Founded by a Wall Street pizza lover that redirected his Economics degree to embarked on a culinary career. While studying in France, he was intrigued by flocks of Parisians gathered at crepe stands.
This "ah ha moment" sparked offering Americans a gourmet alternative to fast food. Soon after the San Francisco Extreme Team took a fast-fresh approach to New York pizza using super premium healthier ingredients and added a dash of California creativity.
Beginning in 1994 with this foodie-focus, everything pizza is made fresh with exotic ingredients, heavy toppings and great tasting handmade dough. The business model and menu was developed for maximum revenue in any size location. Sales are seen from an array of well developed service systems including:
- Dine-In
- Delivery
- Take-Out
- Take-n-Bake
- Catering
Life’s Too Short for Mediocrity - Get Extreme
The 20 plus unique Signature Pizzas such as – ’Screaming Tomato, Bunny Slope, Kickin Chicken, Baja 1000, Ragin Rooster and Pandora’s Box’ – are all piled-high with combinations unlike anything you’ll find at your average pizza chain. Awarded ’Best Pizza Coast to Coast’, Extreme Pizza maintains high standards in quality control and consistency across the menu. Loyal patrons select their favorite items from an ideal menu mix:
- Gourmet Pizza
- Monster Subs
- X-Factor Wings
- Calzones
- Garden Fresh Salads
- Twisted Desserts
Life's Good When You Get Extreme!
Dedicated to convenience and cool, Extreme Pizza locations vary in size from 1300 to 2400 sqaure feet, can accommodate any market, but do not vary in brand content. The restaurants buzz all day with lively music, flat screens displaying stimulating sports and walls athletes performing twisted moves. Results vary, but the ideal revenue mix for the chain is roughly 50% delivery, 30% in-store and 20% takeout.
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