Last year, locally-owned and operated Fired Pie, exploded on the dining scene in the Valley as the first fast-casual pizza restaurant. Today, the eatery announces plans to double their store locations by fall of 2014, going from four to eight. The fast-casual movement has continued to see an upward trend. For the fifth consecutive year it has far surpassed that of every other restaurant segment, according to research from The NPD Group.
“We are responding to the demand of all the pizza lovers in the community,” said Fred Morgan, one of the restaurants three founders. “We are listening to our customers and opening up more locations.”
The restaurant group has opened its fifth location off Greenway-Hayden Loop and Scottsdale Road in North Scottsdale. A downtown location is set to open at the Collier Center off 2nd and Jefferson streets and another location will open in downtown Tucson on the corner of Congress & Broadway. The eighth location will open in Ahwatukee Foothills at the Towne Center complex off Ray Rd and I-10.
On Wednesday, June 25th, Fired Pie will be giving away one free pizza or salad (per person) at their newest location off Greenway-Hayden Loop and Scottsdale Road. This is for dine-in only. The fast casual pizza restaurant is giving out the free entrees all day June 25th (at this specific location) in honor of the opening of their fifth restaurant. The newest store opens today and is located at 15425 N Scottsdale Rd #100 in Scottsdale.
“We are excited to launch in a new market as we feel there is a lot of growth in Tucson,” said Co-Founder Doug Doyle. “We are excited to expand to the southern half of the state.”
Fired Pie allows you to take on the role of chef by picking and choosing your own type of dough, sauce and toppings. The sophisticated-yet-affordable pizzeria also offers build-your-own salads. The concept behind the restaurant was born from the minds of Morgan, Doyle and Rico Cuomo. The trio worked together for more than 15 years, rising through the ranks of California Pizza Kitchen. They found themselves brainstorming about the art of making a great pizza pie: dough, sauce, cheese, fresh herbs, meats, sourcing local and organic ingredients—and knew with the right precision, they would create and build a pizza empire.
“On any given night you will see one of us working behind the counter,” says Cuomo. “We are hands on and proud of what we do and what we have been able to accomplish thus far.”
Fired Pie plans on opening six more locations next year. For more information, menus, hours and locations, visit firedpie.com or you can like their Facebook page at facebook.com/FiredPie.
