World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives food costs down to 18.5%, right-sizes staff from 48 to 38 employees, and has tracked more than 866,000 dough balls since 2010. From portion control with engraved scoops to AI-driven menu pricing, Melissa shows why treating a restaurant like a real business is the key to profitability and peace of mind. If you want your restaurant to scale—or simply survive—this is the playbook.Connect with MelissaVisit Wholly Stromboli websiteConnect with Melissa Rickman on LinkedInWholly Stromboli on FacebookWholly Stromboli on InstagramConnect with the ShowConnect with Rich Sweeney on LinkedInConnect with Marc Cohen on LinkedInR365 on FacebookR365 on XR365 on LinkedInR365 on Instagram

Ver todos los episodios