Smart Pizza Marketing

20/11/2024

Thanks for that reminder. 😆🍕

20/11/2024

How you think you should sell more pizza:

“Only 3 pizzas left at this price!”
“Buy one, get one for 50% off.”
“Call now to place your order!”

How you actually sell more pizza:

- Share behind-the-scenes stories about your pizza-making process.
- Educate customers on what makes your ingredients or recipes unique.
- Post consistently about your values, customer reviews, and pizza photos and videos (Posts and stories).

Deals are great, but trust and connection are better.

Make people CRAVE your pizza.

Don’t beg them to buy it.

19/11/2024

People overcomplicate running a pizza shop.

Listen, if you’re just starting out:

Avoid:

- Offering a huge menu that confuses customers
- Using generic marketing with no personality
- Ignoring customer feedback or reviews
- Cutting corners on ingredient quality

Instead:

- Focus on making 3-4 pizzas that are absolutely unforgettable
- -Build relationships with your community—partner with schools, local events, or charities
- Encourage happy customers to leave reviews online
- Train your staff to deliver amazing service every single time
- Focus on this for the first 3 months.

Build from there.

Send a message to learn more

18/11/2024

Look, building your pizzeria’s brand isn’t just about making great pizza.

(Every pizza shop owner needs to hear this before the new year hits.)

It’s about becoming the go-to spot in your neighborhood.

Here’s the play:

Every time a customer walks through your door, treat it like a chance to reintroduce yourself.

Most people won’t remember the last time they came in, so...

Greet them like it’s their first visit and remind them why your pizza is special every single time.

Next, you’ve gotta make your place feel like the only choice in town.

Make it easy for people to love you.

No complicated menu. No long waits.

Just great pizza and a killer experience every time.

And when it comes to marketing, don’t burn yourself out.

You don’t need to post every day, just stay consistent.

• Share a mix of behind-the-scenes, personal stories, and what’s happening in the community.

• Treat your social media like your dining room — engage with your followers like they’re sitting at your table.

Oh, and here’s a bonus tip:

Partner up with a local business for a collab.

It’s a win-win for both of you.

At the end of the day, it’s all about building a community around your pizza.

Not just being another spot to grab a slice.

Go into 2025 focused on giving people an experience they won’t forget.

If you’re nodding your head right now, share this with another pizza shop owner who needs to hear it. 🍕💪

Send a message to learn more

16/11/2024

Being consistent in your pizzeria can feel like the most boring job in the world.

Making the same dough every morning.
Checking inventory.
Training staff on the same steps over and over again.
Perfecting the same recipes day in, day out.

It’s boring.

But here’s the thing:

Boring builds a great business.

The best pizza shops aren't built on flash and hype.

They’re built on the consistency of great dough, the discipline of tracking costs, and the focus on delivering that same amazing slice every single time.

Boredom is where your brand gets stronger.
Boredom is where your processes get smoother.
Boredom is where your success starts brewing.

So if you feel like you’re stuck on repeat – good.

That’s what it takes.

Keep being boring.

Because boring is the birthplace of excellence. 🍕

15/11/2024

Pizzeria owners often think that to grow, they need to hire more staff.

Spoiler: That’s not always true.

I’ve seen way too many shops with a bloated team of average performers.

The better move? Trade those mediocre hires for a smaller team of rockstars.

Or set higher expectations for your current crew.

But here’s the kicker: support them by cutting out all the unnecessary tasks that clog up their time.

You don’t need more hands in the kitchen…

You need the right people with the right focus.

Sometimes less is more when it comes to scaling your pizzeria.

Trim the fluff. Build a stronger team. 🍕👊

Send a message to learn more

14/11/2024

Most industries are cutthroat.

But the pizza community?

It’s different.

Pizzeria owners don’t see each other as competition—they see each other as partners in the same mission.

I’ve seen owners share recipes, marketing ideas, and business tips without hesitation.

Why?

Because it’s about the craft.

The pride in making an amazing pizza. 🍕

The shared struggle of late nights, working on the marketing plan, hoping it works how you planned.

We’re not in this just to win—we’re in this to make sure the entire industry gets better.

When one pizzeria wins, we all win.

You can call it a rising tide mentality.

It’s the secret sauce that makes this community so special.

If you’re new to the game, don’t be afraid to reach out and ask for help.

Odds are, there’s an owner just like you who’s gone through it before—and they’ll be more than happy to share what worked for them.

We don’t gatekeep here.

We elevate.

We are on a mission to help independent pizza operators feel like they have a full team behind them—because with this community, they do.

What’s one tip you’ve learned from a fellow pizzeria owner who helped you? Let’s keep sharing the knowledge below. 👇

13/11/2024

Someone doesn’t like your pizza, your service, or your new menu item?

They’ll probably tell you about it.

Maybe they’ll even make a post.

Leave a bad review.

Or rant about it on social media.

Here’s the truth:

It’s gonna happen.

You’re not for everyone – and that’s okay.

Instead of stressing, take a step back.

🔍 If there’s truth in their feedback, use it to get better.

💬 If it’s just noise, let it go and move on.

But whatever you do – don’t engage with the same negative energy.

Keep your response cool and professional.

One bad review or complaint isn’t going to sink your business.

But how you handle it? That can make a big difference.

Focus on your loyal fans.

Deliver the best experience you can.

And let the critics be critics while you keep cooking up greatness. 🍕

Your pizzeria is about the people who get it.

Send a message to learn more

12/11/2024

When I started my pizza shop, I thought I had it all figured out. If I could go back, here are three things I wish I’d known sooner:

𝟭. 𝗠𝗮𝗿𝗸𝗲𝘁𝗶𝗻𝗴 𝗶𝘀𝗻’𝘁 𝗼𝗽𝘁𝗶𝗼𝗻𝗮𝗹:
I used to believe great food alone would bring in the crowds. It doesn’t. You need to be shouting about your business constantly.

Social media, email marketing, text reminders—get creative and get consistent. The best pizza in the world means nothing if no one knows about it.

𝟮. 𝗬𝗼𝘂 𝗰𝗮𝗻’𝘁 𝗱𝗼 𝗶𝘁 𝗮𝗹𝗹 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳:
I tried wearing all the hats—owner, chef, marketer, delivery driver—but it’s a fast track to burnout.

Hire help, delegate tasks, and don’t be afraid to invest in a solid team. Focus on working on the business, not just in it.

𝟯. 𝗙𝗼𝗰𝘂𝘀 𝗼𝗻 𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆, 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿𝘀:
Repeat customers are the backbone of your shop. Engage with your local community, listen to feedback, and make them feel like family.

The relationships you build will sustain you through the tough times, and loyal customers will always choose you over the competition.

Would have saved me a lot of stress if I knew these from the start! What’s one thing you wish you had learned earlier in your business journey?

11/11/2024

Ever have one of those moments where you stop and think, "Wow, this is why I do it?" 🤯

I was at a show recently, and three or four shop owners came up to me with the same message:

"We love your morning posts on Facebook."

And let me tell you, that hit home. 🙌

Because here’s the truth:

Running a pizzeria is tough.
Long hours that turn into longer nights.
Balancing the books and praying you can make payroll this week.
And hoping every single staff member actually shows up for their shift. 🍕

I share these posts because I get it.
I’ve been there, grinding through the hours, figuring it out as I go.
If my morning message helps you push through a tough day…
Or reminds you that you’re not alone in this madness…
Then it’s worth every second.

So thank you for letting me be a part of your morning.
I see you. I appreciate you.
We’re all in this together. 🤝

Keep pushing. Keep making those pies. I’ve got your back.

10/11/2024

Ever feel like you have no idea what you’re doing in your business? 🤔

Yeah, me too.

Here’s the thing no one talks about:

Most of us are just figuring it out as we go.

You might look around and think everyone else has it all together.

But the truth is, we’re all on the same boat, winging it more often than we’d like to admit.

And that’s okay.

Because running a business isn’t about having all the answers.

It’s about being willing to try things, screw up, learn, and adapt.

Here’s what helps:

1. Embrace the uncertainty – It means you’re in the game, pushing yourself out of your comfort zone.

2. Focus on progress, not perfection – Small steps add up over time. Every mistake is a lesson if you choose to see it that way.

3. Surround yourself with other business owners – Not to compare, but to share. When you hear their struggles, you realize you’re not alone.

Feeling lost sometimes just means you care enough to want to get it right.

And that’s a superpower in business.

Keep going.

You’re doing better than you think. 💪🍕

09/11/2024

If you’re waiting ‘til January to start planning for 2025…

You’re already behind.

Most people wait for the new year to set goals.

But here’s the reality:

The best pizzeria owners? They’re mapping out 2025 *right now*.

The menu tweaks? Done.

New promos? Lined up.

Hiring plan? In the works.

Why?

Because you need time to test, tweak, and adjust before the rush hits.

Want to launch a loyalty program?

You better iron it out now, not scramble in the new year.

Thinking about a menu revamp?

Get customer feedback while it’s slow, not when you’re buried in orders.

The difference between good and great operators?

They’re not planning in January; they’re *executing* in January.

If you want to crush 2025, don’t wait.

Start now.

Set yourself up to roll into the new year with a full head of steam.

Let’s make it your best year yet.

07/11/2024

If you grow without fixing your problems…

You’re just growing your problems, too.

Thinking of expanding?

Or adding more items to the menu?

Or maybe opening a second location?

Before you take that leap, ask yourself:

Are my systems solid?
Are my operations tight?
Is my team ready?

Because every small issue you ignore right now –
Every inconsistency, every shortcut, every “we’ll fix that later” –

Will only get bigger as you grow.

It’s tempting to chase the next big thing…
But growth won’t magically solve what’s holding you back.

In fact, it’ll put a spotlight on it.

So, before you double your pizzas...
Double down on fixing the foundation.

Dial in your process.
Train your team.
Fix the issues you’ve been putting off.

Then, growth isn’t just about getting bigger –
It’s about getting *better*.

And that’s how you build a pizzeria that lasts.

05/11/2024

🔥 Owning a pizzeria? Here’s the deal…

Your shop lives and breathes by what YOU do every day. 🔥

The dough, the marketing, the team spirit—it’s all in your hands.

If business is booming, that's on you.

If sales are sliding? That’s on you, too.

You’ve got the power to make every shift, every pizza, every customer interaction, a win.

Yes, there are outside factors (hello, cheese prices 📈), but at the end of the day, 97% of your success is up to YOU.

So, take a look around.

What’s one thing you can improve right now?

Whether it’s training staff, dialing in your delivery times, or rethinking that menu—it’s all part of the game.

Take control. Make it better.

Because a killer pizzeria doesn’t happen by accident.

What's one move you're making to own it this week? 🍕

04/11/2024

If you’re willing to get up early to prep the dough.
If you’re willing to smile, even when customers aren’t.
If you’re willing to get flour on everything you own.

You can make a pizza people keep coming back for.

If you’re willing to try new flavors.
If you’re willing to keep the doors open, even on those slow nights.
If you’re willing to sweat the details – from the crust to the toppings.

You can turn a pizza shop into a community spot.

If you’re willing to post every day, even when you’re busy and don’t feel like it.
Let people see the real work, the rush, the magic behind every pie.

You’ll reach the folks who need to find you.

If you’re willing to adapt, grow, and keep showing up every day.
If you’re willing to treat each customer like family.

You can build a pizzeria that lasts.

Making pizza isn’t easy.
But is it worth it?

Absolutely.

01/11/2024

I enjoyed talking to Michael about his take on a pizzeria in Nashville.

Take a look inside.

01/11/2024

Give me your hottest business take.

I'll start...

If you can't clearly state what makes your pizza business different in 10 seconds, you'll always compete on price.

31/10/2024

Your pizzeria isn’t capped.

Not even close.

Most owners think they’ve “maxed out” their business potential.

But the reality?

They either don’t know how to grow it—or they don’t want to put in the work.

Growing a business isn’t about adding more toppings to the same pizza 🍕

It’s about changing the recipe for growth itself.

That means asking the hard questions:

Are you truly optimizing your menu to make every item profitable?

Are you tracking food costs down to the ounce?

Do you have a social media strategy that actually attracts customers?

And here’s a big one:

When was the last time you re-trained your team to deliver next-level service?

If you’re coasting, you’re capping your own growth.

If you’re ready to level up, it’s time to make changes.

Push the boundaries.

Expand the vision.

Because the truth is, your business can grow as big as you’re willing to take it.