What happens when you combine New York-style pizza, smash burgers, and a modern approach to running a restaurant?
In this episode, I sit down with Tony Parker from Smash & Slice to talk about building a business that's different from the typical pizza shop.
We get into:
- Why they decided to serve both pizza and smash burgers
- Growing from one location to two
- Keeping a focused menu without sacrificing creativity
- Using influencers the right way
- Restaurant marketing that actually drives sales
- The operational decisions that make running the business easier
- Where the restaurant industry is headed
If you're a restaurant owner looking for ideas on growth, marketing, operations, or building a stronger brand, this conversation is packed with practical takeaways.
Let me know what you think in the comments, and don't forget to subscribe for more conversations with independent restaurant operators.
What is How You Slice It?
There’s no food like pizza and there’s no entrepreneur like a pizzeria owner.
Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.