159. A Product of the Pandemic

<p>This week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.</p><p>Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.</p><p>Learn more about Futuro on this week’s episode, including:</p><ul><li>The home popup start-up</li><li>Transition to a brick-and-mortar restaurant</li><li>Pizza styles</li><li>Luke and Sarah’s backgrounds</li><li>Financing and building out Futuro</li><li>Operations</li><li>Future Growth</li></ul><p>Show Notes:</p><p>Explore more about Futura at <a href='https://futuroindy.com/'>https://futuroindy.com/</a> and on Instagram at <a href='https://www.instagram.com/futuroindy'>https://www.instagram.com/futuroindy</a></p><p><b>Pizza &amp; Pasta Northeast Registration is NOW OPEN!</b></p><p>Registration for the 5th annual <a href='http://ppne.pizzatoday.com/'>Pizza &amp; Pasta Northeast</a> is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more at <a href='https://pizzatoday.com/topics/industry-news/pizza-and-pasta-northeast-registration-now-open/'>https://pizzatoday.com/topics/industry-news/pizza-and-pasta-northeast-registration-now-open/</a></p>