From the @pietrappizza LA - Pizzeria Insider Episode.
This shop is doing 200+ pizzas on a busy night.
Owner had zero restaurant experience before opening.
We went to Pie Trap in Covina and it’s exactly what you’d expect from someone who had to figure everything out the hard way.
Small space. Tight setup. Nothing wasted.
The 20-inch pizza drives everything. It’s not just size. It’s speed, volume, and keeping the menu simple enough to execute.
You can see how every decision connects back to that.
They’re putting up big numbers without trying to do too much.
Did you watch the episode? #pizza
Same pizza. Same customer. More money...? 💰
Every order you shift to your direct online channel is ~$11 more in your pocket.
Here’s the 6-step playbook to make it happen. 🍕
Swipe for the full breakdown. Then grab the free Pizzeria Profit Plan worksheet at the link in bio. 🔗
slice.com/pizzeriaprofitplan
This is what showing up looks like. 👰 🍕🤵
Amici Brick Oven Pizza (@amicibrickovenpizza ) in West Palm Beach was hired to cater a wedding. Slice helped make sure every box said exactly what the moment deserved.
Custom printed. Delivered on time. “Happily Ever After” on every lid.
The result? Tears. A trunk full of pizza. And a memory that lasts a lifetime.
This is how independent pizzerias outdo the chains: showing up for their community in ways that actually matter. (And when you’re on Slice, you don’t do it alone.)
Congratulations Claude & Monique. 🤍
📍 @amicibrickovenpizza
“My 5 year goal is for absolutely nothing to change.” - Anna Crucitt (@anna.crucitt )
Not every pizzeria needs to grow.
Anna Crucitt made a decision 2 years ago that most entrepreneurs would never say out loud: her 5 year plan is for nothing to change. No new locations. No scaling. Nothing bigger. Nothing more.
In an industry that glorifies growth, that might be the boldest move of all.
Year 3. Still standing. Still hers. 🍕
📍 @mercuriospgh
Small Business Week action plan 🍕💪🏻
SBW is another chance for you to embed yourself in your community.
Here’s a 5-step action plan to help strengthen that connection.
👉 Ask for a Google review
👉 Tighten up your online ordering
👉 Refer a shop and earn up to $1,500
👉 Post something — anything — on social
👉 Remind your customers what they’re supporting
No marketing team or huge big budget necessary. You just need to show up.
Swipe through. Pick one. Do it today.
🔗 Link in bio for more tools to help your shop grow.
——
#SmallBusinessWeek
#IndependentPizzerias
#SliceForPizzerias
#SupportLocal
“The family dynamic I have with Slice has made it so much easier to operate.”
📍 @primapizzakitchen
Prima Pizza Kitchen in Somerville, NJ has been with Slice for 6 years, and the relationship keeps getting stronger.
No middlemen.
No faceless platform.
Just a real partnership built around helping independent shops win.
🔗 Link in bio to see how Slice works for shops like Prima.
-—
#IndependentPizzerias
#SliceForPizzerias
The cheese pizza price surge isn't slowing down. 🍕📈
Since 2020, the average price has climbed 16% to 31% (depending on where you are).
The real question isn't why prices are up. It's what you actually do about it.
We broke down what rising cheese pizza prices mean for your pizzeria, and what you can do to protect margins without losing customers (and without using discounts.)
Link in bio. 🔗
Flour’s up. 🌾
Tomatoes are up. 🍅
Cheese can be over $100 a case. ⚪
And yet somehow people still expect the 1980s price tag.
This is Vito from Angel City Pizza (@acpizza ) on why cutting ingredient quality to save money is the fastest way to lose everything you’ve built... and how to talk about it with the customer who’s wearing $1,000 in clothes but balking at a $4.50 slice. 🍕🔥
Full episode at link in bio.
#shoptalk
“The secret is no secret.” - @mimispizza.nyc
Keeping recipes simple and going back to the basics is what customers prefer.
And it’s what shot Mimi’s to the #2 spot of most-ordered shop in NYC on Slice in 2025. 🍕
Secret’s out, it seems.
#independentpizza
They say the proof is in the pudding. But in pizza? It's in the receipt. 🍕
$1,400 a month off the phone. $4,000 a month on Slice. Same shop. Same pizza. Different infrastructure.
"Big diff maker for me." — that's all we needed to hear.
📲 @giacomopizzanyc x @eatwithmoe_ X @slice
Pizza research trips 🕵️
Be the solution you want to see in staffing. Alex Plattner, of @stfrancisapizza , did exactly that.
Close the shop. Rent a van. Take the whole crew to Chicago. Eat at a bunch of pizza places. Go behind the counter. Learn from others in the industry. Come back. Cook better than ever.
🚐 🍕
A couple thousand bucks and suddenly you've got a team that doesn't want to leave.
❌ Stop trying to replace people.
✅ Start giving them a reason to stay.
More lessons over at slice.com/menushoptalk
