Jim MetivierGuest
Kathy GosserHost
So people who aren't familiar with Mountain Mike's, as you mentioned, you weren't, I'm not.

So it's exactly what you said in 1978, a couple of folks who had a passion for pizza, the way it ought to get, they actually came from other pizza brands.

And so they were very passionate about the crust, the sauce, authenticity, the whole milk, you know, shredded mozzarella cheese.

We bring families, communities, and sports fans together to dine, share, and celebrate around pizza the way it ought to be.

I haven't allowed anything to change since the day I got there from a product perspective.

I established the supply chain side, and I still sit on the supply chain team eight years later.

I'm like, what is that for? And like, we shred our own cheese in the restaurant and we hand cut our vegetables.

We cut all the products for premium and And then we put on the pizza, the toppings are to the edge.

So there's not even a crust, although we do have one on our new garlic parm stuffed crust pizza.

So people who aren't familiar with Mountain Mike's, as you mentioned, you weren't, I'm not.

So it's exactly what you said in 1978, a couple of folks who had a passion for pizza, the way it ought to get, they actually came from other pizza brands.

And so they were very passionate about the crust, the sauce, authenticity, the whole milk, you know, shredded mozzarella cheese.

We bring families, communities, and sports fans together to dine, share, and celebrate around pizza the way it ought to be.

I haven't allowed anything to change since the day I got there from a product perspective.

I established the supply chain side, and I still sit on the supply chain team eight years later.

I'm like, what is that for? And like, we shred our own cheese in the restaurant and we hand cut our vegetables.

We cut all the products for premium and And then we put on the pizza, the toppings are to the edge.

So there's not even a crust, although we do have one on our new garlic parm stuffed crust pizza.
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