pizzeria

In just four years, Nardo has built one of the nation’s top independent pizzerias. His secret? Being extremely true to himself and his community. With adventurous, musically named pies (and live music in the shop!), arcade games, and a secret menu, we’re not surprised that Nardo’s Pizza is an absolute hit. 

Tune in for (a censored version) of Nardo’s mom’s (very solid) business advice, the definitive reason that pizza beats burgers, and how an April Fool’s goof became a signature dish. 

The owner of Dom DeMarcos Pizzeria & Bar shares tales from the Best of LV Gold Winner located in Las Vegas, NV at 9785 W. Charleston. From being a pizza fanatic to opening the first pizza place in Fresno, CA in 1966, Albert's journey unfolds. His love for De Lorenzo’s Tomato Pies in Trenton, NJ leads to a 5-year deal-making process to acquire Dom DeMarco’s from Di Fara’s in Brooklyn, NY.

The menu boasts authentic Italian options, including pizza, pasta, chicken parm, and MEATBALLS – all made from scratch. Albert spills the details on Happy Hour & Happiest of Happy Hours deals, featuring a generous 50% off!

Tune in for a captivating story about a high-profile celebrity delivery. Be the first to catch news of a new show announcement and the upcoming appearance of another celebrity at Dom DeMarcos – it's an exclusive scoop!

Albert Scalleat Links:

Dom DeMarcos Pizzeria: https://domdemarcos.com/

Di Fara Pizza Caesars Palace: https://www.reviewjournal.com/business/new-roster-of-brand-restaurants-makes-strip-debut/

Before the Lights Links:

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Manny and his brother bought their father’s pizzeria and run it together to serve multiple generations of their community. Their proven philosophy: Imagine every order is being prepared for your mom, dad, son, or daughter. 

Hop in for an energetic conversation about new versus existing customers, how to know when you’re successfully staffed, and what it’s like to find out that you’re kind of a big deal. 

Artan had already navigated everything from the mafia to washing dishes in order to open pizza shops in two countries, but it was his son’s unexpected hankering for corporate pizza that lit a fire in him to open Florida’s first-ever mobile pizzeria, now a beloved brick-and-mortar destination. 

Listen in for Artan’s most important element of a successful restaurant, tips on balancing international nuances with a classic recipe, and your likelihood of getting a Hawaiian pizza in Italy.

When Ronnie and Greg talk about community marketing, they don’t mean flyers — they mean donating pizzas, hosting fundraiser nights, and knowing 90% of their customers by name. 

From thoughtful staff rotation to addressing the misconception that technology disconnects you from your customers, listen in as these co-owners share their playbook for turning a good shop into an extremely high-volume shop.

Luis ignored all warnings and opened up a mobile pizzeria — more vintage Italian three-wheeled mini truck than food truck — then followed his own map to success. 

Tune in for the value of novelty, perks of limitation, and approaching your business as a series of “one of one” endeavors rather than a single, scalable concept. 

Listeners share pizza memories from childhood. 

Want to share your story? Email us at treatlandpod@gmail.com.

From helping out other pizzerias to making every customer feel at home, this shop-owning couple puts it exactly right: “It’s not only a family business: we take care of the community.”

Listen in to hear how an Easter sunburn led to taking a leap, buying a franchise pizza shop, and turning it into an award-winning independent pizzeria. 

On the 106th episode of Loggin' On: The Podcast, Frank brings in Gennaro Scotto, the son of the owner of Dusal's in Freehold, NJ! In this podcast, we talk about why they are closed on Mondays, why they don't deliver, and how they survived during the heat of COVID.

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In this episode, I explain my first big break as an artist. I break down the circumstances that surrounded this opportunity and explain how you can apply it in your own life to experience a similar result. 

Lars Smith was born and raised in Palo Alto, CA part of a 3rd generation family in the Bay Area. This podcast was recorded on location at the State of Mind Slice House, their second location, which coincidentally Lars lived and grew up with down the street. 

Lars got into food early especially from both of his Grandmothers' cooking who provided an inspiration.  Despite not receiving any formal culinary training, Lars worked his way up from making pizzas to managing numerous pizzeria locations with Pizza My Heart. Learning under the tutelage of Leah Scurto who now owns Pizza Leah in Windsor, CA. Before deciding to open a pizzeria of his own, Lars made the US Pizza Team after winning a competition for World’s Best Non-Traditional Pizza at the International Pizza Expo in Las Vegas. Traveling and competing to Italy has impacted his life and cooking in so many ways. Lars and his wife Cristina have gone on to win and place in numerous elite level pizza competitions locally and internationally. Lars won the Non-Traditional Pizza category at the 2017 International Pizza Expo and has placed 5th in the World in Italy for his alla Pala Roman-Style pizza.  Additional competitions include the World Pizza Championships, Real California Cheese Pizza Contest and the US Virtual Pizza Cup. 

Lars and his family pour their heart into State of Mind Public House and Pizzeria. From delicious fermented pizza dough to all the great classic and seasonal combos , dedicated unique pizza pies and sourcing local ingredients. State of Mind provides a great vibe from an arcade, local brews, sports and kid friendly environment. Lars says come on by, celebrate their State of Mind and try a seasonal pizza!

State of Mind Public House & Pizzeria
https://www.stateofmindpublichouse.com/

State of Mind Slice House
https://www.stateofmindslicehouse.com

What started with appetizers on the house turned into 30+ franchise locations of Nancy’s Pizza (and a brand-new kind of pizza). 

Tune in for Dave’s method of building brand loyalty through product consistency, success grounded in authenticity, and the only thing more important than location when opening a new restaurant.

“We pretty much opened  the doors and shook the dice.” Hosie Thurmond, one half of the unstoppable team behind Minneapolis’s pizzeria Slice, tells their story of persevering through start-up challenges, arson, and store expansion, all while remaining true to their community roots.

Tap and hear how Hosie is serving up NY style pizza to the people of MN (including a Timberwolf).

On today's episode of All in the Industry®, Shari Bayer's guest is Dan Richer, chef and owner of Razza Pizza Artigianale in Jersey City, NJ, his American artisanal pizza restaurant featuring wood fired pizza, where we on location! At Razza, Dan and his team aspire to the Italian way of cooking and eating, where location and seasonality dictate ingredients, with the ultimate goal of serving the best pizza possible. Razza received a 3-star review in The New York Times in 2017, and in 2019, was named Best Pizza in North America by 50 Best. Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011, and he’s a 5-time James Beard Nominee. Dan has a new book, The Joy of Pizza: Everything You Need to Know, co-authored with Katie Parla. Today's show also features Shari's PR tip to pay attention; Speed Round; Industry News Discussion on the departure of two of NYC’s veteran food writers, Rob Patronite and Robin Raisfeld — colloquially known as “the Robs”, from New York Magazine after 32 years, via Eater NY; and Shari's Solo Dining experience at Le Rock, chefs and owners Lee Hanson and Riad Nasr's grand interpretation of a French Brasserie, located in NYC's Rockefeller Plaza.

Photo Courtesy of Dan Richer.

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Julie and Dani get their first taste of pizza in Italy… and Dani learns that Italians have very strict rules about pizza. 

In our roundtable, we discuss an expression of surprise or frustration that translates as “sheer madness”! We also begin a deep-dive discussion about the classic pizzas you’ll find in Italy… and in our bonus materials we dive even deeper into the ones you won’t. 

To get the most out of Postcards from Italy, subscribe to our premium online course for full episodes, transcripts, roundtable notes and Italian-only audio to test your listening and comprehension skills.

www.PostcardsFromItalyPodcast.com

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes entrepreneur Candace Nelson, who co-founded Sprinkles, the world’s first cupcake bakery and the company behind cupcake ATM machines. Nelson is also the author of the New York Times best-selling cookbook, “The Sprinkles Baking Book,” and was a judge on Netflix’s “Sugar Rush” and Food Network’s “Cupcake Wars.” Todd and Candace discuss turning cupcakes into serious business, how she’s helping other food entrepreneurs and her newest culinary venture, Pizzana, a Neo-Neapolitan pizzeria with three locations in Los Angeles, and Dallas opening soon. Plus, Candace shares her Julia Moment.

Photo Courtesy of Amy Neunsinger

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One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from Razza, Dan Richer’s amazing pizzeria in Jersey City, NJ. Brad was so inspired by the photo that he immediately contacted Dan and asked him if he’d show us how to make it here on Pizza Talk. And, now, here it is (thank you Dan and Brad)! One of the things that really differentiates this sandwich from your average meatball sub is the roll, made from Razza’s own naturally leavened pizza dough. As you will see and hear during this demo, the roll alone will get your juices flowing, but watch how the sandwich just keeps building and building until it simply explodes with flavor! Enough talk — let's listen to this episode, its time to get hungry…..

Click here for the video versions of Pizza Quest. 

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🇬🇧  In the 37th episode of Connecting the Doughs, we share our interview with Edin Basic, founder of Firezza, a delicious pizza by the meter delivery service with several spots in London, and the current owner of Pizza Madre UK, based in the affluent neighbourhood of Ealing. 

Edin will tell us all about his incredible journey that saw him leaving his home country in his early twenties to start a new life in hospitality in London - all the way to building (and selling) a £4 million pound turnover pizza business to Pizza Express in 2016. Enjoy!

Topics: entrepreneurship, data strategy, business growth, mergers & acquisitions

Visit the site of Pizza Madre UK here.

Find Pizza Madre UK on Instagram and on Facebook.