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This week on The Hot Slice Podcast, we chat with Robert Marek. He is Director of Business Development at Cosmo’s Pizza, a growing independent Colorado-based pizza brand with six locations and a commissary. He’s also coming to Pizza Expo in March to share his expertise in our powerful, industry-led education program.

A seasoned restaurant industry professional with a degree in Restaurant Management, Robert has extensive hands-on experience across all aspects of restaurant operations, including site selection, startups, ongoing operations, training, concept development, consulting, procurement, and culinary innovation.

We dive into what has driven growth at Cosmo’s and the role its commissary has played. Robert talks slice business, location selection and logistics.

Fun fact: Robert has been coming to Pizza Expo for 36 years. He gave us a teaser on his Pizza Expo session Building Customer Loyalty Through Community Initiatives taking place Wednesday, March 25: 09:30 AM - 10:30 AM at the Las Vegas Convention Center. Don’t miss his session. He will share how he turned local schools into lifelong partners. From special education celebrations to fundraising dine-outs and creative contests, discover how community engagement can drive sales — like Cosmo’s 22.5% growth in 2022 — and create meaningful connections. Dive into proven strategies to make your pizzeria the heart of your neighborhood.

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

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This week, we catch up with Scott Wiener to chat all things pizza. Scott started Scott’s Pizza Tours in New York City 17 years ago. And his pizza enthusiasm has only grown. As Josh says on the podcast, “no one knows probably more about the pizza business than Scott.”

Scott has been a frequent speaker at Pizza Expo and contributor to Pizza Today. He judges the International Pizza Challenge and other global pizza competitions. Featured on numerous TV shows and media outlets, he also authored Viva La Pizza! and holds a Guinness World Record for his pizza box collection.

We dive into what’s happening right now in the New York pizza scene. He shares how the New York slice is elevating its game.

Find out memorable pizzas Scott had last year and what he’s up to this year.

We talk in depth about judging at the International Pizza Challenge. He offers some advice as a longtime judge.

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us a text

When most people think of Chicago pizza, they picture a deep-dish behemoth, a cheesy beast you need a fork and knife to conquer. But locals know the real MVP of the region is Chicago Thin – and it’s finally getting the love it deserves.

We sat down with Tony Troiano of J.B. Alberto’s Pizza, a 60-year-old Chicago institution and recent winner of the Great American Pizza Challenge for Best Traditional Thin Pizza. Troiano has been in the game a long time and had some incredible insights about why this crispy, tavern-style pie is taking over.

While tourists line up for deep-dish, Troiano says locals are gathering for game days and family parties around a box of thin crust. “Ninety-five percent of the people in Chicago ... they’re eating a thin-crust pizza,” he says.

In fact, our own 2026 Pizza Industry Trends Report reveals that Chicago Thin is now the third most popular pizza style in the country! “I probably wouldn’t have competed with this particular pizza five years ago,” Troiano says. Now, he’s seeing it embraced on a national and even international level.

A key element to J.B. Alberto’s award-winning pies is the hand-pinched, house-made raw sausage. This might sound scary to some, but Tony insists it’s a game-changer. “The flavor difference is so much better,” he says. Pinching nickel-sized pieces ensures it cooks perfectly during a 12-minute bake, releasing just the right amount of flavor into the pie. And if you’re still worried? “Put it on top,” Tony advises. “That makes people feel better.”

To get the full story, listen to the complete Hot Slice episode with Tony Troiano.

Show Notes:

Download an expanded version of the 2026 Pizza Industry Trends Report!

Visit J.B. Alberto’s website, where a “secret menu” item is available only online!

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Join us for this special New Year’s Day edition of The Hot Slice Podcast. The new year is full of new opportunities. The Pizza Today team gathers to commemorate the New Year with 2026 thoughts and reflections.

We highlight goals we have to help the pizza community. Denise highlights priorities in her first full year as Editor in Chief. We look at pizza trends and share our forecasts for the upcoming year.

Don’t miss as we share pizza styles that we are personally excited to perfect and styles we hope gain traction around the country.

Happy New Year, pizza fam!

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Listen to George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza Today

Merry Christmas from all of us at Pizza Today and Pizza Expo. This week on The Hot Slice Podcast with Pizza Today, we are replaying one of the most popular episodes of 2025 with George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast.

Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I’ve built out a weekly schedule that gives people a clear reason to visit every single day.”

He approached each day with a new special and/or event and shares which days he started with. Uncle G’s promotes the days through its social accounts, e-mail and in store. It’s designed as weekly programming that Gilliam says people can build into their routines.

The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias.

Read our article with George “Doubling to Tripling a Restaurant’s Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/

Learn more about Uncle G’s Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/

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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.