– Opening during the pandemic1:39 – Why smaller restaurants are winning right now2:14 – Location strategy without foot traffic3:27 – Designing the slice case4:27 – Freshness standards and waste control4:56 – Pricing slices and accounting for waste5:51 – Customer-first mindset vs cost-saving mindset6:21 – Weekly sales and waste benchmarks6:53 – Scaling recipes from restaurant to slice shop7:46 – Advice for aspiring slice shop owners8:34 – Designing customer flow for high-volume service9:19 – Final thoughts and takeawaysFollow:https://www.instagram.com/lboogiesmith/?hl=enhttps://www.instagram.com/stateofmindslicehouse/https://www.facebook.com/stateofmindslicehouse/https://www.stateofmindslicehouse.com/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza