Scott Gittrich

speaker

289 appearances 1 recordings 1 series first heard May 2020 last heard May 2020

Scott Gittrich’s voice in public audio — every appearance, attributed to the second.

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Franchise Today · Toppers Pizza CEO, on Managing Through Covid: We've Got This! · 20 May 2020 podcast

those things that thirty years in business gives you is it gives you a uh a legal degree of sorts and I have one of those.

I've certainly paid for one at least once or twice over.

Well, there's a lot hacked into that question there.

You know, there's been a couple of spots in our history where uh we really doubled down on growth and poured a lot into uh external development and attracting franchisees and building stores and then there's been other times, you know, two thousand eight, nine, ten where we were uh, you know, really in in a holding pattern, had a lot of financing pulled from franchise.

I Z that were in the pipeline at that time.

In the last three years, anybody in restaurants knows that it's been an interesting time, a disruptive time.

You know, there's been a slowdown in in restaurants transactions.

uh split up among more restaurants and with people challenges of the last three, four years where it's just been so hard to to continue to to grow and go into higher rent places and the challenges of paying people more and more and having you know just uh disruptive

restaurant bubble as far as I'm concerned just has caused us to say, okay, let's focus on our current ranchisees.

We've built a few stores in the last three, four years, and we've also closed a handful of stores in the last three or four years.

So I don't know the exact numbers, but we might have, I don't know, making a guess that we might have five or eight more stores than we did three or four years ago.

You know, open some and closed

close some and net it out somewhere around there or so.

You know, I mean the the thing that's incredible about the current environment is uh three months ago I would have just said that we were in a dog fight for transactions

at restaurants and for people and we're just classic you ask any restaurant person, this is what we were doing, just fighting tooth and nail to keep people and uh paying people and charging customers more and our sales increases being almost the lion's share being higher check uh and transaction growth being very, very hard to come by.

But fighting the fight.

And you know, today in this environment, the two big

big challenges of the last three years, namely too many restaurants and not enough people, as far as I'm concerned.

Those issues are in the rear view mirror.

I care about my restaurant brethren.

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