Pizza King Podcast: Real Talk for Pizzeria Owners & Operators
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
In this episode of The Pizza King Podcast, I break down what it’s really like to sell your pizza shop after 23 years in the business. From running seven Westshore Pizza locations to navigating the emotional ups and downs of exiting the business, I share the behind-the-scenes story of my final days as a restaurant owner.
Whether you're thinking about selling your pizzeria, planning your exit strategy, or just curio...
I used to think Gen Z was just entitled and lazy—until I realized I needed to shift how I lead. In this episode, I’m breaking down what’s actually working inside my pizzeria to lead and connect with Gen Z employees.
From coaching in the moment to celebrating small wins and using the tools they actually prefer, I share real-life strategies that have helped me go from frustrated to fired up about this new generation. If ...
In this episode, I sit down with Ryan Giffin, founder of Commercial Kitchen Stop, to talk shop — literally. Ryan and I dig into everything from smart kitchen design to saving real money when you're building out a new pizzeria.
He shares how he went from side hustling and cutting bold purchase orders during COVID to becoming one of the top 100 kitchen dealers in the country. We talk about his recent acquisition of ...
In this episode of The Pizza King Podcast, I’m joined by Eddie LeBon and Joel from Thrive POS — not to sell you on their system, but to pull back the curtain on what it’s really like choosing the right point of sale for your pizza shop.
These two bring a rare mix of tech-side knowledge and real restaurant experience. We talk through what operators get wrong when picking a POS, the mistakes they’ve seen firsthand, what ...
What do you do when you buy all the pizza equipment, start your buildout… and the guy who promised to train you ghosts you? If you're Brian Nittayo, you hit the Pizza Expo, meet Tony Gemignani, hustle your way to a crash course in New York—and never look back.
In this episode, Brian from Rose City Pizza joins me to share how he turned a rocky start into a viral pizza brand, known for creative pies like birria, elo...
Think opening a pizzeria requires half a million dollars in the bank? Think again. In this episode, I'm breaking down what it really costs to start a pizza shop from scratch—whether you're hustling on a $50K budget or building something bold with $500K+.
We cover every stage of the journey, from choosing your location to buying equipment, budgeting for marketing, and navigating the hidden costs that most ne...
What’s up, fam. It’s just me on the mic today—and I want to talk about something that’s got a lot of operators stuck.
Systems.
Not the clipboard, corporate kind. I’m talkin’ real systems that give you your time back, build up your people, and let the business run without you being in the building 24/7.
Last week, Paul from Pie Trap said something that hit hard—he realized avoiding systems was the reason he stayed stuc...
Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why system...
How Pizza Magnets Took Over the Internet (with Todd from Popp’s Trophies)
What started as a small-town trophy shop turned into one of the pizza industry’s most viral success stories. In this episode, I chop it up with Todd from Popp’s Trophies—creator of the famous pizza peel magnets.
We talk about his wild leap from landscaping to laser engraving, how a Wu-Tang slice blew up on Instagram, and why investing in yourself...
What’s up, Pizza Fam!
This episode’s a little different—I took it all the way back to the beginning. Why? Because the question keeps coming up: “T, how’d you get started in this pizza game?” And with so many new listeners joining the family, I figured now’s the perfect time to tell the real story—my origin story.
Let me be clear: I shouldn’t be here. I should’ve been fired. I should’ve been broke for good. I should...
In this episode of The Pizza King Podcast, Tyrell Reed sits down with the energetic and inspiring Joey Karvelas, co-founder of Karvelas Pizza Company. Joey shares the story of how he turned a $19,000 investment into a growing pizza empire across Georgia.
From humble beginnings in a run-down pizza shop to running six locations and planning more, Joey’s story is packed with hard-earned wisdom, personal growth, and real-l...
In this episode, I’m giving you my full recap of the 2025 Pizza Expo in Las Vegas. From my 4 a.m. flight out of Tampa to the non-stop action on the show floor, this trip was packed with energy, connection, and plenty of pizza talk.
I share what stood out to me the most—from reconnecting with pizza friends to seeing the latest in equipment and tech. I dive into the topic of automation in our industry—some of it I’m here...
Mastering Pizza & Culinary Excellence with Chef Dan Czuba
In this episode of The Pizza King Podcast, I sit down with Chef Dan Czuba from the North American Pizza and Culinary Academy in Lisle, Illinois. From fine dining to fast-casual, Chef Dan has done it all, and he shares his journey from nearly dropping out of high school to becoming a master instructor in the pizza world.
We dive into the art and science of piz...
In this episode of The Pizza King Podcast, I sit down with Mikey and Amanda from Fire & Smoke BBQ—a powerhouse couple turning their passion for barbecue into a growing brand. We talk about their journey from running pop-ups in Chicago to building a BBQ business in St. Augustine, Florida, and the lessons they’ve learned along the way.
Mikey shares his evolution from pizza kitchens to pitmaster, how their signat...
In this episode of The Pizza King Podcast, I sit down with Lynn from Lynn’s Chicago Pizza to hear her incredible journey from a simple at-home pizza night to running a thriving pizzeria on Chicago’s South Side.
Lynn shares how she and her partner, Chef Brandon, accidentally stumbled into the pizza business after making a deep-dish pizza from scratch at home. What started as a fun experiment quickly turned into somethin...
In this episode of The Pizza King Podcast, I sit down with Adam Nathan, co-founder and CEO of Blaze, the #1 AI marketing tool designed for small businesses and content creators.
We dive into how AI is changing the game for entrepreneurs who don’t have the time, budget, or expertise to create high-quality marketing content.
Key Takeaways:
🍕 AI can save you hours – Blaze automates content creation for social media, blogs...
In this episode of The Pizza King Podcast, I sit down with my guy, Farris Roach—newest franchise owner of VODA Cleaning & Restoration. We dive into his transition from a 20-year banking career to owning his own business, the challenges of stepping into an unfamiliar industry, and the power of franchising as a path to entrepreneurship.
Farris shares why he chose VODA, how franchising provided him with a roadmap to s...
On this episode of The Pizza King Podcast, I sit down with Elliott Ramsdell, the mastermind behind the rapid rise of Todd’s Curry Sauce. We dive into his journey from running a digital agency to launching a game-changing sauce brand and how he’s disrupting the food industry one bottle at a time.
Elliott shares how he went from branding and marketing to rolling up his sleeves and scaling a sauce business with a unique v...
Hey Pizza Fam! This week, I’m diving into some of the most common questions I’ve been getting from all of you about opening a pizzeria. We’re talking about startup costs, picking the right location, and negotiating lease terms – all the stuff that sets you up for success before you ever make your first pizza.
I also share one of the funniest (and most frustrating) stories I’ve had in a while involving a customer who ha...
This week, I took the podcast on the road and recorded live from West Shore Pizza Kingsway. It’s not something I usually do, but with so much happening right now, I wanted to share my thoughts, advice, and support directly from the heart of our business. Here’s what I talked about:
Standing with Los Angeles: My heart goes out to everyone in Los Angeles dealing with the aftermath of the wildfires. I’ve reached out ...
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