Edward (26) and Myi (27) went from hanging door flyers and delivering pies in high school to owning two Pizza Guys franchises in California’s Inland Empire. They share how a decade of on-the-line learning beat any business textbook, why the right partner matters, and what it took to pioneer a NorCal brand in SoCal—leases, permits, delays, and all. They dig into California’s new $20/hr fast-food wage, how corporate support and smarter deals helped them steady sales, and the community-first tactics that keep customers coming back. Above all, they’re building a culture by doing the hardest jobs themselves, mentoring their crew, and taking calculated risks—not lottery-ticket ones.

5–7 Key Takeaways

From door hangers to owners: Starting at the bottom gave them credibility with their team and an operator’s eye for the details that matter.

Choose partners wisely: Drop the ego, communicate, and make decisions together—partnerships thrive on humility and trust.

Calculated risk > blind risk: College can teach frameworks, but entrepreneurship is learned by doing; fail, adjust, repeat.

Expansion is logistics, not just vision: GC delays, city permits, and rent during buildouts can crush timelines and cash—second-gen spaces can save ~$100–250K.

Franchise leverage helps: Brand, ops support, and rapid promo pivots (e.g., after the $20/hr wage hit) can stabilize traffic when conditions change.

Community beats coupons: Little gestures (a free ranch, knowing names) build word-of-mouth and event turnout in a non-tourist market.

Lead by example: Owners doing the least desirable tasks set the standard; that’s how you create consistent service and product quality.