What happens when a hospitality pro ditches fine dining and goes all-in on sourdough? Clay Spalding, founder of Wild Flour Pizza Co., joins the show to share how he turned a pandemic pivot into one of Metro Vancouver’s fastest-growing pizza concepts. From creating the menu to managing sky-high demand on delivery apps, Clay dishes on what sets Wild Flour apart and why crafting great pizza is only half the battle.

Why is sourdough a bold (and complex) choice for high-volume pizza? How did COVID reshape customer habits? And why is finding retail space for a pizzeria more competitive than ever? Grab a slice of insight and join us for a fresh take on what it takes to build a standout food brand.