In this episode of How You Slice It, we sit down with Peter Grippo of Brooklyn Square Pizza—a passionate, no-nonsense operator with four thriving pizza locations in New Jersey. From launching his first pizzeria just before 9/11 to dealing with health battles and industry changes, Peter drops an incredible amount of wisdom every pizza shop owner needs to hear.

In this episode, we sit down with Mike from Pizzeria Lucci in Belmar, NJ, to explore how he launched a wildly successful pizza business with a bold and unconventional approach. Mike shares the story of walking away from a traditional pizza shop to start something smaller, smarter, and completely unique. He dives into menu design, dough obsession, build-out delays, managing seasonal demand, and how one viral Instagram moment (hello, Portnoy!) brought in a wave of new fans. If you're thinking about opening a pizzeria — or just want to learn how to run a lean, focused food business — this one's a must-watch.

In this episode, Bruce Irving sits down with Tony Gimignani — one of the most iconic figures in the pizza industry — to talk about his journey from independent operator to franchising nearly 150 locations with Slice House. Discover the systems, strategies, and mindset shifts behind this massive expansion, and why Tony believes NOW is the best time to build a pizza franchise.