What value looks like for full-service pizza concepts
Take-Away with Sam Oches · Nation's Restaurant News
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Show Notes
In this episode of Take-Away with Sam Oches, Sam talks with Scott Isaacs, president of Brixx Wood Fired Pizza, a 20-unit, full-service pizza concept out of Charlotte, N.C. Scott is a restaurant industry veteran, including 25 years spent at Darden, and he’s been tasked with bringing new energy and momentum to this 26-year-old concept. Scott joined the podcast to talk about the state of full-service pizza and how Brixx leans into food, service, and atmosphere as part of its value equation.
In this conversation, you’ll find out why:
- Smart operations plus healthy finances equal a strong brand
- All we’re going to talk about this year is value, value, value
- You should raise prices because you have to, not because you can
- The next generation might have a different definition of value and you need to adapt
- Food, service, and atmosphere are three critical ingredients to loyalty
Have feedback or ideas for Take-Away? Email Sam at [email protected].