He Sells 200 Pizzas a Night... Out of a Trailer

Most pizza owners dream about opening another restaurant. Jonathan had a different idea. He bought a small bar pizza trailer with no restaurant experience, rebuilt the brand, and turned it into multiple trailers, catering, breweries, frozen pizza, and a commissary kitchen. In this episode, we tour the entire operation and break down how he's building a pizza business designed to scale without the headaches of a traditional restaurant. If you're thinking about opening a pizza shop, food truck, or catering business, there's a lot to learn from Mike's approach. 👇 Let me know in the comments... Mike and Lenny's: https://www.mikeandlennys.com/ Chapters 00:00 This Operation Is Insane 00:54 From Zero Experience to Three Pizza Businesses 01:45 What Makes South Shore Bar Pizza Different? 02:31 Buying His First Pizza Trailer 03:45 Building a Brand That Can Scale 04:31 Why He Stopped Heavy Discounts 04:52 Inside the Pizza Trailer 06:12 Leaving Construction to Bet on Pizza 07:34 His Vision for a 1,600 Sq Ft Pizza Shop 08:32 Why Small Operations Make More Money 09:43 The Marketing That Actually Works 11:08 Making the Perfect Bar Pizza 11:39 Shipping Pizza Nationwide 13:00 Touring the Original Trailer 15:42 Inside the Commissary Kitchen 18:15 Final Thoughts More From The Slice Community: The Sauce: https://slice.com/community Facebook: https://fb.com/slicepizzaapp Owners Group:   / pizzashopownersforum   Follow Bruce:   / smartpizzamarketing   Slice believes that local pizzerias deserve all the advantages of big chains without compromising their independence. Slice puts technology, marketing, buying power, and support to work for these shops, empowering owners to build profitable businesses and remain at the heart of our communities. Learn more at slice.com.