In This Episode
- Nick Sanford started Toss & Fire Pizza as a food truck in Syracuse in 2015 with no prior experience running a wood-fired pizza business. He took a leap of faith, putting the whole truck on a credit card.
- Toss & Fire experienced rapid growth, going from 1 trailer in 2015 to operating 3 food trucks and 2.5 brick-and-mortar locations by 2020. Nick attributes this to capitalizing on good opportunities that came his way.
- During the pandemic, Toss & Fire pivoted to offering “driveway service” where the food trucks would go to neighborhoods and fulfill pre-orders. This allowed them to match the volume they usually got from big events and weddings.
- As Toss & Fire scaled up, Nick realized the importance of having trusted managers and an operations director as a layer between him and every single daily issue. This allows Nick to focus on the bigger picture rather than getting bogged down.
- Nick emphasizes the need to be open to change and not take criticism too personally as a business owner. Over the years, he’s learned to worry less, look at the whole picture, and know that most problems have solutions if you’re willing to adapt.
Sponsors of This Episode →
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: https://bit.ly/BE-HivePepperoni
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