Screw tradition and know your costs — the Tony Boloney’s story with Mike Hauke

When you think of pizza, you might imagine a classic Margherita, a pepperoni slice, or a simple Sicilian square. But at Tony Boloney’s, tradition takes a backseat to creativity. Founder Mike Hauke has built an empire by rewriting the rules of what pizza can be. On Slice's *How You Slice It *podcast, he shared the wild and inspiring journey that got him there.

"We Don’t Give a Sh*t, We Make What We Want"

That’s the foundation of Mike’s entire business. From Jamaican beef patty pizzas to chocolate pasta creations, nothing is off-limits. Some might call it blasphemy. Mike calls it delicious.

His culinary approach? If he can buy the ingredients, he can figure out how to make something incredible with them. No formal training, no culinary pedigree — just pure passion and an unwavering commitment to experimentation.

“I’m not a pizza guy. I’m not a restaurateur. But I love food, and if I like eating something, I’ll find a way to make it.”

Look Away Purists

Not everyone in the pizza industry has embraced Mike’s approach. Some old-school operators roll their eyes at his creations, dismissing them as gimmicks. But for Mike, it’s about staying true to what he loves — not what tradition dictates.

“I go to Pizza Expo, and some guys are like, ‘We’ve been making pizza for 60 years, and here you are doing these crazy toppings.’ And I’m like, ‘That’s great, but I don’t care. I love what I do.’”

Despite the critics, Tony Boloney’s has built a cult following. Customers from around the world visit his locations, and his pizzas have become an essential stop for food lovers traveling through New Jersey.

Scaling Without Losing Soul

Tony Boloney’s has grown to multiple locations and the brand continues to thrive. But Mike has been cautious about franchising — something many restaurant owners jump into too quickly.

“I’ve had offers from Dubai, Texas, everywhere. But franchising means giving up a certain level of control, and I’m not willing to water down the brand just for the sake of expansion.”

Instead, he’s focused on keeping quality high, training his team, and maintaining consistency. With a central commissary producing sauces, proteins, and fresh mozzarella in-house, he’s found ways to scale while staying true to his vision.

Getting Real About Delivery Apps

Mike is particularly clear-eyed about third-party delivery apps like Uber Eats and DoorDash. While they drive sales, they also eat into profits at an alarming rate.

“I ran the numbers, and to make the same profit as a direct sale, I’d have to charge 30-35% more on these platforms. That’s crazy! And yet, many shop owners don’t realize how much they’re losing.”

Mike has been working to educate customers about the hidden costs of ordering through apps, while also finding ways to push them towards ordering directly. The more you control your own ordering, the stronger your profits will be.

Hustle, Hustle, Hustle

At the core of Tony Boloney’s success isn’t just the crazy menu — it’s his relentless drive. In the early days, Mike was up at 6 AM delivering menus to doctor’s offices, passing out flyers at casinos, and personally making mozzarella at farmers’ markets. His is a lesson in trusting your gut, staying creative, and ignoring the noise. Whether it’s shaking up the pizza industry, scaling a brand, or battling third-party delivery fees, he’s doing things his way—and winning.

Keep eyes on Mike's journey on Instagram at @tonyboloneys. 

Order from Tony Boloney’s.