Smokin’ Oak Wood-Fired Pizza to Enter New Region

Fast-casual Smokin-Oak expands to Greater St. Louis area.




Smokin' Oak Wood-Fired Pizza

Smokin’ Oak Wood-Fired Pizza, an emerging fast-casual pizza brand, is expanding to a new market with the announcement of its new franchise location set to open this summer in the greater St. Louis market. Husband and wife, Raj Singh and Khush Gill, evaluated several other national-brand franchise opportunities before deciding to open their own Smokin’ Oak Wood-Fired Pizza.

“The franchise model Smokin’ Oak Wood-Fired Pizza offers works well for us,” Singh said. “The support model provides everything from site selection assistance, use of the commercial real estate team, strong brand guidelines, marketing support, furniture and fixture selection, equipment selection – everything needed to get the store open with a grand opening that results in return business. In addition, the quality and taste of the menu items is incredible. Smokin’ Oak Wood-Fired Pizza was exactly what we were looking for.”

Singh and Gill were also fond of the fresh, never frozen ingredients, the unique wood-fired cooking method, quick service and competitive pricing. “We’ll offer a real wood-fired pizza quicker and for less cost than most other pizza restaurants,” Singh said. “That is something we are really looking forward to providing this community.”

Smokin’ Oak Wood-Fired Pizza opened its first franchise in Ames, Iowa, in 2017 near the campus of Iowa State University. The brand successfully found its sweet spot in the convergence of taste, value and efficiency. In a crowded, expanding fast-casual marketplace, Smokin’ Oak Wood-Fired Pizza prides itself on the things that set it apart from their competitors – always fresh ingredients, wood-fired cooking and providing an excellent guest experience.

“For around 10 dollars, you can get a pizza and a soda and be in-and-out in 10 to 15 minutes,” said Matt Mongoven, Smokin’ Oak Wood-Fired Pizza Chief Executive Officer. “Or, if you want to enjoy a beer or glass of wine and hang out with your friends and family you can do that too. Our guests dictate the pace.”

As for Singh and Gill, Mongoven is confident they are a great addition to the Smokin’ Oak Wood-Fired Pizza family. “Their enthusiasm, business acumen and commitment to their community came across loud and clear,” Mongoven said. “A franchise is like a marriage. It has to be the right fit. We know that Raj and Khush are a perfect fit for our brand.”

Singh shared that his favorite menu item is the Buffalo Chicken Pizza. The popular pizza includes chicken, buffalo sauce, banana peppers, mozzarella, green onions, bleu cheese dressing and raspberry sauce. “It’s delicious,” Singh said, “and in a few months everyone in the greater St. Louis area will finally have the chance to try the phenomenal taste of Smokin’ Oak Wood-Fired Pizza.”

Mongoven added, “Pizza baked in a wood fired oven is different and unmatched by any other baking method. Freshness is important to how consumers approach food and we are proud of the fact that everything we have in the restaurant is fresh and that our franchisees are able to deliver high quality food at a reasonable price.”

For additional information about Smokin’ Oak Wood-Fired Pizza, visit SmokinOakFranchise.com or call 800-656-0779. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Little Caesars Franchisee Blames $5 Hot-N-Ready Deal for His Stores’ Demise

The chain won a prolonged battle with franchisee Alan Knox, but now there are no Little Caesars stores in Kansas City

Teenage Pizzeria Manager Drives 225 Miles to Deliver Pizza to Dying Man

Dalton Shaffer, 18, of Steve's Pizza told no one of his good deed for Rich Morgan, but the news went viral thanks to a Facebook post by Morgan's wife.

Your Pie Teams With Zapp's to Create Potato Chip-Topped Voodoo Pie

Just in time for Halloween, the limited-time signature pizza features Cajun ingredients and is topped with Zapp's Voodoo Potato Chips.

Lost Pizza Co. Feeds Hundreds of Hurricane Michael Survivors in Panama City, Fla.

The Deep South pizza chain's co-founders Brooks Roberts and Preston Lott organized relief efforts in two states.

Sex or Pizza? Man Who Has Eaten Cheese Pies For Dinner for 37 Years Has to Think About It

Mike Roman of Hackensack also likes peanut butter sandwiches for lunch - and nothing else.

Surviving the Winter: 7 Ways to Keep Pizzeria Sales Hot in Cold Weather

You can build up your wintertime pizza business through seasonal marketing and menu strategies.

Flippy the Robot Wows Baseball Fans With Fry-Cook Skills at Dodger Stadium

The robot can also flip burgers and scrub grills, posing a possible solution to a worker shortage in the restaurant industry.

Salary vs. Hourly: How to Pay Your Pizzeria's Managers

Members of PMQ's Think Tank swap tips for managers' salaries and hours they should work.

TripAdvisor Reveals Its List of America's 10 Best Pizzerias

Boston's Regina Pizzeria comes in at No. 1, but two Nashville restaurants also make the cut.

Donatos Pizza Partners With Artists to Create Airport Mural Celebrating Diversity

The mural, located in the John Glenn Columbus International Airport in Columbus, Ohio, features 88 pieces of original art.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags