Independent Pizza Restaurants on the Rise

According to the Department of Agriculture, on any given evening, 1 in 8 Americans is eating pizza. There are plenty of well known pizza chains throughout the U.S., but there are a good number of independents that are doing quite well.

Edward Bosco and Marianne Kresevich decided to open their restaurant in Baltimore. They opened Verde in Canton. They opted not to choose Bosco’s hometown or Brooklyn or Chicago where they were living.

“We felt differentiating ourselves would be easier in Baltimore,” said Bosco. “People are not just looking for pizzas as an alternative to McDonald’s. They’re looking for a pizza experience as an alternative to some of the better dining experiences in Baltimore.”

Verde’s traditional Neapolitan pizzas are cooked in a wood-burning oven. Their dough is made using high-gluten, low sugar flour. With the oven reaching a temperature of 850F, their pizzas are cooked in only 90 second. They make their mozzarella in house and their other cheeses are imported from Italy.

With independents garnering nearly 40% of all pizza sales, there seems to be a continuing push for high quality pizza pies.


Posted on August 1, 2014 at 10:00 AM