Podcast – PizzaTV show

Podcast – PizzaTV

Summary: Pizza News, Expert Interviews, Culinary Tips, Dough problem solving, Think Tank, Industry Trends, Running and operating a pizzeria, Tom Lehmann, Evelyne Slomon, Pizza, Industry News, Franchising, Recipes, Marketing, etc...

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Podcasts:

 How to keep your employees happy and safe and are mobile units a viable option to brick and mortar right now? | File Type: audio/mpeg | Duration: Unknown

U.S. Pizza Team member Giovanni Labbate of Billy Bricks Wood Fired Pizza in Northern IL. talks about compensating employees before and after the “situation” and what, if any, changes were made. Labbate will also talk about opening 2 additional food trucks during these hard times and the possible new regulations for food trucks.

 What should you do when an employee tests positive? | File Type: audio/mpeg | Duration: Unknown

U.S. Pizza Team member Peter Anderson of Gelsosomo’s in Crown Point, IN. and USPT acrobatic coach Jamie Culliton of The Nona Slice House in Safety Harbor, FL. talk about what to do when you get a positive test in your staff. They will also speak about how to approach and control the topic with your […]

 Should I adjust my menu? Pizza One talks about how they handle the situation by viewing the pros and cons. | File Type: audio/mpeg | Duration: Unknown

Dante Ismail talks about operations during restrictions, adjusting of your menus and what the future looks like for operators in the near future. Ismail will also speak about how he’s managing the after “shut down” market.

 10 Years Later! Heartbreak and forgiveness. The true story of Cleveland Cavs Fans after “The Decision”. | File Type: audio/mpeg | Duration: Unknown

Jason Herron of #StillTipping and Mike Potraffke of Harry Buffalo in Lakewood, OH. relive the fateful day ten years ago that LebBron James decided to leave the Cleve and head for the sunny shores of Miami, and the jersey burning heard across the country through ESPN, CNN and beyond! Potraffke will also talk about how […]

 Trained in the Culinary Arts, Gavin Loyer talks about how to sell a good Long Island Pizza in the south, also the culinary difference between “book” and “street” learning | File Type: audio/mpeg | Duration: Unknown

With over 40 years experience, Gavin Loyer of Jaboni’s Pizzeria will talk about bringing Long Island pizza to Tennessee and what the reception was. He will also discuss the difference between learning under a Long Island pizza family vs. a restaurant school, and the benefits of both! Loyer will also give us ideas about how […]

 Ghost Kitchens! Not as Scary as You Thought! | File Type: audio/mpeg | Duration: Unknown

USPT Member and Chef Gene McWilliams talks about opening up a multi concept establishment. McWilliams will also talk about how to create, manage, and promote a “Ghost Kitchen” in these uncertain times. He might also mention what his favorite concept is?!?!?! But only if we ask nicely.

 The power of advertising your pizzerias free through Youtube. Pizza Therapy can cure anything! | File Type: audio/mpeg | Duration: Unknown

Albert Grande talks about how someone not in the industry becomes such a big part of the industry, why Pizza Therapy can cure anything and the power of advertising your pizzerias free through Youtube. He might even turn the tables on me!

 U.S. Pizza Team member Lars Smith surprises teammate Leah Scurto and makes good on a promise to work a shift at her pizzeria | File Type: audio/mpeg | Duration: Unknown

Leah and Lars talk about the reopening of the state of California, what it takes to maintain success, for established and new operations alike, such as State of Mind Pizzeria & Public House and PizzaLeah, and how you can help your fellow operators!

 Goodwill prevails in trying times! | File Type: audio/mpeg | Duration: Unknown

Jason Herron, avid restaurant goer and tipper extraordinaire talks about how a simple wish to give away 2 gift cards to out of work or struggling hospitality workers over Facebook snowballed into a movement of thousands dealing out over $20,000 in giveaways to struggling restaurant and bar employees in the Buckeye State through #StillTipping! Herron […]

 How to find the sturdiest menu options for carryout? | File Type: audio/mpeg | Duration: Unknown

Chef Adam Weisell of L’Aventino Forno Romano in Chicago speaks about the ins and outs of having to shut down and reopen in a hot spot. Weisell will also speak about the resilience of Pinsa for carry out and delivery, retaining old and gaining new customers and the integration of new marketing ideas. He will […]

 Ask the Experts with Eric Osterman | File Type: audio/mpeg | Duration: 00:01:01

This time on Ask the Experts, PMQ Associate Editor Andrew Abernathy chats with Eric Osterman, a.k.a. The Frozen Pizza Professor! Hear about Osterman's quest to review every frozen pizza available in America on his new website (FrozenPizzaTV.com)

 Ask the Experts with Jonathan Porter | File Type: audio/mpeg | Duration: 00:01:01

On this edition of Ask The Experts, PMQ Associate Editor Andrew Abernathy chats with Chicago Pizza Tours Founder Jonathan Porter about what locals consider real Chicago-Style pizza.

 Ask the Experts with John Romans and Kirk Mauriello | File Type: audio/mpeg | Duration: 00:01:01

This time on Ask the Experts PMQ Associate Editor Andrew Abernathy chats with John Romans and Kirk Mauriello of Aurelio's Pizza (aureliospizza.com). Hear how this Chicago-style chain built 10,000 Facebook followers in one year.

 Ask the Experts with Scott VanDuzer | File Type: audio/mpeg | Duration: 00:01:01

On this edition of Ask The Experts, we're speaking Scott Van Duzer, owner of Big Apple Pizza & Pasta in Fort Pierce, Florida, and founder of the Van Duzer Foundation. Hear the results of the Foundation's third annual Be a Hero Blood Drive. ,

 Ask the Experts with John Sperry | File Type: audio/mpeg | Duration: 00:01:01

On this edition of Ask The Experts, we're speaking with John Sperry, CEO of Mindshare Technologies. Hear how using QR codes in your pizzeria can enhance customer satisfaction.

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