Giordano's is getting ready to grow again

Can Giordano’s grow faster with more thin-crust pizzas?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Nick Scarpino, the CEO of the Chicago-based pizza chain Giordano’s.

This is one of a series of episodes we recorded at the National Restaurant Association Show in May.

Scarpino talks about the chain’s growth, and why the company is opening more units these days. He also discusses the strategy behind that growth.

He also discusses the company’s new tavern-style pizza, a much thinner crust than the chain’s popular deep dish.

We also talk about industry challenges and the state of the pizza sector.

We’re talking pizza this week so please check it out.

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Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.

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