It often takes an insider to know how to build a better mousetrap, or, in this case, a pizza chain.
Enter Scott Gittrich, who worked at Domino’s Pizza Inc. (DPZ) for more than seven years, then went on to found his own pizza chain, called Toppers Pizza, with locations mostly in the Midwest.
Gittrich started out in the pizza business at age 20 as a delivery driver for Domino’s in Illinois. The year was 1984, at a time when pizza delivery, like mobile ordering is today, was an emerging concept that not every pizzeria, or customer, fully understood. He took a leap of faith, dropped out of college and decided to get in on this newfangled idea of delivery.
Read the full interview here: https://www.thestreet.com/story/14268887/1/this-ex-domino-s-employee-reveals-why-he-left-to-start-a-better-pizza-chain.html
Toppers Pizza has expanded their franchise presence behind a desire to do pizza better. That’s been the motivating factor for Toppers Pizza’s founder and president Scott Gittrich since he founded the brand more than 25 years ago. Gittrich was a guest recently on Cheddar where he touched on the journey to growing to nearly 100 units and how they are taking on the corporate pizza chains, as well as what makes a great franchisee for Toppers. “A great franchisee is somebody who has a passion for pizza, a passion for restaurants, loves to work with people – and people that are in communities that are ready for a pizza like ours,” Gittrich told Cheddar. Toppers Pizza currently has 80 locations and plans to open 16 in 2017, with plans to hit the milestone 100th location in 2018. Watch more here.
There’s a new pizza favorite in town. This Midwest chain rocketed to the top of the list this year thanks to a loyal following and the craveable Topperstix. The brand has grown rapidly, doubling in size in just three years. Founded in 1993 by an industry veteran, Toppers puts customer service and fresh toppings at the forefront of its brand. A new format allows customers to interact with staff to see their pizzas get created. It’s a recipe for success and loyalty.
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The industry is again enamored with delivery. Higher-end restaurants that traditionally haven’t delivered have jumped in the space, facilitated by third parties who charge both eatery and customer for their service. You may recall a similar preoccupation when Domino’s pizza promised 30-minute delivery 50-plus years ago. It discontinued the guarantee nearly 25 years ago. Yet delivery lives on.