234 | Business World Magazine |
July 2013
bine insight from the supplier with that of
franchise leadership and it effectively em-
powers their team to determine directions
that allow them “to stay ahead of the race.”
To win that race, as with any good ath-
lete, Otto affirms one needs a certain amount
of flexibility, which, in this case, means abil-
ity to change. Boston Pizza maintain a sev-
en-year renovation rule and guests are being
greeted today by new décor themes comple-
mented by wood and stone touches which
add aesthetic appeal to the dining experi-
ence. While endeavors at other places may
fall victim to that drab foreboding of dated
duress, Otto says Boston Pizza’s intent is to
reinforce the idea that its restaurants never
grow old.
That holds true for the menu too. Bos-
ton Pizza recently launched a newmenuwith
more than two dozen items of epicurean de-
light, while maintaining “heritage” items of
which foodies are always fond. As for the
hand-made, hand-pressed dough so utilized
in their signature pizza making process, no
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