Everyone feels like family at Frank the Pizza King in Colorado.

This modest Englewood pizza shop earns scads of media attention for its thin-crust pies and warm hospitality.



Sofia checks the ovens in 1968.

Frank the Pizza King

 

Immigrant Frank Krascek didn’t come to the United States with much, but he did have a job set up—at Scotty’s Pizzeria in Englewood, Colorado. After several years of learning the ropes, he bought the operation in 1961 and gave it a catchy new name: Frank the Pizza King (frankthepizzaking.com). At its grand opening, Frank already showed a propensity to snag publicity; his royal getup, including a crown, inspired a story in the local newspaper. “We were one of the first pizzerias in Englewood, and to this day we’re pretty old-school,” recounts Walter Krascek, son of Frank, who runs the business with his sister, Maria, and son, Matt. “We always try to keep everything the same because we’ve been successful with it. We’re known for not making a lot of changes.”

For example, the pizzeria doesn’t mess with its signature crispy thin crust or beloved housemade Italian sausage, and the pizzeria has never stopped attracting publicity. Several local TV stations have ranked Frank’s one of the area’s best, and The Denver Post ran a full feature on the business when it celebrated 50 years in 2011. Community involvement remains top priority, as the family sponsors local youth sports leagues and organizes an annual antique car show in its parking lot. 

The pizzeria has always been a family affair. After Frank passed away in 1973, his wife, Sofia, ran the store. Walter, Maria and Matt virtually grew up in the business, and a host of in-laws, nieces and nephews have all pitched in to ensure quality and consistency. “Some employees have been with us 30-plus years, and when you take care of your customers, they become like family, too,” Walter says. “We have a lot of repeat business; we just treat everyone well and hope for the best!”

As the third generation assumes more responsibility, small tweaks help the pizzeria keep up with the times. Matt started a Facebook page, with more than 2,000 fans joining the conversation and spreading the word; he has even toyed with opening a second location in the future. The diminutive shop continues to cash in on its popular delivery service, which was launched in the ’80s to drum up more business. After all, the pizzeria itself has only 12 tables. But as loyalists return in droves (and tell their friends), the pizzeria continues strong in its sixth decade. “It’s very gratifying to carry on the business after my parents,” Walter notes. “We get to make friends and know the people in our community. In the pizza business, everyone is your buddy.” 

The Krascek family—Maria, Walter, Frank and Sofia—proudly display their pizza in 1961

 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

Playing with fire: Experts offer their top tips for working with wood-fired pizza ovens

From dough preparation to finishing flourishes, a wood-fired oven demands more knowledge and expertise than a modern oven.

As PMQ celebrates its 20th anniversary, we honor the past and look forward to the future in this special oral history.

PMQ’s founders and longtime team members reflect on two decades of progress, pranks, pitfalls and pizza.

Our Town America: Now offering POS integration for ease of use for larger brands

Using a mobile app, pizzeria owners can track who redeems their offers, then follow up with a second offer.

Pizzeria operators can turn heads with signature menu items from Caputo


Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

Cut waste and excess fat from your pizzas with StitZii box liners

StitZii’s grease-absorbent pizza box liners let pizzeria owners deliver a healthier pizza and protect the environment.

As technology advances and communications platforms keep changing, the pizza business remains a people business

With a phone in every pocket, who would have guessed talking on those phones would become so passe?

Double your pizza production with Marra Forni

The double-mouth oven makes for twice the efficiency and twice the versatility.

Data breaches: A restaurant operator’s worst nightmare

When it comes to protecting your POS data from hackers and thieves, the IRS recommends following these 5 steps.

Boosting traffic to your pizzeria: Does it pay to advertise on Yelp?

Yelp’s a powerful influencer for restaurant customers, but Think Tank users say you can get a better return for your money with another ad strategy.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags