50 pieces of advice

Newsletter Issue: 50 Pieces of Advice After 20 Years in the Pizza Industry 🍕

Welcome to this week’s issue of The Smart Slice! After 20 years in the pizza business, I’ve compiled a list of 50 hard-earned lessons—insights that come from late nights, burned crusts, and figuring things out one pizza at a time. Whether you’re running a small shop or dreaming big, these tips are here to inspire and guide you.

50 Pieces of Advice After 20 Years in the Pizza Industry 🍕

1. Nobody is coming to save your pizzeria. It's 100% up to you.

2. Respect your customers' and team's time.

3. Learn to teach yourself new skills (especially marketing!).

4. You learn 10x more experimenting with pizza than reading about it.

5. If you don’t market your pizza, nobody will know it exists.

6. Thick skin is mandatory—customer feedback isn't always nice.

7. Support other pizzerias—there’s enough dough for everyone.

8. Someone will always hate your crust.

9. Price your pizzas based on quality, not desperation.

10. A good network (chefs, suppliers) speeds you up.

11. A bad network drains your profits.

12. Start figuring things out—like how to fix that oven yourself.

13. If people root against your pizzeria dream, cut them out.

14. Over-communicate with your team and your customers.

15. You can learn something from every customer complaint.

16. Everyone you talk to is also guessing, just like you.

17. Your pizza heroes? Just regular people who got really good.

18. If you can sell 1 pizza, you can sell 100, if you can sell 100 you can sell 1,000

19. And 1,000 pizzas mean you can open a second location.

20. Talk to your regulars—they know what’s good (and bad).

21. You can't ‘hope’ a pizzeria into success.

22. Do unique things—limited editions, collaborations—to stand out.

23. Promote your pizzeria online every single day.

24. Write down your menu ideas daily—creativity compounds.

25. Ignore the haters who don’t like pineapple on pizza.

26. Help others in the business—it comes back around.

27. Get support—whether it’s a mentor or a therapist.

28. Drink less—those late-night shifts add up.

29. Start with a simple menu.

30. Diversify later—think catering, merch, etc.

31. Systems beat passion—have recipes and processes for everything.

32. Stop obsessing over fancy pizza tech—perfect your basics.

33. Experiment often—your next bestseller might surprise you.

34. Use customer feedback to create better pizzas and offers.

35. Never steal ideas, but it’s fine to be inspired.

36. Stop trying to be trendy—focus on being delicious.

37. You’re not clever; your customers need clarity.

38. Show up on time, especially for catering gigs.

39. Pessimists might be right, but optimists sell out their dough.

40. Optimists also build franchises.

41. Be humble, but know your pizza is 🔥.

42. Test different marketing tactics—see what sticks.

43. Don’t argue with your customers—listen and improve.

44. Everyone has the same 24 hours, so prioritize wisely.

45. Don’t study restaurant empires if you’re just getting started.

46. You can’t change a bad shift yesterday, but today’s a new day.

47. Arguing online about pizza toppings? Total waste.

48. Opening a pizzeria > reading restaurant management books.

49. Anyone promising ‘instant restaurant success’ is a con.

50. You’re 100% responsible for the future of your pizzeria.

Take every piece of advice with a grain of salt (or oregano). 🍃 I’m just another pizza guy sharing what I’ve learned on my journey, and it might not translate perfectly for you.

But if there’s one takeaway, it’s this:

You’ve never "figured it out"—it's always a work in progress.

Pizza Trend Watch: What's Hot?

1. QR Codes on Pizza Boxes
Pizzerias are printing QR codes that lead to exclusive discounts, secret menu items, or loyalty programs. It’s a fun, cost-effective way to stay connected with your customers after the pizza is gone.

2. Collaborations with Local Breweries
Pairing your pies with craft beer from a nearby brewery is a win-win partnership. Highlight these pairings in-store or during special events.

3. Creative In-House Ingredients
Elevate your pizzas by spotlighting house-made ingredients. Think freshly ground sausage spiced to perfection, hand-pulled mozzarella, or a signature pizza sauce crafted with secret spices. These personal touches create a unique identity for your menu and keep customers coming back for the flavors they can only find with you!

Marketing Insight: Post Every Day

Think posting on social media daily is overkill? Think again. Algorithms reward consistency, and your customers want to see your pizzas as often as possible.

Ideas for easy daily posts:

• Behind-the-scenes shots of dough-making.

• Polls about toppings (anchovies: yay or nay?).

• Pizza box doodles from customers or team members.

Pro tip: Schedule your posts in advance using tools inside the apps themselves. Both Facebook and Instagram have them.

Operator Spotlight: St. Francis Apizza in Cincinnati, OH

Today, we’re chatting with Alex from St. Francis Apizza in Cincinnati, Ohio! 🍕 Alex shares his inspiring journey of starting small, involving his team in every aspect of the business, and creating a pizzeria that’s not only about great pizza but also about fostering a thriving, enjoyable workplace.

Interesting Highlights from the Episode:

• The Power of Community Involvement: Alex shares how saying yes to opportunities, like a YouTube feature, boosted their visibility and increased business by 20%.

• Innovative Dough Management: Running a pizzeria without a walk-in cooler? Alex explains their unique dough proofing process that uses room temperature management for consistency.

• Tavern-Style Mondays: To keep things fresh and exciting, Alex introduced a different style of pizza one day a week, creating a loyal following and energizing his team.

🔗 This episode is packed with actionable insights for pizza operators who want to grow their business while staying true to their passions.

St. Francis Apizza: https://www.saintfrancisapizza.com/

Fun Fact

Did you know the world’s most expensive pizza costs $12,000? It’s made with lobster, caviar, and edible gold and takes 72 hours to prepare!

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Thanks for reading the first issue of The Smart Slice! Got feedback or ideas? Hit reply and let’s chat. See you next time!