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Pizza is hard. Most of us know we’re in a commodity business but I feel like the pizza industry feels it more than most. So how do you stand out from the crowd? Today we’re chatting with Kevin King of Donatos Pizza. This chain has scaled massively over the years by successfully differentiating itself through culture, community, and an excellent product. In our conversation, Kevin shares what it took to get the franchise model off the ground and his plan to turn a pizza parlor into a financial rocketship.
For more information on Donatos Pizza, visit https://donatos.com/.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other content:
Yelp for Restaurants Podcasts
Restaurant expert videos & webinars
Pizza is hard. Most of us know we’re in a commodity business but I feel like the pizza industry feels it more than most. So how do you stand out from the crowd? Today we’re chatting with Kevin King of Donatos Pizza. This chain has scaled massively over the years by successfully differentiating itself through culture, community, and an excellent product. In our conversation, Kevin shares what it took to get the franchise model off the ground and his plan to turn a pizza parlor into a financial rocketship.
For more information on Donatos Pizza, visit https://donatos.com/.
____________________________________________________________
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other content:
What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away?
I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP.
Every week, I go one-on-one with the smartest minds in the game: restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything.
No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of.
So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.