Description

Paul Cody, owner of Pie Trap Pizza in Covina, CA, joins the show for a no-filter conversation on leadership, culture, and turning passion into purpose. From sneaking a fryer into a 400 sq ft kitchen to curating a hip-hop-inspired menu with explosive pies, Paul shares how he built a loyal fanbase by keeping it real and putting quality first. We talk team dynamics, rising food costs, TikTok-fueled growth, and why systems—not vibes—set you free. If you're a pizzeria operator or future owner, you’ll want to take notes.

🎧 Topics covered:

• Naming Pie Trap and building brand culture from scratch
• Running a tight kitchen with high standards and low ego
• Square pies, scarcity, and strategy
• Handling haters, bad days, and Yelp reviews
• The importance of leadership evolution and letting go
• Real lessons in team building, hiring, and expansion

📍 Location: Covina, California

Follow Them On IG: https://www.instagram.com/pietrappizza

Learn More By Visiting ThrivePOS.com/PizzaKing

Scale Your Shop Without Burnout
A free video training for serious pizza operators.

Free New Store Opening Checklist
New Pizzeria? Free Store Opening Checklist! Ace Your Launch

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

Request my weekly P&L template
Email: info@tyrellreed.com

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes