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In this episode of The Pizza King Podcast, I break down what it’s really like to sell your pizza shop after 23 years in the business. From running seven Westshore Pizza locations to navigating the emotional ups and downs of exiting the business, I share the behind-the-scenes story of my final days as a restaurant owner.

Whether you're thinking about selling your pizzeria, planning your exit strategy, or just curious about what life looks like after ownership—this one's for you. I also talk about what's next: my focus on coaching pizza operators, building community, and (yes) still making pies—just at home now.

What you'll learn:

• How we decided to sell our pizza shop
• What the sales process actually looked like
• Life after owning a pizzeria
• Why I’m not rushing back into ownership
• What's next for the Pizza King Podcast and beyond

🎁 Bonus: Hear how to grab some free Westshore Pizza merch just by supporting the show!

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

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I used to think Gen Z was just entitled and lazy—until I realized I needed to shift how I lead. In this episode, I’m breaking down what’s actually working inside my pizzeria to lead and connect with Gen Z employees.

From coaching in the moment to celebrating small wins and using the tools they actually prefer, I share real-life strategies that have helped me go from frustrated to fired up about this new generation. If you're struggling to manage your younger team, this one’s for you.

🎧 Plus: I challenge you to try just one thing from this episode and see how your team responds.

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome

Send us a text

In this episode, I sit down with Ryan Giffin, founder of Commercial Kitchen Stop, to talk shop — literally. Ryan and I dig into everything from smart kitchen design to saving real money when you're building out a new pizzeria.

He shares how he went from side hustling and cutting bold purchase orders during COVID to becoming one of the top 100 kitchen dealers in the country. We talk about his recent acquisition of a competitor, how he helps operators stretch their startup budgets, and what equipment is worth investing in (and where you can save big).

We also get into:

• Common mistakes operators make during a kitchen build
• How refurbished equipment can save you $10K+
• The importance of EOS and building a values-driven team
• Why Ryan’s a big believer in crypto — and how he's educating others to adopt it
• What separates successful operators from those still stuck in the grind

I learned a ton in this conversation — and even walked away with some Bitcoin Cash, live on the show. Email Ryan to get yours! rgiffin@brilliantsupply.com

Go Follow Commercial Kitchen Stop

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https://commercialkitchenstop.com/

Check out Ryan's YouTube channel to learn more about Bitcoin Cash and other cryptocurrencies

https://www.youtube.com/c/RyanGiffin

DM us a screenshot of your review and get a special gift!

Support the show

We Appreciate Your Support

Hey, if you’ve gotten any value from this episode, I’d love your support. Leaving a quick review on Apple or a 5-star rating on Spotify helps more pizzeria owners find this show. And as a thank you, I’m sending a free gift to every listener who shares their review—just DM me a screenshot and I’ll send you something awesome