&quot;Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.Tony talks:COVID-19 Response<ul><li>Revamping a Concept Entirely</li><li>Employee Safety</li><li>Business Strategic Planning</li><li>Building Out a Concept</li><li>Adapting Concepts to Neighborhood</li><li>An understanding of Commercial Rent</li><li>Tony’s Commitment to Help Other Operators</li></ul>Check out trending recipes from Tony at <a href='https://www.pizzatoday.com/our-experts/tony-gemignani/'>https://www.pizzatoday.com/our-experts/tony-gemignani/</a>Visit Tony’s restaurants at <a href='https://tonyspizzanapoletana.com/'>https://tonyspizzanapoletana.com/</a> and on Instagram @capopizza--- Send in a voice message: https://anchor.fm/the-hot-slice/message

25. Unsliced with Mike Bausch

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.