Industry News | December 14, 2015

1000 Degrees Bets on Connecticut Casino

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1000 Degrees Neapolitan Pizza, a fast-casual American spin on authentic, hand-tossed Neapolitan pizza, opened a new restaurant November 30 at the Tanger Outlets at Foxwoods, located at Foxwoods Resort and Casino complex.

The franchised location is the first in Connecticut for the fast-growing brand, which currently has more than 10 domestic restaurants open throughout New Jersey and Michigan, as well as one location in Malaysia. The national franchise is growing at a rapid pace, estimating it will open more than 80 units by the end of 2016, and projecting an additional 170 units by 2017.

“We are thrilled to expand this brand into the high-traffic Foxwoods Tanger Outlets and to be serving the shoppers and casino visitors,” says 1000 Degrees CEO and founder Brian Petruzzi. “More and more people are looking for quick, quality food when they are shopping or traveling and we are excited to be able to provide those options.”

1000 Degrees serves personalized, made-to-order authentic Neapolitan pizza. Each pizza starts with fresh, never-frozen, hand-tossed dough, created with authentic Neapolitan “00” flour and available in both a personal 10-inch and sharable 14-inch sizes. Guests then choose to create their own pizza or order one of the 1000 Degrees Favorites.

Customizing a 1000 Degrees pizza is truly a unique experience, as guests can choose to top theirs with any of the more than 50 high quality cheeses, sauces, meats, vegetables, and other toppings all for one flat price. While choosing their toppings, customers are guided down an assembly line of pizza consultants to create a pizza that is totally unique to them.

Unlike traditional Neapolitan pizza, which has a slightly undercooked center and requires a fork and knife to eat, 1000 Degrees Neapolitan Pizza has fused this classic style with American flare. The result is a thin crust pizza that maintains the light and airy appeal of a Neapolitan style pizza.

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

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