No fluff. No marketing guru talk. Just what works in real shops — from a guy who's been inside 600+ of them. Hosted by Bruce Irving.
The weekly podcast and YouTube shop walkthroughs. Free. No BS — just what works in real shops.
Watch & Listen →The room every owner wishes they had. A private community of serious operators — Bruce in there daily.
Learn about SPM PRO →One hour, your shop, your numbers. Walk out with a move you can run this week.
Book a session →The podcast drops every Tuesday. YouTube shop walkthroughs every Saturday. Listen where you want, watch where you want.
SPM PRO isn't a course or a vault of PDFs you'll never open. It's a working room of real pizza shop owners — running shops right now, swapping moves that actually pay. Every applicant goes through a short interview first, so the room stays serious.
Real owners, real numbers — what it cost to open, what they make, and where every dollar goes. Search by style, oven, format, and more.
Episode 610: a pizza owner gets honest about surviving COVID, delivery apps bleeding him dry, managing people, and what it actually took to build a shop that turns a profit.
Read the story →How Ricky and Ryan built Rebellion Pizza in Henderson, Nevada — lean, debt-free, and hands-on — from a struggling second-gen space into a $1.5M shop.
Read the story →His dough is cold-fermented up to ten days and the pizza is one of the best in the area — so why is he struggling? A shop visit on what's really wrong: delivery apps, owning your customers, and partner-vs-investor money.
Read the story →This is Smart Pizza Marketing , a brand new site by Bruce Irving that's just getting started. Things will be up and running here shortly,
Read the story →Drag the sliders. Numbers update live, anchored to real 2025 cost ranges.
Rough planning estimate only — not financial advice.
Want help actually hitting these numbers?
What a million-dollar pizzeria's year actually looks like, using standard industry benchmarks.
Real pizzerias for sale, with the numbers up front. Curated and verified — no tire-kickers.
Low-labor pizza shop in Loma Linda, CA — runs with 2 workers at a time. 47-year-old Long Island recipe. Asking $450,000.
View listing →Turnkey pizza shop asset sale in Livonia, MI. Change the name and run it. Asking $60,000.
View listing →Pizza corporation in Macomb County, MI — 2 corporate locations plus 4 franchisees, royalties and vendor rebates. Asking $525,000.
View listing →List your shop for sale, or join the buyer list to hear about new ones first.
What's working in real shops this week, what's not, and the one move worth your time on Monday. That's it.
Got a question? Want to book a consulting session or sponsor the podcast? Drop a line — Bruce reads every one.
Sponsor & press inquiries welcome.
$200/hr virtual sessions — book the calendar or email Bruce.
Schedule with Bruce