The World Pizza champion who 'Let go to grow'

He is a 13-time world pizza champion and a 5-time Guinness World Record Holder. Tony Gemignani spent 17 years making pizza in his brother's shop before he opened a place of his own. Now he has more than 30 Slice House locations, over 115 in development, and his pizza in NFL and MLB stadiums across the country.

Tony Gemignani, Founder of Tony's Pizza Napoletana, and Slice House is the most decorated artisanal pizza craftsman alive, and he made the decision he always said he never would do - Franchise.

What changed his mind, and how is Tony Gemignani scaling Slice House across the nation without lowering the bar? Listen now wherever you get your podcasts and hear insights from a Founder building a brand to break through!

Inside this episode, hear Tony speak about his most critical decisions:

1. Why he waited 17 years before he bet on himself.
2. Why a self-described perfectionist finally franchised.
3. The control that keeps so many Founders small, and the decision he made to let go and grow his business.

And there's a whole lot more:

The pizzeria everyone told him not to build and he did it any way.

When Tony decided to open his own pizzeria, almost everyone in the industry told him to scale his idea back. Pick one or two pizza styles and focus, they said. Not twelve. Every Founder reaches the moment when the safe advice and the right move point in opposite directions. The critical Founder decision Tony made set everything that followed in motion.

If you are a Founder trying to scale your standards, not just your store count, his first decision is the one to hear.

What to do when the market has never seen your idea

Backing a vision nobody understands is one of the loneliest decisions a Founder can make. Tony's concept broke every rule: one pizzeria, seven ovens, twelve regional styles, from Neapolitan and New York to Detroit, New Haven, and Sicilian.

The market rarely understands a great idea at first, and the pressure to water it down never lets up. The Founders who break through hold the line until it does, and few have held it like Tony, and now he is scaling it too!

If you are sitting on a concept your peers do not get, this is the decision you are facing, and hear how Tony made his decision to move forward.

When your biggest success starts from opportunity

As a Founder, your biggest success can hide your biggest opportunity.

Tony's Pizza Napoletana was very busy, yet Tony saw the guests it could not serve: those who wanted a slice under ten dollars and a fast exit. So he bought the deli next door to his original location and opened the first Slice House, a concept that connected fast-casual speed with full-service hospitality.

The critical decision to let go and grow

When COVID closed dining rooms, those smaller to-go concepts thrived. Tony and his team made the critical decision to start franchising mid-pandemic. He could have raced to a thousand stores; instead, he chose a disciplined and focused approach to franchising, saying no far more than yes to have the absolute best franchise partners.

Today, Slice House's success speaks volumes. However, it is not a path for everyone, and Tony shares how he is navigating the process of letting go so Slice House can grow.

This is your podcast - if you are stuck

Every Founder, at some point, faces similar decisions to those Tony had to make. Hearing how he made his decisions could change how you make yours.

Press play and hear how a 13-time world pizza champion built Slice House and his pizza empire on his own terms, one bold decision at a time.