The Rise of Sourdough
A brief history of Franco Manca, a view of the brand and current direction of travel.
About Phineas Page
I started out in advertising and film production (one of the few industries with as many moving parts as the restaurant business), at 24 I shifted to hospitality. I went to study Hospitality Management at Ecole Hotelier de Lausanne, then worked in hotels and as a chef at GBK (where I worked for my current bosses). I helped start a customer feedback business, TruRating, initially aimed at hospitality for 5 years. 18 months ago I met a friend who wanted to take Franco Manca to Germany and we worked together on this project. After which, I was drafted in to Franco Manca as a project manager looking at International Development and general brand work.