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Founded in 2008 by wife-and-husband duo Ally and Scott Svenson, MOD Pizza came to life after the couple noticed a need for casual, speedy, and healthy pizza options.
As a teenager, I'd eaten at the location in my hometown's strip mall, way back when MOD was a local Seattle chain. It was exciting because it was the first pizza place I'd been to that served fully customizable personal pizzas.
Since then, MOD has become an international phenomenon, with over 400 locations across the US and the UK. It has also fully embraced a purpose-driven business model, with a focus on hiring for impact and investing in its staff's professional growth.
It had been years since I'd last eaten at a MOD Pizza, so when I went home to Seattle, I decided to stop on in and investigate what was behind its meteoric rise in popularity:
These ingredients actually worked quite well together. It was simple, yes, but satisfying.
NO NAME CAKE — Finally, it was time for dessert.
I'm not sure why MOD didn't bother giving the No Name cake a name. It's essentially an elevated Hostess cake. I'd call it the "MOD-ified Ding Dong."
It's a moist, pillowy chocolate cake filled with creme and coated in chocolate.
The chocolate on the outside was a bit dry, but the cake inside was practically juicy. I wasn't all that sure about the creme inside — I would have preferred more chocolate. But I was far from disappointed.
I had been so preoccupied with my food that I almost forgot about my beer.
DRAFT BEER — It was cold, crisp, and paired well with the carbs on my plate.
I struggled to make it through my beer, as I'd ordered enough food for two people. Next time, I'll bring a friend.
Every aspect of my MOD experience impressed me. The assembly line format allows employees to be experts at their jobs. The layout of the restaurant streamlines the dining process from ordering to clean-up. But most importantly, the food was fresh, delicious, and made me feel good.