How to scale high-quality, high-integrity menus

In this episode of Take-Away with Sam Oches, Sam talks with Thomas McNaughton and Ryan Pollnow, co-executive chefs and partners at Flour + Water Hospitality Group, a San Francisco-based operation dishing upscale pizzas and pastas across multiple concepts and even a CPG line. Their newest venture, Flour + Water Pizzeria, is a 4,000 square foot space with a full-service pizzeria, a dough production facility, and a quick-service pizza shop slinging pies through takeout and delivery — a model that the pair hope to scale through a hub-and-spoke expansion model. Thomas and Ryan joined the podcast to talk about how they’re planning to maintain quality and integrity as they scale.

In this conversation, you’ll find out why:

• Sometimes simpler is better
• Restaurants are vital to community ecosystems 
• Don’t be afraid to hit the reset button
• You can grow your business without being a sell-out
• A hub-and-spoke model is perfect for scaling scratch-made menus
• Your flagship location should set the vibe and atmosphere for your brand 

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.