Industry News | March 18, 2016

PizzaRev Opens First of Four Long Island Units

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Long-time restaurant operators Mike Tochluk, Alan Shearer, and Chuck Kwon will soon open the doors to Long Island’s first PizzaRev, an award-winning fast-casual pizza concept backed by Buffalo Wild Wings.

The first of four Long Island locations will open March 31 at 408 Jericho Turnpike in Syosset, New York. The Syosset PizzaRev will be closely followed by locations at the Green Acres Mall in Valley Stream, the Tanger Outlets in Deer Park, as well as on Motor Parkway in Hauppauge.     

“Long Island has some of the best pizza in the world,” says Tochluk, who grew up on Long Island and previously operated several Buffalo Wild Wings restaurants with Kwon and Shearer. “What PizzaRev offers is a faster and more nutritious alternative to the traditional pizzeria. We’re eager to introduce our communities to the PizzaRev-olution.”

New York is one of five new states that PizzaRev will enter this year, including Massachusetts, Nevada, Ohio, and Tennessee. The company will also make its international debut in Mexico shortly after opening in New York. There are currently more than 150 additional PizzaRev restaurants in various stages of development across the U.S. and Mexico.

PizzaRev is on a mission to change how consumers think about pizza with offerings like fresh-pressed, homemade dough, locally sourced ingredients, all-natural cheeses, and vegan and gluten-free options. PizzaRev offers a fully customized dining experience that empowers guests to craft a personal pizza, including any of the 30-plus toppings, for one price. The restaurant also serves custom entrée salads, a delectable Oreo dessert pizza, and a selection of beer and wine.

PizzaRev’s culinary innovations, as well as its domestic and international expansion, are supported by partner Buffalo Wild Wings Inc. The company seeks additional franchise partners who share the founders’ food-forward mission and commitment to giving back to the communities it serves.  

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

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