw it in a presentation several years ago. I love it because it completely sums up the importance of team building. I mean who doesn’t want happy and engaged customers? I know I do. There’s no secret to why a certain chicken brand has been #1 in customer satisfaction ratinga for nine consecutive years. Is your team that excited to serve your guests? If the answer is no, then I would then ask if you as their lea ..read more

One TikTok Video Doubles Their Pizza Business Chuck and Seb, owners of Mortadella Head in Summerville, Massachusetts, share their story of starting a Roman-style pizzeria. They learned the art of making Roman pizza from Gabriele Bonschi in Rome and were among the first to introduce this style to the Boston area. They explain the challenges of educating customers about Roman-style pizza and the importance of the 72-hour fermentation process for the dough. The pizzeria has gained popularity through viral TikTok videos and media attention, leading to increased business and the need to overcome o ..read more

Boston’s Best Pizza? In this episode of the SPM show, Troy, the owner of Blue Square Pizza, shares his journey of making three different styles of pizza with one sourdough dough. He discusses the focus on pizza and dough, the support and growth from the community, and the pizza production process. Troy explains the process of dough preparation, flour selection, and the challenges he faced in perfecting the sourdough recipe. He also talks about the use of a universal dough for different pizza styles, the importance of ingredient weights and consistency, and the digital ordering system in his k ..read more

Photo Credit: Lindsey Hartline, Billy Bricks Wood Fired Pizza Smart Pizza Marketing Magazine was created to inspire, educate and shine a light on entrepreneurs making waves in the pizza industry. What better way to foster community than with an advice swap? Below, the featured restaurateurs in this issue share either one piece of advice they’ve received that they have carried with them throughout their career or advice they’d give someone new to the pizza business. Bruce Irving (founder, Smart Pizza Marketing): Start small. One of the best things you can do when you start your business is to s ..read more

How To StreamLine Your Pizzeria In this conversation, Bruce interviews Alastair Hannmann, a pizza consultant, about his experience in the pizza industry and the challenges pizzerias face in their operations. They discuss the role of automation in the pizza industry and the importance of process documentation. Alastair shares his approach as a consultant and how he helps pizzerias improve their operations. They also touch on the topic of scaling a pizza business and the strategies involved. In this conversation, Alastair Hannmann, a pizza consultant, discusses the use of technology in pizza o ..read more

Zalat Pizza’s Khanh Nguyen checks in to share insights on hiring, training, team building, and marketing a successful pizzeria So you want to open a pizzeria. You’ve recipe tested, you’ve locked down a storefront or food hall stall, and now you’re ready to put a crew together—but where do you start?  Whether you’re starting from scratch or are in the beginning steps of your journey as a restaurateur, industry insights from an insider who is battle tested can save you from common beginner mistakes. That’s why we tapped Zalat Pizza founder and CEO Khanh Nguyen to share his best practices fo ..read more

SPM Magazine Unveiling Issue #1 Bruce Irving introduces SPM Magazine and discusses the contributors and excitement surrounding its release. He explains the reason for starting the magazine and the desire to provide a platform for pizza enthusiasts to share their ideas and experiences. Bruce highlights the alternative nature of the magazine and its focus on inclusivity. He gives shoutouts to advertisers and reveals the cover of the first issue featuring Erica Barrett. Bruce then provides an overview of the articles in the magazine, covering topics such as hiring mistakes, advice from industry ..read more