Pizza King Podcast: Empowering Pizzeria Leadership

How AI Is Fixing the Phone Problem in Pizza Shops

Get 3 Months Free from ThrivePOSIn this episode of the Pizza King Podcast, Tyrell Reed sits down with Logan Whitehouse, co-founder of Virnika AI, to break down how AI phone automation is changing restaurant operations. The conversation stays focused on real operator problems. Missed calls. Labor pressure. Inconsistent upselling. Customer experience during peak hours. Logan explains how AI voice agents can take orders, answer menu questions, upsell consistently, and scale call volume without adding staff. All while keeping your existing phone number and POS setup intact. You will hear a clear breakdown of implementation timelines, common operator concerns, and how to measure ROI beyond labor savings. This includes higher ticket averages, fewer missed orders, reduced staff stress, and better focus during rushes. Logan also shares why Virnika stays restaurant-only, how the system learns your menu in real time, and what the future of AI assistants in restaurant leadership could look like. This episode is built for pizzeria owners, operators, and managers who want practical insight into AI for restaurants, phone automation, labor efficiency, and smarter operations without sacrificing hospitality. Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeFree Digital Checklists - Safety CultureGive Your Teams The Knowledge, Tools & Confidence To Work Safely & Meet Higher Standards.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWant to connect? Send me an email to info@tyrellreed.com

Fix This First When Taking Over a Pizza Shop

Thrive POS helps pizzeria operators gain control of sales, labor, and reporting with tools built for growing shops.Request a demo here: https://thrivepos.com/pizzaking In this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down the first five days of taking over an existing pizzeria in Valrico and the exact steps he used to create fast wins without overwhelming the team. This episode focuses on food safety, equipment, repairs, and morale, the unglamorous work that sets the foundation for long term success. You will hear how to run a simple self audit, prioritize issues, and address the biggest problems first. Tyrell shares why cleaning, fixing broken equipment, and tightening food safety systems should come before menu changes or marketing pushes. He also explains how small repairs like ovens, sinks, locks, and restrooms can immediately improve team morale and daily performance. This episode is built for pizzeria owners, operators, and managers who are taking over an existing shop, inheriting a team, or trying to stabilize operations. If you want practical guidance on restaurant turnarounds, food safety audits, equipment maintenance, and leadership during transition, this episode gives you clear direction you can use this week. Links from this episode:Podcast episodes and resourceshttps://pizzakingpodcast.comFree checklists and leadership toolshttps://tyrellreed.comThrive POS demohttps://thrivepos.com/pizzaking Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWant to connect? Send me an email to info@tyrellreed.com

What It Really Takes to Run a High Performing Pizza Shop - With Carlo "Pizza Boy" Bertolli

 Powered By ThrivePOS - Pizza Driven Point of SaleIn this episode of The Pizza King Podcast, Tyrell Reed sits down with Carlo Bertolli of Pizza Boy Chicago to break down what it really takes to win as an independent pizzeria owner in a crowded market. Carlo shares his journey growing up in a multigenerational pizza business, learning the grind firsthand, and stepping out to build his own brand in Chicago. He explains how obsession with product, culture, and experience helped him dominate a saturated pizza market without relying on discounts or paid ads. The conversation goes deep into branding, leadership, hiring, and standards in a modern pizzeria. Carlo talks about building teams that step up under pressure, why most operators fail at accountability, and how old school work ethic still wins in today’s restaurant industry. He also breaks down how social media, word of mouth, and experience driven concepts like Cannoli Boy became major growth drivers for his business. If you are a pizzeria owner, operator, or manager looking to increase sales, build a stronger team, and stand out in a competitive pizza market, this episode delivers real lessons from the front lines. Topics covered include: • Pizzeria branding and differentiation • Leadership and accountability in the kitchen • Hiring and training restaurant staff • Growing sales without heavy discounting • Old school work ethic vs modern restaurant challenges • Building community loyalty as an independent pizza shop • Turning experience into a competitive advantage This is a must listen for pizza shop owners who want to build a business that lasts and lead with confidence. Learn More By Visiting ThrivePOS.com/PizzaKing Free Workshop: Work Less & Profit MoreLive This Tuesday! Register for free Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWant to connect? Send me an email to info@tyrellreed.com

Pizzeria Turnaround Week One

Powered By ThrivePOS - Pizza Driven Point of SaleIn this Takeout Tips episode of the Pizza King Podcast, you hear the real plan behind taking over a struggling pizzeria and fixing it fast.You get a step by step breakdown of week one in a pizzeria turnaround. No theory. No hype. Just what actually happens on day one.You will learn: • Why food safety and sanitation come before marketing and sales • How cleaning and organization reset team mindset • The exact routines to install in the first week • How line checks, prep systems, and certifications protect food cost and quality • How to use onboarding and training to build buy in early • What to fix first when staffing, systems, and morale are offThis episode is for pizzeria owners, operators, and managers who want a clear turnaround framework, stronger food safety culture, and better daily execution.Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWant to connect? Send me an email to info@tyrellreed.com

Passion Over Profit: What Pizza Operators Get Wrong

In this episode, we explore the importance of finding your true calling, moving beyond just financial gain to discover a fulfilling career. We dive into the mindset needed for personal development, emphasizing that true motivation comes from within. This inspirational discussion highlights being purpose driven and collaborating with like-minded individuals to foster growth.You will hear about:Why delivery and takeout expose weak systems fastHow packaging impacts crust quality and customer experienceWhich pizza styles benefit most from linersCommon mistakes operators make with delivery qualityWhat Greg sees top operators do differentlyHow trust is built with teams and customersLeadership habits that drive consistency at scaleIf you run a pizza shop, manage a team, or want better delivery results, this episode will give you clear takeaways you can apply right away.Listen in and lead the shift.Subscribe for more conversations with real operators, suppliers, and leaders in the pizza business.Learn more about Perfect Crust Liners and request a free sample https://perfectcrust.com/ Learn More By Visiting ThrivePOS.com/PizzaKing Support the showWant to connect? Send me an email to info@tyrellreed.com