Restaurant Technology Guys Highlight Timber’s Evolution: "From Food Truck to Franchise"

How do you take a vintage 1967 Chevy truck and turn it into a multi-state franchise engine? Co-founder Chris Brady recently joined the Restaurant Technology Guys Podcast (Ep. 332) to break down Timber Pizza Co.’s story—from bootstrapping a mobile wood-fired oven to scaling a high-growth restaurant model.

Low-Overhead Testing & "Neapolitan-ish" Innovation

The episode dives into how Chris and co-founder Andrew Dana tested the waters before making major capital investments. Starting with a mobile food truck allowed the team to refine operations, minimize overhead, and perfect their signature menu.

• The "Neapolitan-ish" Signature: Timber crafted a hybrid style combining the chew of Neapolitan crust with the crunch and hold of a classic New York slice. Features like "The Bentley" (chorizo, soppressata, and hot honey) established a high-crave factor early on.

• Hyper-Local Sourcing: Working directly with local farms for seasonal toppings helped build deep community trust long before opening permanent storefronts.

• Grit to Systems: Navigating tough winter weather in a food truck forged the operational grit needed to design standardized, bulletproof systems for brick-and-mortar franchise owners.

A Proven Playbook for Emerging Markets

As Chris shared on the podcast, starting lean gave Timber a unique operational advantage. Today, that same agility is built into our franchise model, allowing new operators to establish strong local brand equity and high customer frequency from day one.

[👉 Listen to Episode 332 on Restaurant Technology Guys]