Pizza Market Podcast
On this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of PizzaMarketplace.com and QSRweb.com, chats with Jordan Krolick, president of Blue Moon Pizza and Jeff Goldt, chief working officer of Blue Moon Pizza.
June 19, 2025
On this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of PizzaMarketplace.com and QSRweb.com, chats with Jordan Krolick, president of Blue Moon Pizza and Jeff Goldt, chief working officer of Blue Moon Pizza.
The Atlanta pizzeria model, recognized for its distinctive hybrid pizzas and passionate buyer base, is able to broaden with franchising. At this time, it has 5 models.
Trying forward 5 years, Krolick stated he expects Blue Moon Pizza to be bigger.
“We do have a five-year plan,” he stated. “Our purpose is to start out franchising in early 2026.”
As a professor of franchising at a college within the metropolis, Krolick stated franchising is a novel enterprise “as a result of it sounds actually eat, however in actuality it is type of a pseudo-partnership. The enterprise mannequin has acquired to be such that each side are making nice cash. And we need to be sure that we put our franchisees in the most effective place to succeed. And that requires detailed methods as we’re constructing out. It requires an excellent enterprise mannequin which we have already got and it requires a system that’s really prepared to grasp, acknowledge, take care of and be a real advisor and supporter to the franchise system.”
The model watches different firms to realize perception into how one can deal with its clients.
“We … are ensuring our staff know what it’s that we expect out of them and what our clients, extra importantly, expect,” Goldt stated. “We have been capable of present them that if they offer the service that we count on from them, and that they are able to giving, they may get the reward financially from the shoppers, they may get it from the appreciation from the shoppers, they may get it from the hours they get to work with us and so forth, and likewise the enjoyment they get from being within the eating places and being in that work atmosphere.”
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