Send us a textIn this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma.Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest industry shifts, from changes in food options to inflation-driven pricing, and discusses the wide array of menu options available in the pizza industry.Beyond running restaurants, Mike discusses his book Unsliced: How to Stay Whole in the Pizza Industry and his consulting work, where he guides owners toward financial clarity, stronger vendor partnerships, and employee empowerment. His advice is practical, direct, and rooted in lived experience.Mike is the president of the World Pizza Championship and a Guinness world record holder.Mike owns Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a Guinness Book world record holder and a writer for Pizza Today.He is also the author of “Unsliced” an Amazon #1 Best Seller.Guest Info:🌐 Website: slice.com 📸 Instagram: @mikebauschRestaurant Locations: andopizza.comWhat You’ll LearnCommon problems facing pizza entrepreneursWhy systems and standards are the backbone of great restaurantsHow to turn criticism into operational excellenceOpportunities and products unique to the pizza industryMarketing tips for independent restaurant ownersThe real ROI of treating your staff like professionalsMike’s lessons on humility, leadership, and personal growthQuotes"Every pizza we make is a commercial. It’s our brand in a box.""Leadership is owning your L’s and still moving forward.""Systems don't kill creativity — they create freedom.""It’s not just pizza, it’s hospitality in dough form."Chapters00:00 – Meet Mike Bausch02:14 – Tulsa Style Pizza03:48 – Training The Next Gen of Pizza Businesses08:03 – Why Systems Create Freedom13:27 – Your Staff Doesn't Want To Suck15:30 – Changes in the Industry Over the Years19:08 – When to Increase Prices23:03 – Unique Products in the Pizza Industry29:40 – Common Problems in the Pizza Industry34:59 – From Owner to Thought Leader38:11 – What is a System?48:08 – How To Connect with MikeWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

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