By Tracy Morin
After serving for 32 years in the U.S. Army, Rod Scott is accustomed to meeting adversity with resilience, finding the greater purpose in his mission, and helping others with gratitude. Now, he uses that experience to run Florida’s only Smokin’ Oak Wood-Fired Pizza & Taproom franchise, located in the small town of Brooksville.
Scott may have traded his combat boots for a chef’s apron, but his emphasis on service, leadership, community and connection never waned. His pizzeria offers a place where veterans, first responders, families and friends gather—not just for the food, but for the feeling of belonging. Every wall tells a story, as guests proudly bring challenge coins from their military units and departments, many of which are displayed throughout the restaurant as symbols of honor, camaraderie and shared sacrifice.
Scott recently sat down with PMQ to talk about his journey from the military to foodservice, how he honors our nation’s heroes every day in-store, and how this focus creates a community-oriented space where everyone feels welcome.
PMQ: What inspired you to transition from military service to the pizza business, and what have been some lessons you’ve learned along the way?
Rod Scott: After 32 years in the military, I didn’t know what to do, so I applied for culinary school, since I always loved to cook. I had a GI bill that I needed to use or lose, so I went for it. I learned I was the oldest student in the class—by many, many years! But I also learned that the kitchen is closely based on a military structure that famous renowned chef Escoffier designed, so I was comfortable with the hierarchy of that structure. However, I left the Army at the top, and a starting cook is at the bottom, so I was humbled and struggled, in that sense.
PMQ: How did your experiences in the military shape the leadership style and culture you’ve built inside the restaurant?
Scott: My military experience made opening a restaurant feel surprisingly familiar. The kitchen brigade system mirrors the Army—clear roles, accountability, teamwork, and a mission that has to be accomplished under pressure. The only difference is that instead of carrying rifles, everyone is carrying pizza peels.
We’ve built a culture of leading by example. I never ask anyone to do a job I wouldn’t do myself, whether it’s washing dishes or working the pizza line during a rush. In the Army, leaders eat last; in the restaurant business, leaders usually eat cold pizza. That philosophy has helped us create a team that works hard, supports one another and takes pride in serving our community.
PMQ: How has your restaurant become a gathering place for veterans, first responders and families? Was creating that sense of community always part of your vision for the business?
Scott: For a lot of veterans and first responders, walking into our restaurant feels a little like walking into a reunion. The walls are filled with photos from my military career, plus challenge coins, medals and memorabilia that spark conversations and stories. We joke that some people come for the pizza but stay for the stories.
Creating that sense of community was always part of the vision. Being located in a community with so many retired veterans, I wanted the restaurant to be more than a place to eat—I wanted it to be a place where people could connect, share experiences and feel at home. Great pizza brings people through the door, but the friendships keep them coming back.
PMQ: What do those symbols, such as the photos and challenge coins, mean to you personally, and how have guests responded to that tradition of displaying them?
Scott: Each challenge coin tells a story. The coins I’ve received throughout my military career—and the commander’s coins I had the privilege of presenting to others—represent moments of exceptional service, leadership and sacrifice. You don’t earn a challenge coin by simply showing up; they’re usually tied to a memorable achievement or an act that went above and beyond.
What makes our display special is that it’s not just my story on the wall. Veterans, first responders and guests regularly bring in coins from their own units and departments to share. It has become a living collection of camaraderie and service. The coins often spark conversations between complete strangers, and before long, they’re swapping stories like old friends. I’ve found that challenge coins are a lot like pizza—everyone has a favorite, everyone has a story behind it, and they’re best enjoyed when shared with others.
PMQ: How do you balance running a successful restaurant while also maintaining that larger mission? And how did your experience in the military change your perspective on business, community and everyday interactions with guests?
Scott: Those experiences certainly taught me perspective, but I’m still here enjoying pizza and making bad jokes. What the military did teach me is that life is short, people matter, and every interaction is an opportunity to make someone’s day a little better.
Balancing the business and the mission starts with having a great team. Our general manager is tough, firm, fair and doesn’t take any nonsense from employees—which frees me up to focus on guests and the community. My philosophy is simple: Have fun, serve great food and love what you do. You’ll often find me performing magic tricks for kids in the dining room. The pizza gets families through the door, but when the kids leave talking about the “magic pizza guy,” that’s the kind of memory that keeps them coming back.
PMQ: How has the business grown, and what are your plans for the future?
Scott: Since I joined the Smokin’ Oak family in 2021, the brand has grown to about 10 locations, and I’ve added a food truck to the mix. Taking the pizza show on the road feels a little like my Army days—just with fewer rucksacks and a lot more pepperoni. As for the future, the plan is simple: Keep making great pizza, keep serving the community and keep having fun. I have had the honor to cook with some of the best chefs in the world and was lucky enough to cook for and meet Martha Stewart at the New York Wine & Food Festival. We also recently won a Gold Medal for Best Pizza Place in the county, so apparently we’re doing something right!
PMQ: What advice would you give to other veterans who may be considering entrepreneurship or opening a restaurant after military service?
Scott: For veterans thinking about entrepreneurship, especially in the restaurant business, my advice is simple: If that drive is inside you, go for it. Starting a business takes courage, a leap of faith and a willingness to step outside your comfort zone. The good news is that veterans have already spent years adapting to new challenges and succeeding in unfamiliar environments. In many ways, entrepreneurship is just another mission—only this time, you’re the one writing the operations order.
There are also countless organizations, mentors and veteran-owned business networks ready to help along the way. Don’t be afraid to ask questions, learn from others and lean on the support available. Building a business can be tough, but so is military service, and veterans are uniquely equipped to handle the ups and downs.
And if you’re opening a restaurant, remember: Every great business starts with a recipe, a little grit and sometimes a lot of pizza. There will be days when things don’t go according to plan, but that’s part of the adventure. After all, the military probably sent you places you never imagined you’d end up—running a successful business is just another unexpected destination, with better food.
