All-Natural Pizza Franchise Celebrates First New York City Location
New York, NY (September 14, 2011)—Naked Pizza, one of the world's fastest growing franchises, is celebrating the opening of its first New York City store located at 954 3rd Avenue (at E. 57th Street). Earlier today, the all-natural pizza was featured on NBC's Today Show and tasted by host Kathie Lee Gifford, who touted its healthier ingredients and lower caloric count.
Naked Pizza's mission is to transform the nutritional profile of the fast food industry by demonstrating that it can be part of the solution to the growing global epidemic of obesity and chronic disease related to diet.
While other pizzas are made with refined white flour (which results in high insulin levels), Naked Pizza's Ancestral Blend® crust is made with ten grains, prebiotic fiber, and probiotics—beneficial bacteria that balances digestive health and is commonly found in yogurt. This diversity of nutrients allows food to be slowly digested and absorbed, thus resulting in a slower release of insulin, while still maintaining the great, satisfying taste of pizza. Naked Pizza also offers a gluten-free crust option.
The concept of a healthier pizza option attracted the attention of high-profile investors, such as Mark Cuban, and has garnered thousands of franchising inquiries from around the world. Since its 2009 launch as a franchising company, the brand went from one corporate-owned store to 25 open stores including three in Dubai. Currently, the company has 500 stores under contract around world and is on pace to open up to 50 stores by the end of 2011, which includes stores in Denver, the Washington D.C. Metropolitan area and multiple cities in New Jersey.
According to Naked Pizza Co-Founder Randy Crochet, ″Our business boils down to our pizza being a point of authentic connection—an honest exchange that starts a conversation about the food supply, policy or anything else people want to talk about. It gives people some tools to make better decisions about their health, the system and the food they eat. It's about igniting a movement.″
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