Restaurant Franchising & Innovation Summit

Speaker Spotlight: Scott Mobley, president of Stoner's Pizza Joint

Scott Mobley, president of Stoner's Pizza Joint, shares a look at his career, his achievements and industry trends ahead of his appearance at Restaurant Franchising & Innovation Summit 2025.

Image: Willie Lawless/ Networld Media Group

February 7, 2025

Today we're shining a spotlight on Scott Mobley, director of culinary for Stoner's Pizza Joint. Mobley will be a speaker at the upcoming Restaurant Franchising & Innovation Summit, which takes place on March 11-13, 2025, in Myrtle Beach, South Carolina. He will be a panelist on a breakout session titled "Building Sustainable and Ethical Franchises That Actually Make Money."

We thought it would be fun to get to know Mobley a bit better ahead of his appearance at RFIS.

Describe your current role.

If you think of my job as a beautiful Stoner's pizza, the crust foundation is franchisee support and profitability. The sauce is attention spread evenly over our departments to oversee projects. Cheese topping is franchise sales, site selection, development and new store openings. Extra toppings could include some HR, vendor negotiations, tech stack work or simply calling our franchisees to chat. Hopefully all put together efficiently with no waste!

What was your first-ever career role and what is one important lesson you learned from it?

I started as a new store opener for Zaxby's franchising. I still look back and cringe a little, now realizing how much I didn't understand about the whole picture of franchising. By the time our team arrived, the hard work was largely completed and the marathon was just beginning. One lesson that stuck with me in particular was to train and trust. You have to teach, then allow for failure in order for the message to stick. Pressure situations cause reliance on fundamentals.

What inspired you to work in your industry?

I worked as a pizza delivery driver and a drive through cashier for Dunkin' for my first jobs. Food service is unique in that service and product mesh to produce loyalty. True inspiration came from seeing franchise success stories. I pursue that satisfaction of helping and watching franchisees achieve goals beyond their expectations.

What do you enjoy most about your current role?

I enjoy fostering relationships with prospects and current franchise owners. Learning from them, helping them achieve their goals, chasing their dream with them, you can't help but feel triumphant with them as they open their first shop — or their 10th!

What's a common misconception people have about what you do?

We don't smoke weed everyday (if at all)... But seriously, I think people would be shocked by the amount of vendor meetings we have to prioritize, particularly in the tech stack realm. Restaurant and big tech are integrated, gone are the days of simplified accounting, POS reporting, and understanding cash flow from a legal pad. You have to dig and validate all your data constantly.

What is one career achievement you're most proud of?

Revitalizing Stoner's from 13 units to 50-plus, with several in development, during COVID and now economic headwinds. Proud of our team, ownership and franchisees.

Who is/was your mentor and what's one important lesson you learned from them?

My father. So many lessons. If it's not on paper, it's likely a favor. Secondly, all will work out as it should so long as you remain principled and determined.

What industry trends do you think are currently over-hyped and why?

Virtual kitchens. Not that they can't work and some are wildly successful, but straying from your core menu offerings can dilute the mission. VK explosions with little control also contributed to the over-hype.

What industry trends do you think don't get enough attention and why?

Third party integrations and the implications to restaurant accounting. Conflating what used to be two separate revenue streams into one via the POS integration has solved many operational issues, but has created some serious reconciliation problems.

What advice would you give to someone just starting out in your industry?

Believe in your product, be honest about your model and commit to your mission. Whether you work for a company or start your own, everyone involved will have to subscribe to mutual beliefs. The restaurant industry allows for extreme flexibility in all three areas, find your home.

If you weren't working in your current field, what would you be doing instead?

Can't visualize something else. Charter fishing would be a good guess.

What do you do to have fun outside of work?

Time with my one-year-old boy is the most important. So, I drag him out fishing or to play golf.

Are you involved in any charitable organizations that you would like to tell people about?

Currently, no. I've worked with wounded veterans organizations in the past which I have a passion for.

Where did you grow up and how did your upbringing impact the person you are today?

Atlanta, Georgia. My mother was a special ed teacher so compassion to others in less fortunate situations was something I learned early. When I'd fake sick she'd drag me to work where I'd hang with the Down's Syndrome kids who were always so unbelievable, in all the best ways. I feel I always need to practice more gratitude for my blessings. This life is short.

What's one interesting thing about you that even the people you work with every day probably don't know?

I've been to 34 states.

Is there anything else you would like to tell people about yourself or your company/organization?

Nothing I can add personally will compare to how Stoner's Pizza Joint, as an organization, is characterized. We have an amazing group of honest, humble, hard working humans that deserve so much praise. Our corporate team punches above our weight class. We learn every day by listening to our franchisees who are incredibly talented and loyal. We fight in the trenches together and celebrate at the top together.