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We believe local pizzerias deserve all the advantages of big chains without compromising their independence. Through specialized tech, data insights, targeted marketing, and collective buying power, we empower pizzerias to better serve digitally-minded customers and build thriving local businesses. Ilir Sela started Slice in 2015 to modernize his friends’ and family’s New York City pizzerias. Toda
This week’s Pizzeria Insider episode with .pizzeria is a good one.
They make just 80 pizzas, two nights a week, out of a bagel shop, and they sell out almost instantly. It’s one of the hardest pizzas to get in Boston.
I think you’re going to enjoy this one.
Saturday at 10 a.m. on YouTube. 🍕🔥
06/03/2026
1,000 cheesesteaks on a Friday night. That’s in Philly.
After seeing this operation up close, I have a whole new respect for cheesesteak shops. The labor, prep, bread, meat, and staffing involved is wild.
As a pizza guy, I thought pizza was a lot of work.
Then I saw it takes 15 people to make a cheesesteak operation run.
Also, after 3 cheesesteaks in 2 days, I’m tapping out.
Give me pizza every day of the week. 🍕😂
Go check out the full episode on our YouTube channel.
At Square Pie, we talked pizza, business, and something that doesn’t get discussed enough: building a life you actually enjoy.
The owner told me:
“I love doing this every day.”
He makes pizza, walks his dog, picks up his kids, comes back for dinner service, and even closes early on Sundays so he can watch football.
That’s what I love about independent pizzeria owners.
Not everyone is trying to build 20 locations.
Some people just want to make great pizza, serve their community, and create a business that fits the life they want.
And there’s absolutely nothing wrong with that. 🍕❤️
Justin from Apollonia's Pizzeria said something I think a lot of shop owners need to hear.
Most shops don’t have a sales problem. They have a complexity problem.
Too many sizes. Too many toppings. Too many things sitting in the walk-in waiting to go bad.
A smaller menu fixes more than food cost.
Staff gets faster because they’re repeating the same motions all day.
Customers order quicker because they’re not standing there trying to process a giant menu.
The product gets more consistent because the focus stays on doing fewer things really well.
At their second shop they cut the 14-inch pizza completely and went to just 20-inch pies and slices.
One dough weight. One system.
And according to Justin, maybe one person complained.
Most of the things operators are afraid to cut usually aren’t helping the business anyway.
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