The Secret Ingredient in Hungry Howie’s Success: Training That Sticks

If you’ve ever walked into Hungry Howie’s whether it’s in Michigan, Florida, or Texas you know exactly what to expect: the smell of buttered crust, the energy of a team that knows its rhythm, and pizza made with the same consistency that’s defined the brand for 50 years.

That kind of reliability doesn’t happen by accident. It’s built through training.

In this episode of the Training Impact Podcast, host Jeff Walter, CEO of LatitudeLearning, talks with Al Newman, Senior Vice President of Operations (and longtime Director of Training) at Hungry Howie’s Pizza, about how the company keeps that consistency alive across more than 500 franchise locations.

From the Line to Leadership

Al Newman didn’t start in a corporate office; he started behind the counter. Back in 1994, he ran Hungry Howie’s in Canton, Michigan, that doubled as a franchise training store. New franchise owners didn’t just watch, they worked full shifts beside him, learning every part of the business from scratch.

That hands-on approach shaped the way Newman still thinks about training today. After 30 years and more than two decades leading the company’s training efforts, his philosophy hasn’t changed much: the best way to teach is to do it together.

The E-DOR Method: Simple, Repeatable, and Human

At Hungry Howie’s, training follows a simple process called E-DOR (Explain, Demonstrate, Observe, Reinforce).

First, explain the task. Then demonstrate how it’s done. Observe the learner doing it and reinforce what they did right. “The key,” Al says, “is to catch people doing something right. Recognize them publicly and coach privately.”

It’s a people-first approach that turns feedback into encouragement instead of criticism. The goal isn’t just perfect pizzas—it’s confident, capable teams who know they’re supported.

Training That Grows with the Franchise

Every Hungry Howie’s store uses a station-based certification program. Team members learn one role at a time; salads, make-line, delivery, front counter, and are signed off by a certified trainer once they’ve mastered it.

That structure helps new employees ramp up faster and gives managers a clear view of who’s ready for more responsibility. Over time, certifications become stepping stones, from crew members to shift leader to assistant manager.

It’s not just about building skills; it’s about building careers.

Beyond Opening Day: Franchisees as Lifelong Learners

Franchisees go through weeks of classroom and in-store training before they open, but the learning doesn’t stop there. Each new owner is paired with a Franchise Business Consultant (FBC) who provides field coaching long after the ribbon-cutting.

These consultants, many of whom started as trainers or general managers themselves, offer the kind of advice that can only come from experience: how to run a rush, manage a team, and maintain the standard without burning out.

As Al puts it, “Our job is to make every general manager’s job easier and more enjoyable.”

Culture That Scales

Ask Al what really drives Hungry Howie’s training program, and he’ll tell you it’s not technology or policy—it’s people. He believes in being friendly but not friends; in leading with empathy, but holding high expectations.

That balance, paired with a clear structure and constant reinforcement, is what keeps the Howie’s culture strong even as the system grows.

The result? A franchise network where every new store feels like it’s been part of the family all along.

👉 Listen to the full conversation on the Training Impact Podcast and learn more about the brand at Hungry Howie’s.