Bruce Irving shares his experience at the National Restaurant Expo in Chicago, discussing the pros and cons, the tech he found, and the pizzerias he visited. He also highlights the challenges faced by independent pizzeria owners at the expo and provides insights into various products and technologies showcased at the event.

Chapters

00:00 Exploring the National Restaurant Expo: Pros and Cons

04:31 Tech Discoveries at the National Restaurant Expo

06:25 Challenges Faced by Independent Pizzeria Owners at Industry Events

12:09 Innovative Products and Technologies at the Expo

MY OTHER SOCIALS:

🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -

🌍 My website / blog - https://www.smartpizzamarketing.com

🐦 Twitter - https://twitter.com/spmpod

📸 Instagram - https://instagram.com/smartpizzamarketing

📱 TikTok - https://www.tiktok.com/@smartpizzamarketing

👨‍💻 Linkedin - https://www.linkedin.com/in/smartpizzamarketing

🎥 Facebook - https://www.facebook.com/smartpizzamarketing

Learn from us: https://www.smartpizzamarketing.com/mastermind

Work with us: https://www.smartpizzamarketing.com/work

Summary

In this conversation, Bruce Irving interviews Charlie Anderson, a YouTuber with a focus on making pizza at home. They discuss the challenges and rewards of creating content for YouTube, the impact of YouTube on discoverability, the role of sponsors and advertisers, the process of making pizza videos, and the potential of opening a pizzeria. Charlie shares insights into his journey as a creator and the value of relatable, personable content on YouTube. They also touch on the impact of platforms like Instagram and TikTok on restaurant marketing.

Chapters

00:00 The World of YouTube Content Creation

04:32 The Art of Making Pizza Videos for YouTube

11:47 Diving Deep into the Perfect Pizza

MY OTHER SOCIALS:

🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -

🌍 My website / blog - https://www.smartpizzamarketing.com

🐦 Twitter - https://twitter.com/spmpod

📸 Instagram - https://instagram.com/smartpizzamarketing

📱 TikTok - https://www.tiktok.com/@smartpizzamarketing

👨‍💻 Linkedin - https://www.linkedin.com/in/smartpizzamarketing

🎥 Facebook - https://www.facebook.com/smartpizzamarketing

Learn from us: https://www.smartpizzamarketing.com/mastermind

Work with us: https://www.smartpizzamarketing.com/work

Myke Olsen, owner of Mike's Pizza in Mesa, Arizona, shares his experience running a wood-fired pizzeria inside a bar called Cider Core. He discusses his Neapolitan-inspired pizza style and the symbiotic relationship between his business and the bar. Myke emphasizes the importance of focusing on the financial side of the business and the benefits of delegating tasks.

MY OTHER SOCIALS:

🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -

🌍 My website / blog - https://www.smartpizzamarketing.com

🐦 Twitter - https://twitter.com/spmpod

📸 Instagram - https://instagram.com/smartpizzamarketing

📱 TikTok - https://www.tiktok.com/@smartpizzamarketing

👨‍💻 Linkedin - https://www.linkedin.com/in/smartpizzamarketing

🎥 Facebook - https://www.facebook.com/smartpizzamarketing

Learn from us: https://www.smartpizzamarketing.com/mastermind

Work with us: https://www.smartpizzamarketing.com/work