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From handing out menus before she could even reach the tables to taking the reins as owner of Pino’s Italian Restaurant & Pizzeria in Farmville, Virginia, Marilena Lentini’s journey is inspiring at every turn.

In this episode, we talk about the terrifying yet rewarding transition from employee to boss. Lentini opens up about the importance of maintaining positivity, and how she earned the respect of her staff. We also share the secret sauce for staying relevant at a decades-old community restaurant. Spoiler alert: It involves a lot of love for the locals and a surprising amount of TikTok!

You’ll hear how Lentini uses viral videos to bring in fresh faces without spending a dime on ads. Plus, we discuss the power of lifting up other local businesses instead of competing with them. This episode is packed with actionable advice and infectious energy. Tune in to hear how passion, hard work, and a little bit of social media savvy can take a business to a whole new level

Show Notes:

Pino’s Italian Restaurant & Pizzeria: https://www.pinosfarmville.com/

Pino’s TikTok: https://www.tiktok.com/@www.pinosfarmville.com

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The Hot Slice Podcast is back with one last episode from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s end the special sessions with pizza pros who share how they’ve found their niche by either introducing an international pizza style, laser focusing on the brand and getting into the details of a pizzeria’s feel. Hear their stories of finding and sharing their uniqueness.

Nick McDonald and Braden Miller, Black Dog Pizzeria, Dublin, Ohio

We geek out about garlic knots and talk competition. We explored what Columbus-style pizza is. Nick shares how the restaurant has rebounded from a fire and what’s next for the business. Find out what’s behind Black Dog’s outstanding branding and marketing.

Fernando Grecco, OG Papa Fern, Queens, New York

What’s Argentinian pizza? Fernando shares what the style is, its heritage and history. He details how he is putting it on the map in the U.S.

Nick Robson, Ohio Pie Company, Brunswick, Rocky River, Parma, Ohio

Nick walks us through creating the Ohio Pie Co. brand and vibe that has now grown to three locations. He explains how once the comfort sets in with a location; it’s time to explore another location. We talk systems and ops with multiple units.

Thank you for being a part of this special series from the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

Send us a text

The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the business or charting a new course and concept. Hear how each guest approaches the growth.

Leo Dicesaris, Cerrone’s Brick Oven, Columbus Georgia

Leo has studied pizza extensively to create his international award-winning pizza at Cerrone. As the pizzeria celebrates its 10-year anniversary, Leo shares how the shop os looking for new store growth or expansion. A veteran in the business, he offers advice on mentorship.

Mike Distefano & Michael Distefano, Jr., Salvatore’s Pizza, Johnstown, Pennsylvania

The Distefanos took over Salvatore’s over the summer. The father/sons trio run the business. Mike shares what’s happened since buying the pizzeria. Michael, Jr. details how his competitive spirit helped him compete in the Great American Pizza Challenge.

Aaron Gehrman, Emilio Finatti Pizzeria, Vancouver, BC, Canada

With a strong foothold with multiple units in the Vancouver area, Aaron has his sights on opening a new concept, A Slice Above, in Southern California. He shares the process of opening the U.S. and how the two concepts differ.

Stay tuned for one more episode returning to the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.