Pizza Patron

Pizza Patrón Promotes Victor Vazquez to Vice President

Pizza Patrón promoted Victor Vazquez to vice president of business development. Vazquez will focus on both domestic growth strategies and international expansion.

“Victor is a proven business leader and strategist that keeps the company’s growth and vision at the forefront of every business decision he makes,” says Antonio Swad, CEO of Pizza Patrón. “He’s spearheaded many intricate and difficult tactics that have been pivotal in positioning and revitalizing the growth of our brand.”

Pizza Patrón Opens New Houston Store

Pizza Patrón announced today the opening of its brand new Houston, Texas, restaurant located at 14405 Bellaire Blvd.The store was opened by long-time Pizza Patrón franchisees Bravo Pizzas Houston, LLC. This is the seventh store in the Houston market for this group of multi-unit operators.

The store is open from 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to midnight Fridays and Saturdays. 

Pizza Patrón Franchisee Opens Store in Lewisville, Texas

Pizza Patrón opened its new Lewisville, Texas restaurant in the Lewisville Marketplace. The store was opened by Pizza Patrón veteran franchisees Tejas Norte LLC.

"We are so happy to open and look forward to serving this community our hot, fresh, and delicious pizza," says Joe Skenderian, Pizza Patrón franchisee.

Pizza Patrón's Sales Up 10.1 Percent in 2014

Pizza Patrón experienced an impressive 2014, ending with a 10.1 percent increase in total sales and 32 of its 90 stores experiencing all-time sales records. Same-store average unit volume rose to a 17.1 percent increase over 2013.

The chain's executives site a number of reasons for registering successes in 2014, namely a newly rejuvenated corporate culture focused on selling pizzas rather than navigating the “noise” in the system. This came after closing 20 percent of its underperforming units in 2013 and suspending franchise sales in January 2014, after a decade of franchising. 

Cultural Cues

Reinvesting in employee training, improved food quality, and more efficient supply chains are all viable options to strengthen an underperforming quick-service restaurant. But before any outward changes can take root, the core of the business must be unified, and several businesses are finding that a better internal culture can lead to better results.

Top of Mind

Over the past century, Americans have developed a special craving for certain foods, both at home and in restaurants—items like burgers and fries, sandwiches and fried chicken.

And then there’s pizza. One of the nation’s most beloved meals, pizza is the sum of varied parts: crust, sauce, cheese, meat or other proteins, vegetables, and the baking style. All are important, but the toppings are the real ingredient that gives customers and operators alike room to play around with new flavors.

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