Operations

How fast-casual franchise Your Pie is optimizing kitchens for modern diners

Fast-casual pizza franchise Your Pie is strategically expanding across the Southeast under CEO Ken Caldwell by blending its authentic, handcrafted Italian traditions and community values with modern, efficient operations and a newly streamlined restaurant footprint.

Photo: Your Pie

August 27, 2026 by Mandy Wolf Detwiler — Editor, Connect Media

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In the competitive fast-casual pizza space, balancing speed and customization with an authentic brand identity is a constant operational challenge. For Your Pie, a concept inspired by the island of Ischia, Italy, the solution lies in blending its European roots with strong southern hospitality.

Ken Caldwell, CEO of Your Pie. Photo: Your Pie

Under the leadership of CEO Ken Caldwell, the brand is fine tuning its growth engine to meet modern consumer demands. From debuting a highly efficient 2,000-square-foot footprint to optimizing kitchen workflows for a growing mix of off-premise and dine-in traffic, Your Pie is strategically scaling its presence — particularly across the Southeast.

Caldwell shared his insights, in an email interview, on how the franchise is marrying data-driven innovation with a community-first playbook to empower operators and preserve the brand's hand-crafted guest experience.

Q: The Your Pie concept was born from founders Drew and Natalie's inspiring trip to Ischia, Italy. As you expand into new markets, how do you ensure authentic, Italy-inspired origin story continues to resonate with diners as the brand scales?

Caldwell: We stay true to our Italian roots mixed with southern hospitality and rely on our brand pillars to guide us as we expand into new markets. One of the ways we bring this to life is through our open-kitchen design, which creates a unique experience for our guests. This cultivates a welcoming atmosphere and ensures every guest feels like they are a part of our family table, no matter which location they visit. We are also committed to being active in the communities we enter. Pizza places are everywhere, but we aspire to be different by giving back to the communities we serve

Q: Consumers are increasingly selective and demand high-quality, personalized experiences. Operationally, how does Your Pie maintain the speed expected in the fast-casual segment while consistently executing hand-stretched, made-to-order meals tailored to individual preferences?

Caldwell: We've designed our operations around the idea that customization shouldn't slow down the guest experience. Our updated kitchen layout and standard production processes create an efficient workflow that allows team members to execute hand-stretched, made-to-order pizzas consistently, even during peak periods. At the same time, our technology-enhanced ordering experience streamlines order flow and improves accuracy, whether guests order in the restaurant or digitally. The result is an operating model that delivers the speed guests expect from fast casual while preserving the craftsmanship and personalization that define the Your Pie experience.

Q: The summer dining season brings a wide mix of traffic — from families and sports teams to casual date nights. What specific operational flexibility and menu strategies allow locations to serve these diverse groups seamlessly?

Caldwell: One of our operational strengths is that our business model and menu are designed to serve different modes of demand. We have a flexible menu that works for a variety of events. No matter the occasion, we'll deliver an experience that will delight our guests.

Your Pie interior. Photo: Your Pie

Q: Where is Your Pie growing and why do those areas fit the brand's fast-casual model?

Caldwell: Your Pie continues to experience growth, particularly in the Southeast, where brand awareness is notably strong. Although expansion is not limited to this region, the Southeast has been our primary target.

Q: Your Pie has recently focused on introducing a smaller, more flexible restaurant footprint of roughly 2,000 square feet. How do new locations reflect this updated operational model, and how do they improve both kitchen scalability and the guest experience?

Caldwell: The smaller footprint reflects how guest behavior and restaurant operations have evolved over the past several years. By designing restaurants at approximately 2,000 square feet, we're able to create a more efficient kitchen workflow, reduce occupancy costs and make better use of every square foot while still delivering the handcrafted pizza experience guests expect in our dining room or off-premise. For franchisees, the model offers greater site flexibility and the potential for a more attractive investment profile, while for guests, it delivers the same welcoming atmosphere, fast service and quality experience that define our brand standards.

Q: While the brand emphasizes welcoming, community-focused dining room, off-premise dining and catering demand continue to rise. How do you balance kitchen operations to handle both in-store summer crowds and digital orders without sacrificing food quality?

Caldwell: We've designed our restaurants and operating procedures to support both in-store dining and off-premise business without compromising either experience. Operationally, our teams are trained on make-line efficiency and clear order prioritization, so they can manage multiple order channels while maintaining the speed and quality guests expect. Because every pizza is made to order, consistency is critical regardless of whether it's headed to a dining room table, curbside pickup, or a catering event.

Q: With a highly customizable menu and recent data-driven additions like your seasonal craft series pies, how do you manage supply chain consistency and team training to keep the make-line moving smoothly?

Caldwell: Our approach is to keep the core menu highly standardized while introducing innovation in a controlled way. Seasonal craft series pizzas are developed using ingredients that either already exist in our supply chain or can be sourced reliably through approved distributors. Before a new item launches, we test operational impact, update recipes and portion standards and provide franchisees with training materials and make-line procedures.

Q: As Your Pie continues its strategic franchise expansion across high-growth Southeast markets, what operational lessons or successes from this market will you use as a blueprint for future franchise partners?

Caldwell: One of the biggest lessons we've learned is that successful growth isn't about opening restaurants as quickly as possible, it's about opening restaurants in the right location with the right franchise partners. Across the Southeast, we've seen the value of focusing on markets where the brand fits the community and where operators are deeply engaged in their local neighborhoods. As we expand into new markets, we'll remain stubborn with our standards while using performance data from existing restaurants to refine everything from restaurant economics and labor models to menu mix and guest engagement. Our goal is to give every new franchisee a proven playbook while still allowing them to build meaningful connections within their own communities.

About Mandy Wolf Detwiler

Mandy Wolf Detwiler is the Pizzamarketplace.com and QSRweb.com editor for Connect Media. An award-winning journalist, Mandy brings more than 20 years’ experience covering food, people and places. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and, yes, she can tell you where to find the best pizza slices in the country.

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