Blaze Signs Another Deal to Grow in Dallas

    Industry News | December 13, 2019

    To round out an impressive growth year, Blaze Fast-Fire’d Pizza is taking another slice of the Dallas market. The chain announced Friday a new multi-unit development deal that will add additional restaurants to the region.

    Among the four Dallas-area multi-unit agreements that were signed in 2019, husband and wife duo Tony and Marina Petro are the newest team to join the brand’s local development efforts. In the years to come, the Petros will focus on adding Blaze Pizza locations to North and East Dallas with possible sites coming to Addison, Richardson, Rockwall and Rowlett.

    “After two years of searching for the right business, Blaze Pizza was the only concept that matched our standards and checked all of our criteria boxes,” says Tony. “Initially, Rick and Elise Wetzel’s experience in the fast-casual space was an important selling factor, but we’ve come to learn that the entire executive team is equipped to support our investment. With the concept continuing to heat up the Dallas market, we have a unique and exciting opportunity to build the brand in our hometown.”

    The Petros join Blaze Pizza with a complementary management and marketing skillset. As a Management Consultant, Tony brings strong leadership qualities that will help the couple build a young, dynamic crew. Likewise, Marina’s most recent marketing and communications role with Yum! Brands positions her as an expert in promoting restaurants, while nurturing the brand-to-customer relationship. Working alongside the Petros is Nathan Robinett, a restaurant operations director with a strong history in achieving positive financial results for multi-unit locations. He is known throughout the quick-service industry for his Progressive operational leadership experience and passion for surpassing financial and service goals via a unique combination of world-class service delivery, lean operating methods, renewed marketing directions, and incentive-driven awards.

    “As a pair, Tony and Marina have a refreshing energy and enthusiasm that will surely have a ripple effect on our franchise system,” says Carolyne Canady, President International, Chief Development Officer for Blaze Pizza. “Their industry knowledge and proven work ethic will set them up for long-term success, and we’re thrilled to have them grow the brand in the Dallas market."

    From its inception in 2012, Blaze Pizza has built momentum and developed a cult-like following as it expanded from its California base to bringing over 340 restaurants into 41 states and six countries.

    Blaze Pizza is a modern day “pizza joint” serving up artisanal pizzas that are both fast and affordable. With fans lining up or ordering online each day for their custom-built pizzas, freshly made salads, house made lemonades and s’more pies, the innovative fast-casual concept has quickly become one of the hottest restaurant chains in the country.

    Each restaurant features an interactive open-kitchen format that allows guests to customize one of the menu’s signature pizzas or create their own, choosing from a wide selection of real ingredients that are free of artificial colors, flavors, preservatives and sweeteners. The generously-sized pizzas are then sent to a blazing hot open-flame oven – the centerpiece of the restaurant – where dedicated pizzasmiths ensure the artisanal pies are fast-fire’d and ready to eat in just minutes. Restaurants make fresh dough from scratch using a proprietary recipe developed by Executive Chef Bradford Kent, which requires a 24-hour fermentation period to produce his signature light-as-air, crisp crust. For pizza fans with specific dietary needs, Blaze Pizza offers gluten-free crusts and vegan cheese.

    The brand’s business model, made up of extensive site selection procedures, training programs and marketing support, is designed to attract individuals and operator teams with a strong business acumen, proven restaurant industry success and an interest in multi-unit franchising.

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