Blaze Fast-Fire’d Pizza today announced that its 80th restaurant is set to open next month in Las Vegas. Known for its chef-driven recipes and casual-hip restaurants, the “build-your-own” pizza chain has a pipeline of more than 400 restaurants committed to open in 42 states, Washington, D.C., and Canada by 2020. With the opening of its 80th location, Blaze Pizza will be operating in 20 states, including the major metropolitan areas of Los Angeles, New York, Chicago, San Francisco, Dallas, Miami, and Washington, D.C. Going forward, the company is scheduled to open on average one new restaurant every four days—with its milestone 200th location projected to open by the end of next year.
Featuring a scratch-made dough recipe developed by critically acclaimed executive chef Bradford Kent, the company maintains a “keep it simple” philosophy that shuns rapid-fire new product introductions and limited time offers, and instead focuses on carefully sourcing high-quality ingredients and cooking its fast-fire’d pizzas to order. Blaze’s obsessive attention to detail extends well beyond the food, with a thoughtful, modern approach to restaurant design. Renowned Los Angeles restaurant architect Ana Henton carefully considers each interior, adding unique design elements to localize each space and create the perfect vibe. Absent are promotional posters and signage, and all restaurants are constructed with both recycled and sustainable materials, use eco-friendly packaging, and feature energy-efficient lighting.
“We’re taking pizza back to its roots—making dough in-house, carefully sourcing ingredients, and cooking by fire,” says Jim Mizes, president and COO of Blaze Pizza. “The authenticity of our food, plus a service culture that genuinely focuses on the happiness of our guests and crew—have clearly been key to our popularity and expansion.”
With a dress code that encourages individual expression and a “say yes” service philosophy that empowers employees to delight those they serve, the company promotes an unconventional spirit that celebrates individuality and reflects the values of both team members and guests. Opportunities for professional growth are abundant, as restaurant openings create new management positions and career paths for strong performers. Additionally, each month the company awards bonuses of one-half percent of sales to the best performing restaurant crews.
“What Blaze did was spot an opportunity to sell artisanal pizza that’s both fast and affordable, in an engaging dining experience that has some ‘soul’ to it,” says Carolyne Canady, chief development officer of Blaze Pizza. “It’s a disruptive idea that’s resonating with guests. We are changing the way people think about and eat pizza.”
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