Spm Podcast |marketing And Social Media Tips For The Restaurant And Pizza Industry

Summary In this podcast episode, Bruce Irving interviews Enzo, the owner of two restaurants in Chicago. They discuss Enzo's marketing strategies, including Instagram reels and TikToks, which have helped attract customers from all over the country. They also talk about Enzo's sports book and how it has impacted his business. Enzo shares his experience of starting in the pizza industry as a teenager and how he transitioned to owning multiple locations. He emphasizes the importance of social media marketing and collaborations with influencers in driving customer engagement and business growth. Chapters 00:00 Introduction and Overview 08:21 Transitioning to New Locations and Partnerships 12:42 The Power of Social Media Marketing 21:23 Using Instagram Reels and TikToks for Marketing 29:23 Collaborating with Influencers for Increased Exposure 34:06 Conclusion and Future Collaboration MY OTHER SOCIALS:

In this episode, Bruce Irving discusses the mistakes he has seen people make when opening and operating a pizzeria. He emphasizes the importance of choosing the right location, understanding the competition, delivering a quality product, implementing effective marketing and branding strategies, and being financially responsible. These insights are based on his own experiences and conversations with successful pizza operators. Overall, the episode provides valuable advice for anyone considering opening a pizzeria. Chapters 00:00 Introduction and Background 05:55 Chapter 1: The Importance of Location and Competition 10:14 Chapter 2: Delivering a Quality Product 23:40 Conclusion MY OTHER SOCIALS:

Jared shares his journey in the pizza business, from starting a delivery service during COVID-19 to operating a brick-and-mortar location in a shared space. He discusses the challenges and opportunities of expanding his business and the importance of finding the right balance between quality and quantity. Jared also highlights the impact of COVID-19 on his operations and the need to adapt to changing customer preferences. Chapters 00:00 Introduction and Background 02:21 Operating a Shared Space 05:31 Starting a Pizza Delivery Service 06:53 Transitioning to a Brick-and-Mortar Location 09:39 Operating a Pizza Truck 14:09 Challenges and Growth Opportunities 19:19 Optimizing Business Hours 22:05 The Impact of COVID-19 on Business Operations 24:17 Marketing and Branding Challenges 26:33 Advantages of Operating in a Co-Space 29:18 Considering the Next Steps 32:23 Social Media Presence and Future Expansion 33:21 Location and Contact Information MY OTHER SOCIALS:

In this episode, Bruce Irving interviews Andrew from Gianni's Pizza. They discuss how Andrew grew his family's pizzeria business, the challenges of managing multiple locations, and the importance of effective people management. They also talk about the power of social media marketing and how Gianni's Pizza has built a fun and engaging online presence.  Chapters 00:00 Introduction and Background 02:30 Sponsorship Acknowledgment 02:58 Guest Introduction 03:27 Growing the Business and Managing Employees 06:34 Challenges of Managing Multiple Locations 10:27 The Evolution of the Menu 13:16 The Importance of Effective People Management 22:53 The Power of Social Media Marketing 25:18 Unique Marketing Opportunities 28:24 Collaboration with Kevin Smith 32:50 Expanding the Business and Online Ordering 35:15 Managing the Custom App 41:28 Promoting the Business on Social Media 42:57 Conclusion and Call to Action MY OTHER SOCIALS:

Summary In this episode, Bruce Irving interviews the founders of 2-1 Dough Pizza Co. They discuss how they got started in the pizza industry, their journey of learning and experimenting with dough and toppings, and their approach to pricing and building a loyal customer base. They also talk about their plans for the future and the importance of marketing and social media in growing their business. Overall, it's a great conversation for anyone interested in starting a pizzeria or looking for insights on running a successful pizza business. Chapters 00:00 Introduction and Background 04:10 How They Got Started 06:09 Their Pizza Experience 09:28 Expansion and Collaboration 13:32 Pricing and Business Model 23:15 Building a Loyal Customer Base 25:48 Marketing and Social Media 30:00 Employee Management 34:08 Future Plans 42:18 Closing Remarks MY OTHER SOCIALS:

Bruce Irving shares marketing insights and strategies for restaurant owners in this podcast episode. He discusses the importance of social media platforms like Facebook, Instagram, and TikTok, and how they have evolved over time.  Chapters 00:00 Introduction and Sponsorship 03:02 Background and Starting SPM 08:12 Marketing Strategies in the Past 11:20 Current Social Media Channels 16:04 Creating Captivating Content 25:02 Prioritizing Social Media 27:48 Consistency and Scheduling 30:11 Conclusion and Call to Action MY OTHER SOCIALS:

In this episode, Bruce Irving interviews Al the Pizza Buddha, a pizza consultant who helps pizzerias with their operations and systems. They discuss the challenges of automation in the pizza industry and the importance of documentation and training. Al shares his process for assessing a pizzeria and improving its operations. They also talk about the different costs of opening a pizzeria and the benefits of hiring a pizza consultant. Al provides his contact information for those interested in his services. Chapters 00:00 Introduction and Overview 01:08 New Style of Video 03:04 SPM Magazine Launch 04:02 Restaurant Systems Pro 05:28 Introduction of Al the Pizza Buddha 05:58 Al's Background and Consulting Services 07:25 Consulting Process and On-Site Visits 09:23 Experience with Zoom Pizza 10:22 Automation in the Pizza Industry 11:18 Challenges of Automation 12:37 Importance of Documentation and Systems 13:54 Different Dough Processes 15:20 First Steps in Assessing a Pizzeria 19:57 The Challenges of Managing

In this episode, Bruce Irving interviews Sean from Madison Avenue Pizza Company. They discuss Sean's journey of starting a pizzeria, the challenges and benefits of running a dine-in restaurant, the importance of a focused menu and fresh ingredients, and the impact of a full bar on the business. Chapters 00:00 Introduction 00:39 Sean's journey of starting a pizzeria 01:09 Marketing tactics and special pizza 04:30 Background of Madison Avenue Pizza 05:28 Transition to a dine-in restaurant 06:24 Benefits and challenges of dine-in vs. delivery 07:17 Managing a growing restaurant 08:46 Importance of a focused menu and fresh ingredients 09:43 The value of making everything in-house 11:04 Sean's experience in the restaurant industry 12:02 Initial sales and financial challenges 14:26 The journey to profitability 19:05 The 32-inch pizza and its marketing value 22:39 The popularity of the 32-inch pizza 23:53 The challenges and benefits of the 32-inch pizza 25:44 The power of social media marketing 26:12 Th

Bruce Irving introduces SPM Magazine and discusses the contributors and excitement surrounding its release. He explains the reason for starting the magazine and the desire to provide a platform for pizza people to share their ideas and experiences. Bruce highlights the alternative nature of the magazine and its focus on inclusivity. He gives shoutouts to advertisers and reveals the cover of the first issue featuring Erica Barrett. Chapters 00:00 Introduction and Background 00:58Contributors and Excitement 02:45Open Call for Contributors 03:14Reason for Starting the Magazine 04:14Alternative to Traditional Pizza Magazines 05:11Shoutouts to Advertisers 06:37Cover of the First Issue 07:58Article: Eight Deadly Hiring Mistakes Restaurants Make 08:57Article: A Little Slice of Advice 09:55Article: Laying the Foundation - Why Team Building Matters 10:24Article: Tech Driven Pizza Concept 11:19Article: Don't Feed the Internet Trolls 12:16Article: Must Try Pizzas According to Pizzeria Owners 12:47Article: Eight Ste

In this conversation, Cory shares his journey in the pizza business. He started with a physical location, then transitioned to a pop-up catering business. After selling his bakery and starting a cleaning business, Cory returned to his passion for pizza and now operates a mobile pizza trailer. He discusses the types of ovens he uses and the Neapolitan-inspired menu he offers. Cory also shares his strategies for getting customers and booking events. Despite the challenges, his pizza business has experienced success and growth. Chapters 00:00 Introduction and Background 01:05 Starting a Pizza Business 03:06 Pizza Oven and Menu 04:42 Getting Into Pizza 06:11 Running a Pizza Shop 07:23 Transitioning to a Cleaning Business 08:44 Returning to Pizza 10:03 Getting Customers and Events 11:08 Success and Growth MY OTHER SOCIALS:

In this episode, Bruce Irving interviews Evan, the owner of Pi 95 in Jacksonville, Florida. They discuss Evan's journey from starting as a food truck to opening a brick and mortar location. They also talk about the importance of being part of the community and providing excellent customer service. Evan shares his experience in the culinary industry and the evolution of pizza styles. They also touch on the rise of home pizza making and the accessibility of pizza cooking methods. Chapters 00:00 Introduction and Background 03:01 Starting Pi 95 as a Food Truck 05:54 Transitioning to a Brick and Mortar Location 06:54 The Cost of Starting a Food Truck 08:18 Selling the Food Truck and Opening a Storefront 10:17 The Importance of Being Part of the Community 12:31 Reflecting on the Journey and Success 15:54 Transitioning from Fine Dining to Pizza 17:20 The Evolution of Pizza Styles 19:45 Learning and Growing in the Culinary Industry 20:43 The Importance of Staging and Learning from Others 23:02 The Accessibility

In this episode of the Smart Pizza Marketing podcast, host Bruce Irving answers questions from the audience about marketing strategies for pizzerias. He discusses community involvement strategies, the pros and cons of offering specialty pizzas, boosting sales during slow times, dealing with GenX employees, getting customers to try unique pizza, marketing new items, and handling unsatisfied customers. The episode concludes with a reminder to visit the Smart Pizza Marketing website and social media channels for more information and resources. Chapters 00:00 Introduction and Q&A Format 06:20 Community Involvement Strategy 08:46 Offering Specialty Pizzas 11:10 Boosting Sales During Slow Times 14:20 Dealing with GenX Employees 18:08 Getting Customers to Try Unique Pizza 19:59 Marketing New Items and Slow Times 23:20 Handling Unsatisfied Customers 26:36 Conclusion MY OTHER SOCIALS:

Sean Marsiglia, co-owner of Three Brothers Pizza in Tampa, shares his journey of starting and growing his pizzeria business. He discusses the challenges of opening multiple locations, including dealing with a fire and insurance issues. Sean also talks about his approach to marketing and increasing business on slow days through discounts and fundraisers.  Chapters 00:00 Introduction and Background 00:35 Starting Three Brothers Pizza in Tampa 03:29 Reopening After a Fire 05:17 Expanding to a Second Location11:11Learning to Make Pizza 13:03 The Importance of Water in Pizza Making 15:13 Strategies for Increasing Business on Slow Days 17:01 Discounting and Profit Margins 19:09 Using Revel as a Point of Sale System 23:48 Optimizing Third-Party Delivery Apps 27:13 Building Brand Loyalty 29:11 Reaching Out to Underperforming Students 29:49 The Bruce Campaign 30:23 Scaling Back and Focusing on Customer Base 31:17 Cost-saving Strategies 32:37 Storage and Inventory Management 33:42 Working in the Store 34:56 Balancing

Fred Langley, the founder of Restaurant Systems Pro, discusses the importance of knowing your numbers and managing costs in the restaurant industry. He explains how his software helps restaurant owners track inventory, manage labor efficiency, and optimize pricing. Fred emphasizes the significance of understanding product usage and the impact it has on profitability. Get started today Smartpizzamarketing.com/rsp 00:00 Introduction and Background 03:19 Overview of Restaurant Systems Pro Software 04:07 Importance of Knowing Your Numbers 05:58 The Impact of Product Usage on Costs 07:13 The Fear of Raising Prices 08:14 Menu Engineering and Pricing Strategies 09:58 Dynamic Pricing and Customer Loyalty 11:55 Managing Customer Expectations 12:49 Getting Started with Restaurant Systems Pro 15:35 The Restaurant Mastery Program 17:32 Creating a Budget and Setting Goals 19:51 Flex Budgeting and Delegating Purchasing 21:43 Cost and Benefits of Restaurant Systems Pro 23:34 Special Offer for Listeners MY OTHER SOCIALS:

In this episode, Bruce Irving provides marketing advice to Dimitri, the owner of Buffalo Pizza and Ice Cream in Sacramento, California. They discuss various aspects of marketing, including social media, email campaigns, online ordering platforms, and influencer marketing. Bruce emphasizes the importance of consistent posting on Instagram and TikTok, as well as the need for regular email marketing. He also advises against relying solely on giveaways and highlights the value of organic growth. Chapters 00:00 Introduction and Overview 03:14 Discussion on Marketing Strategy 08:36 Review of Online Ordering Platforms 09:09 Importance of Email Marketing 10:15 Increasing Sales and Revenue Goals 12:28 Website and Social Media Presence 14:12 Effectiveness of Giveaways and Influencer Marketing 16:35 Importance of Consistent Posting on Instagram and TikTok 19:26T he Costanza Method and Building Brand Awareness 23:24 Avoiding Paid Followers and Outsourcing Marketing 29:30 Bruce Irving's Background and Experience 32:14

In this conversation, Bruce interviews Shane from Boostly about using text messaging to convert website visitors into customers. They discuss the importance of capturing customer information and the missed opportunity of not utilizing web traffic effectively. Shane explains how Boostly helps restaurant owners set up web forms on their websites to collect customer contact information and enroll them in a text club.  Chapters 00:00 Introduction 00:33 Converting Website Visitors 01:29 Capturing Customer Information 03:07 Using Web Forms and Text Clubs 04:27 Conversion Rates and Benefits 05:19 Starting with Text Messaging 06:15 Conversion Rates for Web Forms 08:06 Creating Profitable Offers 09:06 The Value of Phone Numbers and Emails 09:40 The Power of Text Messaging 10:22 The Limitations of Email Marketing 11:19 Automating Text Messaging 12:08 The Directness of Text Messages 13:29 Onboarding and Launching Boostly 15:44 Simplifying Marketing for Operators 17:41 Pricing and Pay-for-Use Model 19:44 Results-Driven

Perry Anastasakis, owner of Famous Pizza in Bethel, Connecticut, shares his journey in the pizza business. He discusses how his family started the business and the challenges they faced in the early years. Periannis explains how his background in accounting and corporate experience helped him improve the business.  Chapters: 00:00 Introduction and Background 05:27 Transition to Interview with Perry 05:56 Perry's Background and Family Business 08:18 The Importance of Numbers in the Pizza Business 11:40 Transition to Downsizing and Menu Changes 12:09 Downsizing and Menu Transformation 14:29 Benefits of Downsizing and Menu Simplification 16:26 Customer Expectations and Pricing 19:16 Importance of Visuals in Marketing 22:28 Website and Online Ordering 23:53 Phone Answering Service and Online Ordering 26:15 Email Marketing and Surveys 29:04 Follow-up Emails and Reviews 32:38 Working with Family 35:04 Finding Happiness in the Business 41:39 Conclusion and Contact Information 43:34 Using Social Media Platforms

Nick Sanford, the owner of Toss and Fire Woodfired Pizza, shares his journey of starting with a trailer and transitioning to multiple food trucks and brick-and-mortar locations. He emphasizes the importance of learning from other food truck operators and seeking advice from those who have already built what you're thinking of building. Nick discusses the costs involved in starting a food truck and the challenges of owning a food truck, including staffing and weather-related issues. Chapters 00:00 Introduction 04:03 Starting with a Food Truck 10:07 Transitioning to Brick and Mortar 14:35 Advantages and Disadvantages of Food Trucks 19:08 Learning from Others in the Industry 21:16 Building a Strong Brand 23:49 Using Social Media for Marketing 29:10 Utilizing Email and Text Marketing 31:14 Challenges of the Food Truck Business 36:23 Favorite Venues and Future Plans 39:16 Conclusion MY OTHER SOCIALS:

In this conversation, Cindy Hayward, owner of a pizzeria, discusses various aspects of running a restaurant business and marketing strategies.  They discuss strategies for increasing engagement with stories, maximizing reach and consistency, utilizing email and text marketing, and the concept of overposting. Bruce also creates an action plan for Cindy to follow and suggests a follow-up in 30 days. Chapters 00:00 Introduction and Overview 05:20 Background and Business Overview 09:07 Challenges and Growth Strategies 11:26 Marketing Strategies: Instagram and Social Media 15:19 Email and Text Marketing 20:28 Optimizing Instagram Posts and Reels 24:08 Frequency of Posting on Instagram 26:00 Using TikTok for Marketing 28:31 Website and Social Media Integration 35:35 Summary and Action Plan MY OTHER SOCIALS:

Bruce Irving discusses the launch of SPM Magazine, a new venture that aims to provide valuable content for pizza operators. He explains what sets SPM Magazine apart from other publications and emphasizes the focus on prioritizing content over advertisers. Bruce highlights the advantages of being nimble and the ability to quickly adapt to the changing needs of the industry. SPM Magazine aims to provide valuable content for pizza operators and differentiate itself from other publications. The magazine prioritizes content over advertisers and aims to provide a platform for smaller pizza operators to share their experiences and ideas. Being nimble allows SPM Magazine to quickly adapt to the changing needs of the industry. The magazine will initially be digital with a limited print version, and the goal is to keep it free for readers. Chapters 00:00 Introduction to SPM Magazine 03:01 What Makes SPM Magazine Different 06:26 Advantages of Being Nimble 09:08 Print Version and Advertising 11:33 Providing a Voi