Industry News | March 28, 2014

Project Pie Continues California Expansion

Bookmark/Share this post with:
Email this story Email this story
Printer-friendly versionPrinter-friendly version

Soon, when Californians are in the mood for a pizza quickie, they’ll have 27 more Project Pie locations to turn to. The build-your-own-pizza experience is expanding across California through franchise deals that are set to bring a total of 27 new restaurants over the next five years in Northern California and Los Angeles.

Los Angeles–area Project Pie restaurants are already slated to open in Valencia and Glendale this spring. In Northern California, construction has already started on a Walnut Creek Project Pie, expected to open in July. Northern California will see an additional 15 locations, and the L.A. area another nine as part of a recently signed multiunit franchise agreement.

“Ever since I created the fast-casual pizza segment, I’ve been determined to deliver an authentic product served by authentic people at a great price,” says founder and CEO James Markham. “Project Pie is the fulfillment of that vision—the combination of our food, our authenticity, and our vibe keeps our guests … and our franchisees coming back for more.”

Project Pie cooks pizza in two minutes in a high-temperature, stone-hearth oven and serves it to the customer less than five minutes from the time of their order.

Project Pie offers a wide variety of toppings while charging the same price whether a pizza has two toppings or 26. The pre-designed menu features classic cheese pizza, a prosciutto and caramelized onion pizza, and other white pizzas that come with no sauce—and customers can customize any creation with gluten-free crust. In addition to pizza, Project Pie also serves salad and homemade desserts.

Project Pie, an international franchise, is the brainchild of Markham, the fast-casual pizza veteran who founded the company in 2012 after creating and launching MOD Pizza in Seattle and Pie-ology in Fullerton, California.

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