Episode Details

In this episode of the Pizza King Podcast, Tyrell Reed sits down with Mike Pitera of Pizza a Modo Mio in Charleston, South Carolina for a real conversation about what it takes to grow a modern pizzeria. Mike breaks down how he went from washing dishes in New York pizzerias, to corporate sales leadership, to building a pizza business that now offers seven styles of pizza across multiple locations. 

They talk about simplifying operations, training a team to handle multiple pizza styles, using one master dough to create consistency, and balancing craftsmanship with smart business systems. Mike also shares how his food truck days helped him test markets, build local demand, and create the momentum that led to brick-and-mortar growth. 

This episode is packed with value for pizzeria owners, operators, and managers who want to grow without losing control of quality. You’ll hear lessons on leadership, team morale, menu strategy, catering, customer experience, and why the best operators never stop learning.

Connect with Mike Pitera
Instagram: https://www.instagram.com/pizzamodomio/
Facebook: https://www.facebook.com/mike.pitera/

Follow Pizza A Modo Mio
Website: https://modomiopizza.com/
Instagram: https://www.instagram.com/pizzamodomio/
Facebook: https://www.facebook.com/pizzamodomiosc/ 

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 Want to grow your pizza shop with better systems, better leadership, and real operator conversations? 

Join Pizza Pro Circle. 

It’s a free community for pizzeria owners, operators, and managers who want practical ideas they can use in the shop. 

We talk about sales, marketing, leadership, team development, operations, and the real work of running a better pizzeria. 

Join us here: 

https://www.skool.com/tyrells-group-9324/about

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Email: info@tyrellreed.com

Upcoming events and appearances: 

California Restaurant Show August 24-26