There's no shortage of places in Ireland to get your hands on a good slice of pizza, and Bobby Kerr was joined on Down to Business this morning by a number of the finest pizza makers in the country to talk about how they get their slice of the pie. 

While it might be a bit early in the morning to start thinking about pizza for some, Bobby was joined by Robert Pendleton of Apache Pizza, Gina Mizzoni of Mizzonis, and Shane Crilly of Base Wood Pizza to talk about the state of the industry. 

Bobby talked to Crilly about starting up a business in the recession and how they made it through to now have six shops, saying "all we could do was stick to our guns and make sure that we were delivering a consistent product", and he revealed that he wasn't afraid to get his hands dirty and roll a bit of dough while he was at it. 

For Robert Pendleton of Apache Pizza, the key was pricing and their plan to "cut through all the fluff" to make it simple for the customer. That tactic saw them grow from having 40 stores in 2009 up to 108 today, with 20 more planned for the near future. 

One of the main problems facing the business, in terms of cost, is the complexity of the business and the logistics involved in getting the product to people's houses quickly. 

The panel shared their thoughts on the cost of using services such as Just Eat, and how much of their turnover they have to hand over to make use of them to help their product reach people at the most convenient place for them. Pendeleton highlighted that it's a big price to pay and "it's particularly difficult for a lot of the smaller independents, because that [12%] is probably their profit margin [...] but it is a necessary evil". 

You can listen to the full segment below, but fair warning, you will definitely be hungry afterwards!