Inside the daily routine of a real pizza operator — Vincent Rotolo of Good Pie

Vincent Rotolo’s story is one of grit, passion, and relentless commitment to craft. At Good Pie in Las Vegas and Henderson, he’s built more than a pizzeria, he’s built a movement rooted in authenticity and hustle.

A Mission Built on Legacy

The soul of Good Pie is the “Grandma Wall,” a heartfelt tribute to the women who inspired the recipes. Vinnie doesn’t just make pizza, he connects past, present, and future through every slice. One emotional story even involves a guest who collapsed in tears upon recognizing her late grandmother on the wall.

Operational Excellence

Thursday is Vinnie’s inspection day. He walks through every inch of the restaurant checking equipment, fridges, even wine bottles for date labels. Nothing escapes his eye, not a single frayed menu or unclean mat.

The Dough Room Secret

Good Pie’s dough room is a powerhouse, producing enough to supply four locations. With fermentation methods, a custom Empire roller, and precise climate control, the dough is prepped to perfection. Distribution is smart too, using refrigerated delivery trucks from a vendor partner to streamline supply across locations.

Authentic Vibes & Strategic Design

At Henderson, Vinnie’s attention to design shows. Vintage decor, real materials, and unique setups like a combined service bar and slice window define the vibe. Authenticity rules here — fake floors or decor? Not a chance.

Smart Growth Without Selling Out

Vinnie shares raw insights into ownership and equity. He fiercely warns against giving up control, stressing the importance of putting your own money at risk and knowing your numbers. In his first shop,he only gave up 15% equity. For him, too many people are running around acting like owners,  without actually owning anything.

Real Talk for Aspiring Pizza Entrepreneurs

Vinnie keeps it 100: If you’re serious, you’ve got to work like it’s an 8-day week. Build a following, practice pitching, attend events, and live lean. From making backyard pizzas to now owning a statewide holiday, Good Pie Day, his journey is a case study in relentless brand building.

This isn't just about making great pizza. It's about living your values, staying connected, and creating something that people can feel.