He Grew a Pizza Empire from a Food Truck to 12 Restaurants—Here's How

Описание: Join us for a full-access, behind-the-scenes tour of one of Dallas's most successful pizza empires. Jay from Cane Rosso walks us through how he built a multi-location pizza business starting from a mobile oven, reveals the systems that keep it profitable, and shares battle-tested advice for anyone looking to scale a restaurant. If you're serious about the restaurant game, this episode is gold.

Canne Rosso: https://www.canerosso.com/

👇 CHAPTERS 👇
00:00 – Why Good Pizza Isn’t Enough to Stay Profitable
00:27 – Meet Jay from Cane Rosso: 12 Restaurants, 600+ Employees
01:13 – Growing from Food Truck to Brick & Mortar
02:19 – How Delivery Changed the Game
03:43 – Building Multiple Pizza Concepts Under One Brand
05:10 – The $15K Wood-Fired Oven vs. Expensive Alternatives
06:01 – From Finance to Food: Why Pizza Was the "Easy" Part
07:44 – How He Avoided Being Robbed Blind Again
08:28 – The Power of Hiring Industry Veterans
09:50 – Menu Strategy: What Works and What Doesn’t
10:45 – Scaling Smart: Commissaries and Consistency
11:32 – Why a Neapolitan Spot Is Still the Best First Restaurant
12:58 – Thunderbird Pies: Heavy Detroit-Style, Light Overhead
14:30 – The Real Cost of Growth: Leasing, Shutdowns, & Comebacks
16:03 – Advice for New Owners: Start Small, Think Fast
17:35 – Final Thoughts & Why You Should Subscribe