Industry News | June 4, 2011

Pizza Inn Unveils Fast-Casual Concept

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Pizza Inn, Inc. is redefining the pizza dining experience with the launch of Pie Five Pizza Co., a new fast-casual concept that will offer more than five million combinations of custom-made, fresh-to-order individual pizzas baked in less than five minutes.

The first restaurant opens June 3, in Fort Worth, Texas, at 2600 W. 7th Street in Montgomery Plaza, blending an industrial chic design in an upscale neighborhood, complete with revolutionary ovens and a skilled crew behind the counter. Customers can order off the Pie Five menu or choose their own individual 9-inch crust, sauce, and toppings combinations to be assembled before them and ready to savor by the time they check out.

"This is true gourmet pizza prepared to the customer's wishes without the wait," says Charlie Morrison, president and CEO of Pizza Inn, who is leading the introduction. "Pie Five achieves the three most important things in the restaurant world: A delicious product delivered in record time in an exciting destination."

The Pie Five prototype is 1,800 square-feet with 60 seats, offering dine-in or carryout options to pizza lovers on the go. The concept targets a growing fast-casual audience demanding variety and control without sacrificing taste and style.

The menu offers 10 specialty pies with gourmet flavors or a build-your-own option to suit individual desires.

"We are filling a huge void that isn't being served by big chains stuck in price wars and forced to heat up frozen products for the lowest returns," Morrison says.

The entrepreneurial venture is backed by seasoned restaurant executives with international clout and the Pizza Inn franchising foundation, with plans to grow the brand up to 100 locations a year. The concept will target urban lifestyle centers in major markets, adding a second target audience separate from Pizza Inn's more than 300 existing restaurants.

A complete menu and more information on Pie Five is available at www.piefivepizza.com.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.