Pizza Inn Holdings Inc. announced several important additions to its leadership team as the international pizza chain and its rapidly growing fast-casual concept, Pie Five Pizza, continue their expansion.
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.
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.
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.