Advice Line with Scott and Ally Svenson of MOD Pizza

In this episode of How I Built This Lab, Guy Raz welcomes back Scott and Allie Svensson, who co-founded Mod Pizza. The conversation covers their origins in the coffee business, the founding story of Mod Pizza, and recent challenges they faced, including an acquisition to avoid potential bankruptcy. The Svenssons attribute their struggles to inflation and shifts in consumer behavior during and after the pandemic, leading to the need for raised capital or a sale of the company. They also discuss their ongoing commitment to their brand and their transition to advisory roles post-acquisition.

The episode features callers looking for advice on their own businesses. The first caller, Evan Byrne of Udderless Plant-Based Pizza, asks how to expand his vegan pizza brand beyond Richmond. Scott and Allie suggest leveraging his local success, connecting with the vibrant vegan community, and slowly building in nearby markets like Washington, DC.

Subsequent callers include Zebi Carney of Eugene's Hot Chicken, who discusses scaling his hot chicken business after organic growth, and Christiana Martin from Valor Tequila, who seeks insights on promoting her sustainably produced tequila amidst the competitive spirits market. Throughout the episode, Scott and Allie emphasize the importance of product quality, community connections, and direct engagement with consumers as keys to successful growth.