this is an awesome pizza. and very reasonable to get involved.
McAlister’s Deli co-founder partners with Brixx Pizza in franchise company
CHARLOTTE, N.C. — Brixx Wood Fired Pizza has teamed with Neil Newcomb, co-founder of McAlister’s Deli, to form Brixx Franchise Systems LLC, and expand its concept throughout the United States.
According to a news release, the new company wants owner-operators who can establish five to 10 new franchise locations over the next year.
"Since opening its first location in Charlotte in 1998, Brixx has rapidly grown to nine locations throughout North and South Carolina," said Newcomb. "Brixx’s success is built on simple, smooth operations and a high-quality menu that provides great value to the customer at reasonable operating costs for the owner."
The centerpiece of each Brixx location is its wood-burning oven that enhances the natural flavors of the restaurant’s pizzas and focaccia breads. Brixx serves a variety of gourmet pizzas, as well as salads made with locally grown greens and sandwiches served on bread baked on-site daily. Units serve a wide variety of wines by the glass and beers on tap. The average Brixx location is 3,200 to 3,400 square feet and employs 40 to 50 people.
"Another key to Brixx’s success is that its founders applied a fine-dining quality to pizza and placed it in a fun, colorful and casual environment," said Newcomb. "Ultimately, Brixx has extremely loyal customers who view it as a neighborhood hangout: somewhere they want to visit on a weekly basis. And, they always know they’ll get a fantastic meal at a reasonable price."
Newcomb co-founded McAlister’s with his father and brother when they opened their first location in Oxford, Miss., in 1989. Today, there are more than 200 McAlister’s Deli locations nationwide.
Brixx managing partners, Jeff Van Dyke and Eric Horsley, met while working at the same restaurant almost 25 years ago and have worked together ever since. Brixx controller and operating partner, Barbara Morgan, joined Van Dyke and Horsley 20 years ago.
For more information, click here.
McAlister’s Deli co-founder partners with Brixx Pizza in franchise company
CHARLOTTE, N.C. — Brixx Wood Fired Pizza has teamed with Neil Newcomb, co-founder of McAlister’s Deli, to form Brixx Franchise Systems LLC, and expand its concept throughout the United States.
According to a news release, the new company wants owner-operators who can establish five to 10 new franchise locations over the next year.
"Since opening its first location in Charlotte in 1998, Brixx has rapidly grown to nine locations throughout North and South Carolina," said Newcomb. "Brixx’s success is built on simple, smooth operations and a high-quality menu that provides great value to the customer at reasonable operating costs for the owner."
The centerpiece of each Brixx location is its wood-burning oven that enhances the natural flavors of the restaurant’s pizzas and focaccia breads. Brixx serves a variety of gourmet pizzas, as well as salads made with locally grown greens and sandwiches served on bread baked on-site daily. Units serve a wide variety of wines by the glass and beers on tap. The average Brixx location is 3,200 to 3,400 square feet and employs 40 to 50 people.
"Another key to Brixx’s success is that its founders applied a fine-dining quality to pizza and placed it in a fun, colorful and casual environment," said Newcomb. "Ultimately, Brixx has extremely loyal customers who view it as a neighborhood hangout: somewhere they want to visit on a weekly basis. And, they always know they’ll get a fantastic meal at a reasonable price."
Newcomb co-founded McAlister’s with his father and brother when they opened their first location in Oxford, Miss., in 1989. Today, there are more than 200 McAlister’s Deli locations nationwide.
Brixx managing partners, Jeff Van Dyke and Eric Horsley, met while working at the same restaurant almost 25 years ago and have worked together ever since. Brixx controller and operating partner, Barbara Morgan, joined Van Dyke and Horsley 20 years ago.
For more information, click here.
Doug said:
Godfather's was the shit!!!! My family lived off that place in Arizona 25 years ago. I also remember there being one next to Disneyland about 10-12 years ago but they tore it down to add more shit for the tourists. The next closest Godfathers to me is 100 miles away in Rancho Cucamongo but I can't imagine it keeping the same recipe they used before. They used to load their pies with layers and layers of cheese.
It is sad to say but the good old neighborhood pizza parlor is nearly extinct here in southern california. I remember when I was a little kid playing little league baseball and soccer we used to sometimes so to the local Lamppost Pizza, Shakey's Pizza or Round Table Pizza and load up with pizza and soda and play arcade games for hours. It has all changed now... First off back in the 80's those pizza joints were ran by your neighborhood folk and they kept the parlor very clean and fresh and were never stingy on toppings and sauce. They always had the coolest arcade games like the sit down Ms. Pac-Man, 720, Gauntlet, Icari Warriors and they also had air hockey and shit.
Well that shit has all changed now. With Dominoes, Pizza Slut, Papa Johns and Little Ceasers giving their pizza away for $5 a pop and delivering it at no charge, those good old neighborhood pizza parlors stopped making money and the original owners had to sell their ownership or close down. So in comes the new owners/management of the good old family pizza parlors and which in my area are either asian, indian or trailor trash and boy can they fuck up a pizza. The asians started adding their own twist on toppings wih broccoli, cauliflower, carrots and peanuts. The indians straight up don't honor your coupons and skimp on the meat toppings. The trailor trash smell like booze and weed and totally fuck up your order because their mind is more concerned on going dumpster-diving. Did I mention that they all of the above employee the illegals that hang out at the home depot and they can't understand engilsh well enough to know exactly which toppings go on a specialty pizza.
Now I am all for america being the land of oppurtunity, but please can't everybody please stick with making and serving your ethnic foods to the public. That especially goes out to the mexicans that make my chinese food at my local takeouts. I am a black man myself but I don't try to cook carne-asada for my mexican brother in law and I pray to god he doesn't invite me over for gumbo. I also won't try to cook pancit for my phillipino cousins and I expect them not to fry me up some catfish and okra either.
Well that shit has all changed now. With Dominoes, Pizza Slut, Papa Johns and Little Ceasers giving their pizza away for $5 a pop and delivering it at no charge, those good old neighborhood pizza parlors stopped making money and the original owners had to sell their ownership or close down. So in comes the new owners/management of the good old family pizza parlors and which in my area are either asian, indian or trailor trash and boy can they fuck up a pizza. The asians started adding their own twist on toppings wih broccoli, cauliflower, carrots and peanuts. The indians straight up don't honor your coupons and skimp on the meat toppings. The trailor trash smell like booze and weed and totally fuck up your order because their mind is more concerned on going dumpster-diving. Did I mention that they all of the above employee the illegals that hang out at the home depot and they can't understand engilsh well enough to know exactly which toppings go on a specialty pizza.
Now I am all for america being the land of oppurtunity, but please can't everybody please stick with making and serving your ethnic foods to the public. That especially goes out to the mexicans that make my chinese food at my local takeouts. I am a black man myself but I don't try to cook carne-asada for my mexican brother in law and I pray to god he doesn't invite me over for gumbo. I also won't try to cook pancit for my phillipino cousins and I expect them not to fry me up some catfish and okra either.
Only problem there is, like Uno, The original doesn't seem to be able to be duplicated properly, thus you are ripping off people at the franchise locations. I'd love to see them expand, but not at the expense of the quality of the product.Kornholio said:
But anyone coming to/in the Champaign area MUST visit Papa Dell's!
