How Rotolo’s brand grew across the southeast through evolution, franchising and a love of food

(Photo by Don Kadair) Mitch Rotolo’s pizza empire started cooking more than two decades ago for one simple reason: Dough. “In 1996, when I opened my restaurant, I mostly did it because I needed to make more money,” he says. “I was a parent at a young age.” Rotolo has no reason to worry about