I sat down with Odie O'Connor, co-founder of Boxcar Pizza in Portland and Odie's Pizza Co. in Oceanside, California. Odie shares how he went from making vegan pizzas in his backyard to running two sourdough pizza shops across two states — and the systems, partnerships, and mindset that made it possible. Whether you run one shop or are planning your second, this episode has something you can use today.

Support the show

Want to grow your pizza shop with better systems, better leadership, and real operator conversations?

Join Pizza Pro Circle.

It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop.

We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria.

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

California Restaurant Show August 24-26

I talked to Eddie Stalewski — @eddiespizza412 — about going from the Pizza Bible in 2013 to standing on the main stage at Pizza Expo as a World Pizza Champion, and every connection, competition, and late Saturday pizza session that happened in between.

If you have ever questioned whether the craft you are putting into your work actually leads somewhere, this episode will answer that.

Join Pizza Pro Circle, the free community for Pizza King Podcast listeners. Take what you hear and turn it into action you can run in your shop.

Join free at skool.com/tyrells-group-9324

Support the show

Want to grow your pizza shop with better systems, better leadership, and real operator conversations?

Join Pizza Pro Circle.

It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop.

We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria.

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

California Restaurant Show August 24-26

Join my FREE Community!

Brandon Herriott is a pizza and Italian food specialist at Performance Food Group Roma in Pittsburgh, where his team sells over 30,000 cases a week to independent operators. In this episode, Brandon talks about what operators get wrong about technique vs. ingredients, how to get more from your food rep, the Detroit style pizza opportunity, where pizza trends are heading, and what separates great operators from good ones. If you buy food from a distributor, this conversation will change how you approach that relationship. Keywords: pizza distributor, food rep, PFG, pizza technique, pizza trends, independent pizzeria.

Support the show

Want to grow your pizza shop with better systems, better leadership, and real operator conversations?

Join Pizza Pro Circle.

It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop.

We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria.

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

California Restaurant Show August 24-26