We’re live tonight at 8 PM ET. Our calls will follow the same simple structure each week: PEOPLE How is your team doing? Any staffing, training, accountability, or leadership issues we need to work through? PERFORMANCE What are the numbers telling you? Sales, labor, food cost, customer experience, or any other numbers you’re tracking. PREPARATION What are you working on next? What needs to get done before our next call, and where do you need support? Come ready with one update for each. People. Performance. Preparation. See you at 8.

I built the Playbook around the work of running a better pizzeria: routines, manager development, and follow-through. If you want the complete package, you can choose $0 or pay what you want here: https://pizzakingpodcast.com/playbook-1. If you already have it, what are you working on first?

You get offered a 40-pizza order, but it requires delivery support and extra coordination that does not fit how your shop normally runs. Do you take it or turn it down? Why? I talked about this on a recent Takeout Tip, and I think this is a real leadership question for operators. At what point does extra revenue stop being worth the disruption?

If you listen to the Pizza King Podcast, this is where you go next. The podcast gives you ideas. Pizza Pro Circle helps you install them. What this is: A free community for pizza operators who want less chaos and better numbers. Weekly threads, templates, and coaching prompts. A place to connect with other pizza pros who get it. Who it is for: Owners and managers who want to run a cleaner shift. Operators who will share numbers and ask real questions. Podcast listeners who want to go from learning to doing. How to get help: 1. Post your numbers in the Weekly Scorecard section. 2. Ask one clear question. 3. I reply with your next move. Where to Start: Introduce yourself! Tell us where your shop is and what you're working on.

That's how Chef Sedrick Crawley from Black Sicilian opened our conversation this week. He says if the dough formula isn't built for your specific environment — your climate, your water, your kitchen — everything else is secondary. Do you agree? Are you building your own dough formula or still running someone else's recipe? Drop it in the comments https://youtu.be/lXMubUpmyGI