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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.

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.

Learn more about Futuro on this week’s episode, including:

• The home popup start-up
• Transition to a brick-and-mortar restaurant
• Pizza styles
• Luke and Sarah’s backgrounds
• Financing and building out Futuro
• Operations
• Future Growth

Show Notes:

Explore more about Futura at https://futuroindy.com/ and on Instagram at https://www.instagram.com/futuroindy

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