Slice

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.

10/03/2026

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. 🍕

What’s the position you find really hard to fill? Also, if you’ve got something that’s working for you, drop it in the c...
09/17/2026

What’s the position you find really hard to fill? Also, if you’ve got something that’s working for you, drop it in the comments.

09/09/2026

Opening a new pizzeria is hard enough. Running it shouldn’t be.

Alfredo’s Pizza is using Slice to keep their registers, online orders, and phone orders all in one place, helping the team run a more efficient shop while staying focused on customers.

“We’re really going to take it to the next level here in this new space.”

That’s what Slice is built for.

09/08/2026

Vitangelo Recchia from Bella Napoli Pizzeria & Rest Napoli has a strong opinion on pizza trends.

He respects sourdough, high hydration, and all the new-school techniques. But what his dad did has worked for years, and he doesn’t think traditional pizza is going anywhere.

His point was simple: you can control how you make the dough, but you can’t control how every person digests it.

And yes, he made a special pizza just for us at the end. 🍕

This is from an episode we did a few weeks back for Pizzeria Insider with Vito from Bella Napoli. Go check out the full episode on YouTube.

09/05/2026

New episodes of Pizzeria Insider are out later today.

We stopped by Pat’s Apizza to see how they handle a busy Friday, where they can do up to 300 pizzas between takeout and slices, without DoorDash.

A lot of shops feel like they need every order they can get. Pat’s is a good reminder that if you have the demand, the right systems, and a product people want to come back for, you can build a really strong business your own way.

New episode later today on the Slice YouTube channel.

08/31/2026

What’s one marketing trend in pizza that you’re not buying into?

At Pizza Expo, we asked Giovanni | Pizza Di Farfalla for his hot take, and he didn’t hold back: influencers reaching out to shops asking to be paid for a video.

Paid partnerships can absolutely work. But when a creator reaches out first expecting free food or payment, it can feel a little different.

What do you think? Should pizza shops pay influencers who reach out to them first?

08/28/2026

Everyone wants the big review. The Portnoy review. The viral moment.

But what happens when all that attention hits your pizza shop at once?

Ozzy’s Apizza got several major reviews in the span of a month, and the growth was incredible. It was also stressful as hell.

He had to buy another oven, hire 10 people, and figure out how to keep up before the opportunity turned into a problem.

Tomorrow’s Pizzeria Insider episode is coming to the Slice YouTube channel.

Subscribe now so you don’t miss it.

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