Andrea MacLeod, the proud owner of Famoso Pizzeria + Bar in Vancouver, was approached by a headhunter about owning a franchise. “They contacted me after finding my resume on Indeed,” MacLeod recalls. “I had recently made a personal vow to push myself out of my comfort zone and explore new opportunities, saying no only when I truly understood the choice. Approaching 50, I knew it was time for a change.”
With over 30 years of commercial kitchen experience, including being a Red Seal Certified Chef, MacLeod dove deep into research before making her decision. “I wondered why Famoso, a successful brand in Edmonton, was selling after 12 years in Vancouver’s Commercial Drive, one of the city’s busiest areas. I had never heard of it before, which raised questions.” Despite her initial doubts, MacLeod decided to move forward after months of due diligence. “I figured if the bank would approve a small business loan, I’d take the plunge. If not, I’d go back to being an executive chef at a hotel.”
Embracing the Unexpected
Before her restaurant ownership, MacLeod worked as a chef at a private school for girls. “It was a cushy job, with summers and Christmas breaks off, but when COVID-19 hit, school kitchens shut down.” During that time, MacLeod had to adjust to handling all the household chores her husband used to manage. “My husband had a disability due to a massive stroke, so I learned to tackle tasks like mowing the lawn, taking out the trash, and even using power tools.”
This new responsibility prepared MacLeod for the challenges of restaurant ownership. “From fixing ovens and compressors to dealing with salespeople and contractors, owning a business has opened my eyes to a whole new level of responsibility. As a chef, I was used to being accountable for my kitchen, but this took it to another level.”
Building a Business
MacLeod’s loan was approved, but renovations to the Famoso store were delayed due to COVID-19, pushing the opening date from May 2021 to May 2022. Though she was familiar with running a kitchen, she found managing front-of-house operations, like serving, more difficult. “Hospitality comes naturally to me, but learning to be a server felt awkward. The real challenge was managing the business numbers, though.”
MacLeod finds the beauty of being part of a franchise is in learning. “It’s like a practical education in how to run a restaurant. Following the franchise’s blueprint means success is more attainable.”
Her journey also took her through personal growth. “Going back to school for my Red Seal certification in 2011 was a wild experience. I met some of the same chefs I’d learned from years earlier when I first started culinary school.” Now, as a franchise owner, she’s gaining new skills in areas like financial management and team leadership. “I’m at Famoso every day, training, troubleshooting, and learning from the team,” she says.
A Personal Connection to Dough
At Famoso, MacLeod and her team make 300 to 400 pizzas a week. “I’ve developed a relationship with the dough,” she says. “It’s like working with an inanimate object—you have to respect it to make it work properly.” Her attention to detail paid off when she discovered that a specific type of salt helped create fluffier gluten-free dough. “It’s a very simple process, but the right tools and ingredients make all the difference.”
Despite running a busy pizzeria, MacLeod finds peace in the rhythm of making dough. “I go blank as I roll it into balls for an hour. It’s a stress decompressor for me. Plus, I’ve learned to speed-roll dough balls, making the process twice as fast.”
Handling the Hard Stuff
Running a franchise, however, comes with its challenges. MacLeod is disappointed when other locations don’t uphold the brand’s standards. “When people visit another Famoso location and have a bad experience, it affects all of us. It’s not about them choosing my store over others; I just want the same high standards everywhere.”
“It’s Not Emotional in Business”
The culinary world, like many industries, has a reputation for being male-dominated. MacLeod acknowledges the challenges women face in such an environment. “In this business, men tend to thrive by being ruthless. For women, it’s not the same. I’ve been trying to find my balance. I’m not one to get angry, but it’s tough in this industry.”
As an owner, MacLeod’s goal is to create a workplace where her staff enjoys coming to work. “I’ve learned that when I’m present, it changes the dynamics. On weekends, I step back, allowing my team to take ownership and have fun.”
Her advice to other women entering the business world is clear: “Make decisions without letting emotions cloud your judgment. If you think owning a restaurant will be fun, you’re in for a rude awakening. You have to be financially prepared for tough times—like power outages or equipment failure. I listen to podcasts and read books to stay informed, especially about restaurant management.”
A Long-Term Plan
MacLeod views her restaurant ownership as part of a five-year plan. “The best time to sell is when you’re at your peak, but that’s also the hardest time to let go,” she admits. “I’m learning every day, but I need to know when to transition out for the benefit of the business and my future.”
Her advice is pragmatic and reflective of her journey: “Community support is key. Networking with other business owners has been invaluable. It’s important to have people who are willing to help you succeed.”
Andrea MacLeod’s story is one of resilience, personal growth, and strategic decision-making. She brings a wealth of experience, emotional intelligence, and a deep connection to her community to everything she does, proving that success in business is about being both smart and compassionate.
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