For my last project for this social media class, I focused on my now employee, Your Pie Pizza. Your Pie, founded in 2008 by Drew French, has steadily been growing. From its first store in Athen, GA, home to Drew’s alma mater, to over 55 stores in the southwest.
Drew was inspired to open the pizza company after honeymooning with his new wife in Italy. Inspired by the authenticity of pizza creation, he brought that passion and energy home. Influenced by the brewery brand, he had grown to love in Athens, Your Pie took on a rustic and brewery vibe. With the ability to customize your own pizza, paninis, and salads, the Your Pie concept was very exciting. Your Pie boosted its name recognition, with many awards for a summer craft series pizza: The Peach and Prosciutto. This craft series pizza drew on exciting and seasonal ingredients from both Georgia and Italy, formulating a sweet and savory dish that was a crowd pleaser. The success of the pizza, and its combo with a fruit beer and peach sorbet, set a standard Your Pie has been unable to replicate.
Every season Your Pie releases a new craft series pizza. Many of the ingredients seem strange to pair together, or are awkward to picture on top of a pizza. Examples include a butternut squash for the winter, bbq Mac n’ Cheese for the fall, and Dates for Valentine’s Day. The most current pizza has a New Orleans inspiration, with the usage of the NOLA chips Zappas. The pizza called: The Voodoo, misses its mark and is somewhat lost over Georgia residents. Many people miss the expert pairing that the peach and prosciutto received, with the sorbet and beer combo.
In order for Your Pie to find success in its craft pizzas, they are going to have to follow the recipe that gave them success in the beginning. They should look at other ingredients beloved by Georgians and combine it with staples in Italy. They need to bring back pairing options with their gelato and beer, so people can have a complete meal from start to finish. They need to keep the pizzas on the more basic side, worrying more about quality and consistency than innovation. Sometimes when you have a good thing, don’t change it.