Part 1 of episode 1- Former Detroit Lion, Eddie Murray joins Fredi and discusses his soccer playing days in England, to finding out the Detroit Lions drafted his replacement, to winning a superbowl with the Dallas Cowboys.
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Leah Scurto of PizzaLeah (Windsor, CA) talks about opening her pizzeria just one week before the coroavirus shutdown, plus how to maintain business for a brand new pizzeria, and how to adapt to the climate during these trying times.
Alena Tikhova of Dodo Pizza (Oxford, MS) explains how she created a local restaurant relief fund and pantry and offers free deliveries to seniors. Plus, how her pizzeria is surviving the pandemic in a college town when all the students are gone!
U.S. Pizza Team member George Taylor of Taylors’ Neighbor Pizza (Endwell, N.Y.) talks about how his takeout-only pizza shop expanded to curbside service. Also, he describes his efforts to keep his sales up over last year, getting online ordering set up, and renegotiating with 3rd party delivery companies.
John Stetson of Stoner’s Pizza Joint delves into offering free lunches for children impacted by the coronavirus pandemic and expanding the program to first responders. Other topics include scaling back your ordering and how to manage donations from the community.
Monday, March 30 at 11 am CST Will Grant of That’s A Some Pizza in Bainbridge Island, WA. talks about what a small operation can do to weather the storm, problems that will arise in a smaller town and loss of tourism sales. Plus, he just has a great beard!
Find out how Ali Haider of 786 Degrees (Sun Valley, CA) adapted his wood-fired pizza model for takeout in the pandemic and gives back to the community, especially seniors. Plus: pizza kits for children and, most importantly, planning for your pizzeria’s future after the COVID-19 crisis is over.
To survive the pandemic, Joey Karvelas of Karvelas Pizza Co. talks about lobbying for “to go” alcohol sales in his town and having three revenue models ready to go at a moment’s notice.