159. A Product of the Pandemic

Send us Fan MailThis week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.Learn more about Futuro on this week’s episode, including:The home popup start-upTransition to a brick-and-mortar restaurantPizza stylesLuke and Sarah’s backgroundsFinancing and building out FuturoOperationsFuture GrowthShow Notes:Explore more about Futura at https://futuroindy.com/ and on Instagram at https://www.instagram.com/futuroindyPizza & Pasta Northeast Registration is NOW OPEN!Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more at https://pizzatoday.com/topics/industry-news/pizza-and-pasta-northeast-registration-now-open/