Slice

Helping local restaurant owners grow their profit and sales while staying independent That’s what fuels our mission to keep local thriving.

We believe local pizzerias deserve all the advantages of big chains without compromising their independence. Through specialized tech, data insights, targeted marketing, and collective buying power, we empower pizzerias to better serve digitally-minded customers and build thriving local businesses. Ilir Sela started Slice in 2015 to modernize his friends’ and family’s New York City pizzerias. Today, we partner with restaurants in over 3,000 cities and all 50 states, forming the nation’s largest community of independent pizzerias. Learn more about Slice at about.slicelife.com.

10/31/2026

Tonight is a big one for your local pizzeria 🍕🎃

Order early to skip the rush, and if things take a few extra minutes, don’t be spooked. They’re doing their best to feed the whole neighborhood 👻

10/27/2026

A line out the door doesn’t mean you’re making money.

At theannapizza in LA, we talked about what happens after the opening buzz wears off. Sales settle down, the oven can’t keep up, and the kitchen you just built already needs changes.

We also got into catering versus running a shop, storage problems, and why rushing out a bad pizza can cost you more than making someone wait.

If you own a pizza shop, you’ll recognize a few of these conversations.

Full episode on the Slice YouTube channel. Link in bio. 🍕

10/18/2026

A cool pizza trailer gets people to stop. Good pizza gets them to come back.
These owners originally wanted a brick-and-mortar shop but decided to start with a trailer and see where it went.
They thought Instagram would bring people in. Turns out, Facebook, neighbors, and word of mouth did a lot of the work.
But getting someone to try you once is only part of it. You’ve gotta give them a reason to come back.
What brings you more new customers right now, social media or word of mouth?

10/18/2026

You quit your 40-hour-a-week job to work 90 hours for yourself. 😂

People see a pizza trailer that opens at 3. They don’t see Christian getting there at 11 to prep or staying after closing to clean up.

When he first opened , he tried opening every day, including lunch on Mondays and Tuesdays. He quickly realized those extra hours weren’t worth it and adjusted the schedule.

That’s something you have to figure out as an owner. Being open more hours doesn’t automatically mean you’re making more money.

What hours did you cut once you realized they weren’t worth being open?

10/12/2026

What happens when you buy a pizza shop without ever planning to own a restaurant?

That’s exactly how Allmine | Pizza and Natural W**e in Oceanside, California, got its start.

We stopped by to meet the owners, check out their operation, and, of course, try the pizza.

What I loved about this place was how much thought went into everything. From the pizza and fresh ingredients to the drinks, the layout, and even the herbs they’re growing themselves.

It’s a small space, but they’re making the most of every inch.

And the pizza? Really good!

This is one of those places where you can tell the owners genuinely care about what they’re building.

Check out the full episode of Pizzeria Insider and let me know what you think! 🍕

10/03/2026

He never worked in a kitchen. Then he opened a pizza shop.

No deck oven. No massive gas bill. Just three Turbo Chefs and a couple of Ooni Volt 2’s running on electric... and a power panel that keeps fighting back.

Full episode of Pizzeria Insider is live now. Link in bio.

Could you run a shop off countertop ovens? Tell me in the comments.

10/02/2026

He started with pizza pop-ups. Now he’s turned an old clam shack into Deadproof Pizza and landed on Food Network.

On the next episode of Pizzeria Insider, we meet Dante, tour his $117,000 pizza trailer, and hear what it’s really like running a food truck and your first pizza shop at the same time.

And yes, we try that pepperoni and ricotta pizza. 🍕

Coming soon to the Slice YouTube channel.

09/29/2026

I think you have to be a little delusional to be an entrepreneur. 😂

Because if you were completely rational about the hours, the risk, the stress and everything that could go wrong… you’d probably never do it.

Sometimes being a little crazy is exactly what it takes.

We talked about that and a whole lot more at PapiVivi .

Full episode is up on YouTube.

09/20/2026

Events can be more profitable for a pizza truck. But what about the customers who support you every day?

At CustomCrustKitchen Crust, the community has given them a reason to stay put. Leaving for an event means weighing the extra money against being there for their regulars.

We talked about that decision and what it’s like running the business in the new episode of Pizzeria Insider.

Full episode is out now on YouTube. 🍕

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