Moving a successful restaurant across the country takes more than good recipes. Guests Soerke Peters and Amy Stouffer share how they expanded Mezzaluna from California to Bentonville, Arkansas, after a chance connection with local leadership.

The duo breaks down the logistics of scaling a concept centered on scratch-made pasta, house-made mozzarella, and fresh ingredients. They discuss managing cross-country operations, securing prime real estate, and staying true to authentic Italian dining without falling into traditional menu traps.

For operators looking to expand into new regions, this episode details how to evaluate growth opportunities without sacrificing product quality. Subscribe and share this episode with a fellow entrepreneur. What is the biggest hurdle you face when scaling your food business into a new market?