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Peel: A PMQ Pizza Podcast

Podcast Peel: A PMQ Pizza Podcast
PMQ Pizza
Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations ...

Available Episodes

5 of 28
  • Episode 27: Stephanie Swane of Modernist Cuisine and Laura Meyer of Pizzeria Da Laura
    Stephanie Swane, publisher of Modernist Cuisine, as well as Laura Meyer, owner and operator of Pizzeria Da Laura in Berkeley, California, join the show (3:53). Stephanie and Laura discuss how they became acquainted, their new joint venture, Fork to Future, and what they have planned for Women’s Pizza Month. Laura also talks about founding Pizzeria Da Laura and competing on the international stage, while Stephanie shares how she became so deeply embedded in the pizza community, as well as her new IG Live spin-off series, Any Way You Slice It. Later in the show, Brian Hernandez joins for a Style Guide segment diving into Quad-City-style pizza (47:32). Laura Meyer on Instagram: @eccomicupi Stephanie Swane on Instagram: @sswane Any Way You Slice It IG: @anyway.u.sliceit Further Quad-Cities Reading: https://www.pmq.com/quad-cities-style-pizza/
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    1:12:18
  • Episode 26: Colin M. Caplan of Taste of New Haven
    Colin M. Caplan, owner of Taste of New Haven, the New Haven-based tour company, joins the show to chat about his background and love for all things apizza (2:32). Colin also shares his feelings about Pepe’s and Sally’s expanding outside of New Haven, as well as some of his experiences eating pizza outside of Connecticut. There is also some discussion of Colin spearheading the effort to name New Haven the pizza capital of the world.
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    48:56
  • Episode 25: Brian Lewis and Eunice Carter of Bocado Pizza
    Brian Lewis and Eunice Carter join the show to share the origin story of Bocado Pizza and how (and why) the brand launched a line of better-for-you frozen pizza (2:42). Lewis talks about his culinary background, his famous Bocado Burger and how the food scene in Atlanta has changed over the years. Carter shares some details about who Bocado is targeting with its frozen pizza. Later, in a new Style Guide segment, Brian Hernandez joins the show to talk about Windsor-style pizza (35:28). Story about Windsor-style pizza: https://www.pmq.com/did-canadians-invent-a-superior-pepperoni-pizza/
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    56:24
  • Episode 24: AJ "Auggie" Russo of Tiny Pizza Kitchen
    A.J. “Auggie” Russo of Tiny Pizza Kitchen joins the show to discuss his early roots in the pizza business and how the pandemic pushed him back into the industry (2:41). Russo also discusses his Fennel Bourbon Candied Hot Peppers and the bump in popularity they received from talk show host Stephen Colbert. Colbert and his wife, Evie, featured Russo’s recipe for the hot peppers in their cookbook, “Does This Taste Funny?” Later in the show, Brian Hernandez shares a look back at the U.S. Pizza Team’s successful 2024 campaign and previews what folks can look forward to from the USPT in 2025 (1:04:46). Russo's Fennel Bourbon Candied Hot Peppers: https://www.tinypizzakitchen.com/buy-chilies/p/country-feast-set-3nybt-hlg28 PMQ feature story on Russo: https://www.pmq.com/how-a-man-who-has-never-been-good-at-anything-became-great-at-making-pizza/
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    1:23:30
  • Episode 23: Troy Tracy of Emmy Squared Pizza
    Troy Tracy, CEO of Emmy Squared Pizza, joins the show to talk about his vision for the brand (2:21). Tracy also discusses his background in the restaurant industry and what it was like to do field research for the Detroit-style pizza chain. Later in the show, Brian Hernandez joins for a special Style Guide segment discussing New England Greek Pizza. Prior to that, Charlie gives some context to the New England Greek Pizza discussion (21:26).
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    47:32

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About Peel: A PMQ Pizza Podcast

Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations with those operators regarding the trials and tribulations they face both inside and outside of work. The show also features pizza news and deep dives into things like unique pizza styles.
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