What it really takes to grow a pizza brand today
Tony Gemignani is a name synonymous with excellence in pizza. A world champion and operator of 16 restaurants, Tony was once firmly opposed to franchising. That all changed in 2020, when the pandemic forced a massive pivot, and created an opportunity to scale that he couldn’t ignore.
Turning Crisis into Strategy
Tony’s larger-format restaurants struggled during Covid, but his fast-casual Slice House locations thrived. With minimal dine-in and strong delivery/takeout infrastructure, the model proved resilient. Recognizing the need for adaptability, he streamlined operations, redesigned the menu to maximize oven capacity, and introduced more pizza styles and sizes. The result was increased volume and profitability at a time when other restaurants were folding.
From Licensing to Franchising
Having licensed his brand in casinos, stadiums, and airports, franchising felt like a natural evolution. Tony leveraged his pizza school to train franchisees and focused on systems that could support consistent quality across multiple locations. He emphasized the importance of scratch-made food and stayed committed to a chef-driven concept, even as he made operational tweaks to make scaling more manageable.
The Franchise Boom
Slice House has grown rapidly to nearly 150 locations in development. Franchisees range from independent operators to multi-unit veterans with portfolios including Jamba Juice, Subway, and more. Some opt for one-off stores while others commit to entire territories or states. The franchise’s appeal lies in its versatility—adaptable for both first-timers and seasoned operators, and the power of the Tony G brand.
Managing Growth the Right Way
Tony is the first to admit that consistency remains his biggest challenge. But he’s built a team he trusts, invested in training, and created infrastructure to support scalability. He talks openly about the realities of franchising: delays, real estate pitfalls, buildout challenges, and the emotional toll of letting go. Still, he says the key to scaling is a strong team and systems that allow operators to focus on what they do best.
Technology, Training, and Tools
To support growth, Slice House is investing in tech: advanced POS systems, mobile apps, loyalty programs, and remote training platforms. Tony is also focused on seasonal strategy, regional marketing, and providing resources to help franchisees succeed in diverse markets, from San Francisco to Tennessee.
The Power of Personal Branding
Tony believes every operator should build a personal brand. Social media is no longer optional, it’s a tool as critical as your pizza oven. He acknowledges the discomfort of adapting to digital platforms later in life, but stresses its importance in staying relevant and connected. For Tony, brand visibility fuels everything from customer loyalty to franchise interest.
Whether you're a pizza operator looking to scale or an entrepreneur exploring the food franchise space, Tony's story offers real, actionable insight. He didn’t just ride the wave of pizza’s pandemic boom, he built the surfboard.
