By Tracy Morin
Your Pie, based in Alpharetta, Georgia, with more than 60 locations nationwide, is entering a pivotal growth chapter as it sets its sights on expanding its franchise footprint nationwide. The brand spent the first quarter of 2026 with a renewed focus on executing strategic franchise growth, after spending 2025 refining its restaurant model and operational strategy as it opened eight more stores.
As a result, Your Pie has introduced a redesigned restaurant model built to improve efficiency and scalability for franchise partners, with smaller and more flexible footprints; streamlined kitchen equipment and cooking processes; enhanced ordering model designed to elevate the guest experience; and expanded online ordering capabilities for increased convenience.
Ken Caldwell, CEO and head of development for Your Pie, shares more about these changes, how consumer behavior is driving them, and what’s in store for the future of Your Pie in this exclusive interview with PMQ Pizza.
PMQ: What prompted Your Pie to begin the 18-month refinement process of its restaurant model?
Ken Caldwell: We reached a point where we knew the brand was ready for its next phase of growth, but we wanted to make sure the foundation was as strong as possible before scaling aggressively. The refinement period gave us the space to evaluate every part of the operation. By opening eight new stores during that time, we were able to test ideas in real environments, learn quickly and build a model that would truly support long-term franchise success.
PMQ: How do these updates address changes in today’s customer behavior?
Caldwell: Guests today expect convenience, speed and flexibility, whether they are dining in or ordering online or from their phones. The updates we made, from enhancing the ordering model to expanding online ordering, were all about meeting those expectations—in other words, letting the guest do business with us in the manner they prefer. We wanted to create an experience that feels seamless, no matter how someone chooses to interact with us, and that meant modernizing the way we serve our guests.
PMQ: How does the remodeled concept help Your Pie stand out from competitors?
Caldwell: Our remodeled concept blends the authenticity and craft we’re known for with a more efficient, scalable operational model. The open-kitchen, brick-oven experience remains at the heart of who we are, but now it’s supported by a footprint and process that make it easier for guests to participate with our brand. Add in a diverse menu (pastas, wings, gelato and craft beverages), and now we’re offering something that feels more elevated and community-driven compared to many fast-casual pizza brands.
PMQ: What were the biggest operational challenges that led to streamlining the kitchen equipment and cooking processes, and what did the streamlining entail?
Caldwell: Our focus was on improving consistency, speed and ease of execution. Streamlining the kitchen allowed us to simplify training, reduce operational complexity, and ensure that every location can deliver the same high-quality experience. It was about removing friction points so franchisees can operate more efficiently without compromising the handcrafted nature of our food.
PMQ: How does the redesigned ordering model improve the guest experience in practice?
Caldwell: The redesigned ordering model was built to make the guest journey feel more intuitive and enjoyable. Simply put: The intent was to reduce friction. Whether that’s through clearer flow, better visibility into the kitchen or a smoother transition from ordering to receiving food, it’s all about creating an experience that feels effortless from start to finish.
PMQ: What role do technology and digital ordering play in the new restaurant model?
Caldwell: Technology is a major part of our updated model. We have expanded online ordering capabilities to make it easier for guests to order however and whenever they want. Digital infrastructure also supports our growing catering and off-premise business, which continues to rise across the industry. It’s a key piece of how we meet modern guest expectations.
PMQ: How does this remodeled restaurant format position Your Pie differently within the fast-casual pizza segment?
Caldwell: The new format positions us as a brand that blends craft with scalability. The smaller, more flexible footprint makes our labor model more efficient and our throughput more effective, while the menu and brand experience remain rooted in authenticity and hospitality. We’re able to offer a richer, more community-focused experience than many fast-casual pizza concepts, while still operating with the efficiency needed for growth.
PMQ: How does Your Pie assess the strength of fast-casual pizza and pizza overall, especially as mega-chains struggle?
Caldwell: We continue to see opportunities in fast-casual pizza, especially in markets across the Southeast, where demand for differentiated dining remains high. Guests today expect more value, more personality and more intentionality from the brands they choose, and that shift plays directly to our strengths. Population growth, business-friendly environments and evolving consumer preferences all signal that there’s meaningful opportunity for concepts that bring something unique to the table. What’s important now is not just growing but scaling smarter. That’s exactly where Your Pie thrives: offering handcrafted quality and genuine hospitality while operating with a model that’s been refined for efficiency, flexibility and long-term value for both guests and franchise partners.
PMQ: Do you see opportunities for smaller chains and independents to step forward and succeed in this current landscape?
Caldwell: Yes, there is absolutely opportunity for smaller chains and independents to step forward and succeed in today’s landscape. But success requires more than delivering a great guest experience. Operators need to be sharply aligned with evolving guest expectations such as convenience, speed, digital access and consistency, which often means investing in the right technology, equipment and off-premise capabilities.
For many entrepreneurs, franchising can provide a meaningful advantage. It offers the benefit of a proven model, shared resources and a partner committed to innovation and growth. At Your Pie, we focus on evolving alongside our guests, remaining flexible, testing new ideas and supporting our franchisees with the tools and insights they need to adapt in real time. Ultimately, those who are willing to innovate, stay close to their guests and continuously refine their model are the ones best positioned to thrive, regardless of size.
PMQ: What lessons did the brand learn from the eight stores opened during the testing phase in 2025?
Caldwell: Those eight stores were crucial in helping us validate the smaller footprint, refine kitchen processes, and understand how guests respond to updated ordering and digital features. The insights from those locations directly shaped the model we’re rolling out today.
A smaller footprint generally means lower buildout costs, more real estate flexibility and potentially more efficient labor models. The goal was to create a model that’s easier to operate and more financially accessible for franchise partners.
We’ve built a model that’s more efficient, more scalable, and more aligned with how guests dine today. Combined with strong operational support and a brand rooted in genuine hospitality, it creates a compelling opportunity for operators who want to grow with a concept that has both heart and strong business fundamentals.
PMQ: What qualities are you looking for in the operators you want to partner with?
Caldwell: We’re looking for experienced restaurant and hospitality operators who share our passion for great food and genuine hospitality—people who value community, who want to build something meaningful in the neighborhoods they serve, and who are excited about growing with a brand that’s entering a new chapter.
PMQ: How does the streamlined model help support multiunit franchise growth?
Caldwell: The streamlined model makes replication easier. A smaller footprint, simplified kitchen processes and stronger digital capabilities all contribute to a more predictable, scalable operation. That’s exactly what multiunit operators look for when evaluating growth opportunities.
PMQ: What are the brand’s plans for growth in 2026 and beyond?
Caldwell: We’re prioritizing development in high-growth Southeast markets like Columbia, South Carolina, the Atlanta metro area, and the Chattanooga-Knoxville corridor, while also expanding nationwide. At the same time, we’re continuing to strengthen operations and support systems so franchisees can grow confidently alongside us.
PMQ: Your Pie also broadened its catering offerings. Why is off-premise a strategic focus?
Caldwell: Off-premise demand continues to rise, and we want our franchisees to be positioned to capture that growth. By broadening our catering offerings, we’re better able to serve office meals, group dining, and event-driven occasions. It’s a natural extension of our menu and a strong revenue opportunity for operators.
PMQ: You are also exploring nontraditional outlets. What opportunities and challenges do you see in nontraditional locations such as college campuses?
Caldwell: Campuses offer exciting potential because of their built-in traffic and younger demographic. At the same time, they require flexibility, whether that’s adapting to smaller spaces, peak-time surges or institutional requirements. That’s why we’ve been experimenting with updated operating formats to understand how best to serve those environments.
PMQ: Is there anything else you’d like to add about Your Pie’s remodel or strategy?
Caldwell: At the heart of all these changes is our belief that pizza brings people together. The remodeled model is about honoring that heritage while building a brand that’s ready for the future. We’re refining the guest experience, strengthening operations and creating a platform that allows passionate operators to grow with us—all while staying true to the spirit that started Your Pie on the island of Ischia!
Tracy Morin is PMQ’s associate editor.
