How to reinvent franchising with tech and transparency

Kitchen layouts should be made by the laziest people on earth, ideally. They understand why every single step matters. And it really does. At this point, we’ve been through a few versions of the kitchen layout for our first pizzeria in the US. The main goal was to think ahead of all the processes that might affect our productivity and efficiency in the kitchen. We hope that by getting rid of some unnecessary steps, we’ve made ourselves a room for handling more orders during the rush hours.

The latest version looks like this:

We were stuck. We couldn’t even inch forward and didn’t know what to do. And, to tell you the truth, it was a disaster. Our promise was to open the first Dodo Pizza store in Oxford in October. Our investors, employees, and customers (and some Oxford residents, too) were expecting us to keep that promise. And we did our best not to let them down. But in July, after a few months of hard work, we still didn’t have a location for the store.

In theory, the search for a location is a straightforward process, especially when you have such a...

I’ve spent many hours feasting my eyes on our business plan for the first Dodo Pizza delivery in Oxford. Then I pinched myself. A nice business plan is nothing but a dream. If you want that dream to come true, you should wake up and start doing something to move toward your goal. In our case, the first and most important step forward was to find a good location. And that task has never been an easy one.

Finding the best location is the key factor in a pizzeria’s success. Everybody who is in the pizza business knows that....