Foodservice Equipment & Supplies


Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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47 M OD Pizza is one of the restaurant industry's great success stories of the past few years. In 2014, this fast-casual chain had fewer than 20 restaurants, located mostly in and around its home state of Washington. Today, MOD boasts more than 390 locations across the United States and the United Kingdom. What's the source of this growth? The safe guess would be to say MOD combines a great product with pinpoint execution. While that's true, ask anyone within the company and they'll tell you that culture is the real key to MOD's success. "The culture and the drive around MOD is really using pizza as the platform to put people to work," says Director of Facilities John Watson. "We count success as not necessarily how many stores we've opened but how many people we've put to work. That's really the driving force." This mission-driven approach and dedication to employees extends to how and who MOD hires. The chain, which consists of about 80 percent company-owned restaurants, goes out of its way to employ people others may not consider. These include homeless teenagers, ex-convicts trying to build a better life, and people with neurological or developmental is- sues, such as autism spectrum disorder and Down syndrome. Not surprisingly, MOD's commitment to doing the right thing includes the food it serves. This past summer, the chain introduced its first Impact Pizza, dubbed the Isaac, offered to raise awareness of teenage suicide — and accompanied by a generous charitable donation from the company. Even with all this good, the food MOD serves stands on its own thanks to its high-quality and healthful ingredients. According to Watson, when found- ers Scott and Ally Svenson started MOD, they wanted to offer food they felt good giving to their own children. "If you look at a can of our tomatoes, it will say tomatoes and water," Watson says. "There aren't ingredients you can't pronounce. We have a great culinary team that strives to make every- thing with clean ingredients." Quality ingredients earn MOD plenty of loyal customers and of course help fuel its impressive growth. MOD Pizza Does Well by Doing Good

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