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Kahala tests Pizza Fresh Take N’ Bake concept

Ron Ruggless, Senior Editor

July 14, 2011

2 Min Read
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Ron Ruggless

Editor's note: This story has been updated to reflect that Kahala Corp. has 3,200 locations worldwide.

Kahala Corp. on Saturday plans to debut the first of at least two units of its new Pizza Fresh Take N’ Bake restaurant concept in Phoenix.

The franchise-concept portfolio company, which includes Blimpie and Cold Stone Creamery, will open the 1,400-square-foot Pizza Fresh in a strip mall in northern Phoenix.

Ashley Strazzara, marketing coordinator said a second unit will open in Mesa, Ariz., in mid-August.

The take-and-bake pizza segment has seen growth in number of units the past few years. In Nation’s Restaurant’s News’ Top 100 census, for example, Papa Murphy’s Take ‘N Bake of Vancouver, Wash., saw units grow to 1,241 for the year ended December 2010, up from 1,171 units at year-end 2009 and 1,119 in 2008.

The NRN research found estimated sales per unit were $538,000 in 2010, down from $547,000 in 2009.

Strazzara said create-your-own and prepared combination pizzas range from $7.49 to $14.49. Sides, salads and desserts are priced from $2.99 to $5.99. Store locations will accept electronic benefit transfers, or EBT, at all locations, she added.

Pizza Fresh guests can design their own pizza, choosing from three sizes, four sauces and 24 toppings. Side items include garlic-cheese bread, buffalo chicken wings, cinnamon bread and cookie dough.

The menu was created by Kahala’s director of research and development, Nola Krieg, who also oversees the ice cream and frozen-yogurt flavors at sibling brand Cold Stone Creamery.

Steve Evans, Pizza Fresh’s senior director of marketing, said in a statement: “The pizza business shouldn’t be complicated. We give our customers the freedom to choose how they want to cook, when they want to cook, and we want them to enjoy hot, fresh pizza at home, quick and simple.”

Kahala Corp. now franchises 14 brands, including Blimpie and Cold Stone Creamery, as well as Cereality, Frullati Café, Great Steak, Johnnie’s, NRgize, Ranch 1, Rollerz, Samurai Sam’s, Surf City Squeeze, TacoTime and Wafflo. Kahala has about 3,200 locations worldwide.

Contact Ron Ruggless at ronald.ruggless@penton.com.
Follow him on Twitter: @RonRuggless

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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: Ronald.Ruggless@Informa.com

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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