How we lead.
How we build.
How we grow.

Brenen Morse was nine years old the first time he ran a cash register on a football Saturday. His dad's café sat just off the Ohio State campus, the line was out the door, and someone needed to take orders. That is how he was raised. The restaurant business was never just a career path. It was the household he grew up in.

Brenen comes from a family with more than forty years of restaurant experience across multiple concepts, campuses, and markets. His father, Scott Morse, built Yogurt Oasis, Brenen's Café, Enzo's Pizza Co., Brenz Pizza Co., Il Forno, and Sazon Latin American Table, with operations connected to Ohio State, Duke, North Carolina, Tennessee, and other college communities. Across decades, the family business has opened more than thirty restaurants and learned, often the hard way, what holds and what breaks under pressure.

Before returning to the family business full time, Brenen graduated with honors from The Ohio State University's Fisher College of Business with degrees in Accounting and Operations Management. He began his career in Global Finance at JPMorgan Chase, later worked in consulting at Deloitte on Department of Defense projects, and has been a licensed CPA since 2014.

Today, Brenen serves as President of Brenz Pizza Co., where he focuses on operations, culture, systems, leadership development, and the continued growth of the company.

The finance and consulting years taught him how to think about systems, accountability, and the mechanics of running an operation well. The restaurant years — starting at that cash register at nine — taught him everything else.

This book is what happens when those two worlds meet.