Piada Italian Street Food’s Sales Outperform

So you grew up in the restaurant business.

What happened? Your mom couldn't talk you out of it?

Yeah.

Well, actually, she started a restaurant in Columbus.

It's, uh, an institution called Lindy's, and, uh, it's a kind of a...

If you think of Commander's Palace in New Orleans, uh, Lindy's is like that.

It's, it's a large restaurant with outdoor dining and private party rooms and does a lot of volume.

And so she started it in 1981, uh, and that restaurant is still cranking.

Uh, she's no longer with us, but, uh, I grew up, uh, you know, eating great food, so she was very talented in the kitchen.

And so we, we, uh, were exposed at a very early age to great culinary food.

And, uh, my other side of the family is from New Orleans.

Uh, and so I went to business school at Tulane.

Uh, and, uh, my dad, when he said-- Uh, he's no longer with us either.

He said, "Listen, if you go to New Orleans, you got to get a job." And so I, I worked through college and, uh, got a job working for the Brennan's at Mr.

B's.

And, uh, I got a culinary degree while I got my business degree.

Mm-hmm.

And so, uh, it was a great experience.

Um, a lot of funny stories about New Orleans.

Uh, spent two and a half years in the kitchen there and then came back and was the, one of the chefs at my mom's restaurant, uh, for a number of years.

So yeah, my, my background started in the kitchen before I sa-- And that was-- You know, that's been really one of the key things for my career because I understand food, and I know how to cook.

And so, uh, it's helped me manage chefs.

It's helped me lead chefs and create brands because I have a, you know, enough of a background.

I wouldn't consider myself a chef anymore, but I can, I can cook.

Yeah.