Owensboro is getting a new pizza place and it’s not going on the east end.
Azzip Pizza, an Evansville-based restaurant, is expected to open in July in The Shoppes at 3800 Frederica, the newest development of Matt Hayden and Jack Wells of Gulfstream Enterprises.
This will mark the company’s eighth restaurant and second in Kentucky.
According to Zack Mathis, director of marketing for Azzip Pizza, the restaurant chain has been looking to expand into Owensboro for a while.
“Ever since Azzip first opened in Evansville, we have been hearing about all the awesome things happening across the river,” said owner Brad Niemeier. “We are so excited for the opportunity to be a part of what Owensboro has become. We can’t wait to do our best to contribute as a great employer, dining option and community partner.”
According to a press release sent Monday, Azzip will be hiring 25 full and part-time managers and team members to serve up these delicious pizzas. Team members will start at $11 per hour and shift managers start at $13 per hour.
Azzip Pizza follows the popular Chipotle-style of service, where customers can expect more upscale food served quickly and inexpensively.
According to the release, Azzip allows customers to create something delicious from an array of flavorful sauces and freshly prepared toppings before baking right in front of them in under three minutes. Customers with dietary needs and preferences also have options from low-carb cauliflower and gluten-free crusts to dairy free cheese and plant-based sausage.
Since opening the first location, Niemeier recruited his family to help grow Azzip (which is pizza spelled backwards). Dad (Dan) retired to manage new store construction and store maintenance, Mom (Laura) keeps the books, older brother (Andy) partners as Co-CEO, and younger brother (Craig) is the head of operations. Adopted family member Blake, who creates the popular pizza of the month at Azzip, has developed fan favorites such as a slow-smoked pork pizza topped with crushed Grippos and a Ski soda reduction (E’Vil Pig), a Crab Rangoon inspired pizza (March Crabness), and a goat cheese and goat horn peppers pizza (Mama’s Little Goat).