When Sam Fox spawns concepts, big chains pay attention. Fox has scored funding from industry giants, including The Cheesecake Factory and P.F. Chang’s. So it stands to reason that his latest launch, full-service pizza and rotisserie concept Doughbird, which opened in March in a 4,000-square-foot Phoenix exhibition kitchen, may be a future target for chains scouting new growth vehicles. But securing investments and spinning off multiple units is never Fox’s immediate goal. “When it makes sense, it’s great to align ourselves to these bigger companies that have these resources,” he says. “It needs to happen organically.” With Doughbird, Fox’s vision is to get back into pizza in a new way.