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Brianna Cowan of Wooden Paddle Pizza

How did you get into the pizza business? Is this where you always saw yourself or did pizza take you by surprise?
Quite literally woke up one day and found myself working in a pizzeria alongside my husband. When we got married, I had one toe in college, and one toe out. Eventually, “helping Jon” with the restaurant evolved into running the place right alongside him.

I n-e-v-e-r saw myself owning a restaurant. In fact, when I was in high school, and had to work all those night and weekend shifts, I promised myself that one day, I’d have a career where I’d never work a weekend again. Ah, the naïveté. Cute, right?

As an owner, you must wear many hats. What are your favorite roles/tasks in running the biz?
I’m definitely a nerd, so creating checklists and systems behind the scenes is kinda my jam. However, when we’re exceptionally busy, I like to jump into the dough stretching position on the line, to see if I’ve “still got it.” (I do.)

What has been the most exciting part of running a pizzeria?
The realization that eventually, someone else can!

Restaurants are one of the most difficult businesses to run. There are so many moving parts, it regularly makes my head spin. Sure, there’s a very low barrier to entry; anyone with a dream, some retirement savings, and a broken risk meter can open one. But to get a restaurant right right is no joke. The upside to all of this is, you can eventually be replaced. Lawyers will always practice law. Dentists will always practice dentistry. Restaurant owners, on the other hand, can eventually remove themselves from the day to day. My barometer for success isn’t money, it’s time. Jon and I both sacrificed a good portion of our 20s to build a business …read more

Source:: Scott Pizza Tours