Pizza King Podcast: Empowering Pizzeria Leadership
The Pizza King Podcast is where pizzeria owners and operators go to sharpen their skills, build better teams, and grow more profitable businesses. Hosted by Tyrell Reed—franchise leader, coach, and author of Next Level Leadership—each episode delivers practical insights, real-life stories, and expert advice to help you win in the pizza business. Whether you're opening your first shop or scaling your tenth, this show is your guide to pizza business excellence.
Episodes
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This takeout tip breaks down how introverted owners can grow their pizzeria without feeling drained. You learn how to engage your community in small, consistent ways that build real relationships, drive repeat orders, and strengthen your local presence.
You get clear steps you can use today to stay visible, support key groups, and create a simple system for monthly outreach.
If you want steady growth wi...
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You will hear the story of OG Papa Fern and how he built a following by traveling the country, teaching the craft of Argentinian style pizza, and supporting independent shops. We talk about dough methods, fermentation, adapting to different kitchens, and the realities of running high-cost specialty styles.
You will learn how collaboration events can drive traffic, how to introduce new styles to customers, and wh...
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You learn how to drive faster online sales by removing friction in your ordering process. I walk through a real shop visit where one simple change turned a slow day into a strong night. You see how direct links, clean messages, and fewer steps can lift response rates and help customers place orders fast.
This is a quick win for any pizzeria looking to raise sales...
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You learn how to build a strong team from day one. I break down a simple three day onboarding system that helps you train faster, spot A players early, and set up future managers.
You hear why most new hires fail, how to fix your training gaps, and the routine that keeps people engaged and growing.
Pizzeria owners will walk away with clea...
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You get a full recap of my week at the Pizza Tomorrow Summit and the Florida Restaurant Show. I talk about speaking on leadership, judging world class pizza makers, connecting with friends from across the industry, and spending real time with the people who make this community special.
I walk through each day, from the leadership session on day on...
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In this Takeout Tip, Tyrell Reed breaks down the difference between systems that help you lead and systems that keep you stuck putting out fires. Most operators aren’t losing sleep over food—they’re losing sleep over missing numbers, mismatched schedules, and reports that never tell the full story. Tyrell shares how clarity and real-time data can change everything, helping you coach with...
In this episode of The Pizza King Podcast, Tyrell Reed takes last week’s Takeout Tip on self-audits to the next level. Learn exactly how to prepare for your first in-store audit, what to look for in every area, how to document what you find, and how to follow up so the changes actually stick.
You’ll learn how to:
• Set the right mindset before your first audit
• Use simple tools like checklists or apps such as SafetyCultur...
In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, coaching instead of catching, and closing the loop with follow-ups.
If you run a pizza...
Independent artist Hitmaker Steve shares how Pizza Man went from a line in his kitchen to a full video, why he bets on collaboration, and how he balances creativity with the business. Practical takeaways on vision, execution, and momentum.
Show notes, key topics
• Origin of Pizza Man, the kitchen moment and first lyric
• Visual first creative process, scripting the shoot
• Shipping when good enough beats perfect
You can’t run a pizza shop on gut feelings. In this Takeout Tips episode, Tyrell breaks down how to make smarter, data-driven decisions using what your POS is already telling you.
He shares a real example from an operator who nearly wasted a campaign on the wrong customers and explains how to build better habits with weekly dashboards, simple metrics, and pattern spotting.
You’ll learn:
- Why your gut is biased and how dat...
Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream.
He broke down how they:
• Built repeatable systems for growth and accountability
• Use weekly manager rundowns to drive clarity
• Track key restaurant metrics like labor, food cost, and guest feedback
• Improved their speed to le...
In this Sunday Q&A, I answer 20 operator questions on delivery apps, marketing ROI, loyalty, reviews, labor, inventory, and delivery profitability. You get the exact metrics, systems, and scripts I use to run tighter shops.
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Free New Store Opening ChecklistNew Pizzeria? Free Sto...
Every shop has unwritten rules, and some of them cost you money. In today’s episode I break down common kitchen superstitions, why they show up, and how to keep standards high to the last minute of service.
Send me your shop’s unwritten rules.
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Free New Store Opening ChecklistNew Pizzeria? Free Store Opening Checklist...
Halloween lands on a Friday this year. That means chaos for most pizzerias. In this Takeout Tip, I break down how to prep in the next two weeks to stay fast, stocked, and profitable. From staffing and preorders to menu simplification and flow, this plan keeps you in control when the orders flood in.
If you want your Halloween night to run smooth, this is your playbook.
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Before there was the Pizza King Podcast, there was “That’s On Everything.” In this crossover episode, I sit down with my brothers Corey, Bruce, and Jay to talk life, peace, family, and pizza.
We get into what it really takes to stay consistent, the power of local pizzerias, and why pizza connects people more than anything else. This one’s fun, raw, and real—just like the start of every great idea.
You do not need a budget to start your email program. In this workshop, I show pizzeria owners how to use three free tools—Mailchimp, Canva, and ChatGPT—to build a simple email list, create a QR code for signups, and send your first message this week. You will learn what to write, when to send it, and how to track results.
If you want more help join in our live workshops or email me directly to book a call info@tyrellreed.com
Jesse Heredia, owner of Jesse’s Pizza Co. in Borger, Texas, shares how he took over a struggling shop with net-7 terms, cut the chaos, rebuilt the flow, and won the town back. We cover menu discipline, culture, community giving, second-chance hiring, and why he tests new pies on a buffet to get instant feedback. We also talk future plans and lessons from his time in law enforcement.
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D...
You feel busy, then you leave the shop with nothing finished. I used to live there. Today I break down why multitasking kills your results and what to do instead. We cover time blocks, daily priorities, better delegation, and quiet zones. You will leave with a simple focus plan you can run today. Multitasking can drop productivity by up to 40 percent. Let’s fix that.
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You asked. I answered. Today I run through 20 questions new and future pizzeria owners keep asking. Startup costs. Profit timelines. Permits. Location. Kitchen design. Equipment. POS. Vendors. Breakeven. Food cost. Pricing. Labor. Hiring. Culture. Delivery. Low budget marketing. All clear. All practical. Use this to plan your next move.
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Delivery grows reach fast, or drains cash. You decide by timing, costs, and tight systems. In this episode you get a readiness checklist, true cost factors, fee and minimums that protect margin, zone setup, and a simple hybrid model that uses first party orders with third party drivers. You also get examples you can copy today, including a delivery fee split and distance-based pricing.
Learn More By Visiting ThrivePOS.com/Pizz...
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