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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.
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.
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Here's a quick summary of the last 5 episodes on Smart Pizza Marketing Podcast.
Hosts
Bruce
Previous Guests
Bruce
Bruce is a seasoned pizza entrepreneur and marketing expert known for his insights into the restaurant industry. He has extensive experience in helping pizzerias improve their operations and marketing strategies. Bruce is also a speaker at industry events, including the National Restaurant Show, where he shares valuable knowledge on how to succeed in the competitive food service market.
Bruce is a seasoned pizza entrepreneur and marketing expert known for his insights into the restaurant industry. He has extensive experience in helping pizzerias improve their operations and marketing strategies. Bruce is also a speaker at industry events, including the National Restaurant Show, where he shares valuable knowledge on how to succeed in the competitive food service market.
ZaLat Pizza
ZaLat Pizza is a popular pizza chain based in Dallas, known for its innovative approach to pizza making and rapid expansion. With 29 locations, ZaLat has become a staple in the local pizza scene, offering unique flavors and a commitment to quality.
ZaLat Pizza is a popular pizza chain based in Dallas, known for its innovative approach to pizza making and rapid expansion. With 29 locations, ZaLat has become a staple in the local pizza scene, offering unique flavors and a commitment to quality.
Cane Rosso
Cane Rosso is a renowned pizzeria that specializes in Neapolitan-style pizza. Founded by Jay Jerrier, Cane Rosso has gained acclaim for its authentic recipes and high-quality ingredients, contributing significantly to the pizza culture in Dallas.
Cane Rosso is a renowned pizzeria that specializes in Neapolitan-style pizza. Founded by Jay Jerrier, Cane Rosso has gained acclaim for its authentic recipes and high-quality ingredients, contributing significantly to the pizza culture in Dallas.
Pizzeria Karina
Pizzeria Karina is a local pizzeria that has transitioned from a bread-making business to a pizza establishment. Known for its artisanal approach and dedication to quality, Pizzeria Karina has carved out a niche in the competitive pizza market.
Pizzeria Karina is a local pizzeria that has transitioned from a bread-making business to a pizza establishment. Known for its artisanal approach and dedication to quality, Pizzeria Karina has carved out a niche in the competitive pizza market.
GapCo
GapCo is a pizza business that has experienced both expansion and retraction in its operations. The company provides valuable insights into the challenges and strategies involved in running a successful pizza shop.
GapCo is a pizza business that has experienced both expansion and retraction in its operations. The company provides valuable insights into the challenges and strategies involved in running a successful pizza shop.
Vincent Rotolo
Vincent Rotolo is a prominent figure in the pizza industry, known for his innovative approaches to pizza making and restaurant management. He has been involved in various projects that highlight the art of pizza and the business strategies behind successful pizzerias. His insights are often shared through media appearances and collaborations, making him a respected voice in the culinary community.
Vincent Rotolo is a prominent figure in the pizza industry, known for his innovative approaches to pizza making and restaurant management. He has been involved in various projects that highlight the art of pizza and the business strategies behind successful pizzerias. His insights are often shared through media appearances and collaborations, making him a respected voice in the culinary community.
Lisa
Lisa is a representative at the National Restaurant Show, providing insights into the event and its significance for restaurant owners and operators.
Lisa is a representative at the National Restaurant Show, providing insights into the event and its significance for restaurant owners and operators.
Tom
Tom is the culinary director at Papa Johns, where he focuses on creating family-friendly menus, innovating new products, and ensuring consistency across the chain's numerous locations.
Tom is the culinary director at Papa Johns, where he focuses on creating family-friendly menus, innovating new products, and ensuring consistency across the chain's numerous locations.
Topics Discussed
pizzeria
business growth
systems
leadership
National Restaurant Show
pizzeria owners
Dallas
store launches
no-walk-in operations
real advice
pizza shop
ZaLat Pizza
Cane Rosso
Pizzeria Karina
GapCo
podcasting
pizza business
mindset advice
National Restaurant Association Show
success in pizza business
chaos in the shop
motivation for operators
Pizza Insider
content ideas
influencers
performance-based model
influencer rates
Pizza Expo
content creation
Papa Johns
menu consistency
family-friendly menus
restaurant innovation
scaling menu ideas
restaurant owners
Here's the recent few episodes on Smart Pizza Marketing Podcast.
0:008:13
575: The Real Reason Your Pizzeria is Struggling (Hint: It’s Not the Pizza)
Guests
Guests of this podcast episode
Bruce
Keywords
Keywords of this podcast episode
pizzeriabusiness growthsystemsleadershipNational Restaurant Show
Most pizzerias don't fail because of bad pizza or a bad location — they fail because of what happens (or doesn’t happen) behind the scenes. In this no-fluff video, Bruce shares the real reasons pizza shops struggle, and what successful operators are doing differently.
Whether you're just getting started or feel stuck in the daily grind, this video will show you exactly how to build systems, lead better, and grow with clarity. Plus, Bruce gives a preview of what you’ll gain at the National Restaurant Show.
👥 For pizza shop owners, operators, and anyone dreaming of running their own spot — this is a must-watch.
🎟️ Join Bruce at the National Restaurant Show 🗓️ May 17–20 in Chicago 🎟️ Use code Bruce25 at NationalRestaurantShow.com for $25 off
👇 Comment “HELP” if you're struggling and want personalized support. 🔗 SmartPizzaMarketing.com
Most pizzerias don't fail because of bad pizza or a bad location — they fail because of what happens (or doesn’t happen) behind the scenes. In this no-fluff video, Bruce shares the real reasons pizza shops struggle, and what successful operators are doing differently.
Whether you're just getting started or feel stuck in the daily grind, this video will show you exactly how to build systems, lead better, and grow with clarity. Plus, Bruce gives a preview of what you’ll gain at the National Restaurant Show.
👥 For pizza shop owners, operators, and anyone dreaming of running their own spot — this is a must-watch.
🎟️ Join Bruce at the National Restaurant Show 🗓️ May 17–20 in Chicago 🎟️ Use code Bruce25 at NationalRestaurantShow.com for $25 off
👇 Comment “HELP” if you're struggling and want personalized support. 🔗 SmartPizzaMarketing.com
0:0018:06
574: How This Pizza Chain Opened 29 Stores—Including One for Just $10K
Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.
Chapters:00:00 - Intro & Purpose of the Trip 00:38 - National Restaurant Show Preview (May 17–20) 02:16 - Overview of Dallas Pizza Tour 03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset 04:29 - Why Bruce Is Thinking About Opening Again 05:07 - Going Tactical: Real Data from Real Shops 06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts 08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights 10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro 12:52 - GapCo: Lessons from Expansion & Retraction 15:36 - Normalize One-Shop Success 17:17 - Upcoming Trips & Final Thoughts
Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.
Chapters:00:00 - Intro & Purpose of the Trip 00:38 - National Restaurant Show Preview (May 17–20) 02:16 - Overview of Dallas Pizza Tour 03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset 04:29 - Why Bruce Is Thinking About Opening Again 05:07 - Going Tactical: Real Data from Real Shops 06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts 08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights 10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro 12:52 - GapCo: Lessons from Expansion & Retraction 15:36 - Normalize One-Shop Success 17:17 - Upcoming Trips & Final Thoughts
0:009:53
573: No One in the Pizza Business Has It All Figured Out – Here's Why That’s Okay
Hosts
Hosts of this podcast episode
Bruce
Guests
Guests of this podcast episode
Vincent Rotolo
Keywords
Keywords of this podcast episode
podcastingpizza businessmindset adviceNational Restaurant Association Showsuccess in pizza businesschaos in the shopmotivation for operatorsPizza Insidercontent ideas
In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he’s learned from talking to pizza shop owners all over the country.
Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.
👇 Chapters below — make sure to like, subscribe, and hit the bell for more pizza biz insights!
Chapters:
00:00 – Intro & National Restaurant Show Invitation Details on why you should join Bruce in Chicago this May.
00:41 – What You’ll Get from Attending the Show Latest tech, gear, networking, and trends for pizzeria operators.
01:25 – 10 Years of Podcasting: How It Started Bruce opens up about his early doubts and what kept him going.
02:33 – No One Has It All Figured Out A powerful realization about every pizza operator—no matter the level.
03:14 – What Success Really Means in the Pizza Business It’s not followers or praise. It’s something much simpler.
04:00 – Dealing with Chaos in the Shop A reminder that breakdowns, no-shows, and complaints are part of the game.
04:45 – Taking Time to Appreciate How Far You’ve Come Bruce’s personal struggle with appreciating his own progress.
05:25 – Your Monday Motivation A pep talk for operators feeling overwhelmed or underappreciated.
06:19 – How Bruce Wants to Help You From podcasts to videos—here’s where to find support and advice.
07:07 – Behind the Scenes: Pizza Insider with Vincent Rotolo What it was like filming in Vegas and why this episode stood out.
08:08 – New Content Ideas: Visiting Pizzerias IRL Bruce shares a new content idea and asks for your feedback.
09:23 – Wrap-Up & How You Can Help Shape Future Episodes Let Bruce know if these episodes help you—DMs are open on Instagram!
In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he’s learned from talking to pizza shop owners all over the country.
Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.
👇 Chapters below — make sure to like, subscribe, and hit the bell for more pizza biz insights!
Chapters:
00:00 – Intro & National Restaurant Show Invitation Details on why you should join Bruce in Chicago this May.
00:41 – What You’ll Get from Attending the Show Latest tech, gear, networking, and trends for pizzeria operators.
01:25 – 10 Years of Podcasting: How It Started Bruce opens up about his early doubts and what kept him going.
02:33 – No One Has It All Figured Out A powerful realization about every pizza operator—no matter the level.
03:14 – What Success Really Means in the Pizza Business It’s not followers or praise. It’s something much simpler.
04:00 – Dealing with Chaos in the Shop A reminder that breakdowns, no-shows, and complaints are part of the game.
04:45 – Taking Time to Appreciate How Far You’ve Come Bruce’s personal struggle with appreciating his own progress.
05:25 – Your Monday Motivation A pep talk for operators feeling overwhelmed or underappreciated.
06:19 – How Bruce Wants to Help You From podcasts to videos—here’s where to find support and advice.
07:07 – Behind the Scenes: Pizza Insider with Vincent Rotolo What it was like filming in Vegas and why this episode stood out.
08:08 – New Content Ideas: Visiting Pizzerias IRL Bruce shares a new content idea and asks for your feedback.
09:23 – Wrap-Up & How You Can Help Shape Future Episodes Let Bruce know if these episodes help you—DMs are open on Instagram!
0:009:48
572: How to Work with Influencers Without Wasting Money
New In this solo episode, Bruce shares raw insights on working with influencers in the pizza business world. He reflects on a shocking conversation about influencer rates ($4,500?!) and breaks down a smarter, performance-based model for partnerships. Plus, get updates on upcoming content from the Pizza Expo and find out why Bruce is seriously considering opening another pizza shop.
Chapters:
00:00 – Intro + Pizza Expo Plans 00:29 – Sponsor Shoutout: Cheese Hog Machine 01:28 – Why Shredded Cheese > Pre-Shredded Cheese 02:12 – Hosting the "How You Slice It" Podcast 02:35 – The Influencer Dilemma: Are They Worth It? 03:34 – The $4,500 Influencer Offer 04:20 – The Real ROI of Influencer Marketing 05:11 – A Smarter Influencer Deal Structure 06:12 – The Hidden Labor of Content Creation 07:22 – Performance-Based Influencer Contracts 08:10 – Views Don’t Equal Customers 08:54 – Final Thoughts + Should I Open a Pizza Shop?episode
New In this solo episode, Bruce shares raw insights on working with influencers in the pizza business world. He reflects on a shocking conversation about influencer rates ($4,500?!) and breaks down a smarter, performance-based model for partnerships. Plus, get updates on upcoming content from the Pizza Expo and find out why Bruce is seriously considering opening another pizza shop.
Chapters:
00:00 – Intro + Pizza Expo Plans 00:29 – Sponsor Shoutout: Cheese Hog Machine 01:28 – Why Shredded Cheese > Pre-Shredded Cheese 02:12 – Hosting the "How You Slice It" Podcast 02:35 – The Influencer Dilemma: Are They Worth It? 03:34 – The $4,500 Influencer Offer 04:20 – The Real ROI of Influencer Marketing 05:11 – A Smarter Influencer Deal Structure 06:12 – The Hidden Labor of Content Creation 07:22 – Performance-Based Influencer Contracts 08:10 – Views Don’t Equal Customers 08:54 – Final Thoughts + Should I Open a Pizza Shop?episode
0:0032:58
571: What You MUST Know Before Attending the National Restaurant Show
Hosts
Hosts of this podcast episode
Bruce
Guests
Guests of this podcast episode
LisaTom
Keywords
Keywords of this podcast episode
National Restaurant ShowPapa Johnsmenu consistencyfamily-friendly menusrestaurant innovationscaling menu ideasrestaurant owners
This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.
Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!
👇 Chapters 👇 00:00 – Intro: Meet Lisa and Tom 00:25 – What Is the National Restaurant Show? 01:03 – Why Menu Consistency Is So Hard (and How Big Chains Do It) 02:15 – Tom's Secrets to Appealing to Multi-Generational Families 05:48 – How Papa John’s Innovates Products 09:32 – The Challenge of Scaling Menu Ideas Across Locations 13:40 – How Independent Restaurants Can Improve Consistency 18:02 – Planning Your Visit to the National Restaurant Show 22:20 – Tools and Apps That Help You Navigate the Show 27:45 – Final Tips for Restaurant Owners Attending the Show 32:05 – Wrap-Up & Promo Code Info
🎟️ Get Tickets: National Restaurant Show 💸 $25 Off Code: BRUCE25 (Expires May 9 – Operators Only) 📱 Connect on Instagram: @smartpizzamarketing 📅 Dates: May 17–20, 2025 📍 Location: Chicago, IL
This episode is packed with insights from Lisa at the National Restaurant Show and Tom, the culinary director at Papa John’s. We break down how large restaurant chains like Papa John’s create family-friendly menus, innovate new products, and maintain consistency across thousands of locations. Plus, we talk about what you need to know before attending the National Restaurant Show this May in Chicago.
Use promo code BRUCE25 for $25 off your ticket (expires May 9). Details and links are below!
👇 Chapters 👇 00:00 – Intro: Meet Lisa and Tom 00:25 – What Is the National Restaurant Show? 01:03 – Why Menu Consistency Is So Hard (and How Big Chains Do It) 02:15 – Tom's Secrets to Appealing to Multi-Generational Families 05:48 – How Papa John’s Innovates Products 09:32 – The Challenge of Scaling Menu Ideas Across Locations 13:40 – How Independent Restaurants Can Improve Consistency 18:02 – Planning Your Visit to the National Restaurant Show 22:20 – Tools and Apps That Help You Navigate the Show 27:45 – Final Tips for Restaurant Owners Attending the Show 32:05 – Wrap-Up & Promo Code Info
🎟️ Get Tickets: National Restaurant Show 💸 $25 Off Code: BRUCE25 (Expires May 9 – Operators Only) 📱 Connect on Instagram: @smartpizzamarketing 📅 Dates: May 17–20, 2025 📍 Location: Chicago, IL
Ratings
Global:
Global ratings are aggregates of the individual countries
