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Beautiful Brands debuts ‘build-your-own pizza’ conceptBeautiful Brands debuts ‘build-your-own pizza’ concept

Ron Ruggless, Senior Editor

November 2, 2010

1 Min Read
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Ron Ruggless

Beautiful Brands International, parent of Camille¹s Sidewalk Café, has partnered with a Tulsa, Okla., couple to franchise a new concept called Top That! Pizza.

Top That! Pizza, which is owned by Jeff and Lori Walderich, enables customers to create their own pizza much like a sandwich shop and have it served within five minutes.

Top That! offers three crusts and nine sauces, including Italian red, basil pesto, creamy nada vodka, barbecue, Thai peanut, sweet roma red, and angry Alfredo. Toppings include 20 fresh vegetables, 10 meats and seven cheeses, including Asiago, feta, Gorgonzola, provolone, feta, Parmesan, sharp cheddar and Pecorino Romano. 

The inaugural location opened in Tulsa on Oct. 22.

“Sandwich shops have made it so easy, quick and affordable to get fresh-made subs — even healthy ones — so why hasn’t it been done with pizza?” asked Lori Walderich. “We can practically customize a pizza to anyone’s palate and diet without penalizing them on the price.”

David Rutkauskas, founder and chief executive of Tulsa, Okla.-based BBI, said, “No where else can guests build their own masterpiece 9-inch pizza with fresh toppings and have it to them in under five minutes, all for just $5.99.”

Top That¹s creators have partnered with BBI for franchising and development assistance. BBI has 14 concepts in its portfolio. Other brands include Camille¹s Sidewalk Café, Rex¹s Chicken, Caz¹s Chowhouse, FreshBerry Frozen Yogurt Café, Greenz Salads, Dixie Cream Donut Co., Sonny Bryan¹s Smokehouse, Blazing Onion Burger Co, and Le Beau Rouleau Crepes and Croissants.

Contact Ron Ruggless at [email protected].

CORRECTION: An earlier version of this story contained information from Beautiful Brands International that indicated the Walderiches and BBI were ownership partners.

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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