Peel: A PMQ Pizza Podcast

Bill Zonios has built Glenside Pizza into a $2 million-plus independent operation without taking a single order through DoorDash, Grubhub or Uber Eats. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Zonios to talk about why he has kept delivery in-house for 25 years and, more importantly, how he gives customers the convenience they expect from third-party apps without handing over the order or customer relationship.

Zonios explains how Glenside Pizza uses Toast, its own branded app and Shipday to provide online ordering, saved payments and delivery tracking with its own drivers. He also digs into customer data, email marketing, loyalty, SEO and why operators should treat their websites like a second storefront. With 50% to 60% of his customers ordering online, Zonios says today's pizzeria operator needs to understand the back end of the business instead of simply waiting for customers to show up.

But this conversation goes well beyond third-party delivery. Zonios talks about growing up in his family's pizza business, taking over Glenside Pizza from his father, his approach to leading employees and the period when he became so frustrated that he considered selling the restaurant. A trip to Dedham House of Pizza outside Boston helped change his outlook and taught him the value of getting outside his own four walls, asking other operators for help and continuing to learn no matter how long he's been in the business.

For operators already using third-party delivery, Zonios also offers a practical starting point: use those orders to build direct relationships. Menus, box toppers, QR codes, coupons and simple price comparisons can show customers exactly what they can save by ordering directly next time.

Francis Ford Coppola Winery is looking for its next great pizza-and-wine pairing—and Razza’s Dan Richer is one of the people you’ll have to impress. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Richer to talk about the fifth annual Perfect Your Pizza competition, what he’ll be looking for as a returning judge and what it takes to make a pizza-and-wine pairing stand out. Professional pizza makers and home bakers can enter through Sept. 30 for a chance to win prizes, including a grand prize package valued at up to $10,000.

REGISTER HERE: https://www.francisfordcoppolawinery.com/perfect-your-pizza/

But we’re not getting Dan Richer on PEEL and only talking about a competition. The six-time James Beard Award nominee and chef and co-owner of Razza, named North America’s best pizzeria by 50 Top Pizza in 2024, goes deeper into the philosophy that has made him one of the country’s most respected pizzaioli. Richer talks ingredient quality, portion control, simplicity, consistency and why pizza makers should develop their own identity instead of chasing trends. He also digs into the challenge of building a great restaurant team, why your simplest pizza might be the most important one on the menu and how decades in the business have only made him more curious about what he still has left to learn. Think you’ve got a $10,000 pizza? Enter the Perfect Your Pizza competition—and listen in for some advice from one of the guys who’ll be judging it.

Pizza by drone?

It may sound like science fiction, but the technology is already here—and it may be closer to everyday reality than most pizza operators realize. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Arthur Erickson, CEO and co-founder of Hylio, to explore where autonomous delivery stands today, what's still holding it back and how drone technology could eventually reshape the way pizzas are delivered.

Erickson explains why regulations and infrastructure—not the drones themselves—remain the biggest hurdles to widespread adoption, discusses Hylio's early experience with autonomous pizza deliveries years before they became headline news, and shares his vision for future "mothership" drone networks capable of serving entire neighborhoods. The conversation also shifts from delivery to agriculture, exploring how precision drone technology is helping farmers reduce fertilizer use, improve efficiency and potentially soften the rising ingredient costs that eventually make their way onto pizzeria menus.

Matthew Cutolo of Gargiulo's in Brooklyn, New York, joins PEEL: A PMQ Pizza Podcast to discuss preserving one of New York's oldest Italian-American restaurant legacies while introducing new generations to authentic Neapolitan pizza. A third-generation member of the family that has owned Gargiulo's since 1965, Cutolo shares how he became the sole keeper of the restaurant's century-old cannoli recipe and why passing down traditions requires far more than simply handing someone a recipe card.

In this episode, Cutolo reflects on learning to make pizza as a toddler alongside his grandfather, explains how the restaurant's seasonal Sorrento Pizza Garden brings a taste of Southern Italy to Coney Island with a wood-fired oven imported from Naples, and discusses why simplicity makes Neapolitan pizza one of the most demanding styles to master. He also shares practical advice for operators looking to build their brands through social media, explains why storytelling has become as important as the food itself, and reveals how preserving family traditions continues to shape both Gargiulo's future and his own.

Ryan O’Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O’Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business.

In this episode, O’Hara shares the story behind Frank, Pizza Grace’s 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O’Hara also reflects on the challenges of sudden growth following Pizza Grace’s MICHELIN recognition, building a culture where “it’s cool to care,” and why Birmingham has become one of the South’s most exciting food destinations.