In this episode, we interview Max Balliet of Pizza Lupo in Louisville, Kentucky, following his entrepreneurial journey to opening his dream Neapolitan pizzeria. From taco food truck to a hot restaurant built on its dining experience. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.Read the full feature on Pizza Lupo and Max Balliet in Pizza Today:<a href='https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/' rel='noreferrer noopener' target='_blank' title='https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/'>https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/</a>--- Send in a voice message: https://anchor.fm/the-hot-slice/message

4. Creating, Revamping Pizza Concepts and Leading by Helping Others with Tony Gemignani

The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, champion pizza makers, industry pros and others to help make your business better.