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From handing out menus before she could even reach the tables to taking the reins as owner of Pino’s Italian Restaurant & Pizzeria in Farmville, Virginia, Marilena Lentini’s journey is inspiring at every turn.

In this episode, we talk about the terrifying yet rewarding transition from employee to boss. Lentini opens up about the importance of maintaining positivity, and how she earned the respect of her staff. We also share the secret sauce for staying relevant at a decades-old community restaurant. Spoiler alert: It involves a lot of love for the locals and a surprising amount of TikTok!

You’ll hear how Lentini uses viral videos to bring in fresh faces without spending a dime on ads. Plus, we discuss the power of lifting up other local businesses instead of competing with them. This episode is packed with actionable advice and infectious energy. Tune in to hear how passion, hard work, and a little bit of social media savvy can take a business to a whole new level

Show Notes:

Pino’s Italian Restaurant & Pizzeria: https://www.pinosfarmville.com/

Pino’s TikTok: https://www.tiktok.com/@www.pinosfarmville.com

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The Hot Slice Podcast is back with one last episode from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s end the special sessions with pizza pros who share how they’ve found their niche by either introducing an international pizza style, laser focusing on the brand and getting into the details of a pizzeria’s feel. Hear their stories of finding and sharing their uniqueness.

Nick McDonald and Braden Miller, Black Dog Pizzeria, Dublin, Ohio

We geek out about garlic knots and talk competition. We explored what Columbus-style pizza is. Nick shares how the restaurant has rebounded from a fire and what’s next for the business. Find out what’s behind Black Dog’s outstanding branding and marketing.

Fernando Grecco, OG Papa Fern, Queens, New York

What’s Argentinian pizza? Fernando shares what the style is, its heritage and history. He details how he is putting it on the map in the U.S.

Nick Robson, Ohio Pie Company, Brunswick, Rocky River, Parma, Ohio

Nick walks us through creating the Ohio Pie Co. brand and vibe that has now grown to three locations. He explains how once the comfort sets in with a location; it’s time to explore another location. We talk systems and ops with multiple units.

Thank you for being a part of this special series from the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

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The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the business or charting a new course and concept. Hear how each guest approaches the growth.

Leo Dicesaris, Cerrone’s Brick Oven, Columbus Georgia

Leo has studied pizza extensively to create his international award-winning pizza at Cerrone. As the pizzeria celebrates its 10-year anniversary, Leo shares how the shop os looking for new store growth or expansion. A veteran in the business, he offers advice on mentorship.

Mike Distefano & Michael Distefano, Jr., Salvatore’s Pizza, Johnstown, Pennsylvania

The Distefanos took over Salvatore’s over the summer. The father/sons trio run the business. Mike shares what’s happened since buying the pizzeria. Michael, Jr. details how his competitive spirit helped him compete in the Great American Pizza Challenge.

Aaron Gehrman, Emilio Finatti Pizzeria, Vancouver, BC, Canada

With a strong foothold with multiple units in the Vancouver area, Aaron has his sights on opening a new concept, A Slice Above, in Southern California. He shares the process of opening the U.S. and how the two concepts differ.

Stay tuned for one more episode returning to the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

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Happy Thanksgiving! Today we’re replaying one of our favorite 2025 episodes of The Hot Slice Podcast with Pizza Today. It features an inspiring conversation with Matthew and Hengam Stanfield, the engineering-minded power couple behind Mattenga’s Pizzeria. Fresh off their monumental achievement of being named Pizza Today’s 2025 Pizzeria of the Year, the Stanfields shared the strategic insights and systematic approaches that transformed their struggling single pizzeria into San Antonio’s fastest-growing pizza business.

A Remarkable Month of Recognition

The timing couldn’t have been more perfect for the Stanfields. In the same week they received the prestigious Pizzeria of the Year honor, Mattenga’s also secured their third consecutive “Best of San Antonio” award – a testament to their consistent excellence and community impact.

“It was in the exact same week,” Hengam noted during the podcast. “Pretty awesome.”

This dual recognition represents more than just accolades; it demonstrates how the couple has successfully balanced operational excellence with deep community engagement throughout San Antonio.

The Power of Customer-Centric Marketing

One of the most striking aspects of Mattenga’s success lies in how they leverage recognition and media coverage. Rather than making achievements about themselves, the Stanfields consistently redirect the spotlight to their customers and community.

“We never want to make it about us,” Hengam explained. “It takes a village with the team, but also we are here because we have a lot of great customers that continue to support us. So it’s always making it about gratitude to our customers.”

This approach has contributed to their impressive 15-20% steady sales growth this year, with multiple high-profile moments including a Dave Portnoy visit creating sustained momentum rather than temporary spikes.

Engineering Excellence in Restaurant Operations

The Stanfields’ engineering backgrounds shine through in their systematic approach to restaurant management. Their comprehensive meeting structure includes three distinct sessions:

• Texas Hospitality meetings focusing on reviews and above-and-beyond service stories
• Engineered meetings diving deep into 20+ key performance metrics
• Invest meetings centered on leadership development and team growth

“As restaurant owners, you have many problems, then you can think about the source of your problem,” Hengam shared. “Whatever problem we have is a system problem… instead of pointing to people, a lot of times, I think in our industry, we look at people are the problem.”

Innovative Commissary Operations

The podcast revealed fascinating insights into Mattenga’s commissary implementation across all seven locations. By centralizing prep work and investing in specialized equipment like the “cheese hog” that shreds 48 pounds of cheese in seconds, they’ve achieved remarkable efficiency gains.

Matthew noted they successfully reduced their labor target from 23% to 19% while improving consistency and freeing up front-line staff to focus on hospitality rather than prep work.

Vision for Explosive Growth

Looking toward the future, the Stanfields aren’t thinking small. With plans to potentially reach 21 locations within three years – maintaining their current growth trajectory – they’re actively preparing systems and leadership development for a 400-employee operation.

“What has gotten us here will not get us there,” Hengam reflected, emphasizing their commitment to continuous evolution and improvement.

The couple also teased exciting developments they couldn’t yet share on the podcast, hinting at franchise opportunities and other strategic initiatives

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The fun continues this week, as we conduct quick interviews from the Pizza Today booth during the inaugural Pizza Expo Columbus. This episode of The Hot Slice features discussions with three mobile pizzeria operators at various stages of business development – starting with lessons from the first year in business through how to innovate during the 15th season of running a mobile pizza operation.

During this episode, we speak with:

Kaitlyn & Chris Corson, Timbertop Pizza, Waverly, Iowa

Pizza was a hobby for this Iowa teacher and her husband, but with help from the pizza industry, they took the “summer fun” activity to the next level this year. Along the way, they’ve learned about teamwork, dreamed about a “pizza farm” and used AI to help prepare for their second season.

Erica Sprenkel, Ramblin’ Dough Wood-fired Pizza, Evergreen, Colorado

This new mobile pizzeria owner jumped at the opportunity when her favorite operator was selling the business. Since then, she’s worked local festivals, developed a loyal following of customers and dialed in consistency one wood fire at a time.

Maaren Spears, A Wandering Fire, Saint Croix Falls, Wisconsin

This catering-only mobile pizzeria does more than 100 events between early May and mid-October each year – and has to turn down twice as many! Spears works with local farmers to create menus that highlight regional agriculture and reduce food waste. You won’t want to miss hearing about her plans for the future!

Stay tuned next week, as we return to the show floor at Pizza Expo Columbus!

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

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We had a blast at Pizza Expo Columbus connecting with listeners and bringing them on the podcast. The Pizza Today crew hosted The Hot Slice Podcast from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. For the next several episodes of the podcast, you’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s kick off the sessions with pizza pros who jumped into the competition arena at the Great American Pizza Challenge to put up their pizzas against America’s best. The share their first-hand account of competing on a national stage.

Kelly Potter, Prohibition Pizza, High Springs, Florida

Hear her misadventures of traveling with competition dough and supplies. Find out what she did to still compete.

Sean Dempsey, Dempsey’s Brewery & Pub, Watertown, South Dakota

Sean competed in multiple categories in the Great American Pizza Challenge. Listen as he shares his competition submissions, including s wild dessert pizza.

Lillian and Sarah Covert, Viola’s Pizza Company, Viola, Tennessee

Lillian competed in the Young Pizza Maker of the Year Competition. The mother/daughter team shares the experience and what’s happening at their small-town pizzeria.

Stay tuned for upcoming episodes as we return to the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

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Join hosts Denise Greer and Kate Lavin as they sit down with Jen Strickland and Jeff Mettler from Home Slice Pizza to celebrate an incredible milestone—20 years of serving authentic New York-style pizza in Austin, Texas.

In this episode, Jen shares the origin story of Home Slice, born from her love of New York pizza and frustration with Austin's lack of quality slices. She takes us back to November 2005, when she and her partners opened their doors on South Congress Avenue with recipes perfected in her home kitchen. Jeff discusses how the business has grown from those scrappy early days—when wait times stretched to 2.5 hours—to a beloved Austin institution with multiple locations.

Hear about the restaurant's legendary Carnival of Pizza event, which returns this November 15th after an eight-year hiatus, complete with dough-throwing competitions, the Great Calzoni fortune teller, and even a proclamation declaring it official Home Slice Pizza Day in Travis County.

Jen and Jeff also reflect on what makes Home Slice special: an unwavering commitment to hospitality, staff development, and authentic human connection. They share stories from the trenches, including how they adapted during COVID-19, why they take full-time employees on pizza pilgrimages to New York City, and their philosophy of organic, people-centered growth that led them to Houston in 2022.

Whether you're a pizza operator looking for inspiration or simply a fan of great food and community-focused business, this conversation offers valuable insights into building something that lasts—and tastes delicious.

Featured in this episode:

• The birth of Home Slice and Jen's journey from food editor to pizza entrepreneur
• How the team learned to make New York-style pizza at scale
• The evolution from a struggling single-oven shop to a multi-location operation
• Home Slice's approach to hospitality in both dine-in and takeout experiences
• Navigating the pandemic while keeping staff and community at the center
• The annual New York pizza trips that have become part of company culture
• What's next for Home Slice as they look beyond year 20

Tune in to hear how three friends with a passion for authentic pizza built an Austin landmark, one slice at a time.

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October isn’t just National Pizza Month, it’s also National Disability Employment Awareness Month. Brewability is a pizzeria founded by Tiffany Fixter, a former special education teacher. We speak with Fixter and pizzeria marketer and manager Jess Runge about how they are serving up pizza and opportunities in their community of Englewood, Colorado.

Brewability proudly employs 26 adults with intellectual and developmental disabilities, including individuals who are blind, deaf and have other impediments to finding employment. Fixter was motivated to start the business after seeing the shocking lack of job opportunities for adults with disabilities. Nine years later, they have a waitlist of over 900 people who want to work there.

They’ve built a supportive and empowering environment where employees and students can shine. They’ve also developed fantastic training programs with visual aids and clear procedures to ensure consistency and build skills. For example, they use color-coded scoops for portion control and have detailed visual guides for tasks like weighing dough. Brewability has a YouTube channel to share these resources with a wider audience.

Commitment to inclusivity doesn’t stop with their staff. The entire restaurant is designed to be as accessible as possible. They have Braille on the doors and soda machine, a sensory room for those who need a quiet space, a vibrating dance floor to feel the music and a full range of adaptive dining tools like weighted utensils and plate guards.

As they celebrate their ninth anniversary, Fixter is exploring franchising to expand the impact and continuing to advocate for the disabled community.