The inspiration behind this customizable pizza concept is the 1920s-era newspaper and its role as the foundation of American communities. The Pizza Press' menu and marketing carry out this theme, as customers are encouraged to "publish" their own pizzas from an array of ingredients or choose a signature pie named after a major American newspaper. These include The Herald (white sauce, mozzarella, grilled chicken, ricotta, grape tomatoes, red onion, mushrooms and basil) and The Tribune (red sauce, mozzarella, pepperoni, red onion, mushroom, roasted peppers, Italian sausage, olives and ricotta). The fast casual also sports an upgraded beverage list offering cold-brew coffee, sodas, beer and wine along with the usual fountain drinks. Servers are dressed as newsboys and pizzas are delivered on newsprint liners.
The Pizza Press was founded in 2012 and grew to 17 units in five years, adding five more locations in 2018 for a total of 22. Storewide sales have increased by 47% since last year. According to its website, the concept has been "operating as a dark horse for several years," but is now ready to break into the national arena through more active franchising. A new prototype was unveiled last May called The Pizza Press Special Edition, featuring an elevated beer bar and patio with a fire pit.
Its experiential model, a blend of ambience, food, drink and service that immerses patrons in the old-time newspaper world, sets The Pizza Press apart in the crowded fast-casual pizza segment.
|2018 Systemwide Sales ($000,000)||$23*|
|YOY Sales Change||47.4%|
|2018 U.S. Units||22|
|YOY Unit Change||29.4%|
|2018 Average Unit Volume ($000)||$1,180*|
|Future 50 Year||2019|