A Founder of Moe’s Southwest Grill Launching Home Grown Pizza Concept
ATLANTA (December 18, 2008) – Having turned in his chief burrito title last year, Matt Andrew has been working diligently since to assume the role of chief pizza maker having baked a fresh, made-to-order pizza concept called Maddio’s Pizza Joint opening in Atlanta this holiday season.
At Maddio’s Pizza Joint, when you walk into the warm, contemporary, “New Italian” pizza joint, you will be greeted by a pizza maker who offers you some simple, but important choices – dough, sauce and more than 45 toppings, three times more than the average pizza parlor, to build your own pizza. While guests can choose one of nine amazing signature pizzas, Andrew and partner, 25-year restaurant veteran, Tony Lewis, know guests want the ability to personalize their pizza starting with the thickness of the crust or as thin as you like. Choosing whole wheat or regular dough which is made from scratch using a decades old dough recipe Andrew acquired from a Brooklyn Pizzeria, customers then select one of six homemade sauces, including Maddio’s Signature Tomato-Basil, a Herb Pesto and a Spicy Buffalo.
“We have gone to great lengths to develop a recipe for craveable, fresh food topped with an engaging, inviting experience,” explains Matt Andrew, founder and president of Maddio’s Pizza Joint. “We learned early on the importance of using fresh ingredients; our vegetables, which we source locally when available, are delivered daily. We really stepped outside the category in delivering made from scratch products – dough, sauces, dressings … even our meats (chicken and beef) are marinated fresh daily. The customer will taste that we are not just another neighborhood pizzeria.”
America’s Fascination with Pizza – Like many foods, pizza isn't indigenous to America with claims of origin tracing back to Italy, Naples in particular. However no country has done more, not even Italy, to popularize it. It is said to have made its debut 103 years ago in New York City, by Gennaro Lombardi, but it wasn’t until the 1950s when Americans started noticing pizza, made popular by such icons as Frank Sinatra, Joe DiMaggio and Dean Martin whose song, That’s Amore, inspired generations of singing and eating pizza. Today, approximately three billion pizzas are sold in the U.S. annually. Pizza accounts for 13 percent of all restaurant orders, trailing hamburgers and cheeseburgers by just a few percentage points.
Creating A Next Generation Pizzeria – Working closely with Andrew and Lewis is long-time restaurant design and commercial developer, Rob McKerrow, who was been challenged with creating a distinct atmosphere that delivers a vibrant, contemporary pizza joint experience that’s a departure from the typical Americanized pizza parlor.
“Because our customers interact with the pizza maker from the time they enter, Rob (McKerrow) paid special attention to the personality of the kitchen – it’s modern, clean and inviting,” explains Andrew. “He has done an amazing job of tying in marble, steel and woods to create a palette that’s new Italian … something Maddio’s can own. And he did it within the tight parameters Lewis set to meet the speed and flow requirements the operation team needs to fulfill the customer experience.”
Maddio’s believes customers will not only love the personalization, the food, the speed and the décor, they believe pizza lovers will appreciate the significant choices on cheeses (including Mozzarella, Gorgonzola, Feta and Ricotta), veggies (including Artichoke Hearts, Roasted Red Peppers, Mandarin Oranges) and meats (including Chicken Apple Sausage, Jerk Chicken and Canadian Bacon). Of course, the team of pizza makers offers a proud menu of signature pizzas, including the Steak & Blue, Southwest Baja, Chicken Club and Portobello Pesto.
“We also studied the customer’s experience with toppings at other pizza restaurants and chose to deviate from the category norm,” adds Andrew. “All of our toppings are premium because they are the highest quality products, but our pricing is not. Also, we offer any three toppings with every pizza, reinforcing the idea of choice without any surprises at the register.”
In the instance that pizza lovers or their friends want to opt for a fresh salad or toasted sub, the same attention has gone into choosing fresh ingredients, fresh baked breads and homemade dressings. Salads are healthy in serving size, including Maddio’s House, the Basil Chicken Salad and the Santa Fe to name a few. With a choice of white or wheat baked sub rolls, guests can enjoy one of six toasted subs, including the Tuscan Meatball, Maddio’s Cheese Steak (with steak or chicken), a Garden Veggie and the classic Italian. All subs and salads are priced at just $6.49. Maddio’s also serves a kids meal – six-inch pizza with one topping and a drink for $2.99. Its Apple Crisp Dessert Pizza is the featured treat, along with brownies and chocolate cookies. Maddio’s also serves ice cold draft and bottle beer, wine, carbonated and non-carbonated soft drinks, fresh brewed tea, bottled water and healthy juices.
About Maddio’s Pizza Joint - Maddio’s Pizza Joint is an Atlanta-based “New Italian” pizza joint that engages its guests in the pizza making process, offering them the choice of dough, sauce and more than 45 toppings, all served fast, affordable and in a warm, contemporary, new Italian atmosphere. In addition to personalized pizza made fresh to order, pizza lovers can order from one of nine signature pizzas. Maddio’s also serves amazing toasted subs and plentiful, fresh salads with locally grown herbs and vegetables (when available) delivered daily. Maddio’s serves beer, wine, soft drinks and bottled water. Maddio’s loves friends and families and kids love Maddio’s because they love Maddio’s pizza. For more information, visit www.unclemaddios.com or call (404) 929-6700