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The Restaurant Technology Guys Podcast brought to you by Custom Business SolutionsAuthor: Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.comJeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremys early school vacations were spent soldering components for restaurant customers. Twenty-plus years later and Jeremy is COO for CBS, in charge of the implementation of technology systems for CBS customers. Its fair to say that Jeremy is very much in touch with the challenges and issues facing restaurant operators in the area of technology systems. Outside of CBS, Jeremy and his wife Michelle are the busy parents of two boys and two girls. The familys youngest son was adopted from Uganda. Four kids, youth sports, church and many other activities mean non-stop action at the Julian household. Jeremy is a big fan of baseball and soccer. When not cheering on the kids in sports Jeremy enjoys cooking and watching Food Network. Language: en Genres: Education, How To, Technology Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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How Detroit-Style Pizza Grew from a Trailer to 25 Locations in Just Seven Years
Monday, 2 February, 2026
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 podcast00:41 - Introduction of Kip Welsh and Via 313’s origin story01:54 - Background of Kip’s career in casual dining03:01 - Overview of Detroit-style pizza and brand concept04:25 - Detroit style pizza history and what sets it apart05:54 - The trailer beginnings and early challenges07:06 - Growth milestones and multiple locations in Texas and Utah08:50 - Partnership with Savory Restaurant Fund and brand protection09:22 - Rapid expansion and future pipeline through 202610:11 - Why Detroit-style pizza is gaining more recognition11:47 - Unique flavor profile and competitive landscape12:23 - How Detroit-style pizza creates a different culinary experience14:23 - On-premise vs. off-premise strategy and travelability of product15:44 - Packaging innovations for delivery and takeout success16:17 - Digital ordering, third-party partnerships, and mini brick-and-mortar models17:55 - The potential of food trucks for market testing and expansion18:39 - Balancing growth with quality and responsible operations19:50 - Creative menu development and guest-driven innovation21:30 - Launching limited-time offers and new flavor experiments23:38 - Future menu strategies, including salads and desserts24:36 - Importance of staying inventive and not relying solely on staples25:37 - Personal favorite menu items and flavor combinations27:19 - The partnership with Savory Fund: how it fosters responsible growth28:57 - How to maintain brand integrity while scaling33:02 - Connecting with customers through loyalty programs and marketing36:54 - Exciting new initiatives like the food truck launch and market expansion38:16 - The value of sustainable, responsible growth over rapid, unchecked expansion39:09 - Closing remarks and encouragement for restaurant owners to consider strategic partnerships
