Local Food Entrepreneurs Dish Out Advice at GW

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Before becoming a hub for DMV lunchgoers-$11 or under for two slices and a soda might be one of the best deals going-in its 14 different locations across the region, Andy's Pizza was nothing more than a dream boxed in a 450-square-foot Dupont Circle apartment.

Andy Brown, the founder and namesake of the thriving pizzeria serving stone-deck, oven-fired New York style slices, had always had the hunger to make great pizza. So much so that when he lived in his studio apartment in downtown D.C., he ordered a pizza oven online. With little space to put it, he stored the oven on top of his dad's old speakers he brought with him from college.

And every Monday night, he would host pizza night serving his guests slices made from said purchase.

Eventually, with just a few thousand dollars to his name (that pizza oven took a seismic bite out of his budget), he got his chance. A friend called and said there was a tiny bit of retail space in Tysons Galleria in Virginia. Not sure his Prius could make it all the way from DuPont to Tysons Corner-he claims it could go over 50 miles per hour, Brown made his way over.

He paid nearly half his net worth for a sign and moved in without any equipment, furniture or even employees. Just him, his dough and his dream.

Now, Andy's Pizzais a staple in the nation's capital, and Brown employs over 400 people in his 14 stores, including one at Western Market in Foggy Bottom. That site is a staple for George Washington University students, faculty and staff.

Recalling his origin story last Thursday at the joint Office of Innovation and Entrepreneurship (OIE) and Global Food Institute(GFI) panel, Food for Thought: How Entrepreneurs Are Transforming What We Eat-moderated by GFI's director of curriculum development, Tara Scully, Brown encouraged startup minded students to take risks and follow their passions.

"We started just figuring it out step by step," Brown said. "We're very fortunate to be as busy as we are. We're very fortunate to be as popular as we are."

Across the stage, fellow entrepreneur Ahmad Ashkar, who founded Falafel Inc., which has a location right across from Andy's Pizza in Western Market, shared a similarly humble beginning. His concept was simple: sell $3 falafel sandwiches to students. The low price point sparked both curiosity and long lines at his first Georgetown location, even among customers who had never tried a falafel before.

Falafel Inc. is now a premier fast-casual Middle Eastern restaurant chain, with almost 20 stores nationwide all while keeping its affordability roots-it's still possible to eat lunch there for $10 or under. Its mission is to "Eat for Good," with proceeds supporting refugees by providing meals to those in need for every purchase made, important for the Palestinian-American Ashkar.

Both early bets from Brown and Ashkar eventually grew into successful food ventures. And at this event, the pair offered GW students a look at what it takes to build something from the ground up.

Their stories also served as a roadmap for aspiring founders, particularly those participating in the inaugural Food Innovation Trackof the New Venture Competition(NVC), the nationally recognized OIE student entrepreneurship competition.The response has been global, with students from GW and around the world submitting ideas ranging from those reducing food waste and expanding access to affordable meals to improving SNAP access and strengthening food supply chains. Finalists will pitch their ventures on Thursday April 23, during an award ceremony.

Like Brown, Ashkar encouraged young innovators in the food industry to focus on quality, follow their values and remember people are the ones who drive the industry.

"For those just starting out, your early story matters," said Ashkar, who noted that that early traction for him helped shape everything that came next. "The lesson is: make your product accessible, take risks and be willing to start small."

That mindset carried both founders through the earliest and often most uncertain stages of their businesses. Brown, who came from a restaurant background, learned by doing. Ashkar, who previously worked in finance, entered the food space with a mission-driven approach, building a company centered on affordability and social impact.

While their paths differed, both emphasized that innovation in the food industry goes far beyond the menu. For Brown, that has meant developing systems to improve consistency and efficiency, from building a patent-pending dough-stretching device to using real-time data to predict customer demand. For Ashkar, innovation is tied to his values such as keeping food affordable while maintaining quality and aligning operations with a broader social mission.

Brown and Ashkar agreed that while technology and innovation are parts of the equation, restaurants are fundamentally a people-driven business. Their stories, ideas and missions resonated with students in the audience, many of whom are beginning to explore their own entrepreneurial ideas.

Who knows-perhaps the next great fast-casual, affordable hub in the D.C. area and beyond will be started not in a studio apartment or popup shop, but in a small residence hall room at GW.