At Firehouse Pizza, a pizza can be a sandwich, and a sandwich can be a pizza. Now the two-store brand wants to take that menu model nationwide, but it will start at home and in the state next door.
Firehouse Pizza recently announced plans for franchise expansion around the U.S. It will first focus on its home state of Kentucky and neighboring Tennessee.
Its flagship Bowling Green location launched in 2003. Three years later, Firehouse Pizza opened a second location in Morgantown. Today, the pizza franchise is seeking to add new Firehouse Pizza locations from Kentucky to Tennessee and along the southeastern coastlines, according to founders Eric and Tosha Sublett.
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“We believe our concept is perfect for vacation spots or waterfronts and works great as a hometown pizzeria,” they said in a joint statement. “After 21 years, we still work every day to ensure we’ve made the best pizza experience we can possibly make. We have evolved our company to ensure that, no matter the location or economy, the multiple revenue streams of Firehouse Pizza always generate income.”
Examples of the chain’s hot-selling menu items include the Eric Sandwich, Firehouse Pizza’s No. 1 seller, and the Wife Sandwich, which occupies the No. 2 spot in sales.
“We make any sandwich into a pizza or salad, meaning any of our sandwiches can be made multiple different ways,” the Sublett team said. “It can help both with food allergies and waistlines. Where most pizza places add sandwiches after years of being in business, we did that from day 1. All of our sandwiches, salads and pizzas have gone through the same refinement process for the past two decades.”
The Firehouse Pizza franchise opportunity comes complete with training, marketing collateral designs, established branding, key vendor relationships, ongoing operational support and more. Plus, the lifestyle is the dream many entrepreneurs aspire towards, the Subletts said. “This is our life’s work. We take it very seriously—but what a life. Pizza. Beer. Ice cream. We live for this and love to make people happy while eating quality food done right.”
