This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   Get a NEW GOZNEY: 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://howtoopenapizzashop.com/   My Amazon Storefront: https://www.amazon.com/shop/alexkoons     On this episode, meet Craig, owner/operator of Gracie's Apizza in Portland, Oregon who runs his restaurant like no one else I've ever met. Three days a week, nine hours total, and he's completely content with that. No debt, no investors breathing down his neck, no pressure to expand or chase the latest trends. This conversation completely shifted how I think about what success looks like in the restaurant world. Craig has built something that works for HIM, not what others tell you a restaurant should be, and not what food media says you need to do, but what actually makes sense for his life. This isn't about grinding harder or scaling bigger—it's about building something sustainable that works for you. Craig proves you can be successful without burning out, profitable without debt, and respected without playing games you don't want to play.   Chapters: 0:00 - Can there be too Much Pizza? 2:31 - Working Solo 10:10 - Building Neighborhood Community 21:16 - Business Philosophy: What's the Point? 28:15 - Craig’s Model: Open Nine Hours Per Week 32:14 - Avoiding Anxiety 41:12 - Portland vs Philadelphia 56:59 - Running a Debt-Free Business 1:13:33 - Parenting Changes 1:27:34 -Authentic Customer Service