Peel: A PMQ Pizza Podcast

Dan Richer, owner and operator of Razza Pizza Artigianale in Jersey City, New Jersey, joins the show to talk about his origins as a pizza maker and the details he’s still obsessed with (4:21). Richer talks about his recent and burgeoning love of golf and how the game shares many similarities with pizza making. He later shares how Razza seeks to balance sourcing seasonal, local ingredients with giving guests something they can rely on and expect each time they visit the restaurant. Prior to that, Charlie shares an announcement about the future of the show (0:12).

Giovanni Labbate joins the show to talk about his journey from franchise operator to independent owner of Tievoli Pizza, his success on the international pizza competition stage and what it takes to build a standout concept (2:18). The conversation touches on family legacy, food trucks as a growth engine, and why simplicity—on the menu and in operations—can be a competitive advantage. Brian Hernandez joins the show after a new ‘Style Guide’ segment focusing on New England Beach Pizza—does the style have what it takes (28:29)?

Story about New England Beach Pizza: https://www.pmq.com/new-england-beach-pizza/
Full U.S. Pizza Team recap: https://uspizzateam.com/carrots-take-the-cake-in-rimini/

Woody’s Wood-Fired Pizza owner Jon Bortles explains why he chose not to chase multi-unit expansion after watching what it took for his father to build and manage nine locations (3:50). Bortles breaks down how Woody’s has grown revenue in creative moves inside a single flagship from a high-volume buffet model to a food truck, takeout kitchen and—potentially—selective licensing (37:58). Later in the show, Brian Hernandez joins for a U.S. Pizza Team update. Charlie also asks Brian questions about visiting Italy prior to his first-ever trip to Italy.

Woody’s history: https://www.pmq.com/how-this-iconic-high-volume-pizza-buffet-concept-keeps-things-fresh/

In his third appearance on the show, Sean Jefairjian—owner and operator of A Slice of New York in Murrysville, Pennsylvania—breaks down what his shop looks like a year after an 8.2 rating from Dave Portnoy (2:48). He tells all about his appearance at the One Bite Pizza Fest in September, and details a new sourdough ball venture he’s undertaken as he begins to grow as a pizzeria owner outside of his shop. And is Jefairjian one of the first-ever pizza shop owners to be involved in a bona fide medical study?

Previous episodes featuring Jefairjian: https://www.pmq.com/what-happens-when-dave-portnoy-shows-up-at-your-pizzeria-we-asked-somebody-who-scored-an-8-2/

https://www.pmq.com/podcast/episode-1-cool-stuff-is-only-cool-until-you-show-your-friends-with-sean-jefairjian/

In this episode, Mellow Mushroom’s VP of Franchise Development Jamie Cecil joins the show to talk about how a 50-year-old “stealth franchise” is entering a new era of intentional growth. He shares why the brand’s uniquely local vibe, commissary-driven consistency, and full-service roots still resonate today—and how new formats, technology, and smarter economics are shaping its future. Jamie also opens up about his own restaurant journey, from busboy to franchise leader, and why he believes Mellow’s best chapters are still ahead.