Old Scratch Pizza, a fast-growing Southwestern Ohio concept, opened its fourth location, moving into Troy, Ohio, in early 2024.
“The Troy location is exciting for us,” owner Eric Soller says. “We converted the town’s old fire station, which was constructed in 1967. It feels like coming home since I worked for Hobart in Troy for 10 years before opening Old Scratch. This community has been extremely supportive of the project.”
With a commitment to delivering a customer-centric dining experience, a welcoming atmosphere and using quality ingredients, Old Scratch has carved out a special place in the hearts of the Greater Dayton community. Garnering local awards, like Dayton.com’s “Best of Dayton,” the brand solidified its reputation as a destination for foodies, families and pizza enthusiasts within just a year of opening its first location in 2016.
Rooted in the classic Neapolitan style, Old Scratch pizzas redefine tradition in a “Midwesternly Neapolitan” style. While still serving classics like the Margherita or Prosciutto Arugula, many of their pizzas feature more familiar ingredients like pepperoni, bacon or the signature housemade hot honey. Wood-fired roasted vegetables, salads and 20 rotating taps of local craft beer round out the menu offerings.
Eric and Stephanie Soller opened the original Old Scratch Pizza in a converted mechanic’s garage in downtown Dayton. The concept has since grown to include locations in Centerville, Beavercreek and Troy, Ohio.
Every restaurant has a distinct visual identity while remaining faithful to the essence of Old Scratch. All locations offer an open kitchen and communal “beer hall” seating, creating a shared space where guests can connect with family and friends.
And the people behind Old Scratch Pizza don’t plan to stop. The Sollers are planning to expand the concept through the region, with a goal to open more restaurants in the next five years.
“No one ever expected an abandoned 1960s auto parts store, in a ‘fringe’ part of downtown Dayton, to be transformed into a Neapolitan pizza and beer hall, or for us to serve world-class pizza,” Eric Soller said. “Guests are surprised to see people from all walks of life enjoying a meal in a communal setting or to visit a pizza place that serves wood-roasted vegetable specials plated like they are from high-end restaurants. Most of all, no one expects this level of service and this quality of food in a counter-service restaurant filled with picnic tables. We hope to surprise people with each new location. That is Old Scratch.”
Additionally, Old Scratch aims to be an integral part of the communities in which they operate. Since 2016, the company’s charitable initiative, Cones for a Cause, has donated more than $213,000 to local nonprofits. In exchange for an ice cream cone, guests can donate to the program. 100% of those generous donations are given back to the community.