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Vegas can make a normal business model look impossible, and that’s why we wanted this conversation. We’re joined by Ed “Pizza” Pizzarello, a longtime Five Guys franchise owner and operator who went from four-diamond hospitality and consulting to helping open the third Five Guys franchise store back in 2002. He tells us what it felt like to bet on a small “cult burger” brand before it had the systems and scale it’s known for today, and what changes when a franchise grows into a global name.

Then we go full Las Vegas. Ed breaks down the thinking behind a true flagship Five Guys on the Strip near the Venetian, including what it takes to build a 10,000-square-foot destination with a bar, late-night energy, and menu ideas you won’t find back home. We talk boozy milkshakes, how alcohol changes shake texture, and why seasonal R&D matters when your brand promise is “fresh.” If you’re curious about restaurant tech, you’ll love the details on ordering kiosks loaded with 35 languages for international guests, plus the “Brand Ambassador” role that keeps service human and helps customers order the right amount.

We also get real about restaurant ownership: construction costs in Las Vegas, why an $8 million build can happen fast, and how a rare 50-50 joint venture with the Five Guys founding family changes the usual franchise fee structure. Along the way, Ed shares leadership lessons on culture, loyalty, and staying steady through lumpy demand tied to travel and big events. Subscribe, share this with a friend who loves business stories, and leave a review with your biggest question about franchising or building a brand in Las Vegas.