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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

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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

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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.

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This week, we continue to bring you interviews from The Hot Slice Podcast Studio in the Pizza Today Village at Pizza Expo. Senior Editor Kate Lavin had an engaging conversation with Philip De Andrade, founder of San Francisco-based Goat Hill Pizza that recently celebrated its 50th anniversary.

A piqued interest in restaurants initiated De Andrade’s journey into pizza, first in management then ownership.

He shares the origin of the region and naming and history of the longstanding pizzeria. He chronicles how the business grew to three locations and the impact of the COVID-19 pandemic.

Listen as De Andrade shares insights on:

· Community involvement and neighborhood support

· Menu development and specials

· Slice business

· Interest in the frozen market.

Learn more at https://www.goathillpizza.com/ and on Instagram at https://www.instagram.com/goathillpizza/

Explore more about Pizza Expo at pizzaexpo.pizzatoday.com.

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We are just back from Pizza Expo, where the staff of Pizza Today welcomed the industry for the inaugural Pizza Today Village. We recorded episodes of The Hot Slice live on the show floor and will be rolling them out over the next several weeks.

Our first guest? None other than Wylie Dufresne, the keynote speaker at Pizza Expo. Dufresne made a name for himself in New York City’s fine dining scene by letting curiosity take the wheel. Whether it was a deconstructed eggs benedict or smoke salmon bagel with cream cheese, dishes were about more than meets the eye at Michelin-starred eatery wd-50.

Today, Dufresne brings that same curiosity to Stretch Pizza, his New York-based pizzeria that marries old-school nostalgia with best-in-class Caesar salads, mozzarella sticks and meatball sliders. Find out how Dufresne’s devotion to a life of learning informs his journey forward in the pizza world – and how you can take inspiration from the process yourself.

Show Notes:

Stretch Pizza: stretchpizzanyc.com

Pizza Expo: pizzaexpo.pizzatoday.com

Wylie Dufresne’s Recommended Reading

The Joy of Pizza: thejoyofpizzabook.com

The Pursuit of Pizza: tonygemignani.com/books

Pizza Czar: piz.za.com/cookbook

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Happy Pizza Expo Week! We hope you are enjoying the best week in PIZZA happening at the Las Vegas Convention Center. While we are focused on connecting in person, and doing MORE podcast episodes from the show floor, we want to share one of our favorite episodes this year.

Listen to Tony Troiano of J.B. Alberto’s Pizza in Chicago, Illinois, on The Hot Slice Podcast with Pizza Today

When most people think of Chicago pizza, they picture a deep-dish behemoth, a cheesy beast you need a fork and knife to conquer. But locals know the real MVP of the region is Chicago Thin – and it’s finally getting the love it deserves.

We sat down with Tony Troiano of J.B. Alberto’s Pizza, a 60-year-old Chicago institution and recent winner of the Great American Pizza Challenge for Best Traditional Thin Pizza. Troiano has been in the game a long time and had some incredible insights about why this crispy, tavern-style pie is taking over.

While tourists line up for deep-dish, Troiano says locals are gathering for game days and family parties around a box of thin crust. “Ninety-five percent of the people in Chicago … they’re eating a thin-crust pizza,” he says.

In fact, our own 2026 Pizza Industry Trends Report reveals that Chicago Thin is now the third most popular pizza style in the country! “I probably wouldn’t have competed with this particular pizza five years ago,” Troiano says. Now, he’s seeing it embraced on a national and even international level.

A key element to J.B. Alberto’s award-winning pies is the hand-pinched, house-made raw sausage. This might sound scary to some, but Tony insists it’s a game-changer. “The flavor difference is so much better,” he says. Pinching nickel-sized pieces ensures it cooks perfectly during a 12-minute bake, releasing just the right amount of flavor into the pie. And if you’re still worried? “Put it on top,” Tony advises. “That makes people feel better.”

To get the full story, listen to the complete Hot Slice episode with Tony Troiano.

Show Notes:

Download an expanded version of the 2026 Pizza Industry Trends Report!

Visit J.B. Alberto’s website, where a “secret menu” item is available only online!

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In this episode of The Hot Slice Podcast with Pizza Today, we sit down with Odie O'Connor to explore the dynamic challenges of operating two distinct concepts 1,000 miles apart: Boxcar Pizza in Portland, OR, and Odie's Pizza Company in San Diego, CA.

Odie’s holds a special place for the owner as he returns to his hometown to carryout his pizza vision. Odie shares his deep industry experience and data-driven insights on scaling a business. He breaks down the realities of running a highly systemized vegan Detroit-style shop in the Pacific Northwest alongside a bustling sourdough and New York Grandma-style concept in Southern California.

Tune in to hear our engaging conversation covering these powerful commerce-driven solutions:

• The strategic differences between launching an independent shop versus partnering with a seasoned hospitality group.
• Key operational systems and communication methods required to manage pizzerias remotely.
• Navigating rapid staff growth and scaling workforce operations from a team of 8 to a staff of 45.
• Best practices for incorporating, marketing, and pricing high-quality vegan and gluten-free options to cast a wider net.
• Leveraging professional videography to build a cohesive brand identity and drive social media growth.

It’s our business to help you build yours. Listen to the full episode today to gain actionable intelligence for your own operation, and be sure to subscribe and leave us a review!

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Ever wonder what it really takes to run a booming pizzeria without losing your mind?! Grab a slice and pull up a chair! This week on The Hot Slice with Pizza Today, we’re joined by Nkem and Kerrel Thompson, the visionary couple behind Bird Pizzeria in Charlotte, NC. Nkem and Kerrel have quickly become industry standouts for their commitment to craft, hospitality, and community—transforming Bird Pizzeria from a humble start into one of Charlotte’s most celebrated pizza destinations. Their creative approach and bold flavors have captured the attention of pizza enthusiasts and national media alike, making Bird Pizzeria a must-visit for both locals and travelers. As operators, they embody the passion and resilience it takes to stand out in today’s evolving food landscape, and their story is as inspiring as the pies they serve.

We dive deep into the real, raw side of the pizza business, sharing the good, the bad, and the chaotic.

Here's a taste of what we cover in this episode:

• Surviving the nonstop, breakneck speed of the make line
• Bringing authentic regional pizza to totally new markets
• Balancing crazy lines and speed of service with top-tier quality

Are you ready to level up your pizza game? Hit play and let’s get into it!

Check out Bird Pizzeria at https://www.birdpizzeria.com/ and on Instagram at https://www.instagram.com/birdpizzeria/