How Detroit-Style Pizza Grew from a Trailer to 25 Locations in Just Seven Years

In this episode, Jeremy Julian sits down with Kiplen Welsh, President of Via 313, to explore the incredible journey of building a rapidly expanding restaurant brand rooted in Detroit-style pizza. They discuss strategic growth, innovative menu development, off-premise excellence, and the value of thoughtful partnerships in scaling a restaurant business sustainably.
00:00 - Welcome to the Restaurant Technology Guys podcast
00:41 - Introduction of Kip Welsh and Via 313’s origin story
01:54 - Background of Kip’s career in casual dining
03:01 - Overview of Detroit-style pizza and brand concept
04:25 - Detroit style pizza history and what sets it apart
05:54 - The trailer beginnings and early challenges
07:06 - Growth milestones and multiple locations in Texas and Utah
08:50 - Partnership with Savory Restaurant Fund and brand protection
09:22 - Rapid expansion and future pipeline through 2026
10:11 - Why Detroit-style pizza is gaining more recognition
11:47 - Unique flavor profile and competitive landscape
12:23 - How Detroit-style pizza creates a different culinary experience
14:23 - On-premise vs. off-premise strategy and travelability of product
15:44 - Packaging innovations for delivery and takeout success
16:17 - Digital ordering, third-party partnerships, and mini brick-and-mortar models
17:55 - The potential of food trucks for market testing and expansion
18:39 - Balancing growth with quality and responsible operations
19:50 - Creative menu development and guest-driven innovation
21:30 - Launching limited-time offers and new flavor experiments
23:38 - Future menu strategies, including salads and desserts
24:36 - Importance of staying inventive and not relying solely on staples
25:37 - Personal favorite menu items and flavor combinations
27:19 - The partnership with Savory Fund: how it fosters responsible growth
28:57 - How to maintain brand integrity while scaling
33:02 - Connecting with customers through loyalty programs and marketing
36:54 - Exciting new initiatives like the food truck launch and market expansion
38:16 - The value of sustainable, responsible growth over rapid, unchecked expansion
39:09 - Closing remarks and encouragement for restaurant owners to consider strategic partnerships