Rapid growth has always been the goal at Fresh Brothers, which Adam and Debbie Goldberg launched with a single store in Manhattan Beach, California, in 2008 and now includes 14 Los Angeles-area locations, with more on the way. Adam will talk about the career change that got them into pizza and a growth model that responds to current trends in the industry during his Wednesday keynote at Pizza Expo.
Pizza Expo: What convinced you in 2008 to switch careers from being a successful director of photography in network television to being a start-up in the pizzeria business?
Adam Goldberg: I wanted to take control of my life. Although the entertainment industry was sexy and fun, I grew tired of corporate suits who dictated my vision at the expense of my family life. Starting Fresh Brothers gave me an opportunity to work toward a goal of being my own boss, controlling my destiny and spending more time with my wife and children.
PE: Who taught you how to make a pizza?
AG: I grew up in my brother Scott’s pizza place just outside of Chicago. He taught me how to make dough, shred cheese and satisfy a community by feeding them an outstanding product. Although I spent 15 years in the entertainment business, I never lost my love for making pizza.
PE: How much time — and how many business plans — did you go through refining your concept? What were the elements that made the concept click into place?
AG: I have no concept of time. A business plan, like life, is a computer program that never leaves beta testing. John Lennon said: “Change with your music, or your music will change without you.” You are always changing and adapting based on feedback. The only element that I see as the root of my success is hard work.
PE: What was the key to getting proper financing? Did it get easier to finance as you grew from one to 14 locations?
AG: There are no easy answers to this question. It is a tap dance on a head of a pin. Each situation is unique unto itself.
PE: When you look back on the eight years you’ve been in business, what are the key building blocks of success?
AG: Hard work, family support and the unquenchable thirst for success. Fresh Brothers is a chain that is only as strong as its weakest link. Constancy is the iron-forged link that makes our chain impenetrable. Most people do not equate consistency and growth with fun. I do. The world of pizza is a world of joy. I embrace that joy.
PE: Pizza Expo attendees are going to get up early in Las Vegas to listen to your keynote. Why will they be happy they chose to sit in?
AG: I’m a humble guy with dreams and a story to tell. That story wakes me up each morning in anticipation of new challenges to meet. I hope that my story will inspire my audience as well.
PE: Sausage or pepperoni?
AG: The Fresh Brothers Miller Pizza Special will knock your socks off, man. Sausage, pepperoni, ham, bacon and ground beef. Enough said.
More Pizza Expo 2016…
April 27, 2017 | Pizza Headlines
Washington, D.C. – April 27, 2017 – The American Pizza Community (APC) salutes National Small Business Week with stories of pizza store owners who started out small and how the industry supports and provides opportunities for ownership. Fifty-two percent of the nearly 74,000 pizza stores nationwide are independently-owned and operated, according to Pizza Monthly Quarterly’s… Read More ›
April 26, 2017 | Pizza Headlines
Teenage Mutant Ninja Turtles-inspired pizza features 101 cheeses On Sunday, April 23, Scottie Rivera and his crew at Scottie’s Pizza Parlor in Portland, Oregon, set a new world record with its Centouno Formaggio (101 Cheese Pizza). The pizza has been submitted to Guinness World Records for the “Most Cheeses on a Pizza”. “This pizza is inspired… Read More ›
April 10, 2017 | Pizza Headlines
Firenza Pizza & Persona Wood Fired Pizzeria – two restaurants known for their high quality and exceptional pizza product – are joining forces to become one! It’s the best of both worlds as the two merge together under the Firenza Pizza name in Spring of 2017. Sarasota, Florida, April 4, 2017 (Newswire.com) – At Firenza,… Read More ›