Pie Five

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.

Pie Five, Children's Hospital Present "Mercy Mondays"

Even before opening to the public, the local Pie Five Pizza restaurants have made a determined effort to support the life-saving work performed at Children’s Mercy in Kansas City. A total of $10,000 was donated to the hospital during last year’s grand openings of the Overland Park and Lenexa restaurants.


NFL Retiree to Introduce Pie Five Pizza to Oklahoma

Former NFL player Billy Bajema joined the Pie Five Pizza team. This summer, Bajema will introduce his hometown of Oklahoma City, Oklahoma, to Pie Five’s formula: personalized pizza made with fresh ingredients, baked to order and ready in under five minutes.

Pie Five announced that it has awarded up to 10 franchise units to Bajema and his brother-in-law, Tyce Jones.  They have partnered with Josh Fields and Brandon Birdwell, who currently own three Firehouse Subs franchises in the area. The group’s multiunit agreement covers the entire state of Oklahoma.

Pie Five Satisfies Sweet Tooth with New Dessert LTO

Pepperoni and Mozzarella, Italian sausage and Cheddar, chocolate and peanut butter—some things just go together perfectly. And now you can find them all at Pie Five Pizza, thanks to the latest dessert creation from chef Andy Wittman.

Beginning today, customers of the fast-casual pizza concept can try Wittman’s new Peanut Butter Cup Brownie. The dessert features a brownie base covered in a peanut butter cream cheese swirl, topped with Peanut Butter Cup crumbles.

The Future of Franchising

How the franchise model is adapting to today’s marketplace.

Fast food brands change franchising model to succeed in economic climate.
Corner Bakery is preparing for aggressive growth through experienced, multiunit franchisees.

Anthony Pigliacampo is like few of his predecessors in the quick-service game.

Pigliacampo is the founder of Modmarket, a Colorado-based concept that continues to earn rave reviews for its modern environment and high-quality food, and which had six stores open at the end of 2013. By the end of this year, Modmarket’s unit count will jump to 13 and then to at least 24 by the end of 2015.

What makes Pigliacampo different from his peers is that all of that growth will be through company-owned stores.

Pie Five Gives Guests the Red Velvet Treatment

Chef Andy Wittman has done it again.


Pie Five Pizza's culinary guru locked himself in his kitchen, whipped out all his favorite ingredients and created a new dessert.


Today, customers of the rapidly growing fast-casual pizza concept will have their first chance to try in his Red Velvet Pie, a rich devil's food cake layered with sweet cream cheese icing.


Good Stock

Limited-service companies enjoyed a big year on the stock market in 2013.

Pollo Tropical parent Fiesta Restaurant Group topped quick serve stock prices.
Pollo Tropical parent company Fiesta Restaurant Group was the best performing quick-serve stock last year.

During any given year, a restaurant company that records a 50 percent increase in its stock price could expect to crow pretty loudly about the accomplishment. But even that type of gain wasn’t good enough to crack the top 10 among publicly held limited-service restaurant operators in 2013, as equities market soared.

“It’s been a very good year for the market and for many restaurant companies,” says R.J. Hottovy, a dining industry analyst at Chicago’s investment firm Morningstar. “There were some pockets of weakness, but most restaurant [stock] values have had good gains.”