Pizza Today - August 2020 - 47

PIZZERIA
OF THE YEAR

it tastes like a pepperoni, but does it hit a
memory?"
Zane continues, "For us pizza nerds
and the folks in the industry that nerd
out about this stuff like us, we know what
those things are, those little flavor profiles
that you are trying to hit those notes. We
know what we need to do to take it there,
but our customers don't know really, for
the most part. Although they are more
educated now than they were
10 years ago about these things. It is about
hitting on those things that are deeply
embedded in your mind. I say that while
also acknowledging that Brandon and I are
fortunate enough to grow up in southeast
Michigan, which has a wonderful pizza
scene."
Taking care of people is at the heart
of the Hunt's business. "We have raving
fans," Brandon says. "We haven't spent any
money on advertising. It's all been trying
to provide a five-star atmosphere, whether

that be the first-timer welcome, dumdums
when you're done, having a server that
might be intimidating looking but ends up
being the most pleasant person that you've
met. The focus is customer service."
That hospitality extends beyond Via
313's customers. "If you're bragging about
not paying for marketing and taking care
of people," Brandon says, "that doesn't
stop at the customers. That goes all
the way down to the employees, to the
Favor drivers. We have to be there for
everyone. It takes a community to support
everything."
Brandon and Zane have assembled
a team of nearly 200 employees. It's
important to the brothers that wages are
well above the Texas minimum wage, but
also show equity across positions. "We
probably lean a little more sensitive to
kitchen people," Zane says. "I think they
get the short end of the stick in Texas,
where they can't get tipped."
Via 313 has packaged impressive

employee benefits, like paid time off for
employees who work 30 hours a week.
The brothers also try to cap everyone's
workweek to 40 hours. Employees who
work 20 hours a week are eligible for
company health insurance. Managers
receive mileage reimbursement and cell
phones.
With the sheer volume at each unit, the
jobs can be demanding and challenging,
but it's a fun environment with an eclectic
mix of staff members. "It's pizza, ice
cream and beer and those things lend
themselves to being inclusive," Zane says.
"Our environment and culture should be as
inclusive as possible. We try to make it as
inclusive as possible."
Zane and Brandon always look to being
better leaders and learn from their team.
That requires them to evaluate and reevaluate their business constantly. "We're
old by Austin standards. So, we don't
always have our finger on the pulse," Zane
says. "We can always learn and evolve
A U G U S T 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 7


http://www.PIZZATODAY.COM

Pizza Today - August 2020

Table of Contents for the Digital Edition of Pizza Today - August 2020

Pizza Today - August 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Improving Ticket Times
Employee Handbook Revamp
Scratch Dressings
Menu Refit
Pizza Today - August 2020 - CT1
Pizza Today - August 2020 - CT2
Pizza Today - August 2020 - Pizza Today - August 2020
Pizza Today - August 2020 - Cover2
Pizza Today - August 2020 - Commentary
Pizza Today - August 2020 - 4
Pizza Today - August 2020 - 5
Pizza Today - August 2020 - 6
Pizza Today - August 2020 - 7
Pizza Today - August 2020 - Digital
Pizza Today - August 2020 - 9
Pizza Today - August 2020 - Conversation
Pizza Today - August 2020 - 11
Pizza Today - August 2020 - Mike’s Monthly Tip
Pizza Today - August 2020 - 13
Pizza Today - August 2020 - Man on the Street
Pizza Today - August 2020 - 15
Pizza Today - August 2020 - Building Blocks
Pizza Today - August 2020 - 17
Pizza Today - August 2020 - Tony’s Trending Recipe
Pizza Today - August 2020 - 19
Pizza Today - August 2020 - Knead to Know
Pizza Today - August 2020 - 21
Pizza Today - August 2020 - 22
Pizza Today - August 2020 - 23
Pizza Today - August 2020 - Destinations
Pizza Today - August 2020 - 25
Pizza Today - August 2020 - Improving Ticket Times
Pizza Today - August 2020 - 27
Pizza Today - August 2020 - 28
Pizza Today - August 2020 - 29
Pizza Today - August 2020 - Employee Handbook Revamp
Pizza Today - August 2020 - 31
Pizza Today - August 2020 - 32
Pizza Today - August 2020 - 33
Pizza Today - August 2020 - 34
Pizza Today - August 2020 - 35
Pizza Today - August 2020 - Scratch Dressings
Pizza Today - August 2020 - 37
Pizza Today - August 2020 - Menu Refit
Pizza Today - August 2020 - 39
Pizza Today - August 2020 - 40
Pizza Today - August 2020 - 41
Pizza Today - August 2020 - 42
Pizza Today - August 2020 - 43
Pizza Today - August 2020 - 44
Pizza Today - August 2020 - 45
Pizza Today - August 2020 - 46
Pizza Today - August 2020 - 47
Pizza Today - August 2020 - 48
Pizza Today - August 2020 - 49
Pizza Today - August 2020 - Product Showcase
Pizza Today - August 2020 - 51
Pizza Today - August 2020 - Pizza Today Yellow Pages
Pizza Today - August 2020 - 53
Pizza Today - August 2020 - 54
Pizza Today - August 2020 - 55
Pizza Today - August 2020 - 56
Pizza Today - August 2020 - 57
Pizza Today - August 2020 - The Marketplace
Pizza Today - August 2020 - 59
Pizza Today - August 2020 - 60
Pizza Today - August 2020 - 61
Pizza Today - August 2020 - 62
Pizza Today - August 2020 - 63
Pizza Today - August 2020 - 64
Pizza Today - August 2020 - 65
Pizza Today - August 2020 - Expo Spotlight
Pizza Today - August 2020 - Cover3
Pizza Today - August 2020 - Cover4
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