Pizza King Podcast: Empowering Pizzeria Leadership

Mia Ava East Coast Pizza | Chris Battiste

Chris Battiste from Mia Ava East Coast Pizza breaks down what it takes to run a fast New York style slice shop and still compete at a high level. We talk speed of service, premium ingredients, and how to build a product that stays consistent day after day.You will hear how Chris uses pizza competitions to sharpen his craft, why he wants the score sheet and notes, and what “balance” really means when you judge sauce, cheese, and toppings. We also get practical on dough systems, hydration, fermentation, and adjusting for heat and humidity. Plus, customer education, menu clarity, and the simple changes that protect reviews and keep the line moving.If you run a pizzeria and you want better execution, better product, and fewer headaches, this one is for you.Connect with Chris on Instagram @miaavaeastcoastLearn More By Visiting ThrivePOS.com/PizzaKing Support the showRequest my weekly P&L templateEmail: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes

Pep talks do not fix margins - Week 4 in the pizzeria

Powered By ThrivePOSIn this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed breaks down GM planning and leadership routines during week four of the Valrico store takeover. This is the point where most turnarounds either gain traction or slide back into old habits. Tyrell shares his actual weekly P&L and walks through the numbers live. Not a dashboard. Not a summary. The real tool used every week with the GM. He answers the question most owners avoid asking out loud. Are we making money yet? You will learn how to use a weekly P&L as a management tool, not accounting homework. You will see how food cost, labor, third party delivery mix, and fixed costs affect profitability week by week. Tyrell also explains why manually tracking key metrics builds stronger managers and better decision making before relying on dashboards and reports. This episode is for pizzeria owners and operators who want control of the business without adding stress. If you want to build leadership habits, understand your numbers, and create a path to profitability, this one matters. What you will take away: • How to structure a weekly GM meeting that removes emotion and drives clarity • Why prime cost control matters more than motivational talks • Real weekly sales and loss numbers from an active store turnaround • How third party delivery impacts profit week to week • Why manual tracking teaches managers how the business actually works • When dashboards help and when they hurt developing leaders  Watch the full episode on YouTubehttps://youtu.be/a9V_BFdrwHs Request my weekly P&L template Email: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohort https://tyrellreed.com/leadership2 Learn more about my work, tools, and events https://tyrellreed.com Upcoming events and appearances: New York Restaurant Show Javits Center, March 7 Pizza Expo Las Vegas On the show floor recording podcast episodes Listen to the Tory T’s episode mentioned in this show Available now on the Pizza King Podcast Learn More By Visiting ThrivePOS.com/PizzaKing Support the showRequest my weekly P&L templateEmail: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes

From Legacy Pizza to Modern Leadership with Tori Tiso

Pizza Driven Point of Sale by ThrivePOSDetroit pizza in New York. Two locations. Big creativity with tight standards.In this episode, Tyrell sits down with Tori Tiso to talk pizza leadership and real operations. You’ll hear how she builds new pies without losing consistency, why she simplified the menu to protect profit and labor, and how she trains people like a coach so the product stays right when the owner is not on the line.If you run a pizzeria and you want cleaner systems, faster training, and better execution, this episode will help.LinksTori T’s Pizzeria: https://toritspizzeria.com/ Tori T’s Pizzeria Instagram: https://www.instagram.com/tori_tspizzeria/ Tori T’s Pizzeria Facebook: https://www.facebook.com/p/Tori-Ts-Pizzeria-61557085002760/ Tori T Instagram: https://www.instagram.com/thebronxpizzagirl/ 914 Pizza: https://914pizzaharrison.com/ 914 Pizza Instagram: https://www.instagram.com/914pizza/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 showRequest my weekly P&L templateEmail: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes

Nobody’s got it better than us - Eric Bam, Perfect Crust

Third-party delivery can wreck a great pizza fast.In this episode, I sit down with Eric Bam, VP of Sales and Marketing at Perfect Crust Pizza Liners, to talk about the real fix. Protect the product from oven to customer door. We break down why packaging and food protection matter more than most operators admit, because customers do not blame DoorDash.Customers blame your brand.We also get practical on pricing and margin protection. If better packaging costs more, build it into your Uber Eats and DoorDash prices. Stop absorbing the cost.Then we shift to catering growth with EZ Cater. We talk about why corporate and pharma orders can change a slow day, and the settings that drive profit, lead times, delivery fees, delivery zones, and simple bundles that make ordering easy.We also cover a simple social media move most pizza shops miss. Stop posting only pizza photos. Show the experience, the people, and what customers should expect when they walk in.Topics coveredPizza delivery packaging, pizza box liners, heat retention, crisp crust, customer reviewsDoorDash and Uber Eats pricing strategy for profitEZ Cater catering strategy for pizzerias, higher ticket orders, lead time, delivery zones, delivery feesRestaurant social media video strategy that builds trust before the first visitLearn More By Visiting ThrivePOS.com/PizzaKing Support the showRequest my weekly P&L templateEmail: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes

Scaling a Pizza Shop Without Chaos

Get Your Free Demo From ThrivePOSIn this Takeout Tips episode of the Pizza King Podcast, Tyrell Reed gives a real behind the scenes update from week two inside the shop, focused on one of the most overlooked drivers of profitability for pizzeria owners. Cash management.This episode breaks down how tightening up cash handling, deposits, tip policies, and discounts creates clarity for your team and control for you as the owner. Tyrell walks through the exact steps taken to clean up cash procedures, eliminate confusion at the register, and set clear expectations for closers and front of house staff. You will hear why tip pooling needed structure, how fair policies protect culture, and what happens when systems replace assumptions.You will also get practical insight into early sales growth without aggressive marketing, adjusting store hours to match demand, building a catering advantage, and why throwing away 30,000 printed menus was the right call. This episode reinforces a simple truth. Clean operations come before clever promotions.If you own or manage a pizzeria and want better control over cash flow, cleaner systems, and a stronger foundation for growth, this episode delivers clear lessons you can apply right away.Topics covered include pizzeria cash management, tip pooling policies, POS systems for restaurants, coupon cleanup, catering strategy, store hours optimization, rewards programs, and building operational discipline in pizza shops.Learn More By Visiting ThrivePOS.com/PizzaKing Support the showRequest my weekly P&L templateEmail: info@tyrellreed.com Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page Apply for the March Leadership Accelerator cohorthttps://tyrellreed.com/leadership2 Learn more about my work, tools, and eventshttps://tyrellreed.com Upcoming events and appearances: New York Restaurant ShowJavits Center, March 7 Pizza Expo Las VegasOn the show floor recording podcast episodes