Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream. 

He broke down how they:

• Built repeatable systems for growth and accountability
• Use weekly manager rundowns to drive clarity
• Track key restaurant metrics like labor, food cost, and guest feedback
• Improved their speed to lead for catering and events
• Rolled out tech like Square and MarginEdge the smart way
• Created bonus plans that actually motivate managers

Get your notepad because Ric’s story offers real data, lessons from 20 years in the pizza business, and insights you can use right now to scale your shop.

Check them out at www.billybrickshq.com

Follow on IG @billybrickshq 

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