Pie Five

Top of Mind

Over the past century, Americans have developed a special craving for certain foods, both at home and in restaurants—items like burgers and fries, sandwiches and fried chicken.

And then there’s pizza. One of the nation’s most beloved meals, pizza is the sum of varied parts: crust, sauce, cheese, meat or other proteins, vegetables, and the baking style. All are important, but the toppings are the real ingredient that gives customers and operators alike room to play around with new flavors.

Pie Five Pizza Opens in Beehive State

Pizza lovers in the Beehive State will get a fresh take on the fast-casual phenomenon this week, when Pie Five Pizza opens its doors in South Jordan, Utah.

Area residents will welcome the trend-setting restaurant and its hand-crafted, personalized pizzas on Friday, September 26. Pie Five’s made-to-order pies offer endless variety all for one price. Any way you top them, the “five” in Pie Five means it all happens in five minutes or less. 

Pie Five Pizza to Open First Unit in Old Line State

The wait is finally over for pizza lovers throughout the Old Line State, as Maryland’s first Pie Five Pizza Co. restaurant is set to open in Frederick this week.

Area residents will officially welcome the trend-setting pizza eatery, located at 200 Shorebird St. at 11 a.m. on Friday, August 29. The opening marks Maryland’s introduction to the brand.   

Pie Five to Open First Midwest Unit in Wichita, KS

After months of anticipation, the wait is finally over for Midwestern pizza lovers, as Pie Five Pizza Co. is preparing to open the first of seven planned locations.

Wichita, Kansas, residents will welcome the first of these new restaurants, opening at 11 a.m. on Friday, August 15. The opening marks the city’s introduction to the brand. The “Five” in Pie Five means it all happens in five minutes or less! 

Pie Five franchisee Jim Stevens, owner of Big Cheese LLC and Wichita native, is a restaurateur who knows a winning concept when he sees it.

Pie Five Celebrates Summer’s End with Cheesecake Brownie

Pie Five Pizza’s chef, Andy Wittman, locked himself in his kitchen, whipped out all his favorite ingredients, and created yet another dessert just in time to celebrate the end of summer.

Today, customers of the fast-casual pizza concept will have their first chance to indulge in his Cheesecake Brownie, a cheesecake made with Philadelphia Cream Cheese swirled with chocolate fudge brownie.

Pie Five Pizza Brings Whole New Ballgame to Tampa, FL

Pie Five Pizza awarded 18 franchise units to retired Cleveland Indian and University of Florida baseball star Matt LaPorta and his team of business partners. The men will introduce the Pie Five name throughout Tampa, Florida, beginning in early 2015.

The former Gator, along with the help of fellow MLB retiree Josh Fields and restaurant operators Brandon Birdwell and Jeff Engle, is preparing to drive home Pie Five’s game-changing fast-casual dining experience in a territory spanning from Florida’s Pasco County through Hillsborough County and as far south as Sarasota.

Pie Five Pizza Gears Up for St. Louis Openings

Pie Five Pizza will open its first local restaurant in the St. Louis area this fall. Franchise co-owner Jamey Tasker says he and his partners at TFPie Group LLC plan to open the first of up to 20 Pie Five franchise units in the St. Louis area in the October time frame. The group, comprised of experienced restaurateurs, logistics experts, and seasoned operators, spent roughly a year searching for the right opportunity and found it when Tasker walked into a Pie Five restaurant in Allen, Texas.

Pie Five Showcased at Multi-Unit Franchising Conference

Pie Five Pizza CEO Randy Gier and other company representatives are joining national franchisors and suppliers to swap strategies and stories at the 2014 Multi-Unit Franchising Conference April 23–25 at Caesar’s Palace in Las Vegas. Also joining the Pie Five contingent will be franchise development manager Mark Ramage and one of the chain’s most successful franchisees.

Before immersing themselves in educational sessions, conference attendees are invited to stop by booth No. 528 to try a slice of one of the restaurant’s specialty pies, served up by Pie Five chef Andy Wittman.

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