Interview

Secrets To Restaurant Success With Rasmus Christensen of Pico Pizza

“It’s great to take a product that has been around for ages and create something new that people love.” Rasmus Christensen – Pico Pizza

I’ve said it many times before: the best part of my job is interviewing inspiring people in food service.

Rasmus is no exception — hardworking, upbeat with a refreshing dose of humour (that photo :) ).

He told how he and Pico Pizza co-founder Lars Hylby developed the concept.

“We were looking for a product that was both scalable and high quality, without losing the cosy, casual atmosphere essential to the guest experience we had in mind.”

They came up with Pico pizza, a new dining experience around traditional sourdough pizzas. That’s awesome!

Pico pizza is about coming together with friends and family around delicious, high-quality dishes.

They more than deserve their spot in our article: ‘47 Scaling Restaurants In Scandinavia To Keep An Eye On (Because They Are Awesome)‘

Geert Merckaert

Geert Merckaert is the Content and Research Director at Apicbase and the producer of The Food Service Growth Show. He specialises in operational excellence, sustainability, and digital transformation in the restaurant and catering industry. Geert has a diverse background in content marketing, writing, and research, with previous roles in corporate finance at Bank van Breda, food marketing at VLAM, and the trade association Bakkers Vlaanderen. He holds degrees in Communications and Journalism from Plantijnhogeschool, as well as Art History from the Kunsthistorisch Instituut. During his studies, Geert spent nine years working weekends as a restaurant chef. He is dedicated to helping foodservice companies achieve sustainable growth through engaging and insightful content.