Spm Podcast |marketing And Social Media Tips For The Restaurant And Pizza Industry

In this episode, Bruce welcomes back Ilir Sela, CEO of a leading platform dedicated to helping independent pizza shops thrive. Discover how Ilir and his team are revolutionizing the industry with innovative solutions for online ordering, point-of-sale systems, and discounted supplies. Get exclusive insights into the challenges and successes of modern pizza operations and learn how these game-changing strategies can transform your business. Don't miss this deep dive into the future of pizza with one of the industry's top visionaries. Timestamps: 00:00 - Introduction 00:30 - Welcoming Ilir Sela 01:03 - Overview of the platform's products 02:36 - Solving the storage and distribution problem for pizza shops 03:55 - Service areas and expansion 06:06 - The challenge of running multiple locations 07:01 - Launching a point-of-sale system specifically for pizza shops 09:47 - Cost and benefits of the point-of-sale system 10:56 - Trends in the pizza industry 15:17 - Differentiating from third-party platfor

In this episode of the podcast, Bruce sits down with Andres Maldonado Fuertes, the innovative mind behind Nona Street Pizza. They delve into the journey of launching a unique pizza concept in Orlando, from building a custom food truck to creating a menu that blends Neapolitan and New York styles with inventive twists. Andres shares the challenges and triumphs of starting the business, the importance of social media in their success, and their exciting plans for the future. Tune in to hear how Nona Street Pizza is setting itself apart in the crowded food scene. MY OTHER SOCIALS:

Layla Ruffino, owner of Blue Highway Pizza in Florida, shares her experience running two successful pizzerias. The original location, in a small town, has been thriving for 20 years, while the newer location in a growing area has seen rapid growth. Leila emphasizes the importance of taking care of her team, offering generous benefits and creating a positive work environment.  Chapters 00:00 Introduction and Background 02:07 Building a Successful Pizzeria in a Small Town 04:43 The Challenges of Operating in a Small Town 07:01 Taking Care of the Team 13:27 Menu and Offerings 15:31 Homemade Recipes and Quality Ingredients 17:03 Exploring Different Types of Ovens 22:05 Pros and Cons of the Toast Point of Sale System 27:23 Expanding with a Vintage Pizza Truck 31:14 The Importance of Networking MY OTHER SOCIALS:

Giovanni Chez, part owner and general manager of King Umberto's pizzeria, joins the podcast to discuss his experience in the pizza industry. He talks about the history of the restaurant, their expansion during COVID, and their plans for revamping their indoor dining room and expanding their bakery production.  Chapters 00:00 Introduction and Background 01:24 Expansion and Revamping 03:10 Perfecting Recipes and Pizza Styles 04:36 Sharing Knowledge and Helping Others 07:17 Marketing and Product Diversification 10:31 The Decision to Not Offer Delivery 18:56 Influence of Scar's Pizza and Nostalgia 23:00 Learning from Other Pizza Makers 26:53 Passion and Motivation 29:36 Property Ownership and Stability

Chris Black shares his journey of starting Red Rocket Pizza Company during COVID-19. He transitioned from being a nightclub DJ to a pizza maker and began by making pizzas in his garage. He eventually upgraded to a larger brick oven and started inviting friends and acquaintances to try his pizzas.  Chapters 00:00 Starting a Pizza Business During COVID-19 02:13 Pop-Up Events and Donations 08:22 Focus on Brewery Partnerships 10:43 The Challenges of Being a One-Man Operation 13:12 Navigating the Complexities of Licensing 20:43 Sustainability and Scaling Back 23:00 Finding Investors and Determining Business Value 28:11 Creating a Unique Customer Experience with a Custom-Built Pizza Trailer MY OTHER SOCIALS:

Pizza Champ STL is a pizza joint in St. Louis that specializes in big 18-inch, 72-hour fermented sourdough pizzas. They share a space with Side Project Brewing, a brewery, in a small 900 square foot building. The seating area is a covered patio, and they also have a drive-through window for pickup orders. The owner, Chris, pivoted to pizza during the COVID-19 pandemic and found success with his unique style of pizza. Chapters 00:00 Introduction and Overview of Pizza Champ STL 03:01 The Unique Concept and Shared Space 05:51 The COVID-19 Pivot and Success 09:00 The Philosophy Behind Pizza Champ STL 12:08 The Style of Pizza in St. Louis 23:23 The Challenges of Running a Restaurant 25:23 The Benefits of Saying No and Online Ordering 34:18 Exciting Experiments with Dough and New Menu Items 38:37 The Importance of Customer Satisfaction MY OTHER SOCIALS:

Bruce Irving is a guest on Alex's podcast, Pie to Pie, where they discuss marketing strategies for pizzerias. They cover topics such as magazines, YouTube, Pizza Expo, and Dave Portnoy. Bruce emphasizes the importance of consistency in marketing and recommends focusing on one social media platform to start. He also suggests leveraging YouTube for long-term content and using TikTok for live streaming.  Chapters 00:00 Introduction and Podcast Overview 10:40 The Importance of Consistency in Marketing 12:33 Leveraging YouTube for Long-Term Content 15:31 Choosing the Right Social Media Platform 25:38 Prioritizing Business Operations 28:05 Using TikTok for Live Streaming 35:28 Building a Following and Leveraging Social Media 36:24 Dealing with Online Criticism and the Importance of a Strong Following 38:03 Starting a Podcast to Learn from Others in the Industry 41:33 The Value of Sharing Business Failures 43:29 The Realities of Opening a Pizzeria 46:42 The Allure of Entrepreneurship in the Social Media Age 49

Mike Friedman, owner of Pizza Delicious in New Orleans, shares the journey of starting a pizzeria and the challenges of building a successful brick-and-mortar business. From pop-up beginnings to the development of a New York-style pizza recipe, Mike's story is a testament to hard work, dedication, and the value of community support. Chapters 00:00 The Journey of Pizza Delicious: From Pop-Up to Brick-and-Mortar 07:55 Crafting the Perfect New York-Style Pizza Recipe 14:02 Challenges of Building a Brick-and-Mortar Pizzeria 23:01 The Evolution of Pizza-Making Resources 25:36 Exploring the Culture of New York Pizza 30:06 Challenges and Considerations in Running a Pizza Business 36:48 Menu Planning, Pricing, and Adapting to Industry Changes 43:43 The Impact of the Pandemic on the Pizza Business 48:08 Evolving Nature of the Pizza Industry and Staff Management MY OTHER SOCIALS:

In this conversation, Bruce interviews Christian from Ooni, a company that produces portable pizza ovens. They discuss how Ooni revolutionized the pizza-making industry by creating affordable and efficient ovens for home use. Christian shares his background and how his passion for making better pizza at home led to the development of Ooni ovens.  Chapters 00:00 The Uni Journey: Revolutionizing the Pizza Industry 02:53 The Rise of Home Pizza-Making Businesses 11:08 Challenges and Opportunities in the Pizza Industry 21:01 Global Presence and Oven Models 25:36 Cooking Tips and Pizza Style Recommendations MY OTHER SOCIALS:

Bruce Irving shares his experience at the National Restaurant Expo in Chicago, discussing the pros and cons, the tech he found, and the pizzerias he visited. He also highlights the challenges faced by independent pizzeria owners at the expo and provides insights into various products and technologies showcased at the event. Chapters 00:00 Exploring the National Restaurant Expo: Pros and Cons 04:31 Tech Discoveries at the National Restaurant Expo 06:25 Challenges Faced by Independent Pizzeria Owners at Industry Events 12:09 Innovative Products and Technologies at the Expo MY OTHER SOCIALS:

Summary In this conversation, Bruce Irving interviews Charlie Anderson, a YouTuber with a focus on making pizza at home. They discuss the challenges and rewards of creating content for YouTube, the impact of YouTube on discoverability, the role of sponsors and advertisers, the process of making pizza videos, and the potential of opening a pizzeria. Charlie shares insights into his journey as a creator and the value of relatable, personable content on YouTube. They also touch on the impact of platforms like Instagram and TikTok on restaurant marketing. Chapters 00:00 The World of YouTube Content Creation 04:32 The Art of Making Pizza Videos for YouTube 11:47 Diving Deep into the Perfect Pizza MY OTHER SOCIALS:

Myke Olsen, owner of Mike's Pizza in Mesa, Arizona, shares his experience running a wood-fired pizzeria inside a bar called Cider Core. He discusses his Neapolitan-inspired pizza style and the symbiotic relationship between his business and the bar. Myke emphasizes the importance of focusing on the financial side of the business and the benefits of delegating tasks. MY OTHER SOCIALS:

Andrew Miller, owner of Flower Child Pizza, Merriman Social, and Third Coast Provisions in Milwaukee, discusses his journey in the restaurant industry and the development of his pizza business. He shares how they expanded their frozen pizza line and the challenges of shipping nationwide. Chapters 00:00 Introduction and Background 03:03 Crafting a Unique Pizza Style 05:59 Choosing Milwaukee and the Pizza Scene 09:02 Delivery Dilemmas and Third-Party Platforms 11:04 The Future of Restaurant Marketing 16:33 Adapting to Changing Trends 19:10 Reaching New Customers through Video 21:48 The Benefits of Long-Form Content on YouTube 23:09 Creating a Spin-Off Agency for Video Production MY OTHER SOCIALS:

In this podcast episode, Bruce Irving interviews Troy from Blue Square Pizza, a pizza dough expert. They discuss Troy's journey in the pizza industry, his passion for dough, and the evolution of his pizza-making process. Troy shares how he creates three different styles of pizza using one dough recipe and the importance of studying bread making in pizza making.  Chapters 00:00 Introduction and Troy's Pizza Journey 07:31 Creating Three Styles of Pizza with One Dough Recipe 11:40 The Influence of Bread Making in Pizza Making 24:00 Experimenting with Flour Blends for Pizza Dough 25:22 Matching Flour and Oven to Pizza Styles 26:14 The Flavorful Transition: From Commercial Yeast to Sourdough 34:38 Streamlining Operations with Technology: AI Ordering Systems and Inventory Management MY OTHER SOCIALS:

In this conversation, Bruce and Shane discuss the evolution of text message marketing for restaurants and the importance of personalized and tailored messaging. They highlight the benefits of using text messages to engage customers and increase purchase frequency.  Chapters 00:00 Introduction and Location 04:14 The Power of Personalized Messaging 08:20 Boostly: A Plug-and-Play Solution 12:57 Tracking ROI in Text Marketing 21:34 Jumpstarting Text Marketing with Boostly 25:59 The Need for Businesses to Text Customers MY OTHER SOCIALS:

In this episode, Bruce Irving interviews Daniel from Joanie's Pizza. They discuss how Joanie's Pizza started and grew, the style of pizza they make, and the challenges of running a pizza business. Daniel shares his passion for making bread and how it translates into his pizza dough.  MY OTHER SOCIALS:

Michael from Rail Trail Flatbread Company shares his journey of starting and growing his restaurant business. He talks about the community aspect of his business and how they strive to make everyone feel welcome. The menu consists of flatbread pizzas with unique toppings, as well as salads, wings, burgers, and a wide selection of craft beers. Chapters 00:00 Introduction and Overview of Rail Trail Flatbread Company 09:46 The Rail Trail Experience: Community, Menu, and Atmosphere 16:25 Staying True to Their Own Style of Flatbread Pizza 38:01 Open Book Management 45:11 Challenges and Rewards of Being a Business Owner MY OTHER SOCIALS:

In this episode, Bruce Irving shares three effective strategies to grow lunch sales for restaurants and pizzerias. The first strategy is cold calling local businesses to offer free samples and create awareness. The second strategy is to cater to the needs of busy professionals by providing quick and convenient options. Chapters 00:00 Introduction and the Importance of Growing Lunch Sales 06:23 Strategy 2: Catering to the Needs of Busy Professionals 11:39 Conclusion and Call to Action MY OTHER SOCIALS:

Summary In this podcast episode, Bruce Irving interviews Enzo, the owner of two restaurants in Chicago. They discuss Enzo's marketing strategies, including Instagram reels and TikToks, which have helped attract customers from all over the country. They also talk about Enzo's sports book and how it has impacted his business. Enzo shares his experience of starting in the pizza industry as a teenager and how he transitioned to owning multiple locations. He emphasizes the importance of social media marketing and collaborations with influencers in driving customer engagement and business growth. Chapters 00:00 Introduction and Overview 08:21 Transitioning to New Locations and Partnerships 12:42 The Power of Social Media Marketing 21:23 Using Instagram Reels and TikToks for Marketing 29:23 Collaborating with Influencers for Increased Exposure 34:06 Conclusion and Future Collaboration MY OTHER SOCIALS:

In this episode, Bruce Irving discusses the mistakes he has seen people make when opening and operating a pizzeria. He emphasizes the importance of choosing the right location, understanding the competition, delivering a quality product, implementing effective marketing and branding strategies, and being financially responsible. These insights are based on his own experiences and conversations with successful pizza operators. Overall, the episode provides valuable advice for anyone considering opening a pizzeria. Chapters 00:00 Introduction and Background 05:55 Chapter 1: The Importance of Location and Competition 10:14 Chapter 2: Delivering a Quality Product 23:40 Conclusion MY OTHER SOCIALS: