Hockey legend Mike Modano prefers his Pie Five pizza on artisan thin crust with double cheese and nine pepperonis, reflecting his famed jersey number being retired by the Dallas Stars later this week.
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns. Gluten, the latest focus of the food allergy community, has had a particularly powerful impact on menus—and on employee training.
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.
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.”
Pie Five Pizza is doing its part to help its weight-conscious guests keep their New Year’s resolutions this year.
The rapidly growing fast-casual pizza brand is introducing a new creation – the Skinny Pie – at all of its locations nationwide.
Pie Five Pizza Co. announced that it has awarded 38 franchise units to ALC Hospitality, a restaurant management company owned by Alyse Cohen, who will bring the concept to Northern Virginia, Southern Maryland, and the District of Columbia.
At Pie Five, guests can choose from many combinations of pizzas and a variety of specialty pie choices prepared in less than five minutes on one of four crusts.
Chef Andy Wittman, Pie Five Pizza’s culinary guru, will travel to the ends of the Earth if that’s what it takes to discover his next menu inspiration.
He really hit the jackpot this year, courtesy of a well-placed elf, a supersonic sleigh, and ared-nosed chauffeur.
Behold, Pie Five’s latest limited-time dessert: the Peppermint Brownie.
Just a few short months ago, Overland Park, Kansas, welcomed the Kansas City area’s first Pie Five Pizza restaurant. On November 20, another Pie Five Pizza location opened its doors at the Oak Park Commons Shopping Center in Lenexa, Kansas. The grand opening marks the fast-casual concept’s second restaurant in Kansas and its 17th nationwide.
Former Applebee’s president and CEO Dave Goebel, along with his sons Kerry and Kevin, are in the process of bringing 10 Pie Five restaurants to the local area.
Avocados from Mexico, the subsidiary of the Mexican Hass Avocado Importers Association, recently completed their first foodservice promotional partnerships to great success, showcasing Avocados from Mexico on summer menus at Pie Five Pizza and Taco Mac Sports Grill. These limited-time offer specials boosted summer sales for both chains.
In a few short months, Pie Five Pizza Co. will open its first restaurant in the Music City. The fast-growing brand announced it has awarded 10 franchise units to Rich Davis and Ron Payne, who will introduce the concept to the Nashville area early next year.
Davis is a consultant and entrepreneur/restaurateur that previously brought Schlotzsky's brand to Nashville. Payne is a real estate developer.