1851

In a recent interview with <a href="https://rddmag.com/development/3616-best-practices-for-developing-a-national-restaurant-brand?utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">Restaurant Development and Design,</a> <a href="https://www.oathpizza.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">Oath Pizza</a> franchisees <a href="https://www.linkedin.com/in/drew-kellogg-oathpizza/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">Drew Kellog</a> and <a href="https://www.linkedin.com/search/results/all/?keywords=stacie+colburn+hayes&amp%3Borigin=RICH_QUERY_SUGGESTION&amp%3Bposition=0&amp%3BsearchId=b09794c5-d1ff-4e4e-9901-d8a2145eda1e&amp%3Bsid=Ba%2C&utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">Stacie Colburn Hayes</a> discussed the best practices for developing a national restaurant brand.Now, Boston-based <a href="https://rddmag.com/design/2678-oath-pizza-embraces-its-brand?utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">Oath</a> has eight corporate stores and 21 franchised locations in 17 states. The company’s not ready yet to put a number on how many locations it will open annually, but it plans to be aggressive, especially in the franchise realm.&nbsp;The first best practice is to keep it simple. Oath operates a commissary kitchen, where as much food as possible is prepared then shipped to stores. This ensures consistency, brings efficiencies of scale, and means Oath can hire employees with no restaurant experience. “We need them for their personalities,” Kellogg says. This also means the restaurants can open every day with just one staff member on-site, and can close a lot faster, too.The second best practice is to keep training requirements to a minimum. At Oath, the training only lasts a few days. This means that employees can be working the line quickly.&nbsp;The third best practice is to keep the design simple. Build outs for Oath Pizza are much less complicated than traditional units because most food is prepared in the commissary. This allows them to use simple and easy-to-use equipment.The fourth best practice is to keep community in mind. Oath’s values and mission are tied to the community, Hayes says. “We try to find partnerships with our local communities. We do fundraisers on an ongoing basis. We also do percentages of sales to different nonprofits, different menu items that have a component of donating back to the community as well.”The fifth and final practice is to leverage partnerships In 2018, Oath Pizza signed up food service contractor Aramark, which has an extensive supply chain and decades of experience in the nontraditional foodservice market. “That’s allowed us to scale quickly,” Kellogg says. “We’re piggy-backing on Aramark’s supply chain, so it’s really been beneficial. Without that relationship it would be very challenging.”These practices should allow people in the future to quickly build a brand that people can trust and support.Read the full article <a href="https://rddmag.com/development/3616-best-practices-for-developing-a-national-restaurant-brand?utm_source=1851franchise.com&utm_medium=article&utm_campaign=restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes-2718190" target="_blank" rel="nofollow">here</a>.

Restaurant Development and Design Interviews Oath Pizza Franchisees Drew Kellogg and Stacie Colburn Hayes

1851 Franchise

Kellogg, president and CEO, and Hayes, chief marketing officer, offer up tips to move a small brand forward.

This brand page has been paid for by 1851. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

restaurant-development-and-design-interviews-oath-pizza-franchisees-drew-kellogg-and-stacie-colburn-hayes

Atomic Wings

Milwaukee Business Journal: Atomic Wings Plans To Bring the Heat to Southeast Wisconsin

milwaukee-business-journal-atomic-wings-plans-to-bring-the-heat-to-southeast-wisconsin

Right at Home

Leading In-Home Care Franchise Looks to Expand in Dayton 

leading-in-home-care-franchise-looks-to-expand-in-dayton

Melting Pot

Celebrate National Fun With Fondue Month With Melting Pot

celebrate-national-fun-with-fondue-month-with-melting-pot

World Gym

World Gym Franchise Owner in Tucson, Arizona, Wins Best New World Gym Award

world-gym-franchise-owner-in-tucson-arizona-wins-best-new-world-gym-award

Healdsburg, California World Gym Owner Wins World Gym of the Year Award

healdsburg-california-world-gym-owner-wins-world-gym-of-the-year-award

Buying a Franchise Masterclass

 Franchise Opportunities

Get Support Buying a Franchise

How to Buy a Franchise White Paper

How to Buy a Franchise

How to Sell Franchises

How to Grow a Franchise

Find a Franchise Supplier

1851 Franchise Opportunities

Franchisor News

Franchisor Power Rankings

FranCamp Mastermind Summit

Franchise Resources

Website Awards

Power Rankings

About 1851

Advertise on 1851

Contact 1851 Editorial

Terms of Use

Login

facebook

instagram

twitter

linkedin

youtube

CPK Franchising - California Pizza Kitchen - 1851 Franchise

California Pizza Kitchen Is Now Franchising in the U.S.

cpk-franchising-california-pizza-kitchen-united-states

California Voters Reject $18 Minimum Wage Increase

california-voters-reject-18-minimum-wage-increase

McDonald’s Commits $100 Million to Aid Franchisees and Rebuild Trust After E. Coli Outbreak

mcdonalds-commits-100-million-to-aid-franchisees-and-rebuild-trust-after-e-coli-outbreak

Blackstone Acquires Majority Stake in Jersey Mike's, Signaling Ambitious Growth Plans - 1851

Blackstone Acquires Majority Stake in Jersey Mike's, Signaling Ambitious Growth Plans

blackstone-acquires-majority-stake-in-jersey-mikes-signaling-ambitious-growth-plans

What's To Come for The Economy and Franchising in 2025

whats-to-come-for-the-economy-and-franchising-in-2025

Pizza Hut Franchise Struggles - Mashed.com Agg - 1851 Franchise

Pizza Hut Faces Franchise Struggles, Store Closures and Employee Backlash Amid Decline

pizza-hut-faces-franchise-struggles-store-closures-and-employee-backlash-amid-decline

Restaurant Development and Design Interviews Oath Pizza Franchisees Drew Kellogg and Stacie Colburn Hayes

MORE STORIES LIKE THIS