Uncle Maddio’s Inks Deal for More GA Units

    Industry News | September 23, 2014

    Georgia native and Uncle Maddio’s Pizza Joint franchisee Tyler Mobley has signed an agreement to open three Uncle Maddio’s Pizza Joint locations in Georgia, expanding the concept’s Georgia footprint to 16 total restaurants. Mobley plans to open two restaurants in Macon, two in Valdosta and one in Warner Robbins, Georgia. The first restaurant is set to open in Macon in the summer of 2015.

    The new franchise agreement is in response to the growing demand for Uncle Maddio’s locations across the state and the country.  Now restaurant guests can enjoy made-from-scratch pizza that uses premium ingredients—all with fast service and affordable prices in a fun community-like atmosphere with their friends and family.

    “We are on a mission to bring the Uncle Maddio’s pizza concept to guests everywhere as we continue to expand in existing markets and in new states,” says Matt Andrew, CEO of Uncle Maddio’s.  “We have commitments for more than 200 additional franchisees in the next year and have big growth plans throughout the country.”

    Twenty-six-year-old Mobley is a University of Georgia grad and hails from Moultrie, Georgia. Mobley’s family has been in the farming business in South Georgia for years where Mobley learned business management skills from his father who is also an Ice House of America franchisee. After graduating with a degree in marketing, Mobley moved to Atlanta and worked in sales for a medical device company.

    “I was first introduced to Uncle Maddio’s after I moved to Atlanta and frequented the restaurant with my friends,” Mobley says. “From day one I’ve been impressed by the quality and taste of the food. I consider myself one of Uncle Maddio’s biggest fans and most loyal customers and with my business background it was the perfect combination to become a franchisee.”

    When deciding on a pizza franchise, Mobley compared Uncle Maddio’s to other fast-casual pizza brands and chose Uncle Maddio’s for its infrastructure and the company’s ability to work with new franchisees like him. 

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