Episode Details

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

George rolls up in the EDGE test truck and invites you to step inside, where you’ll bake your own pizzas in our oven—using your dough, your toppings, your process. It’s the simplest way to experience firsthand why EDGE powers some of the best-performing pizza kitchens in the world, and why our bake is widely regarded as market-leading. 

https://www.edgeovens.com/test-bake

Visit https://www.edgeovens.com/test-bake to schedule your demo 

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