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.
Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇨🇦CA · Food#1785K to 30K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
2.5K to 15K🎙 ~2x weekly·305 episodes·Last published 6d ago - Monthly Reach
Unique listeners across all episodes (30 days)
5K to 30K🇨🇦100% - Active Followers
Loyal subscribers who consistently listen
2K to 12K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
311. Pizza Passion with Purpose | Special Pizza Expo Series
May 21, 2026
16m 59s
310. Slices of Maryland: Brick Ovens and Brews
May 14, 2026
26m 21s
309. Introducing Your Audience to New Pizza Styles
May 7, 2026
29m 04s
308. Secrets to Midwest Pizzeria Profitability
Apr 30, 2026
30m 10s
307. Catering to Customers | Special Pizza Expo Series
Apr 23, 2026
39m 35s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 5/21/26 |  311. Pizza Passion with Purpose | Special Pizza Expo Series | Send us Fan Mail This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring how pizza stretches beyond the pizzeria. First up, we chat with Chef Dr. Junnie Lai, MBA, PhD (Natural Medicine), founder of Global Cuisine Consulting. Chef Junnie Lai is an internationally recognized Research & Development Chef and product innovation consultant. With more than two decades of experience leading culinary innovation for global brands and emerging startups, she is celeb... | 16m 59s | ||||||
| 5/14/26 |  310. Slices of Maryland: Brick Ovens and Brews | Send us Fan Mail In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time??? We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria owne... | 26m 21s | ||||||
| 5/7/26 | 309. Introducing Your Audience to New Pizza Styles | Send us Fan Mail On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before. Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter. LaPosta tells The ... | 29m 04s | ||||||
| 4/30/26 |  308. Secrets to Midwest Pizzeria Profitability | 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 wal... | 30m 10s | ||||||
| 4/23/26 |  307. Catering to Customers | Special Pizza Expo Series | 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 coup... | 39m 35s | ||||||
| 4/16/26 |  306. Succeeding with a Mobile Pizza Business | Special Pizza Expo Series | 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 wo... | 30m 50s | ||||||
| 4/9/26 |  305. 50 years of Goat Hill Pizza | Special Pizza Expo Series | Send us Fan Mail 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 l... | 22m 04s | ||||||
| 4/2/26 |  304. Wylie Dufresne -- Creative Crust: Guide Your Menu With Curiosity | Special Pizza Expo Series | Send us Fan Mail 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 be... | 23m 08s | ||||||
| 3/26/26 |  303. REPLAY: Chicago Thin Pizza: An Underdog No More | Send us Fan Mail 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... | 29m 02s | ||||||
| 3/19/26 |  302. Returning Home with a New Concept | Send us Fan Mail 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... | 29m 13s | ||||||
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| 3/12/26 |  301. Becoming a “Bucket List” Pizzeria with Bird Pizzeria’s Nkem & Kerrel Thompson | Send us Fan Mail 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 destina... | 52m 46s | ||||||
| 3/5/26 |  300. Celebrating 300 Episodes with Anthony Mangieri | Send us Fan Mail To celebrate the milestone of 300 episodes of The Hot Slice podcast, we’re chatting with a true pioneer of the U.S. pizza industry: Anthony Mangieri of Una Pizza Napoletana. For nearly 40 years, Mangieri has been obsessively chasing the perfect pizza, but his journey hasn’t been a straight line. In this special anniversary episode, he opens up about his evolution to embrace the transformative power of hospitality. We dive deep into his daily experiments – from tweaking firewo... | 48m 57s | ||||||
| 2/26/26 |  299. Pizza Expo Insiders’ Scoop from the Pizza Team | Send us Fan Mail Get ready for the world's largest pizza show! In this special insider episode, the Pizza Today team pulls back the curtain on International Pizza Expo 2026 in Las Vegas, March 24–26. Hear directly from Jeremy White, Brand Director of Emerald Food Group, along with editors Denise Greer, Kate Lavin, and creative director Josh Keown as they share exclusive details about what makes this year's expo truly unforgettable. What You'll Discover: Record-Breaking Numbers: Why this will ... | 43m 43s | ||||||
| 2/19/26 |  298. The Olympics of Pizza With Justin Wadstein | Send us Fan Mail Ever wondered what it takes to juggle a soccer ball while spinning a pizza dough? Or how nerve-wracking it is to toss a dough skin blindfolded while a panel of judges watches your every move? Welcome to “The Olympics of Pizza!” In this episode of The Hot Slice, we are joined by Justin Wadstein, owner of Sleight of Hand Pizza and champion of the World Pizza Games. He takes us behind the curtain in the competitive world of dough acrobatics, sharing exactly what goes into a winn... | 26m 35s | ||||||
| 2/12/26 |  297. The Art of Award-Winning Pizza with Ryan O'Hara | Send us Fan Mail Ever wondered what it takes to turn a neighborhood pizza joint into a James Beard semifinalist in just one year? You’re about to find out. Ryan O'Hara, the new owner/chef of Pizza Grace, joins us on The Hot Slice podcast to spill the sauce on his wild journey. O’Hara went from fine dining and ice cream making to pizzeria ownership. We chat about keeping the legendary 25-year-old starter (its name is Frank!) alive while shaking up the menu with natural wines and elevated... | 28m 25s | ||||||
| 2/5/26 |  296. Lars Smith on Competing, Branding, and Pizza Excellence | Send us Fan Mail This week, we chat with champion pizza maker and industry leader Lars Smith. Lars co-owns State of Mind Pub and State of Mind Slice House in Palo Alto, California. Fresh off his recent trip to Italy, Lars competed at the Sigep World in Rimini. His finishes include 2nd place in Pizza in Teglia, 11th place in Pizza alla Pala and 25th place in Pizza Classica. He highlighted his winning pizza, a seasonal winter squash and mushroom pizza with blue cheese, hazelnut, and lemon... | 35m 10s | ||||||
| 1/29/26 |  295. Rethinking Restaurant Culture & Operations With Marvin Kinney | Send us Fan Mail On this week’s episode, we’re chatting with Marvin Kinney, the owner of R Town Pizza, who set out to bring Detroit-style pies to Reno in 2022. Kinney isn’t just thoughtful about making pizzas, he’s hoping to reform restaurant culture into a place of growth and mutual respect. We ask Kinney how he keeps food waste under 1% and why he believes in collaboration over competition. From growing up in a pizzeria with parents who were both chefs to creating a family-friendly co... | 27m 31s | ||||||
| 1/22/26 |  294. Loyalty & Growth at Cosmo’s Pizza with Robert Marek | Send us Fan Mail This week on The Hot Slice Podcast, we chat with Robert Marek. He is Director of Business Development at Cosmo’s Pizza, a growing independent Colorado-based pizza brand with six locations and a commissary. He’s also coming to Pizza Expo in March to share his expertise in our powerful, industry-led education program. A seasoned restaurant industry professional with a degree in Restaurant Management, Robert has extensive hands-on experience across all aspects of restauran... | 26m 33s | ||||||
| 1/15/26 | 293. Pizza Talk with Scott Wiener | Send us Fan Mail This week, we catch up with Scott Wiener to chat all things pizza. Scott started Scott’s Pizza Tours in New York City 17 years ago. And his pizza enthusiasm has only grown. As Josh says on the podcast, “no one knows probably more about the pizza business than Scott.” Scott has been a frequent speaker at Pizza Expo and contributor to Pizza Today. He judges the International Pizza Challenge and other global pizza competitions. Featured on numerous TV shows and media outle... | 43m 55s | ||||||
| 1/8/26 | 292. Chicago Thin Pizza: An Underdog No More | Send us Fan Mail 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... | 28m 52s | ||||||
| 1/1/26 | 291. Happy New Year from Pizza Today | Send us Fan Mail Join us for this special New Year’s Day edition of The Hot Slice Podcast. The new year is full of new opportunities. The Pizza Today team gathers to commemorate the New Year with 2026 thoughts and reflections. We highlight goals we have to help the pizza community. Denise highlights priorities in her first full year as Editor in Chief. We look at pizza trends and share our forecasts for the upcoming year. Don’t miss as we share pizza styles that we are personally excited to p... | 29m 52s | ||||||
| 12/25/25 | 290. REPLAY Slow Day Turnaround / AI Integration with George Gilliam | Send us Fan Mail Listen to George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza Today Merry Christmas from all of us at Pizza Today and Pizza Expo. This week on The Hot Slice Podcast with Pizza Today, we are replaying one of the most popular episodes of 2025 with George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was ... | 39m 15s | ||||||
| 12/18/25 | 289. How to Revitalize a Classic Brand Without Losing Its Soul | Send us Fan Mail From handing out menus before she could even reach the tables to taking the reins as owner of Pino’s Italian Restaurant & Pizzeria in Farmville, Virginia, Marilena Lentini’s journey is inspiring at every turn. In this episode, we talk about the terrifying yet rewarding transition from employee to boss. Lentini opens up about the importance of maintaining positivity, and how she earned the respect of her staff. We also share the secret sauce for staying relevant at a decad... | 31m 15s | ||||||
| 12/11/25 | 288. Pizza Expo Columbus Sessions, Part 4: Unique is a Vibe | Send us Fan Mail The Hot Slice Podcast is back with one last episode from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style. Let’s end the special sessions with pizza pros who share how they’ve found their niche by either introducing an international pizza style,... | 26m 03s | ||||||
| 12/4/25 | 287. Pizza Expo Columbus Sessions, Part 3: Growth in the Pizza Business | Send us Fan Mail The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style. Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the busine... | 22m 01s | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.