Industry News | February 23, 2016

Firenza Pizza Inks Multiunit Deal in Wisconsin

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Firenza Pizza, the newest contender in the fast-casual pizza industry, recently inked a franchise agreement for three restaurants in Northeast Wisconsin.

The restaurants will be developed over the next two to three years with the first scheduled to open within the next 12 months. Targeted areas include Green Bay, Appleton and Manitowoc. Company plans call for having as many as five area restaurants.

“We completely fell in love with the concept and we’re extremely excited to bring it to Wisconsin,” says Jeff McDonald, a local entrepreneur who signed the franchise agreement with his wife and son. “Firenza allows the customer to build a one-of-a-kind pizza using fresh, flavorful ingredients without breaking the bank.”

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

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 those customers who don’t want to create their pizzas from scratch, Firenza also offers eight, chef-inspired signature pizzas. Once the 10-inch pizzas are assembled, they’re baked in an open flame stone-hearth oven and guaranteed to be done within five minutes.

The pizza dough is made in-house daily and hand-stretched to order right in front of the customers. Once the pizza dough is stretched, customers can customize their pizzas with unlimited toppings for one low price.

Other menu items include oven-baked wings, meatballs, and custom salads. Beverages include beer and wine, Mexican Coca-Cola, and Coke freestyle fountain drinks.

“Firenza has changed the way customers enjoy pizza,” McDonald says. “It’s all about creating a unique experience for each and every person that walks into our doors. Firenza does that by focusing on premium ingredients, stellar customer service, and a fun, welcoming atmosphere.”

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

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