In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
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In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
Mountain Mike's Pizza CEO talks tight operations, growth
Pizza Marketplace Podcast
21 minutes
11 months ago
Mountain Mike's Pizza CEO talks tight operations, growth
In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace, talks to Jim Metevier, CEO of Mountain Mike's Pizza. The California chain of 240 restaurants is making waves on the West Coast with its toppings-heavy pies and tight operations. Metevier has more than 30 years experience in the restaurant industry. He previously served as the company's president and COO before taking the reigns as CEO earlier this year. Metevier said the restaurant business is not f...
Pizza Marketplace Podcast
In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
