Pizza Today - March 2019 - 16

Conversation

MATT MONGOVEN
SMOKIN' OAK WOOD-FIRED PIZZA
ST. PETERSBURG, FLORIDA

WE STARTED WITH ONE
LOCATION IN 2009. From day

one, our guests would ask "is
this a franchise?" or "where
can I find one of these near
me?" When it comes to fastcasual, wood-fired pizza,
we were one of the first out
there. When we decided to
franchise in 2016, we took
the time to fully document our
system, training and refine
our branding elements before
marketing the franchise in
earnest. Our first franchise
location opened in 2017, and
in 2018 we signed franchisees
in Tennessee, Missouri and
two in Colorado (an area
developer in Denver and
a franchisee who will be
opening up two locations in
Grand Junction this year). We
have great momentum and
we're looking forward to a
fantastic 2019.
WHEN LINDA BLACK, THE
FOUNDER OF THE ORIGINAL
RESTAURANT, opened in

2009 she knew that she'd
want to grow it someday,
either organically or through
franchising. She's great at
looking for new, innovative
and efficient ways to
streamline the operation. We
sell great pizza, but we are
also selling a "system" to
our franchisees. We invested
one year in documenting
every aspect of the operation,
writing the Franchise
Disclosure Document (FDD)
and Agreements, developing
an extremely comprehensive
1 6 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 9

operations manual and
intranet system. We also
developed a rock-star
training program led by our
Chief People Officer, Denise
Villeneuve, which positions a
franchisee to quickly immerse
themselves in owning and
growing a Smokin' Oak WoodFired Pizza franchise.
WHEN WE DECIDED TO
FRANCHISE, we invested

the time and the money into
building a franchise system
that could support multiple
franchisees from day one. As
the franchisor, it's important
that when a franchisee asks
a question, that we have
an answer that's based on
experience, research and that
we've thought through every
possible angle of the business.
SOMEONE BUYS A
FRANCHISE BECAUSE THEY
WANT A SYSTEM TO FOLLOW.

Otherwise, they'd open their
own concept. What has
been developed is a system
that is easy to train and
easy to follow. As long as
our franchisees follow the
training, follow the system,
and there is strong two-way
communication between
franchisor and franchisee,
we are certain they'll be
successful.
READ MATT MONGOVEN'S
TOP FOUR TIPS FOR
PIZZERIA OWNERS WHO ARE
CONSIDERING FRANCHISING
AT PIZZATODAY.COM/NEWS/


http://www.PIZZATODAY.COM/NEWS/ http://www.PIZZATODAY.COM

Pizza Today - March 2019

Table of Contents for the Digital Edition of Pizza Today - March 2019

Pizza Today - March 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Learning From Others
Non-Traditional Locations
Pizza Expo Preview
Pizza Head, St. Louis
Mozzapi, Louisville
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - March 2019 - CT1
Pizza Today - March 2019 - CT2
Pizza Today - March 2019 - Pizza Today - March 2019
Pizza Today - March 2019 - Cover2
Pizza Today - March 2019 - Commentary
Pizza Today - March 2019 - 4
Pizza Today - March 2019 - 5
Pizza Today - March 2019 - Contents
Pizza Today - March 2019 - 7
Pizza Today - March 2019 - 8
Pizza Today - March 2019 - 9
Pizza Today - March 2019 - Contributors
Pizza Today - March 2019 - 11
Pizza Today - March 2019 - Expo Spotlight
Pizza Today - March 2019 - 13
Pizza Today - March 2019 - Interact
Pizza Today - March 2019 - 15
Pizza Today - March 2019 - Conversation
Pizza Today - March 2019 - 17
Pizza Today - March 2019 - Man on the Street
Pizza Today - March 2019 - 19
Pizza Today - March 2019 - Tony’s Trending Recipe
Pizza Today - March 2019 - 21
Pizza Today - March 2019 - Road to Pizza Expo
Pizza Today - March 2019 - 23
Pizza Today - March 2019 - Destinations
Pizza Today - March 2019 - 25
Pizza Today - March 2019 - Knead to Know
Pizza Today - March 2019 - 27
Pizza Today - March 2019 - 28
Pizza Today - March 2019 - 29
Pizza Today - March 2019 - 30
Pizza Today - March 2019 - 31
Pizza Today - March 2019 - 32
Pizza Today - March 2019 - 33
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Pizza Today - March 2019 - 50
Pizza Today - March 2019 - 51
Pizza Today - March 2019 - 52
Pizza Today - March 2019 - 53
Pizza Today - March 2019 - 54
Pizza Today - March 2019 - 55
Pizza Today - March 2019 - Learning From Others
Pizza Today - March 2019 - 57
Pizza Today - March 2019 - 58
Pizza Today - March 2019 - 59
Pizza Today - March 2019 - Non-Traditional Locations
Pizza Today - March 2019 - 61
Pizza Today - March 2019 - 62
Pizza Today - March 2019 - 63
Pizza Today - March 2019 - Pizza Expo Preview
Pizza Today - March 2019 - 65
Pizza Today - March 2019 - 66
Pizza Today - March 2019 - 67
Pizza Today - March 2019 - Pizza Head, St. Louis
Pizza Today - March 2019 - 69
Pizza Today - March 2019 - 70
Pizza Today - March 2019 - 71
Pizza Today - March 2019 - 72
Pizza Today - March 2019 - 73
Pizza Today - March 2019 - Mozzapi, Louisville
Pizza Today - March 2019 - 75
Pizza Today - March 2019 - 76
Pizza Today - March 2019 - 77
Pizza Today - March 2019 - 78
Pizza Today - March 2019 - 79
Pizza Today - March 2019 - Preferred Supplier
Pizza Today - March 2019 - 81
Pizza Today - March 2019 - 82
Pizza Today - March 2019 - 83
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Pizza Today - March 2019 - 108
Pizza Today - March 2019 - 109
Pizza Today - March 2019 - Pizza Today Yellow Pages
Pizza Today - March 2019 - 111
Pizza Today - March 2019 - 112
Pizza Today - March 2019 - 113
Pizza Today - March 2019 - 114
Pizza Today - March 2019 - 115
Pizza Today - March 2019 - 116
Pizza Today - March 2019 - The Marketplace
Pizza Today - March 2019 - 118
Pizza Today - March 2019 - 119
Pizza Today - March 2019 - 120
Pizza Today - March 2019 - 121
Pizza Today - March 2019 - 122
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Pizza Today - March 2019 - 128
Pizza Today - March 2019 - Reader’s Resource
Pizza Today - March 2019 - 130
Pizza Today - March 2019 - Cover3
Pizza Today - March 2019 - Cover4
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