One way that New Orleans-based Fat Boy’s Pizza stands out in the crowded pizza segment is by towering over the other regular pizza pies. Fat Boy’s is home to what its leaders claim is the world’s largest slice of pizza, selling 16-inch extra-large slices under the cheeky motto, “Size matters.” The eight-unit, burgeoning pizza chain also offers different varieties of pies in the 16-inch and XXL 30-inch varieties.
But size isn’t the only thing that matters at Fat Boy’s Pizza. As the casual-dining brand looks to scale through a recently announced franchising program after only four years in business, director of operations Casey Biehl said that one of the top concerns is maintaining the quality of the product, which is just as well known as the oversized quantity. Every morning, employees make their own dough and create a fresh batch of sauce from Bella Rosa tomatoes.
“There's a supreme focus on quality here — we make all of our dough, and each one of our restaurants will never sacrifice on quality,” Biehl said. “We source the best possible products that we can find and make our sauces in-house. … As a growing brand, vendors are often reaching out to us for more efficient ways to do what we're doing. But we won’t sacrifice the quality of our product.”
Besides large, high-quality pizzas, Fat Boy’s has cemented itself as a community-centric, family-friendly restaurant, as it has helped hurricane and tornado disaster victims in the surrounding New Orleans area through community outreach efforts. Each location also has arcade games, so parents can sit at the bar while their kids play games while waiting for pizza to be served.
On the heels of launching franchising in December, Fat Boy’s Pizza has big plans to expand to new locations, especially in new markets outside of the New Orleans metro area, with an eye toward the Houston market in particular. There are several more stores already in the pipeline, and Fat Boy’s will be 12 stores deep by the end of 2023.
As Fat Boy’s brand looks to scale, the brand now has two options for store prototypes after introducing the new express model with a drive-thru, tableside QR codes, self-checkout kiosks, a streamlined menu and more of a focus on off-premises experiences. The second express location will open soon in April in a Louisianan suburb. On the opposite end of the spectrum, the brand will be opening a large 4,000-square-foot flagship in Houston soon.
“Consistency is going to be one of the biggest challenges we face as we scale,” Biehl said. “I love the idea that we make everything from scratch, in-house daily, but then you have to ensure you have a consistent product because you’re relying on the human element.”
Coming soon to Fat Boy’s Pizza? A focus on digital technology — especially its loyalty program — and out-of-the-box menu ideas like milkshakes that might be put on the menu in the future.
Contact Joanna Fantozzi at [email protected]
