574: How This Pizza Chain Opened 29 Stores—Including One for Just $10K

Bruce hits the streets of Dallas to uncover how real pizzeria owners are surviving (and thriving) in 2025. From $10K store launches to no-walk-in operations and humbling failures, this episode is PACKED with real advice and behind-the-scenes strategy. Thinking of opening your own pizza shop? Start here.

Use code Bruce25 for $25 off the National Restaurant Show: nationalrestaurantshow.com

Chapters:00:00 - Intro & Purpose of the Trip
00:38 - National Restaurant Show Preview (May 17–20)
02:16 - Overview of Dallas Pizza Tour
03:00 - Type 1 vs Type 2 Fun: The Pizza Shop Owner Mindset
04:29 - Why Bruce Is Thinking About Opening Again
05:07 - Going Tactical: Real Data from Real Shops
06:05 - ZaLat Pizza: 29 Locations, $10K Buildouts
08:14 - Jay’s Empire: Cane Rosso & Wood-Fired Insights
10:32 - Pizzeria Karina: Bread-Maker to Pizza Pro
12:52 - GapCo: Lessons from Expansion & Retraction
15:36 - Normalize One-Shop Success
17:17 - Upcoming Trips & Final Thoughts