What value looks like for full-service pizza concepts
Take-Away with Sam Oches
Nation's Restaurant News
2.5 • 15 Ratings
🗓️ 23 May 2024
⏱️ 40 minutes
🧾️ Download transcript
Summary
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].
Transcript
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| 0:00.0 | Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News. |
| 0:09.6 | I am Sam Ocas, editor-in-chief here at NRN, and this is the show where I give you an all-access |
| 0:14.6 | pass to the restaurant industry's most influential decision-makers. |
| 0:19.0 | This week, I'm talking with Scott Isaacs, the president of Brick's |
| 0:22.7 | Woodfired Pizza, a full-service pizza concept out of Charlotte, North Carolina that had 20 |
| 0:28.6 | locations at the end of 2023, but it is looking to grow, particularly through franchising. |
| 0:34.7 | Scott is a restaurant industry veteran, including 25 years spent at Darden, |
| 0:39.9 | and he is tasked with bringing new energy and momentum to this 26-year-old concept. |
| 0:45.8 | Scott joined the podcast to talk about the state of full-service pizza and how Bricks' value-oriented |
| 0:51.7 | experience might appeal to franchisees in the year of years ahead. |
| 0:56.5 | In this conversation, you will learn more about why you should raise prices because you have to, |
| 1:01.3 | not because you want to, why the next generation might have a different definition of value |
| 1:07.5 | and why food, service, and atmosphere are three critical ingredients to loyalty. |
| 1:13.0 | Jumping now into my interview with Bricks Woodfired pizzas, Scott Isaacs. Also, don't forget |
| 1:18.3 | to stick around after the interview, as I will share my five takeaways from this discussion, |
| 1:22.5 | actionable insights that you can take with you on the go. |
| 1:29.5 | Okay, I am sitting down with Scott Isaacs of Bricks Pizza. |
| 1:33.6 | Scott, thanks so much for joining me today. |
| 1:35.1 | I appreciate it. |
| 1:35.8 | Thanks for having me. |
| 1:36.9 | I love Nation Restaurant's News, and I can tell you right now, it's an honor and a pleasure |
| 1:40.4 | to be here. |
... |
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