What you can learn from 312 Pizza Company in Nashville

What You Can Learn From 312 Pizza Company in Nashville

I had a chance to chat with Kimberly from 312 Pizza Company on the podcast, and let me tell you, she dropped some real nuggets on how to run a pizza shop. From rocking the festival scene to the ups and downs of working with family, Kimberly’s been through it all. If you're in the pizza game (or even thinking about it), here’s some stuff you’ll want to steal — I mean, learn — from her.

1. Festivals: A Chance to Show Off and Bring in New Customers

Kimberly’s all about festivals. Why? Because it’s a perfect way to get in front of new faces. Every festival they set up at, they’re not just selling pizza; they’re building awareness for 312 Pizza. And sure, it’s hectic working out of your usual setup, but it’s worth it when those festival-goers turn into regulars at the shop.

Takeaway: If you’re not doing festivals yet, give it a shot. It’s a chance to test your pizza with a new crowd and show people what you’re all about. Plus, you get to see who’s really interested by how many of them line up at your booth.

2. Working With Family

Running a business with family sounds like a dream, right? Wrong — at least sometimes. Kimberly talked about how tough it can get when family and business overlap. Her tip? Define everyone’s role, keep the boundaries clear, and leave work at work. It’s the only way to make sure family dinners aren’t hijacked by pizza shop stress.

Takeaway: Working with family is cool, but make sure everyone knows their role, and don’t bring it all home. Create a plan for when things get tough because they will. You don’t want family life blowing up over pizza shop drama.

3. Deep Dish, Thin Crust, and Finding What Works

Nashville might not scream Chicago pizza, but 312 Pizza Company has carved out a spot by sticking to what they do best. They serve deep dish, sure, but they also offer that classic thin crust Chicagoans love. They’ve built a reputation by catering to different tastes while keeping their authenticity intact.

Takeaway: There’s nothing wrong with adjusting your menu to fit your area, but don’t go so far that you lose your identity. If you’re from Chicago, keep that deep dish pride, but don’t be afraid to toss in some options for your local crowd.

4. Let Instagram Be Your Hype Man

Kimberly’s Instagram game is strong. Her deep dish pics? Gold. Turns out, there’s something about that gooey, cheesy, Chicago-style pizza that just draws people in. Social media is working for her, and it could work for you too.

Takeaway: Start posting those pizza pics! Show off what makes your pizza special, reply to your followers, and be real. The more people see you out there, the more likely they’ll be to come in and see what the hype’s about.

5. Staying Strong Through the Challenges of 2024

Let’s be real — the pizza business isn’t a walk in the park. Kimberly talked about dealing with all the usual challenges, especially in today’s market, from staffing issues to staying flexible with customer demands. And it’s true: the grind is real. But it’s also worth it.

Takeaway: There’s always going to be ups and downs. Stay flexible, lean on your team, and keep finding ways to stand out. At the end of the day, it’s the hustle that’ll keep you going.

Check out 312 Pizza Co. and follow them on Instagram.