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Welcome to RUN MODE, an industrial automation podcast hosted by Terry Busch. In this episode, Terry moderates a discussion with JD Teter, a robotics expert; Jeff Johnson, a safety expert; and Al Rausch, the president of Power/mation. Recorded live at the grand opening of our new fulfillment center in St. Paul, Minnesota, our expert panel discusses …

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https:…

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https:…

This Episode’s Sponsors→ 📨 MailWise Solutions: https://bit.ly/mailwise-solutions 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https:…

Send us a text In this episode we talked about k8s nodes monitoring and as always, found ourselves going way beyond Links - https://dotenvx.com/ Meir's blog: https://meirg.co.il Omer's blog: https://omerxx.com Telegram channel: https://t.me/espressopsOleh Omer Hamerman & Meir Gabay

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In this episode, we sit down with some of our talented Technical Sales Associates (TSAs) to explore their journeys from recent college graduates to key players in industrial automation. Terry Busch interviews TSA alumnus and program leader, Andrew Jagger, along with current TSAs Adam Bohn, Cody Branch, and Mikal Hofstad. Discover how the program eq…

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In this episode, Alex sits down with Domenick Calise of Bucky's Pizza from New Jersey. Domenick shares his journey from corporate America to pizza entrepreneurship, discussing his pop-up experiences, plans for a brick-and-mortar location, and the intricacies of his pizza-making process. The conversation covers everything from dough fermentation to …

In this special episode of PIE 2 PIE, host Alex Koons sits down with the two managers of Hot Tongue Pizza, Michael Hiller and Andrew Alvarez. Alex, Michael and Andrew dive deep into their experiences working together for over a decade across multiple restaurants. They discuss the challenges of being in management, from walking the line between frie…

In this episode of Pie 2 Pie, host Alex welcomes Cody Splane, aka @splangerdanger a talented pizza chef, Ooni ambassador, and rising star in the world of pizza content creation. Cody shares his unique journey in the pizza world from doing pop-up events to becoming a social media influencer with a fully-equipped studio kitchen. Alex and Cody dive in…

In this episode, Alex sits down with Bruce Irving of Smart Pizza Marketing and the OG of pizza podcasts. Bruce shares his insights from over a decade of experience interviewing successful pizzeria owners and operators. He and Alex discuss common marketing mistakes pizzerias make, the most important tools for running a successful shop, and the harsh…

In this episode, Alex sits down with Griffin Baker Pizza Maker, master of social media marketing, who has built a strong following online and has taken things offline in the LA pizza scene to work at two of the most renowned pizzerias in Los Angeles – Ozzy's Apizza and Secret Pizza LA. Griffin shares his journey from crafting pizzas on his patio us…

In this episode of PIE 2 PIE, we sit down with Joey Scolaro, the passionate owner of Lucinos Pizza in Las Vegas. Joey dishes out his inspiring journey from growing up in his dad's pizzerias in Philly to opening their own Eagles inspired slice haven together in Vegas. We dive into the challenges of getting started, from sketchy landlords to unexpect…

In this enlightening episode, Alex Koons sits down with pizza consultant, Alastair Hannmann, known aka The Pizza Buddha. Alastair shares his extraordinary journey from humble beginnings in Guam to becoming a renowned pizza consultant and sought-after prophet in the pizza world. He discusses the triumphs and tribulations of his career, including his…

On this episode, James Orlando from Fatto a Mano joins Alex Koons at the Pizza Expo in Las Vegas for a hilarious and wide-ranging conversation. Along with Chelsea and Samantha, James shares the fascinating story of starting his wood-fired pizza business in Oahu, Hawaii. He recounts the ups and downs, from destroying his first pizza oven to getting …

In this episode, we sit down with Janet Zapata, the owner of 550 Pizzeria in Laredo, Texas. Janet shares her inspiring journey from working as a cashier to becoming a successful pizzeria owner. She discusses the importance of mentorship, the challenges of being an entrepreneur, and how she overcame a difficult partnership to start her own business.…

In this episode, Alex sits down with Mikey Bausch, a man of many talents in the pizza industry. As the owner of Andolini's Pizza in Tulsa, Oklahoma, Mike shares his journey from shoestringing his first restaurant to now managing multiple successful concepts. He discusses the importance of delegation, creating systems for growth, maintaining a stron…

In this episode of PIE 2 PIE, Alex sits down with Mike DeNunzio, owner of Fine Folk Pizza in Fort Myers, Florida. With nearly a decade of experience running his own pizzeria and a lifetime in the industry, Mike shares his insights on building a strong team culture, implementing effective systems, and fostering personal growth. He emphasizes the imp…

In this episode of PIE 2 PIE, we sit down with Alex White and Justin Ford, two of the owners of Yukon Pizza in Las Vegas. They share the incredible journey of Yukon Pizza - from cooking 40-50 pies a night in Alex's backyard during the pandemic, to getting their start the first ever Vegas test kitchen, to partnering with a developer to build out the…

In this episode, Terry Busch dives deeper into Power/mation's product offerings including sensing and inspection, connectors and cabling, logic control and visualization, robotics, pneumatics, enclosures, machine safety, and motion control. Terry also touches on pertinent industry news examining the correlation between automation and artificial int…

Join Terry Busch, a seasoned business development manager for logic controls, IIoT, and motion, as he hosts an insightful discussion with Stephen Leeds, a senior account manager at Power/mation, on the evolution of high-tech automation, a brief history of the company, and why automation is crucial for the United States and globally.…

In this episode of Pie 2 Pie, Alex Koons sits down with Audrey Kelly, owner of Audrey Jane's Pizza Garage located in Boulder, Colorado. Audrey discusses what it was like growing up in the family’s thriving bagel business, as well as her journey into pizza making when she began working for pizza legend Tony Gemignani in San Francisco. She opens up a…

In this episode, Scott Sandler, a pizza industry veteran from St. Louis, joins the show. Scott has opened three successful pizza concepts over the years and ultimately sold two of them. He shares his insights on the importance of understanding restaurant finances and numbers, staffing properly, and when it might make sense to sell your business. Sc…

Send us a text This week we had a debate around how AI is moving forward, the outlook on engineering jobs and how we use it daily as time progresses. Links: - https://blog.pragmaticengineer.com/the-ai-developer/ - https://blog.pragmaticengineer.com/the-ai-developer/ Meir's blog: https://meirg.co.il Omer's blog: https://omerxx.com Telegram channel: …

In this episode, Nick Sanford, owner of Toss & Fire Pizza in Syracuse, NY, shares his inspiring journey from working in corporate America to building a thriving, multi-unit pizza empire. Nick discusses the risks he took, the challenges he faced, and the critical decisions that led to Toss & Fire's rapid expansion. He emphasizes the importance of ma…

In this episode, meet Ben Stix, founder of The BeHive, a Nashville-based company making some of the best plant-based meats and cheese available on the market today. Ben shares his entrepreneurial journey building The BeHive from the ground up. We discuss the challenges of scaling a wholesale food manufacturing business, and what it actually takes t…

Send us a text In this episode we discussed S3 from different angles: tiering, signed links, potential risks, and awkward situations people found themselves in. Links: https://developers.cloudflare.com/support/third-party-software/others/configuring-an-amazon-web-services-static-site-to-use-cloudflare/ https://docs.aws.amazon.com/Route53/latest/Dev…

In this episode, Alex heads to Hesperia, in the High Desert of California to visit the meet the minds behind Slice Godz. Brothers Kyle and Jacob share their inspiring journey of turning a passion project into a thriving pizza haven in their community. Mixing dough by hand, getting savagely creative with their oven setup, these guys epitomize the "w…

In this episode, Alex Koons sits down for the second time with Chris Wallace, owner of Ozzy's Pizza, to discuss Chris's incredible journey over the past year. From essentially popping-up in an underground sports bar to opening on a patio in Glendale and receiving a stellar review form from Dave Portnoy, Chris's trajectory has been nothing short of …

In this episode, Alex sits down with Hunter of Detroit Pizza Depot in Los Angeles to discuss his journey from Michigan to Los Angeles and the art of crafting "authentic" Detroit-style pizza. Hunter shares his humble beginnings, from running a food truck in his hometown to opening a cloud kitchen near USC, and reveals his exciting plans for a new br…

In this Pie to Pie episode, host Alex Koons interviews Vito DeCandia, owner of Angel City Pizza in Venice, CA. Vito shares his journey from growing up in Brooklyn and Long Island where pizza was the family business to opening his own West Coast pizzeria.They discuss the challenges of running a restaurant, navigating regulations, high costs, and wor…

Send us a text In this episode we discussed K8s from scratch with some analogies and then more advanced topics: Links: https://www.oreilly.com/library/view/kubernetes-up-and/9781491935668/ https://medium.com/prodopsio/an-8-minute-introduction-to-k8s-94fda1fa5184 https://www.infoq.com/news/2024/03/redis-license-open-source/ https://unit42.paloaltone…

In this episode of Pie 2 Pie, we sit down with Michael Fiorelli and Liz Gutierrez of Fiorelli Pizza, a wood-fired pizza venture based in a community garden in Venice, Los Angeles. Mike and Liz share their unique journey from working in fine dining to nearly opening a brick-and-mortar restaurant of their own to deciding to pursue a mobile pizza conc…

In this episode, meet Jean and Grace, the husband and wife duo behind Montreal's Brigade Pizza. The first Neapolitan pizza lineup concept in Canada, Brigade has been serving up beautiful Neapolitan pies and sparking conversations since 2014. They discuss the merits and pitfalls of VPN certification, the evolution of their dough recipe, and the stru…

Alex sits down with the one and only Angelo Womack of Rad Times Pizza for a no-bullshit, hilarious pizza chat that’s equal parts sage advice and ruthless roasts. Shots are fired, tea is spilled, and no one is safe, but primarily this episode is about the importance of keeping pizza FUN. Angelo is someone who keeps it 100 all the time, dropping trut…

In this episode, Alex sits down with Luca of The LA Food Podcast and The LA Countdown to talk about a new era of food critics and their influence over the restaurant scene and the individuals who own and operate restaurants. Luca shares his origin story, starting back in 2021 when he embarked on an epic quest to devour 100 slices of pizza across Lo…

In this episode, meet Zack and Kara, the rad duo behind LA's Boy Blue. Blasting onto the scene last summer these two started popping up making incredible pizzas, but quickly began to expand their menu outside the realm of za, wondering, ‘what else can we cook in a Gozney Dome?’ Zack has worked at such reputable institutions as Roberta's, Prime Pizz…

In this episode of Pie 2 Pie, host Alex Koons sits down with the Holt Family of Sunday Pizza Company - a family of 4 that makes Detroit-style square pizza together. John and Laura, Johra, and Kaiden started making pizza at home on Sundays as a family activity which eventually turned into a booming mobile pizza pop-up. We get insight into their jour…