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Scott and Ally Svenson are building MOD Pizza on a foundation of inclusion and trustScott and Ally Svenson are building MOD Pizza on a foundation of inclusion and trust

Meet the innovative, inclusive and industry changing leaders on the 2021 NRN

Holly Petre, Assistant Digital Editor

January 20, 2021

1 Min Read
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MOD Pizza has prided itself on being a “people-first” company since its founding in Seattle in 2008. Between hiring the formerly incarcerated, at-risk youth and those with intellectual and developmental disabilities, to accepting ideas from every level of the team, co-founders Scott and Ally Svenson have built their business around that vision.

The Svensons (Scott serves as CEO of MOD while Ally’s role is Protector of the Purpose) believe in giving everyone a chance, no matter their circumstances, and it has made MOD a desirable place to work for its inclusiveness and propensity for promoting from within.

Part of the people-first culture at MOD is “wide boulevards and high curves,” meaning employees are given freedom to make their own decisions, within limits.

“We’re all about equality of opportunity, which does not mean we believe in equality of outcomes,” said Scott Svenson at Restaurants Rise Powered by MUFSO in 2020. “The outcome is up to you. We provide the field for you to play on, the research training and support. If you want to be a starter, you have to show up and play the game.”

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The 500-unit fast-casual pizza chain has seen astronomical growth since its founding 12 years ago. With that growth has come an investment in underdeveloped communities to create jobs.

“These stores may not be as economically viable, but we have to balance economics with our social impact,” said Svenson.

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Contact Holly at [email protected]

Find her on Twitter: @hollypetre

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MOD Pizza

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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