Industry News | April 25, 2016

Firenza Moves in on Louisville

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Firenza, a chain that offers custom, made-to-order pizzas, will soon be delighting diners in the Louisville, Kentucky, area.

Firenza has awarded a unit to local entrepreneurs Stanford and Gbemisola Obi, who will bring the concept to the Louisville area. Company plans call for having as many as 10 area locations over the next several years.

“We are happy to have Stanford and Gbemisola join the Firenza family," says Firenza cofounder and CEO Dave Wood. "As we continue our expansion across the nation, it’s highly crucial for us to have franchise partners who share the same vision and will help elevate the brand to the next level.”

Stanford and Gbemisola own and operate a national franchise concept and were looking to expand their business portfolio.

“We feel very fortunate to have found a chain that’s not only dedicated to high-quality products and service but is also extremely poised for explosive growth,” Obi says. “Firenza simply offers today’s demanding customers what they crave—originality, speed of service, customization, and premium products—in a sophisticated and highly welcoming environment.”

Touting “Pizza Like Never Before,” Firenza offers fresh-baked pizzas with unlimited toppings per customer’s choice, for one low price.

The pizza dough is made in-house daily from a special blend of flours for just the right texture and then hand-stretched to order. Customers can pick and choose from nearly 40 toppings—six signature sauces, seven cheeses, nine meats, and 17 veggies—and watch their customized pies assembled right in front of them. For customers who don’t want to create their pizzas from scratch, Firenza also offers eight, chef-inspired signature pizzas. Once the 10-inch or 15-inch pizzas are assembled, they’re baked in an open flame stone-hearth oven and guaranteed to be done in under five minutes.

Firenza also features fresh custom salads, oven baked meatballs and wings plus beer, wine, and Coca-Cola products.

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

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