Native Texans Open First Uncle Maddio’s Pizza Joint in the Southwest
New Franchisees to Bring Fast Casual Pizza to Austin, Dallas and Waco
Geyer is a former Lockheed Martin engineer turned entrepreneur. Both Emily and Janie Stephens received culinary training from Le Cordon Bleu in Paris. All three are University of Texas alumni and are excited about blending Geyer’s business expertise and the Stephens’ chef experience together in this new venture.
“The single most important thing that resonated with us is Uncle Maddio’s ‘Served with Love’ mantra. It’s what the founders and employees live by. It’s instilled in managers and you see it truly come to life in the customer experience,”
Stewart is originally from Texas and has deep roots in Texas and the Uncle Maddio’s group. After completing his undergraduate degree at The University of Texas, he moved to Atlanta to pursue his Master of Science degree in Aerospace Engineering at Georgia Tech. While completing his graduate degree in Atlanta, he met founder Matt Andrew and Roger Wagerman and helped build the Uncle Maddio’s concept.
“It’s been amazing for us as franchisees to see what makes Uncle Maddio’s so different. It’s a real restaurant serving up quick and fresh food in a fast-casual setting,” said Geyer.
While Geyer is an investor in Uncle Maddio’s, he believed the industry leading franchise would be great for Texans for a number of reasons. As the original create-your-
“Janie and Emily are happy that they’ll get to use their in-depth knowledge and skills from culinary school in Uncle Maddio’s intricate and sophisticated recipes. Everything is made on-site with the highest quality ingredients. We prepare homemade dough every morning and sauces from scratch,” added Geyer.
For Janie and Emily, the restaurant passed their test for culinary and healthy eating standards. Both prefer organic, hormone-free and are cognizant of their gluten intake. Initially, they weren’t necessarily looking to work with a pizza chain, but they were excited about the opportunity to use their culinary expertise and contribute to a growing franchise.
Founder Matt Andrew values variety and choice, so that every customer is able to create their own pizzas, salads and paninis. Uncle Maddio’s offers a made-from-scratch 9-inch individual pizza with up to three toppings, baked in 6-minutes, for $6.99. Completely customizable, guests choose one of three crusts, including a gluten-free option, and have the choice of 48 toppings including six sauces, 27 vegetables and 15 meats. Uncle Maddio’s offers healthful options like whole wheat and gluten-free crusts, hormone-free chicken, fresh local vegetables, Daiya vegan cheese and organic greens. A “take and bake” option offers a quick family meal at home.
The menu also features create-your-
“With more than 5-million choices, there is something for everyone at Uncle Maddio’s,”
Texas is just one of the latest additions to the fastest-growing fast casual pizza brand. The Uncle Maddio’s Pizza Joint franchise operation is expanding with 165 units in development. Key expansion markets include Georgia, Alabama, Florida, Kentucky, North Carolina, South Carolina, Texas, Tennessee, Virginia, and Washington, D.C.
For more information on Uncle Maddio’s Pizza Joint, visit www.unclemaddios.com (http://unclemaddios.com/
About Uncle Maddio’s Pizza Joint
Celebrating its 5th year, Uncle Maddio’s Pizza Joint is the original create-your-
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