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    Blaze in NC Celebrates Pi Day with $3.14 Pizzas

  • Industry News March 9, 2016

    Blaze Fast-Fire’d Pizza, the fast-casual pizza concept known for its chef-driven menu and casually hip restaurants, is celebrating Pi Day on Monday, March 14 by inviting guests to build their own artisanal pizzas for just $3.14. Both Blaze Pizzas in the Raleigh, North Carolina, area (Garner and Morrisville) will be participating in the offer all day from 11 a.m. to 10 p.m.

    Originally imagined as an unconventional “pop-up” event three years ago, Blaze’s Pi Day celebration has become a fan favorite and annual tradition for the company.  Last year on March 14, Blaze’s restaurants served more than 75,000 pizzas for $3.14 each; this year, they expect to serve twice that number of their celebrated pizza “pis”.

    “Blaze Pizza has been welcomed and embraced by the Triangle community since we opened the doors at our new Garner location a few months ago,” says Russell Hansen, operating partner for Blaze Pizza in North Carolina. “Now it is time for us to return the favor. This Pi Day—Monday, March 14—we will be offering all our guests $3.14 custom-built, artisanal pizzas from open to close.”

    The company will also use Pi Day to officially launch its new Snapchat channel, with a “Be There Or Be Square” flash promo as part of its March 14 Snapchat story (user name: @blazepizza). Blaze’s Snapchat channel will feature peeks behind the scenes at restaurant openings, pop-up “pizza party” events, and occasional takeovers by guest Snappers.

    Since its first restaurant debuted in 2012, Blaze has quickly become one of the nation’s hottest restaurant concepts, with fans lining up each day for the custom-built pizzas, freshly made salads, house-made lemonades, and s’more pies. Each restaurant features an interactive assembly-line format that allows guests to customize one of the menu’s signature pizzas or create their own, choosing from a wide selection of fresh, artisanal ingredients—all for under $8. 

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