World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives food costs down to 18.5%, right-sizes staff from 48 to 38 employees, and has tracked more than 866,000 dough balls since 2010. From portion control with engraved scoops to AI-driven menu pricing, Melissa shows why treating a restaurant like a real business is the key to profitability and peace of mind. If you want your restaurant to scale—or simply survive—this is the playbook.

Connect with Melissa

• Visit Wholly Stromboli website
• Connect with Melissa Rickman on LinkedIn
• Wholly Stromboli on Facebook
• Wholly Stromboli on Instagram

Connect with the Show

• Connect with Rich Sweeney on LinkedIn
• Connect with Marc Cohen on LinkedIn
• R365 on Facebook
• R365 on X
• R365 on LinkedIn
• R365 on Instagram