Product Development & Scaling Up: Timber Pizza, Call Your Mother Deli

LIVE at The Line Hotel in Adams Morgan in partnership with Full Service Radio... 

Do you run a small business, or have dreams to start one? Each week on The Tidbit, brought to you by Cureate, we discuss tidbits of knowledge around starting and running a small business with a food and beverage lens. Kim Bryden sits down with guest experts and shares trending new topics on food, business and culture to help best prepare you for your business journey. 

EPISODE 24: ON PRODUCT DEVELOPMENT AND SCALING UP

A FEW QUOTES

  • Our beloved International House of Pancakes IHOP changed its name to IHOb. Everyone assumed the B would stand for Breakfast. Some joked maybe the B was for Blockchain. What no one saw coming was the real answer of the name and fundamental business switch… BURGERS. International House of Burgers. IHOP is now changing over to IHOB. In a Fast Company article the author quipped: “Adweek gave credit to iHOb for responding well to the decreasing popularity of pancakes and the rising interest in burgers, and for making funny on the social medias. But, you know, likes and retweets aren’t going to keep the lights on in the stores.”

  • Speaking of social media, @soloucity asked Wendy’s their thought about the big burger switch. Quote: “so @Wendys  u just gonna let @IHOb sell burgers on your block?” Wendy’s wrote back: “Not really afraid of the burgers from a place that decided pancakes were too hard.”

  • I fell in love [with the Brooklyn pizza place] as the heartbeat of the neighborhood

  • I had heard whispers that at one time McDonald's served pizza... I did research and two McDonald's still served pizza - one of which being in West Virginia. 

  • It's easy to live in a bubble of what your friends are saying, or like-minded groups

  • Everything on the menu you should be able to pronounce

  • Our motto has never changed: work really really really hard, be really really really nice, and truly give a F. 

  • When we launched, we had zero cooking experience. We had no idea how to run a kitchen.

  • You don't have that luck unless you're bringing the heat every day

  • The restaurant, there are slow nights. Farmers Markets, what if there's rain? From very early on, we decided how can we have as many revenue streams as possible to lessen the risks. 

  • None of this is possible if the pizza isn't great. #1 priority if the pizza isn't great every single day. Our expo checks the bottoms of every single pizza - our pizzas get a 360 degree inspection.

  • If we had gone straight to a restaurant [and skipped Farmers Markets] we wouldn't have realized the importance of speed for getting out our pizzas. The difference between 5 to 7 minutes could change the experience. 

  • I love farmers markets because we get to establish relationships with farmers and purveyors; it's great brand awareness and marketing - we're making money and not spending money; it's a fantastic place to train staff. 

  • Timberization of the bagel menu!

  • Things always cost more than what people are expecting or anticipating to spend

  • Love Money - friends & family money. We couldn't have done it without establishing credibility at the farmers market. 

  • Waterfall Payment

  • 50% VIBES, 50% FOOD. 

  • There aren't a ton of reasons to eat out when there are so many ways to get food delivered to your house. Heavy emphasis on vibes from day one.

  • Our seating is communal and we want the restaurant to feel like a neighborhood hangout. 
     

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