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Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why systems—not vibes—set you free. If you're a pizzeria operator or future owner, you’ll want to take notes.

🎧 Topics covered:

• Naming Pie Trap and building brand culture from scratch
• Running a tight kitchen with high standards and low ego
• Square pies, scarcity, and strategy
• Handling haters, bad days, and Yelp reviews
• The importance of leadership evolution and letting go
• Real lessons in team building, hiring, and expansion

📍 Location: Covina, California

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How Pizza Magnets Took Over the Internet (with Todd from Popp’s Trophies)

What started as a small-town trophy shop turned into one of the pizza industry’s most viral success stories. In this episode, I chop it up with Todd from Popp’s Trophies—creator of the famous pizza peel magnets.

We talk about his wild leap from landscaping to laser engraving, how a Wu-Tang slice blew up on Instagram, and why investing in yourself always pays off.

Whether you're running a pizzeria, building a brand, or just love a good origin story—this one’s for you.

Want Your Own Custom Pizza Peel Magnet?

Whether you’re repping your shop, building out some cool merch, or just want to see your signature pie turned into fridge art—Todd’s your guy.

👉 Visit www.poppstrophies.com to upload your photo and customize your peel
📸 Got a perfect shot of your pizza? Use the Pizza Submission Form on the homepage
📲 Follow Todd on Instagram @poppstrophies to see the latest designs and viral videos
📦 Bulk orders? Special requests? Just hit the contact form on his site or slide into the DMs—he’s super hands-on and quick to respond.

Trust me, it’s one of the coolest and most creative ways to showcase your brand. And your customers will love it.

Thank you to our sponsors and affiliates!

Ready to open your first pizza business?

Get my FREE New Store Checklist

www.tyrellreed.com

Todd's Curry Sauce - Enjoy 10% Off All Orders using code: PIZZAKING

www.toddscurrysauce.com

Bag Genie Pizza Bags - Buy and 4 bags and get a 5th bag for free using Code: PIZZAKING

www.baggenie.net

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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What’s up, Pizza Fam!

This episode’s a little different—I took it all the way back to the beginning. Why? Because the question keeps coming up: “T, how’d you get started in this pizza game?” And with so many new listeners joining the family, I figured now’s the perfect time to tell the real story—my origin story.

Let me be clear: I shouldn’t be here. I should’ve been fired. I should’ve been broke for good. I should’ve quit. But I didn’t. And every mistake I made—every one of ‘em—shaped me into the leader, operator, and coach I am today.

From my first job at Little Caesars in Lansing, Michigan—where I left the safe wide open and cash on the counter (yeah, seriously)—to smoking weed in the kitchen at my first Westshore Pizza gig (what was I thinking?!), to completely burning out and losing a store I loved during COVID… it’s been a journey. But every failure taught me something that stuck.

Here are the BIGGEST lessons I shared in this episode:

1. Take what you do seriously. The Little Caesars write-ups? Man, I still keep those papers as a reminder.

2. Maturity matters. That “smoke session” could’ve ended my career before it started. Thank God for second chances.

3. Ask for help. My first store in Lakeland tanked—because I didn’t ask for support when I needed it most.

4. Build a team. You cannot do this alone. I tried. I failed. Then I learned to lead the right way.

5. Relationships will save you. Straight up—if it weren’t for mentors like Bob, I don’t know where I’d be.

Now I run a successful store with a killer team. I coach operators on how to avoid the mistakes I made. And I’m here to help YOU lead better, grow faster, and stay in the game longer.

So if you’re feeling like you’ve made too many mistakes or missed your shot—trust me, you haven’t. You can bounce back. I’m living proof.

Thanks for tuning in, Pizza Fam. Hit me up at info@tyrellreed.com or come be a guest on the show. I’d love to hear your story.

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We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode of The Pizza King Podcast, Tyrell Reed sits down with the energetic and inspiring Joey Karvelas, co-founder of Karvelas Pizza Company. Joey shares the story of how he turned a $19,000 investment into a growing pizza empire across Georgia.

From humble beginnings in a run-down pizza shop to running six locations and planning more, Joey’s story is packed with hard-earned wisdom, personal growth, and real-life lessons for any aspiring pizzeria owner. They talk team building, menu development, delivery strategy, the power of community involvement, and even the role of faith and sobriety in Joey’s success.

This episode is a masterclass in what it really takes to build something from the ground up in the restaurant world.

In This Episode You’ll Learn:

• How Joey turned his dad’s old pizza shop into a multi-store brand

• Why working hard is your resume (even before you have one)

• How quitting alcohol and trusting God became his secret weapon

• What happens when you open 7 days a week in a better location (hint: triple the sales!)

• How they expanded down the I-85 corridor—on purpose or by accident?

• Joey’s formula for high lunch sales and his 11,000 orders/month chicken bites

• Why second-gen spaces aren’t always the “deal” they seem to be

• Delivery, catering, AI tools, and other smart pivots in the business

• Why “Go Do” is his best advice for new operators

🎵 The Karvelas Pizza Co. Theme Song?

"Turn Down for What" – Lil Jon
Because Joey and the team go hard, every day. No chill. No excuses.

🔗 Resources & Links:

• 🍕 Karvelas Pizza Co. Website

• 📷 Follow Karvelas Pizza on Instagram

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode, I’m giving you my full recap of the 2025 Pizza Expo in Las Vegas. From my 4 a.m. flight out of Tampa to the non-stop action on the show floor, this trip was packed with energy, connection, and plenty of pizza talk.

I share what stood out to me the most—from reconnecting with pizza friends to seeing the latest in equipment and tech. I dive into the topic of automation in our industry—some of it I’m here for (hello, dough rollers), and some of it I’m not sure about. You’ll hear my take on where I think things are headed.

I also shout out some of the coolest things I saw (custom pizza peel magnets are now on my radar), talk about my favorite part of the expo (the competitions!), and share how inspired I felt watching pizza makers from all over the world go head to head. I’m even thinking about throwing my team into the mix next year.

And of course, I didn’t do much gambling (just $20 in a slot machine and called it good).

If you missed the expo, I hope this gives you a little taste of what it was like. And if you were there, hopefully we crossed paths! Let’s catch up again soon.

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Subscribe to our premium content
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Pizza Business Coach - Tyrell Reed
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Mastering Pizza & Culinary Excellence with Chef Dan Czuba

In this episode of The Pizza King Podcast, I sit down with Chef Dan Czuba from the North American Pizza and Culinary Academy in Lisle, Illinois. From fine dining to fast-casual, Chef Dan has done it all, and he shares his journey from nearly dropping out of high school to becoming a master instructor in the pizza world.

We dive into the art and science of pizza making, the evolution of the restaurant industry, and the hard lessons learned from years in the kitchen. Dan also shares insights on equipment selection, dough fermentation, and why the “angry chef” culture is a thing of the past. Plus, we talk about his upcoming Pizza Expo appearance and the cutting-edge innovations shaping the future of pizza.

Whether you're a seasoned pizzeria operator or just passionate about pizza, this episode is packed with valuable takeaways. Don't miss it!

🎧 Listen now and connect with Chef Dan: PizzaCulinaryAcademy.com

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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In this episode of The Pizza King Podcast, I sit down with Mikey and Amanda from Fire & Smoke BBQ—a powerhouse couple turning their passion for barbecue into a growing brand. We talk about their journey from running pop-ups in Chicago to building a BBQ business in St. Augustine, Florida, and the lessons they’ve learned along the way.

Mikey shares his evolution from pizza kitchens to pitmaster, how their signature seasonings and sauces took off, and why their shiitake seasoning is both their best seller and biggest challenge. Amanda gives us a behind-the-scenes look at running the business, managing operations, and why working with your spouse is both rewarding and, let’s be honest, a little chaotic.

We also get into:

✅ The strategy behind selling out at pop-ups

✅ How they built a nationwide seasoning and sauce brand ✅ The importance of quality control and smart marketing ✅ Why their brisket pairs perfectly with cornbread instead of bread

✅ A killer BBQ mac & cheese pizza recipe you need to try

If you’re in the food business or just love a good hustle story, this episode is packed with insights on branding, scaling, and making damn good barbecue.

🎧 Tune in now and support Fire & Smoke BBQ at fireandsmokebbq.com.

Support the show

We appreciate your support!
Subscribe to our premium content
Pizza King Podcast+

Pizza King Podcast Merch
Now Available!
Pizza King Podcast Store

Pizza Business Coach - Tyrell Reed
Shop Courses and Ebooks
https://tyrellreed.com/shop

Send us a text

In this episode of The Pizza King Podcast, I sit down with Lynn from Lynn’s Chicago Pizza to hear her incredible journey from a simple at-home pizza night to running a thriving pizzeria on Chicago’s South Side.

Lynn shares how she and her partner, Chef Brandon, accidentally stumbled into the pizza business after making a deep-dish pizza from scratch at home. What started as a fun experiment quickly turned into something bigger as friends and family raved about their pizzas. Before they knew it, they were selling personal-sized deep-dish pies at a local bar, taking bulk orders, and making a name for themselves.

We talk about how they went from running pop-ups to securing a lease for their first brick-and-mortar location—competing against another concept in a pop-up challenge and winning over their community with great food and a full-on experience (DJ included!). Lynn also opens up about the challenges of funding their startup, the reality of small business finances, and how they had to get creative to make it all work.

One of the biggest takeaways from our conversation is the power of marketing and community engagement. Lynn and Chef Brandon have used Instagram, social media influencers, and local events to build a loyal following. They’ve turned their restaurant into more than just a pizza shop—it’s a community hub with live music, open mic nights, wine dinners, and more.

If you’ve ever thought about starting your own pizzeria, this episode is packed with real-life lessons on taking risks, building a brand, and betting on yourself. Lynn’s story is proof that sometimes the best businesses happen unexpectedly—you just have to be ready to run with it.

📍 Want to check out Lynn’s Chicago Pizza? Follow them on Instagram or Google them to find their location.

🎧 Listen in, get inspired, and if you're in Chicago, go try that Dorchester deep-dish—trust me, it sounds like a must!

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome