Ledo Pizza is converting restaurants into their own brand faster than ever.
“We’ve always done it, but with COVID, the availability of sites is much stronger and there’s a lot more potential,” says Mike Conway, COO. Before COVID, he says, around 30% of the Annapolis, Md.-based brand’s restaurants were second-gen locations; now it’s closer to 65%. The brand has 106 locations on the East Coast and plans to open 12 to 15 more this year.
Converting a restaurant rather than building it from the ground up typically saves time and money, Conway says, with the goal being to save on both.
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