Continue to Site

    Hungry Howie’s Pizza Posts 8th Consecutive Year of Sales Growth

  • Industry News May 2, 2018

    Hungry Howie’s Pizza, originator of the Flavored Crust pizza, announced same store sales growth for eight consecutive years and increased its sales by 1.42 percent in 2017. Continuing its positive growth trajectory, the pizza chain will keep up the momentum in 2018 with over 10 store openings in a variety of markets including Phoenix, Arizona, Colorado Springs, Colorado, Newnan, Georgia, Logan, Utah, Houston, Texas, and more.

    Last year, Hungry Howie's continued to pave the way for new innovations within the pizza industry by launching their cheesiest addition in 44 years with the world's first stuffed flavored crust pizza. Guests took their stuffed crust experience to the next level with eight mouthwatering flavors including sesame, butter cheese, butter, ranch, Cajun, garlic herb, onion and Asiago. Giving customers more than just options, Hungry Howie's also introduced their loyalty program, Howie Rewards, that was integrated into their mobile ordering app to provide guests with further incentives and free pizza. In addition, to expand their footprint and provide more people with the nation's top choice for pizza, Hungry Howie's inked multi-unit development deals in Utah, North Carolina and Arizona to round out the year.

    “From signing several new development deals to providing a positive customer experience for our guests, our team worked passionately to make this another record year,” says Steve Jackson, CEO of Hungry Howie's. “We remain confident in our strategies to continue seeing additional quarters of same-store sales growth and keeping our ranks in the top 10 of the nation’s largest pizza franchises.”

    Hungry Howie's famous flavored crusts, combined with its top-quality ingredients has made the concept a top contender for pizza nationwide for 45 years. The brand currently has more than 550 restaurants open or under construction in 21 states.

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