I’m bringing this series back (only 4 spots)

Read in 2 minutes

December 11, 2025

I’m bringing back a short series on the podcast where I sit down with pizza shop owners and answer their biggest questions about marketing, operations, or running a profitable shop.

I’m only doing 4 of these, and once they’re filled, that’s it.

If you want to grab one, it’s free — just fill this out and tell me a little about your shop:

First come, first served.

Talk soon

Bruce

This Week’s Content

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).

In this episode, we sit down with Vitangelo Recchia, owner of Bella Napoli Pizzeria in Punta Gorda, Florida, and a member of the U.S. Pizza Team. We caught up live at the Pizza Tomorrow Summit in Orlando for a real conversation about what it actually takes to run a pizza shop in today’s world—without burning yourself out.

Pizzeria Insider

How a Tiny 650 Sq Ft Pizzeria Does 300 Orders a Day—Inside Connor’s Food Court Hustle

Meme of the week

Instagram Post

For 40 years, the Palazzolo Cheese Hog has basically been a tank built to destroy cheese, and it’s still going strong. If you’ve ever fought with a cheap grater during a Friday rush, this thing is the opposite of that.

Each unit is about 200 pounds depending on the motor, wrapped entirely in stainless steel so you can clean it fast and keep it sanitary. It breaks down quickly, the removable parts wash easily, and it’s built for operators who don’t have time for high-maintenance equipment.

The Cheese Hog is commercial-grade and handles full blocks of mozzarella, provolone, pecorino romano, cheddar… pretty much anything you can throw at it. It’s ETL and NSF certified, so it checks all the boxes you need for a real kitchen.

If you’re looking for equipment that won’t slow your team down and will probably outlive all of us, this is one worth knowing about.

This Newsletter is Brought to You By:

Stanislaus: Known for their premium tomato products, Stanislaus is the secret behind the rich, robust flavors that make your pizza sauce unforgettable.

Fiero Group: Offering much more than just ovens, Fiero Group delivers cutting-edge solutions for artisan pizza makers. Their ovens are works of art—combining precision, power, and style. Check out their latest oven.

Mike’s Hot Honey: Mike’s Hot Honey brings the perfect balance of sweetness and heat, making it an irresistible topping for pizza. Your customers will love the flavor kick it adds to every bite. Want to try it out? Request a sample today!

Boostly: Simplify your customer communication with no monthly fees or contracts. Boostly’s powerful texting platform delivers results and helps you stay connected with your patrons.

Get more information about sponsoring The Smart Slice here.

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