Send us Fan Mail

When it comes to meeting customers where they are at, this episode of The Hot Slice podcast has it all. And, we’re doing it from the show floor of Pizza Expo 2026 in Las Vegas.

Pizza Expo speaker Dana Hokin of Robert’s Pizza & Dough Co. shares how the pizzeria leverages its location on the ground floor of a large waterfront apartment building in downtown Chicago to cater to the recreational boating community and the building’s tenants through dock delivery and a walk-up take-out window. The pizzeria also uses its location to provide an exemplary experience for dine-in customers, offering patio and waterfront dining with Robert’s signature hospitality.

Next, we hear from owner Joe Morelli and vice president of operations Paul Morgan of Crispelli’s Pizzeria & Bakery to learn about a hybrid concept that blends European-style bakery and fast-paced, gourmet pizzeria. Founded with the intent to offer affordable, high-quality food to the community, Crispelli’s has grown to eight locations with more on the way. Morgan breaks down the logistics of overseeing a massive bakery operation alongside high-volume pizza production. The dialogue covers everything from staff training protocols and kitchen workflows to navigating supply chain demands.

Show Notes:

International Pizza Expo: pizzaexpo.pizzatoday.com

Robert’s Pizza & Dough Co.: robertspizzacompany.com

Crispelli’s Bakery & Pizzeria: crispellis.com

Send us Fan Mail

On this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a town where serving alcohol was illegal until recently. Today, the couple is opening their third location in Franklin, Kentucky.

Next up on the series recorded during Pizza Expo 2026, we welcome Ahmad Mujtaba, who operates three pizzerias in the San Francisco Bay Area. Fremont, California-based Pizza Hub touts itself as the only certified Halal pizzeria in the region. Mujtaba shares what is involved in becoming Zabiha Halal certified and shares the challenges of sourcing Halal ingredients on the West Coast. Becoming Halal is not just a diet choice, he says, but a way of life.

Show Notes:

Learn more about Pizza Expo!

Firehouse Pizza: firehousepizza.net

Pizza Hub: onepizzahub.com

Send us Fan Mail

This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road.

Zephanie’s Pizza (Kahuku, Hawaii)

Zach and Stephanie Draper explain what it really takes to run a mobile pizza business in Hawaii. A mobile operator works out of a pizza oven built into a truck, trailer, or similar vehicle—allowing them to serve fresh pizza at beaches, events, and popular local spots. Zephanie’s takes advantage of a permanently placed mobile pizzeria. The couple is expanding to two locations.

Key Takeaways:

• Building a mobile pizza brand in a unique, tourist-heavy market.
• Balancing artisan quality with the demands of a mobile setup.
• Creating a vibrant and uniquely Hawaiian variation pizza crust.

Learn more @ zephaniespizza on Instagram.

Bella & Penelope’s (Mont Claire, California)

Carlos and Kelly Tello reveal how to build a winning mobile pizza business in California. They specialize in private events, enjoying repeat business and community connections. Carlos handles front operations, while Kelly manages logistics and decorations. They share what sets their brand apart from other food vendors in a busy market.

Key Takeaways:

• Navigating the daily logistics of a mobile pizzeria.
• Strategies for engaging the local community on the move.

Learn more @ bella_and_penelopes_ on Instagram.

Catch the full episode now for practical advice on running a mobile pizza business. You’ll hear operator tips, success stories, and real-world solutions—direct from Pizza Expo interviews. Listen in to fuel your pizza dreams and learn what works on the road!

Explore more about Pizza Expo.