What does it really take to turn a food truck into a franchise? In this episode of Side Hustle to Small Business, Chris Brady, co-founder of Timber Pizza, shares how he and his partner grew their business from making pizza out of a 1967 Chevy to operating a restaurant brand with multiple franchised locations across the United States.

 

Chris walks through the early scrappy days of the business, the moment they realized Timber Pizza could scale, and the practical realities of building a franchise system from scratch. This conversation goes deep on what founders often underestimate about franchising, how to protect brand quality as you grow, and what needs to be in place before expanding beyond a single location.

 

What you’ll learn:

• How Timber Pizza evolved from a mobile operation to a franchise model

• The systems and processes needed before franchising

• Common mistakes founders make when scaling too quickly

• How to maintain brand consistency across multiple locations

• What Chris would do differently if he were starting again

 

Chapters 

 

Learn more about Timber Pizza at timberpizza.com.

 

 

At Hiscox, we believe in supporting entrepreneurs who bring bold ideas and strong communities to life. Explore resources and coverage options to help protect and grow your business at Hiscox.com.

 

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