Can you tell me what your best-selling pizza costs to make?

Keisha Miller from Perfect Crust joins me to talk about cheese portions, team training, supplier relationships, and the customer experience after a pizza leaves the shop.

Keisha spent about 16 years with Performance Food Group. We discuss how a food rep can help with cost tools, product comparisons, and questions beyond the weekly order.

I also share why a liner was one of the first visible changes we made when we took over our store, and why I want owners to check their online ordering experience as carefully as their dining room.

Choose one action from this conversation. Review a cheese portion, ask your rep about available resources, or test your ordering page from a customer's phone.

Perfect Crust: https://perfectcrust.com/
Samples: https://perfectcrust.com/request-form/
Incredible Bags: https://incrediblebags.com/
Free Playbook: https://pizzakingpodcast.com/playbook-1
Pizza Pro Circle: https://pizzakingpodcast.com/community

Thanks to the businesses that support the Pizza King Podcast:
EDGE Pizza Ovens: https://www.edgeovens.com/
Mailwise Solutions: https://mailwisesolutions.com/
Virnika AI: https://virnika.ai/

Support the show

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

September sales at Westshore Pizza Valrico reached $36,557, up 108.5% from last September.

I share the rewards results, Facebook ads, direct mail plan, box toppers, QR stickers, catering, and operational changes behind this month's update.

The comparison needs context. Last September included closures and inconsistent hours. September sales also fell 13.3% from August. Sales growth and profit are different measures.

Our newest change was a personal introduction in customer emails. Customers replied with encouragement and an opportunity to fix an order.

Your Takeout Tip: send one personal email this week. Introduce yourself, explain your role, share one useful detail, and invite customers to reply. Choose who will respond before you send.

Free Pizzeria Operators Playbook:
https://pizzakingpodcast.com/playbook-1

Ask about the Leadership Accelerator:
tyrell@pizzakingpodcast.com

Show and operator resources:
https://pizzakingpodcast.com/

Thanks to our show partners:
EDGE Pizza Ovens: https://www.edgeovens.com/
Mailwise Solutions: https://mailwisesolutions.com/
Virnika AI: https://virnika.ai/

Support the show

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27

Someone told me EDGE is the oven for people who cannot make real pizza.

I spent nearly 23 years working with deck ovens. Today, my pizzeria runs every pizza through an EDGE conveyor oven. That gives me a clear view of the conveyor oven vs. deck oven debate.

This episode breaks down what each commercial pizza oven does well and how your choice affects pizzeria consistency, training, labor costs, production capacity, remakes, and pickup times.

I share how our team handled an 88-pizza order while keeping online, phone, and third-party orders open. We produced close to 100 pizzas in one hour with my 14-year-old son working the oven station. I also explain how our cook time dropped from about 12 minutes to 5 minutes and 40 seconds after we learned how to dial in the conveyor.

Deck ovens still have a place. Your pizza style, desired char, customer experience, space, team, and peak volume should drive the decision.

The Takeout Tip gives you one step to run this week. Time five carryout orders, compare the oven exit time with the guest pickup time, and fix the gap.

EDGE Pizza Ovens sponsors the Pizza King Podcast. I owned and used my EDGE oven before that partnership began. These opinions come from my experience in my own shop.

Schedule a test bake at https://edgeovens.com/test-bake.

Get the Pizzeria Operator’s Playbook:
https://pizzakingpodcast.com/playbook-1

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If this episode helped you, subscribe, leave a review, and share the episode with another pizzeria operator.

Support the show

Join us here:

https://www.skool.com/tyrells-group-9324/about

Free Tools and Courses for Pizzeria Owners & Managers

Email: info@tyrellreed.com

Upcoming events and appearances:

Pizza Expo Columbus 10/11-10/12

Pizza Tomorrow Summit (Orlando, FL) 10/25-10/27