How Emmy Squared Built a Pizza for the GLP-1 Era
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How Emmy Squared Built a Pizza for the GLP-1 Era
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What changes when a restaurant surpasses the 10-unit threshold? Howard Greenstone, CEO of Emmy Squared Pizza, joins the podcast to discuss his return to the 30-plus-unit chain and what it takes to scale a neighborhood concept. Along the way, he shares how Emmy Squared is updating its menu for changing consumer habits and why listening to guests matters more than chasing every trend.
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