Slice

Slice Helping independent pizzeria 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. Toda

y, 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.

06/22/2026

One of my favorite parts about the pizza industry is that almost everyone is willing to help.

No matter how long you’ve been doing this, there’s always someone who’s been through what you’re dealing with right now.

It’s easy to get distracted by what everyone else is doing online. New ovens. New marketing. New trends.

But the shops that win are usually the ones that stay focused, keep improving a little every day, and aren’t afraid to ask questions.

Every trip I take, I try to learn at least one thing I can bring back and share.

What’s the best piece of advice another pizza shop owner has ever given you?

We see you dads. Happy Father’s Day from all of us at Slice. 🫡🍕
06/21/2026

We see you dads. Happy Father’s Day from all of us at Slice. 🫡🍕

06/13/2026

Most people think you need a massive restaurant, brand-new equipment, and a half-million-dollar buildout to open a successful pizza shop.

Then I visited .city.pizza in Miami.

They started making pizzas in an Ooni oven in the backyard. Today, they’re pushing close to 1,000 pizzas a week out of a 1,200-square-foot shop built for around $120,000 using mostly used equipment.

No giant menu.
No fancy mixer.
No overcomplicating things.

Just a great product, smart systems, and the discipline to keep it simple.

This episode is a reminder that sometimes the biggest thing holding pizza owners back isn’t money. It’s thinking they need more before they get started.

Watch the latest Pizzeria Insider and let me know:

What’s one thing you think pizza owners overcomplicate?

06/05/2026

This week’s Pizzeria Insider episode with .pizzeria is a good one.

They make just 80 pizzas, two nights a week, out of a bagel shop, and they sell out almost instantly. It’s one of the hardest pizzas to get in Boston.

I think you’re going to enjoy this one.

Saturday at 10 a.m. on YouTube. 🍕🔥

1,000 cheesesteaks on a Friday night. That’s in Philly. After seeing this operation up close, I have a whole new respec...
06/03/2026

1,000 cheesesteaks on a Friday night. That’s in Philly.

After seeing this operation up close, I have a whole new respect for cheesesteak shops. The labor, prep, bread, meat, and staffing involved is wild.

As a pizza guy, I thought pizza was a lot of work.

Then I saw it takes 15 people to make a cheesesteak operation run.

Also, after 3 cheesesteaks in 2 days, I’m tapping out.

Give me pizza every day of the week. 🍕😂

Go check out the full episode on our YouTube channel.

06/01/2026

At Square Pie, we talked pizza, business, and something that doesn’t get discussed enough: building a life you actually enjoy.

The owner told me:

“I love doing this every day.”

He makes pizza, walks his dog, picks up his kids, comes back for dinner service, and even closes early on Sundays so he can watch football.

That’s what I love about independent pizzeria owners.

Not everyone is trying to build 20 locations.

Some people just want to make great pizza, serve their community, and create a business that fits the life they want.

And there’s absolutely nothing wrong with that. 🍕❤️

05/23/2026

“How many cheesesteaks do you make on a Friday night?”

“Over a thousand.”

🤯

is one of those places that’s just dialed in. A couple hundred pizzas during the week, 400-600 on weekends, and over 1,000 cheesesteaks on a busy night… all out of one shop in Philly.

What I liked most? No plans to expand. No “we’re opening 10 locations” speech. Just focused on doing this location really, really well.

Also one of the few spots that does both pizza and cheesesteaks at a high level.

Full video is up on YouTube if you want to see the operation, the pizza, and how they handle that kind of volume.

05/21/2026

Wael pours his heart into his Tampa community. Slice keeps everything else simple. See why independent pizzerias run on Slice. 🍕

We’re proud to stand behind independent pizzerias, especially when things don’t go perfectly. Looking forward to a stron...
05/16/2026

We’re proud to stand behind independent pizzerias, especially when things don’t go perfectly. Looking forward to a strong finish to the weekend. 🍕💪

05/11/2026

Justin from Apollonia's Pizzeria said something I think a lot of shop owners need to hear.

Most shops don’t have a sales problem. They have a complexity problem.

Too many sizes. Too many toppings. Too many things sitting in the walk-in waiting to go bad.

A smaller menu fixes more than food cost.

Staff gets faster because they’re repeating the same motions all day.

Customers order quicker because they’re not standing there trying to process a giant menu.

The product gets more consistent because the focus stays on doing fewer things really well.

At their second shop they cut the 14-inch pizza completely and went to just 20-inch pies and slices.

One dough weight. One system.

And according to Justin, maybe one person complained.

Most of the things operators are afraid to cut usually aren’t helping the business anyway.

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