How You Slice It

Mike’s credo — “If I like something, I’m gonna do more of it” — applies just as much to his tradition-bucking dishes (think: taco pizza with 1B views on social media) as it does to heady business topics: translating a brand for franchise, the short- and long-term costs of third-party delivery apps, and the economics of an experimental menu.

Buckle up for an energetic conversation on everything from $25 casino credits to the definitely-not-made-up “Cincinnati-style pizza.”

From a newlywed decision to go all-in on his dad’s pipe dream of opening a pizzeria to making practice dough in his hotel room and ranking fifth in the World Pizza Championship, Landon is a stellar example of the power of learning through action.

Tune in for an episode brimming with — to quote our guest — “the beautiful process of learning something new and being humbled by how much you don’t know.”

When temporarily closing one of your pizzerias for renovations results in memes and palpable heartbreak, you know you’re doing something very, very right. Nikki doesn’t just run 16 beloved shops — she curates three distinct pizza brands across NYC.

Dive into this episode for an inside scoop from an entrepreneur so devoted to her craft that she graduated college on a Friday, started at the pizzeria on Monday, and hasn’t ever stopped.