What happens when two chefs open a pizzeria in a 300-square-foot shop, and run it with no staff at all? Welcome to Naughty by Nature in Echo Park, Los Angeles. This episode dives into how Bronwyn and Josie scaled their pop-up into a full-blown shop, why they chose not to hire employees, and how they crank out 80+ pizzas daily using just two Gozney ovens.

We also talk about LA rent realities, the mental stress of expansion, upgrading to Bakers Pride ovens, and how they’ve built a customer base without relying on marketing. If you're thinking of opening a food business or scaling a tight operation, this episode is for you.

In this episode, we sit down with Khánh, the founder and CEO of Zalat Pizza, to uncover the full story of how he grew a single pizza shop into a 29-location pizza powerhouse. Starting as a corporate attorney with no restaurant experience, Khánh shares his unfiltered journey of scaling, systemizing, and obsessing over quality at every stage.

We also meet Harly Quin (VP of Operations) and Blockchain (Director of Marketing) to hear how Zalat runs tight operations, builds team culture, and leverages data to drive digital marketing success.

Redwan Huda of Saucebros Pizza in Plano, TX, joins the podcast to share how he went from learning pizza on Zoom during COVID to running one of the most talked-about fusion pizza spots in Texas—all without restaurant experience. From sourdough pizza in a conveyor oven to hacking influencer marketing like a pro, Redwan breaks every rule and makes it work. If you're a pizzeria owner or thinking of opening one, you need to hear this.