Building On Your First Success

Watch how three operators from different parts of the country took the plunge and opened additional pizzerias.

Get insider tips on:
- Maintaining consistency between stores
- Finding the perfect location
- Keeping a happy and engaged staff

More from our featured operators

Joel Mills, Mike Akey, Jerry Roberts, Laure Young, Melissa Akey, Ryan Zachow of Piesanos Stone Fired Pizza

Gainesville, FL
Established 2009

What’s your story?
Our story started with a tiny pizza place near the University of Florida. From there, it was about meeting the right business partners to move forward. Currently we have 6 locations with plans of 30 total.

Advice
Consistency is the main thing when you open your second location. Make sure it’s as good as the first, because if somebody says one is better than the other, you’re going to have a problem.

Favorite Recipe
I would say the Napoletana. Normally I’d say a regular cheese pizza so you can tell if it’s real quality or not, but this one has old world pepperoni that’s dry-aged with fresh garlic and it’s really good.

Visit Piesanos

Tony, Freddy and Vince Palazzolo of Krispy Pizza

Old Bridge, NJ
Established 1909

What’s your story?
Our dad opened Krispy Pizza in 1971 and built up the business. He instilled in us how to run a pizza shop. As brothers, we decided to continue the legacy at another location, opening up our first shop in 2005.

Advice
We like to think of ourselves as the New York Yankees, meaning we hire and grow from within. Our best employee started as a delivery driver. We made him a manager, gave him incentives and it proved to be very successful.

Favorite Recipe
The Grandma Pizza. It’s a thin crust, Sicilian style pizza with fresh tomatoes, olive oil and basil. It’s very simple. Our brother Alfonso, who is no longer with us, brought it into the Brooklyn store and it took off.

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Anthony Allen and Mike Keon of Otto Pizza

Portland, ME
Established 1981

What’s your story?
We met in Boston and had always talked about running a pizza shop. Mike moved to Maine and noticed there weren’t any good slices in the area. We gave it a shot together and it was a slam dunk out of the gate.

Advice
Make sure it’s a strong partnership. We’re not screaming at each other and we never have. We just figure things out and make a lot of quick decisions. I would never tell people to jump in, but it works for us.

Favorite Recipe
It’s the cheese slice that tells you everything you need to know about the pizza, but it’s truly the go-to. Outside of that, it’s our sausage Vidalia Pie.

Visit OTTO Pizza

Boosting Your Digital Presence

Watch how operators grow their customer base through social media and paid digital media.
Featured operators:
Adam Elpayaa of Pizza Payaa
Sean, Keith, Nick of Three Brothers

Blending Quality with Simplicity

Operators from across the country honor the art and tradition of Neapolitan Pizza.
Featured operators:
Gino Fazzari of San Giorgio Pizzeria
Vic Bernardini of Pizzeria Lucca
Kelli Kolich and Jason Kolich of 1889 Pizza Napoletana

Changing the Pizza Game

Watch how three operators from different parts of the country play by their own rules.
Featured operators:
The Ventura Family of Miguel's Pizza
Whitney Hart of Boss Lady Pizza
Alex Koons of Purgatory Pizza

Slicing It Up NY Style

Watch how three operators from different parts of the country elevate the idea of an authentic slice shop.
Featured operators:
Pasquale Presa of Pasquale's Neighborhood Pizzeria
Mike Friedman of Pizza Delicious
Joe Riggio of NY Pizza Suprema

Playing with Fire

See how three operators from different parts of the country take advantage of the growing wood fired pizza trend.
Featured operators:
Nick Sanford of Toss 'N' Fire
Mike and Andre Sarap of Elliot's
Ken Bothman of La Fiamma