NXT LVL Pizza founder Fabio Matticoli
Jim Moore 0:14
Hello, my name is Jim, this is my podcast the bloody vegans. You're very welcome to it. Each week I'll be travelling ever deeper into the world of veganism, discovering along the way a multitude of viewpoints from the political and ethical to the practical. I'll be doing this are a series of conversations, each aiming to further illuminate my understanding and hopefully yours of all things plant centric, and this week is no different before I tell you who I'm joined by this week, I should tell you this episode of the bloody vegans podcast is brought to you by veg one, the mineral and vitamin supplement designed by the good folks over at the Vegan Society. There's one as I mentioned, is a nutritional vitamin and mineral supplement designed for vegans by vegans. It was launched in 2005 and rebranded with a fantastic plastic free packaging 2021 and veg one will provide you with all the nutritional support you would expect from a product designed by the Vegan Society alongside of course your healthy and balanced vegan diet, and you're gonna get all of it for an affordable price with a six month supply setting you back just 12 pounds 70 That is just over two pounds per month. And you get all of your EU nutrient reference values of vitamins B 12, d3, iodine, selenium, b two, B six, and folic acid for that princely sum. How wonderful. So let's get on to the episode at hand. This week, I was joined by Fabio Mata Kohli, he is the CEO and founder of next level pizza, a London based pizza company designed with the kind of the gamer in mind, a young audience looking at I guess the I mean Fabula used to work themselves don't feel too bad using it but I guess looking at the kind of junk food market as he sees it as a direct competitor to the likes of Domino's, but a cruelty free version, a version that is plant based that is vegan he had a pop up shop over in Hackney Wick in London for some time and is looking to expand into restaurants across London and then beyond values are very astute businessman. And he's fascinating conversation we will I learned lots just chatting to Fabio about the world of plant based foods and how they fit into the wider sort of marketplace. So without further ado, here is a conversation between me and the founder of next level pizza Fabio Mata Kohli.
Fabio Matticoli 2:58
A few years ago, actually, already over 10 years ago, I started my first business turned out to be a protein pasta business, it was all about like the high protein, low carb profile of the of that business. Over the years as an entrepreneur, you iterate and kind of try to sell your stuff from different angle. And we was just like, oh, it's actually also plant based. And it's super high protein. And we start to sell it as a meat replacement replacement. So instead of going for, let's say, a beyond burger or whatever meat replaced, you could also eat that pasta and also gives you the protein. So that's kind of why I started going into the whole plant based thing as an entrepreneur. And then you kind of you become what you pretend to be right? You look into these things. And you start researching, etc. And at some point, I was like, okay, that's just, it's just so fucked up. It's like three years ago, like, Okay, I'm going to pretend that I vegan for a day. And obviously it happened but Elvis happens, you become what you pretend to be and that just never looked back.
Jim Moore 4:09
That's incredible. So sort of started almost like as a as a business angle really. And then you just learned so much through that process that it was this this makes sense.
Fabio Matticoli 4:18
1% I mean, I always knew that factory farming is horrible. And there is no excuse for it. I always knew that, that it's not that the information was out there. But the problem is, I didn't want to see and it's still the problem with with everybody, not everybody else. But like the majority out there that just don't want to see the information that's out there. But once you start selling something right as an entrepreneur and you start selling that to other people, you obviously you're buying becomes bigger and then you you look at things differently. And once you I think once you start doing it becoming vegan, I just I don't know many people who started being vegan and then went back to some thing like before? Because it's just it just doesn't make any sense at all right? To eat meat and dairy?
Jim Moore 5:09
No, absolutely not. Did you start to think you know, I mean, obviously you were in the food industry and things like this. And you had a product that was that was plant based, where you know, when you made the switch? Did you did you still have other ventures that were were omnivorous that we're not we're not vegan? Did you have to switch any other aspect of your business? Are you kind of already all in on the on the kind of the past that?
Fabio Matticoli 5:34
No, luckily, I've never sold on vegan foods. I mean, I could have happened to me, honestly. I mean, when I started out as an entrepreneurial, just wanted to get into business, and be free and create things. And I was not focused on Super ethical things or whatever. So I'm not saying that I'm like, the best person in the world. But yeah, it just happened to be a vegan product. In the beginning, we actually we started as a b2b internet platform play anyway. So this was, this was the internet is vegan, right?
Jim Moore 6:11
You were based in Switzerland at the time when you went V Yeah,
Fabio Matticoli 6:15
absolutely. I grew up in Zurich, spent my life there until 30. And then, like, in the mid 20s, we started that first business. But then we also went to Berlin, and we were very much like in the German speaking sphere. Uh huh.
Jim Moore 6:35
And what, you know, from a vegan standpoint, what's what Switzerland or at least your experience of Switzerland, Zurich, etc, like from a openness to veganism?
Fabio Matticoli 6:48
Well, in terms of vegetarianism, Switzerland has always been at the forefront in terms of number of people like the percentage, I believe we are always among the top countries in Europe. But as you and I know, vegetarianism is not the solution. And so now it's developing just like other countries as well. But it's not, it's not more forward thinking than other countries around. In terms of product innovation, also, with sometimes we have to wait a bit longer in Switzerland, because the big brands tend to go into the bigger market first, like Germany and UK. And then at some point, they work with distributors, and we also get innovation in Switzerland. So that probably doesn't help. But generally speaking, it's just like other Western European countries.
Jim Moore 7:45
Has that sort of ever? So slight delay? If you like, did that? Did that result in any kind of positives in terms of perhaps not going straight into the meat substitutes, etc? First, did people kind of when they started to transition over, was there more of a sense of, you know, whole food plant based diets and this kind of stuff? And, or was it? You know, actually, were hankering for the beyond meats? And the this and that, you know, all those kinds of things?
Fabio Matticoli 8:13
Yeah, I mean, I think that there's meat substitutes just have to bring in new people, new consumers, it would probably be difficult to convince them with with whole foods, legumes and tofu. So I'm not I'm not sure. Honestly, I probably can't give a good answer here. But I'd rather have more innovation coming from from from all kinds of technologies, and, and product angles, just to to help people to make the transition. But then I also hope that then people are not just eating meat replacement and cheese replacement all the time, but also go into the the more basic stuff, we can do a lot with lentils, legumes in general, etc. I mean, I don't have to tell you, I hope this is a transition towards a more whole foods diet as well. But yeah, it's definitely a very good entry point. I think the brands are doing a lot. Right. And yeah, obviously, I have to say that I'm part of it. Right.
Jim Moore 9:22
Yeah, absolutely. Tell us about that journey then from from pasture. And kind of, oh, actually, this accidental almost discovery of this is plant based, why don't we start to your own personal veganism, to then you know, all the way forward? Was there kind of businesses in between the pastor and the next level, you know, how did that journey look?
Fabio Matticoli 9:44
Yeah, I mean, this journey you looked, there was no business in between actually. We did that for a few years, brought it to Berlin abroad to the German, the Austrian, the Swiss markets into like 2000, retailers, etc. Are, we had our problems after se, because the buy in from people was not really there. Because we really tried to sell it as, okay, that's your meat replacement. You eat that past that 45% protein also has less carbs is healthier for you everything and allows you to reduce meat consumption. So it has been, but that has been quite difficult, which then also led me to really say to the realisation that's actually maybe better to go for the let's call it the Beyond Meat approach, just trying to replicate exactly what meat used to be just to, from a business standpoint as well. And then obviously, if the business works, the impact works as well. So we didn't really have the impact that we wanted to have. So what once we sold that business, I was just thinking, Okay, where can we have the biggest impact? And how can we have and that's why I come up came up with next level as a concept, which is basically a vegan version of of Domino's Pizza. So super convenient, cheap pizza. And it's really nothing lacking. It's not it's not the vegetable pizza with broccoli or anything. It's just burger pizza. It's even chicken nuggets, pizza. It's a lot of fun, convenience speed. And that's how we try to Yeah, to grow the vegan market and beyond.
Jim Moore 11:28
Yeah, what was it the sort of stood out as what was missing to you from what the others were doing what the competitors were doing in this space of like, you mentioned Domino's, there's Papa John's, and all these kind of folks who have a vegan option. What did you feel was missing?
Fabio Matticoli 11:45
Well, the thing is, these vegan options, clearly don't use the best ingredients that are out there. I mean, they use fairly okay ingredients, it's safe to consume go for the big. But there is so much better stuff out there. And I can't say why Domino's etc, are not using these newer ingredients and brands. But maybe it has to do something with margins, or they're just not quick enough, or they just don't see the necessity. Let's be honest, they tried to sell their factory farmed meat because they have huge margin and it's subsidised. They don't want that work to change. So they do some vegan options, because obviously, maybe there is a big need to group and they don't want to screw up the whole pizza order. So they're not really going all in on that obviously. They might you at some point, I hope, I hope for the competition Very much so. So what we do is really, we import the best, the very best cutting edge alternative proteins from around the world. And then make just a vegan pizza that is 10x Better of what you already have now. And then from a branding standpoint, we obviously focus on that aspect, right, it's next level pizza, I mean, please go next level for you for for animals for the planet, it's time to go next level in fast food. At the same time, we don't tend to be very preachy about it, because we want to be inclusive to that peep to these people who who don't really care. And so we wouldn't see us as a brand, talking about the climate or animal welfare. I mean, obviously, it's the only reason why I started this business. But we don't talk like that as a brand. We talk about gaming next level have found the taste and yeah, hope to bring in typical dominance customers like that. Because in terms of product quality, you would you wouldn't taste the difference. I mean, there are people they say they are pizza is much better.
Jim Moore 13:55
I'm sure I'm sure. It's interesting that you sort of want to take that approach that, you know, we're not necessarily although we stand for these things, we're not necessarily going to talk about them upfront. In your experience. Have you found that that has been more effective in terms of bringing people who aren't vegan into this kind of world?
Fabio Matticoli 14:16
We are very new to the market. So I couldn't I couldn't tell you. But yeah, it's It's definitely my my bets are my best guess. But it's not the only approach that can work. For example, VFC have Matthew Glover. I mean, they're doing amazingly, basically a good job. They're doing exactly the opposite. It's completely activists, and that's great. And maybe they can bring in some non vegans as well, just by being super blunt and in your face. I don't know. We will see I think there is still a stigma out there and other people who I mean I see it in the Facebook comments now. I mean, we have so many haters So, even though there are so many haters out there, like commenting, like how bad being food is that we should be scared of the mafia doing that to pizza, you know, so just trying to, to be a bit relaxed about the whole vegan thing. And therefore being inclusive to new customer groups, I think it's a good idea.
Jim Moore 15:23
You made an interesting point. And I really want to pick up on it and get your perspective on the sort of the whole plant based foods market, particularly when it comes to the big brands taking part in it if you like. And you said that, you know, when these brands, these big brands are doing this, they're they're kind of worried about the one vegan in the group messing up the order and liked that kind of point. Do you think that that is? I mean, I'll frame this question a little bit. I see sometimes that there is sort of vegan news outlets, plant based news outlets, these kind of folks who will herald big businesses like your Burger Kings, your McDonald's, your Domino's whoever, with their vegan option as progress. De DC is progress, or do you think there's something a little bit more purely is about the dollars and cents is purely a commercial decision?
Fabio Matticoli 16:21
I think it's both, right. It's definitely purely commercial decision, whatever sent, but I think it's also progress, because it shows that there are more vegans out there are more of flexitarians, who at some point, just don't want to eat that stuff. But maybe their friends still want to go there, or because of the price or whatever, they still are drawn to these fast food brands. So yeah, I think that's That is progress. It's great that they do that by 100% believe they are not trying to convert their core customers to vegans, they'd rather not that will happen, honestly, because it's still a bit more expensive to buy these ingredients. I mean, they have fully I mean, over decades to build their supply chains. And it's all based on conventional meat and dairy. So they're going to they're going to they're very good business people reacting to the change, but they're not going to help the change unnecessarily or, or enforce it, if that makes sense. But yeah, it's cool to see that these these chains have to introduce vegan options. And there are some of them are more forward thinking than others, let's be honest, I mean, what Burger King does with fully vegan, Burger King's and with their options, etc, is for example more than than what Domino's does and also more than what what McDonald's has done. So we also should give them credit
Jim Moore 17:58
Do you think in a way by taking that little bit of market share by protecting the total order all those kinds of things like you say that they are, in some respects, almost bringing more customers to businesses like yours? Because you know, somebody tries a Papa John's they try the Domino's vegan option and then decide to know what vegan pizza might be something I'm into. So I'm going to now check out other vegan pizza options is it kind of almost a bit of a Trojan horse for them to sending some of those those customers away to different places do you think
Fabio Matticoli 18:33
100% Our main challenge will be that to category still smart so it's we have to focus not on our not on growing our brand we have to focus on growing the category and obviously all of these brands introducing new new options. Have Secretary especially obviously when Papa John's Domino's etc, are doing that. So yeah, what I really hope is that they're also going to improve these vegan options, especially Domino's, because it can also have the opposite effect. Somebody tries a vegan pizza Domino's. Okay, no being pizza is not for me. Yeah, Papa John's has been quite forward thinking for quite a lot. vegan options. I haven't tried them honestly. But I heard they're quite okay. But yeah, all of that helps. We have to grow a container we have to, we have to grow contiguity to the point where vegan as a verb doesn't exist anymore. I hope at some point your podcasts will just be called Bloody productions. Or maybe you need you need a new name then
Jim Moore 19:47
because of a new one. Yeah.
Fabio Matticoli 19:51
We have to make it the standard right? By having to say always that it's that bla bla bla vegan thing. It's just it already puts us into that niche, right? It should just be a normal thing that we are eating food that is that's killing animals and damaging the world. So that's also what I tried to do with our brands. We don't even use the word vegan a lot, obviously, sometimes we do because we want to inform people. But we just want to be the next level of pizza. We don't want to be the small niche thing of some crazy hippies. Obviously, I'm the crazy hippie, but
Jim Moore 20:33
so thinking about some of those ingredients you mentioned earlier, you went out of your way to source the best ingredients in the space to make the best possible pizza. What did that process look like? Who are some of those folks that you managed to get on board?
Fabio Matticoli 20:49
Well, I wish I could tell you like it's like very intelligent, elaborate process, but it's actually just talking to people all the time. And then asking for expert especially also talking to investors, or other for example, Elizabeth Alfano is also vegan. podcaster is one of our advisors, just talking to people who know water people, and then they make introduction. And then you already know in advance who is working on what interesting and new stuff and then when it's coming out, you're the first knocking on the door, say, Hey, by the way, we need that on that pizza. So your second question is with whom we already work, or
Jim Moore 21:29
Yeah, so who are the folks who are involved in it that you were saying, are some of the some of the best in the space?
Fabio Matticoli 21:34
Yeah, so it's not only about brands, it's also about certain products of brands. So effectively, we do work also with with this meatless farm and beyond. About we also that these brands do have products that we like and others that we don't like that much. This is not necessarily because the products are not good. Also, maybe just because of our oven, or like the way how we handle ingredients just to to be fair. We work with these bigger brands than we work with smaller brands like ver Dino from Romania, probably. Have you heard of them? Yeah. Yeah. Okay, because you're an insider. The it's used to be a meat, conventional meats company, and they're completely switched to vegan products. Amazing pepperoni products entered the UK market recently. And we use them for our pepperoni pizza and one vegan influencer called the fat gay vegan. Great name by the way, it's sad it is what's the best pepperoni pizza he has had in London. So shout out to Borodino we worked with please on the cheese directly important that from New York. Definitely the best plant based cheese in the world at the moment and I swear I have tried everything. And with fable foods from Australia, doing amazing beef chunks based on mushrooms. Yeah. Brands like that. And then also Yeah, we're also looking at cultured and precision, fermentation, etc. But what's coming, what's coming what's coming to the market next and we'll definitely collaborate with these brands as well.
Jim Moore 23:22
This episode of the bloody vegans podcast is brought to you by veg one from the Vegan Society. Veg one is the nutritional vitamin and mineral supplement, designed for vegans by vegans launched back in 2005 and rebranded in 2021. With a fantastic new plastic free package. Veg one provides nutritional support alongside a healthy and balanced vegan diet, all for an affordable price with a six month supply available for just 12 pounds 70 Veg one will cost you little over two pounds a month and offers EU nutrient reference values or en RVs a vitamin B 12, d3, iodine, Selenium b two B six and folic acid base one is chewable, it's affordable and reliable. You can take it once a day. It's available in fantastic orange and black currant flavours super easy and convenient, completely plastic free. So why not head over to vegan society.com Search for veg one and take your next healthy steps into the world of veganism. Right Can we talk about the branding now the name next level, the gaming the heart, the heart, that whole thing is fascinating to me like what led you to that? Tell us that story? Well,
Fabio Matticoli 24:41
we just as I told you, we didn't want to be the brand working. Talking about saving the worlds that's the straightforward thing to do. And there are brands out there. For example, Europe we also work with Europe by the way, and they do they do that amazingly well. and I love them for that. I'm not the right person to do that. I'm just not just as just another good activist. So I came up with that brand brand concept that's quite honestly just also suits my personality. And I think there is a, there is a market for that, and this could be successful. And what if we don't talk about saving the world all the time, or animal welfare, etc? What do we talk about them? Then obviously become it comes down to taste, convenience price, but just how they found the lifestyle. And we just thought, well, gaming is actually a very good theme, gaming and pizza, there's definitely a connection. The typical Domino's customer is 18 to 20 to 24 years old, is maybe religious gaming with friends. And then oh, we're hungry, let's just double click order a pizza. Also, that's sound like a good idea. But still, there is the connection to the other parts. The core, the heart of our business, which is hey, we have to go next level as a society, as human beings, but also you, Domino's customer, you have to go next level and make start making better choices. It's time to grow up. So I think it's just an interesting combination of things that we can play as the we can play wave as the brand grows.
Jim Moore 26:32
And he does some really unique things. I mean, I heard about taking FIFA Coins in exchange for pizza with trying
Fabio Matticoli 26:40
via chat, right? It just, I mean, obviously, it's a super crowded market. It's super competitive. It is a huge market. I mean, pizza 60% of the whole food delivery market, at least in the US pre pre pandemic. So it's a huge market. But there are so many brands, it's so competitive, so many marketing pounds and dollars. So you have to do interesting, new new stuff to stand out. Sometimes, it's silly, sometimes it doesn't work at all. And sometimes you get some PR coverage and people actually like it.
Jim Moore 27:18
Did some folks go for it? Did you? Did you get some orders through with FIFA Coins?
Fabio Matticoli 27:22
I would say a few orders. Yeah, but it was definitely more about the story than about real impact on the day to day operations.
Jim Moore 27:31
I know for my nephew, I can't imagine that you'd want to give up his fee for coins? That would be the challenge. Well, he doesn't know our pizza. That's true. That's true. That's true. He's definitely on my list of people to convert. I've been trying to convert him he's that classic Domino's gamer exactly like you were describing. So I'm absolutely going to be introducing him to next level. I want to ask a question that I think I think you've kind of you've spoken a little bit on this. But the the website, although you don't you know, like you say you don't want to talk in certain tones about activism. And even though those things are at your core, there is the kind of the secret secretly vegan kind of mantra that keeps getting used in there. Tell me about that. And while you wanted to still use that, despite what you were saying about not wanting to be too upfront about things.
Fabio Matticoli 28:24
Yeah, I mean, that's a very, that's a very good question. And it also reveals that what I said is a little bit bullshit, right? Let's be honest, I mean, we also need to vegans, as early adaptors speaking about the brand, I want you to take that brand to convert your nephew, right? That's exactly what so what we want to do. So it's not about not, not catering to vegans. It's just about having a brand's a vehicle that can also work for non vegans. But now, as we have just started out, and we obviously need to help the community to bring it out there. We just came up with that little trick, saying that things are shouting super loud how secretly being this brand is. And that's what we do, for example, on delivery, etc. It's like, pepperoni pizza secretly vegan. Obviously, it's just a workaround. But at the same time, it's, I think it's a great story. And you can say, Hey, have you heard about that secretly vegan pizza and obviously, the way you communicate with that is, it's a pizza, it's vegan by it's at least as good as a non vegan pizza, do don't give up anything. And maybe at some point, when we are growing, reaching these audiences that you will help us to reach with your nephew with talking to your nephew. We might do that less. So then the secret maybe becomes more of a secret. But also, it's interesting to talk about the secret so it will always be a pseudo secret, right? It's always something that people use in conversation saying, hey, Don't tell anyone but it's actually not me. It's in the end, everybody will know. Um, but hopefully in a few years, it will be the market standard anyway. And then yeah, and then we don't have to talk about that anymore. Which is which just eating the right thing altogether.
Jim Moore 30:16
So you mentioned you're obviously new into the space how, how well, has it been going? What's it you mentioned? You've got some really good feedback from some folks in the influencer community and things like that. But how's it been going? Have you had much back from the kind of the general public?
Fabio Matticoli 30:30
Yeah, I mean, we have only been live for a few months now in a ghost kitchen. And then we started the first pop up. And so in February and March, and it's been going very, very well. I mean, especially the product feedback has been crazy. I mean, literally vegans writing us that they're angry that we don't have a vegan option on the menu. So obviously,
Jim Moore 30:52
it's still secret. It's still pretty secret. Pretty secret.
Fabio Matticoli 30:57
And especially if you only just have a bite of the pizza, you wouldn't know you really wouldn't. It's super meaty. So that has been amazing. The product product feedback that we have, we have had BuzzFeed featuring us my London, Metro UK. So also some PR stuff was going on, which is very cool. First influencer help influence is helping us it's all about growing that community that feeling that together, we actually can change the face of the fast food industry. And I think looking looking at it from different angle, we are we are absolutely on track. At the same time. It's obviously what we have already known before. It is hard. It is a competitive market. It's not it's not that people say Oh, finally I can order a pizza. It's more like oh my god, now two tenths pizza place in two months. So looking at that, we know that we will need to invest a lot of money, a lot of hearts and sweat into making that an international success. But I think we are we definitely are on track. Still. There we are.
Jim Moore 32:06
Where do you see plant based food going next sort of five to 10 years? I know I'm asking you to get the crystal ball out there and thinking and think a little bit into the future have a bit of a guess. But how do you think it? Where do you think it's gonna go?
Fabio Matticoli 32:17
The problem with that question is that I always tend to tell what I hope. But what I know is the ingredients innovation side of things is really exploding. And I always tell that to my parents and other people who are not yet vegan and just feel like giving up too much, especially on cheese side, since there's always a cheese, the cheese. I think you people don't can't imagine what's coming next in terms of product quality. So I think this will change a lot. And then my hope is that like that will actually reach some tipping points. With the products that we have the new products, I believe in cultured meat, I believe and precision from fermentation cheese. I hope all of that will just be game changing, especially when it comes to new product categories. Not like burgers burgers is easy. We know that now. I think we could reach ideally, we could reach a tipping point where things become much much faster. Because the whole factory farming thing does not doesn't make any sense doesn't make any sense. The only reason why we don't change it is because we close our eyes. And the reason why we close our eyes is because we are hungry for that foods, and we don't want to pay more money. So once we get that foods same or better quality for for the same or even better price, which also should be reachable in the next few years. My guess my hope my bet is that everything just changes within a few, maybe months to three years. And it becomes like oh my god, what have we been doing? That's that's definitely what could happen. But maybe maybe it's not like that. Maybe that's just me as being a dreamer. Or maybe it's just more like step by step 1% more every year, which I find boring that hopefully I bet on on the future within the next 10 years that live in the next 10 years, where more than 50% of all fast food is is vegan. And I think at some point, it would just be obvious that I focus on fast food here. That's just completely gross what we're doing, but you can say about other areas of food as well. I'm just I'm focused on fat, fast food, but obviously it's true for other areas as well, but I'm just the flow guy in France, for example, most horrible thing ever, but that's very rooted in traditions. So this might be take a bit longer to get rid of that are similar things with buffalo, mozzarella, and Italy, etc. But I think the nice thing about fast foods is it's not rooted in any traditional, it's just marketing. It's just, it's just marketing price taste and convenience. And I think that's actually something we can change pretty soon. That's also why I'm so excited about about this opportunity.
Jim Moore 35:29
And where's your hopes for next level? Where would you like to end up?
Fabio Matticoli 35:34
Yeah, well, I said in the beginning, it's a vegan version of Domino's definitely want to create something that can expand internationally? Well, the big hairy audacious goal, we call it is to open 10,000 locations within the next five years. I have no clue how to do it at the moment. I think we have a good strategy. We have good investors, there is an amazing opportunity community as well. And just like on the ingredient side, what's happening is mind blowing. I think just by really doubling down on that strength with with with the tools we already have, and we will have in the future. I think that's possible. And this will be an international fast food chain catering to a mass market. Definitely. I mean, if we're only catering to one or 2% vegans, this won't happen. So that's why the whole brand everything is built like that.
Jim Moore 36:41
Yeah, absolutely. Where would folks go about finding you next level.
Fabio Matticoli 36:46
We are just launching a new little website today Next Level pizza that's calm. Annex T LDL P set a.com. We are also launching a crowd Q crowd investing campaign next week. So maybe you want to support us there as well. And otherwise at next level pizza on Instagram, Facebook and your platform of choice.
Jim Moore 37:12
And you're already on delivery in certain parts of London.
Fabio Matticoli 37:15
We are just setting up now our new Hackney Wick location. Is London going to be available on our own website and icloud.com delivery trusted UberEATS overeats and yeah, really growing from there now.
Jim Moore 37:29
Amazing is the is the pop up still still there in Soho.
Fabio Matticoli 37:32
So the end of March it was just
Jim Moore 37:37
a website and Hackney week that's where we've got a swell we've got to go. In
Fabio Matticoli 37:41
the round Hackney week, we'll also hosting a few vegan events, you'll get an invite as well. But yeah, we're looking at opening 1010 locations until the end of the year. Amazing. Delivery focused.
Jim Moore 37:55
Awesome. Well, I'll make sure there's links in the show notes so that everyone can check out next level pieces website and, and hopefully get get a taste. It does sound that sounds incredible. Sounds like it's a it's it's definitely pioneering in this space. So I thank you for for your voice within it within the community. Fabio. Thank you, Jim, thank you very much for having me. It's been a pleasure.
Transcribed by https://otter.ai