Who we are
MOD is the original superfast pizza experience – a pioneering fast-casual concept that puts you in the driver’s seat. Artisan-style pizzas and salads are individually sized, made on demand, and ready in just minutes. Choose from over 30 toppings – the price stays the same no matter what you pick. At its heart, however, MOD is a platform for doing good. The idea? If we take care of our employees, they’ll take care of you, and our business will take care of itself. We call it Spreading MODness, and after opening stores across the U.S. and U.K., we think it’s working.
How we started
MOD was founded in 2008 by husband and wife, Scott and Ally Svenson, in their hometown of Seattle. Inspired by their own search for quick, affordable, wholesome restaurant options for their growing family, they started to wonder if there were a better way of doing pizza – and business. The last thing the world needed was another pizza place, but maybe this one could be different. What if everyone could get exactly what they wanted, made fresh on demand, for as little as possible? And what if employees were paid as much as possible and given real opportunities for growth, even second chances? It all started sounding pretty great, and soon Scott and Ally were opening the first MOD Pizza in downtown Seattle.
Our people-first mission
Spreading MODness means a lot of things, but mostly it means treating our employees (aka the MOD Squad) right. By putting people first, we strive to be a force for positive change in their lives and the communities they serve. From above-industry pay and benefits to hiring people with special needs – including people in need of a second chance – our ethos is deeply rooted in acceptance, opportunity and development. The result? An amazing spirit of individuality, teamwork and service has emerged. It’s our culture of doing good – and it’s catching on.
Food to feel good about
Food authenticity is a huge deal with us – where it comes from, how it’s prepared – and of course, how it tastes. From hand-pressing our dough daily, to roasting our own vegetables, to banning the bad stuff – we’ve made it a priority to keep our food true. We’re also mindful of animal ethics, environmental impact, and working with food partners that share our commitment to quality. If we wouldn’t serve it to our kids, we won’t serve it to you. It’s that simple.