Pizza King Podcast: Empowering Pizzeria Leadership
by Tyrell Reed | Pizzeria Leadership & Team Building Coach
Is this your podcast?Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
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Brands & references
Total monthly reach
Estimated from 3 chart positions in 3 markets.
By chart position
- 🇮🇳IN · Food#1101K to 10K
- 🇭🇺HU · Food#553K to 10K
- 🇮🇱IL · Food#187500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
1.4K to 6.9K🎙 Daily cadence·133 episodes·Last published today - Monthly Reach
Unique listeners across all episodes (30 days)
4.5K to 23K🇮🇳43%🇭🇺43%🇮🇱13% - Active Followers
Loyal subscribers who consistently listen
2.5K to 13K
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Platform Distribution
Reach across major podcast platforms, updated hourly
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 13 epsHost
Recent guests
Recent episodes
From Michelin Stars to Maryland: How Chef Sed Built Black Sicilian Pizza
May 12, 2026
55m 13s
Should You Switch Your Flour? What Operators Are Actually Doing
May 7, 2026
14m 17s
Giovanni Labbate on Premium Pizza, Food Trucks, and Tievoli Pizza Bar
May 5, 2026
49m 34s
Takeout Tip: Go Do the Work
Apr 30, 2026
8m 13s
What Pizzeria Owners Need to Know About Hospitality and Mental Health
Apr 28, 2026
27m 35s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 5/12/26 | From Michelin Stars to Maryland: How Chef Sed Built Black Sicilian Pizza | https://blacksicilian.com/bio/sedrick-crawley Chef Sedrick Crawley built something that does not look like anything else in the pizza space. Black Sicilian Pizza Company is a ghost kitchen in Maryland delivering 100 to 120 pies a day — minimum 3-day cold fermentation, luxury-brand-named pizzas (the Birkin, the Louie, the Chanel No. 5), and a brand identity rooted in hip hop culture and Black identity. Most days they sell out. That is on purpose. Chef Sed came to pizza through Pizza Univ... | 55m 13s | ||||||
| 5/7/26 |  Should You Switch Your Flour? What Operators Are Actually Doing✨ | flour debatepizzeria operations+3 | — | potassium bromatebleached and bromated flour | New YorkCalifornia | flourpizzeria+5 | — | 14m 17s | |
| 5/5/26 |  Giovanni Labbate on Premium Pizza, Food Trucks, and Tievoli Pizza Bar✨ | premium pizzafood trucks+3 | Giovanni Labbate | Tievoli Pizza Bar | — | premium pizzafood trucks+3 | — | 49m 34s | |
| 4/30/26 |  Takeout Tip: Go Do the Work✨ | pizzeria salesthird-party sales+3 | — | — | Westshore Valrico | pizzeriasales growth+3 | — | 8m 13s | |
| 4/28/26 |  What Pizzeria Owners Need to Know About Hospitality and Mental Health✨ | hospitalitymental health+3 | Chef Vincent Tropepe | Hospitality Mental Wellness Initiative USA | — | hospitalitymental health+5 | — | 27m 35s | |
| 4/23/26 | How We Got a 6X Return on Pizza Ads✨ | marketingpizzeria leadership+4 | — | Skool | — | pizza adsmarketing system+5 | — | 11m 52s | |
| 4/21/26 | How Troy’s Italian Kitchen Is Growing Through Relationships✨ | pizzeria growthlocal partnerships+5 | Neel Vaidya | Troy’s Italian Kitchen | Arlington | pizzeria leadershipcustomer service+5 | — | 45m 05s | |
| 4/16/26 | Pizza Expo Floor Stories With Tara, Tony, and Brett✨ | Pizza Expopizzeria leadership+3 | Tara HattanTony Scardino | Andolini’s PizzaPerfect Crust | — | Pizza Expopizzeria+4 | — | 12m 01s | |
| 4/14/26 | Angel City Pizza’s Vito DeCandia Keeps It All The Way Real✨ | pizza industryold school vs new school+3 | Vito DeCandia | Angel City Pizza | — | pizzaVito DeCandia+5 | — | 46m 55s | |
| 4/9/26 | Why I Turned Down a 40 Pizza Order✨ | pizzeria managementbusiness decisions+3 | — | — | — | pizza orderbusiness strategy+3 | — | 10m 51s | |
Want analysis for the episodes below?Free for Pro Submit a request, we'll have your selected episodes analyzed within an hour. Free, at no cost to you, for Pro users. | |||||||||
| 4/7/26 | The Kind of Customer Every Pizzeria Wants - Frank Zocco✨ | customer experiencelocal business+3 | Frank Zocco | Dough Daddy CooksSlice Mob | — | pizzeriacustomer+4 | — | 40m 23s | |
| 4/4/26 |  Social Media Is Not a Marketing Plan for Your Pizzeria✨ | social mediamarketing strategy+3 | — | — | — | pizzeria marketingsocial media strategy+3 | — | 8m 13s | |
| 3/31/26 | Pizza Expo Recap, Relationships, Tech, and Community✨ | Pizza Expotechnology+3 | — | Thrive POSWook AI+1 | Las Vegas | Pizza ExpoLas Vegas+5 | — | 16m 49s | |
| 3/26/26 | Why Relationships Still Matter in the Pizza Business✨ | relationshipspizza business+3 | — | Pizza Expo | Las Vegas | pizza businessrelationships+3 | — | 5m 34s | |
| 3/24/26 |  From Food Truck to Pizza Shop, Leadership and Operations Lessons from Patriot Wood Fired Pizza | In this episode of the Pizza King Podcast, I sit down with Jake Johnson of Patriot Wood Fired Pizza in Jefferson City, Tennessee. Jake shares how he went from working in kitchens to launching a wood fired pizza food truck, building a loyal following, and turning that momentum into a successful brick and mortar pizzeria. We talk about what it really takes to start and grow an independent pizza business, from learning one of the toughest pizza styles to master, to building a brand in a small to... | 47m 37s | ||||||
| 3/20/26 |  Pizza Shop Growth Is Up, But Are Your Operations Getting Better? | In this episode, I break down what I’m seeing inside the store right now as we move from growth mode into adjustment mode. Sales are up, momentum is real, and we’ve made solid progress from Period 1 to Period 3. But better sales do not always mean a healthier business. That is the real conversation here. I talk through the questions I’m asking as an operator right now. Where is the growth really coming from? Which days are carrying the week? How much of that top-line growth is tied to t... | 13m 08s | ||||||
| 3/17/26 | How Mike Pitera Built a Pizzeria Around 7 Styles of Pizza - Pizza a Modo Mio | In this episode of the Pizza King Podcast, Tyrell Reed sits down with Mike Pitera of Pizza a Modo Mio in Charleston, South Carolina for a real conversation about what it takes to grow a modern pizzeria. Mike breaks down how he went from washing dishes in New York pizzerias, to corporate sales leadership, to building a pizza business that now offers seven styles of pizza across multiple locations. They talk about simplifying operations, training a team to handle multiple pizza styles, us... | 1h 01m 30s | ||||||
| 3/13/26 | The Difference Between Ownership and Influence | In this Takeout Tip episode, Tyrell Reed breaks down a hard truth that every pizzeria owner, partner, and investor needs to hear. Respect from your team does not come from ownership. It comes from leadership. If you think putting money into the business should automatically earn loyalty, trust, or influence, this episode will challenge that fast. Tyrell shares why staff respond to consistency, humility, support, and real value, not titles, ego, or ownership percentages. This is a strong messa... | 11m 27s | ||||||
| 3/11/26 | What Happens When You Make Pizza Because You Love It | In this episode of the Pizza King Podcast, Tyrell Reed sits down with Adam Marks, known online as I Am Pizza Adam, for a conversation about pizza from a different angle. Adam is not building a pizzeria, chasing a pop-up model, or trying to turn pizza into a full-time business. He is a true pizza enthusiast, someone who makes pizza because he loves the craft, loves the process, and loves sharing the experience with others. That is what makes this episode valuable for pizzeria owners and ... | 54m 57s | ||||||
| 3/5/26 | Your Team Isn’t the Problem. Your System Is. | If your store runs smooth when you’re there, then falls apart when you leave, this episode is for you. In this Takeout Tip, Tyrell Reed breaks down a simple truth. The dinner rush is not the problem. Your lack of readiness is. When the team gets slammed and starts scrambling for sauce, boxes, printer paper, backups, or a stocked line, the rush exposes every missed step from earlier in the day. That chaos turns into slower ticket times, mistakes, refunds, comps, team tension, and that dr... | 12m 26s | ||||||
| 3/3/26 | Stop Running Out of Cash: Pizza Shop Cash Flow Basics With a CFO | In this episode of The Pizza King Podcast, Tyrell Reed sits down with Rob Te Braake of Insight Matters, a fractional CFO and accounting firm, for a practical conversation on the numbers that keep a pizzeria alive. Rob breaks down why most owners get in trouble, not because they work hard, but because they stay too optimistic and avoid the weekly discipline of forecasting and review. You will learn what to track (gross profit, net profit, and cash flow), why revenue can be a vanity metric, and... | 30m 26s | ||||||
| 2/26/26 | Pizza Shop Turnaround Update, The Week Profit Finally Shows Up | Tyrell Reed is back with a Takeout Tip and a real store update from the Pizza King turnaround. He shares why taking a break matters before burnout hits, then gets into the numbers, the moves, and what your shop can copy this week. You will hear the last three weekly results, including sales around $8.6K to $8.9K, and a strong week at about 12.9% profit. Tyrell breaks down what is driving the change, including daily deal emails, weekend SMS, and a loyalty program update built to reward r... | 16m 14s | ||||||
| 2/24/26 | College Admissions From the Inside, Coach Tony Le’s Playbook for Parents | You hire teenagers. You coach teenagers. You lead teenagers. So this episode matters. I sit down with Coach Tony Le from egelloC (Eagle Lock), a former UC Berkeley admissions reader who has reviewed over 10,000 applications. tony-le-x-pizza-king-podcast He breaks down what actually moves the needle in college admissions, and what families waste time overthinking. We get into the real pillars that drive outcomes, GPA versus course rigor, activities that show direction, and why the colle... | 43m 35s | ||||||
| 2/13/26 | First month in the new shop...did we make any profit? | If you run a pizzeria, you do not need more hype. You need better decisions, cleaner systems, and a team that can hold standards without you babysitting every shift. In this episode, we break down the real moves that protect profit in a pizza shop. Sales channels, food cost, labor control, prep and portioning, speed of service, and the management habits that keep results consistent. You will hear practical ways to spot leaks fast, fix them with simple routines, and build a weekly process that... | 12m 10s | ||||||
| 2/10/26 | The People Skills Behind Strong Operations | Stacy Richter, CEO of Live Lingua, joins Tyrell Reed on The Pizza King Podcast to talk about the people skills that build a stronger pizzeria. Stacy started in a Pizza Hut kitchen, moved through front of house, and turned those restaurant lessons into a career across sales, marketing, and entrepreneurship. You will learn how to build trust fast with customers and with your team, how to sell without sounding pushy, and how to start better conversations even if you would rather stay in th... | 37m 07s | ||||||
Showing 25 of 140
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Chart Positions
3 placements across 3 markets.
Chart Positions
3 placements across 3 markets.