In this episode, Bruce Irving interviews Sean from Madison Avenue Pizza Company. They discuss Sean's journey of starting a pizzeria, the challenges and benefits of running a dine-in restaurant, the importance of a focused menu and fresh ingredients, and the impact of a full bar on the business.
Chapters
00:00 Introduction
00:39 Sean's journey of starting a pizzeria
01:09 Marketing tactics and special pizza
04:30 Background of Madison Avenue Pizza
05:28 Transition to a dine-in restaurant
06:24 Benefits and challenges of dine-in vs. delivery
07:17 Managing a growing restaurant
08:46 Importance of a focused menu and fresh ingredients
09:43 The value of making everything in-house
11:04 Sean's experience in the restaurant industry
12:02 Initial sales and financial challenges
14:26 The journey to profitability
19:05 The 32-inch pizza and its marketing value
22:39 The popularity of the 32-inch pizza
23:53 The challenges and benefits of the 32-inch pizza
25:44 The power of social media marketing
26:12 The limitations of point of sale systems
28:08 Custom pizza boxes and marketing value
29:04 The strengths and weaknesses of the Thrive POS system
31:18 The excitement of the upcoming summer season
36:16 Delivering pizza on a boat
39:10 Where to find Madison Avenue Pizza
39:36 Upcoming launch of SPM Magazine
40:05 Conclusion
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