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In this episode of The Hot Slice Podcast with Pizza Today, we sit down with Odie O'Connor to explore the dynamic challenges of operating two distinct concepts 1,000 miles apart: Boxcar Pizza in Portland, OR, and Odie's Pizza Company in San Diego, CA. 

Odie’s holds a special place for the owner as he returns to his hometown to carryout his pizza vision. Odie shares his deep industry experience and data-driven insights on scaling a business. He breaks down the realities of running a highly systemized vegan Detroit-style shop in the Pacific Northwest alongside a bustling sourdough and New York Grandma-style concept in Southern California. 

Tune in to hear our engaging conversation covering these powerful commerce-driven solutions: 

• The strategic differences between launching an independent shop versus partnering with a seasoned hospitality group. 
• Key operational systems and communication methods required to manage pizzerias remotely. 
• Navigating rapid staff growth and scaling workforce operations from a team of 8 to a staff of 45. 
• Best practices for incorporating, marketing, and pricing high-quality vegan and gluten-free options to cast a wider net. 
• Leveraging professional videography to build a cohesive brand identity and drive social media growth. 

It’s our business to help you build yours. Listen to the full episode today to gain actionable intelligence for your own operation, and be sure to subscribe and leave us a review!