Rotolo’s pizzeria, craft model affords numerous types of pizza | 1-on-1 with Pizza Management

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Rotolo’s operates Rotolo’s Pizzeria and Rotolo’s Craft + Crust, two manufacturers increasing into new states.

Can one pizza model seize a number of markets? Sure, if it is Rotolo’s. Based by CEO Mitch Rotolo in 1996 close to the campus of Louisiana State College, Rotolo’s consists of two manufacturers: the basic Rotolo’s Pizzeria and the newer mannequin, Rotolo’s Crust + Craft. The manufacturers have 31 areas of which three are company models in Baton Rouge, Louisiana the place the house workplace is situated and the remaining are franchised. Rotolo’s will be present in Louisiana, Texas, Alabama, Florida, Tennessee and Colorado.

Brad Mire, Rotolo’s president

Rotolo had labored in a couple of pizza eating places earlier than beginning his personal, and Rotolo’s President Brad Mire mentioned he discovered a location that had a mixer in a bar-heavy space of city. Pizza and beer make an ideal pairing, and the primary unit, on the gates of LSU, has the proper location.

Rotolo’s Pizzeria is the corporate’s legacy model, which includes a smaller footprint with conveyor ovens in small cities in Louisiana. Rotolo’s Craft + Crust makes use of deck ovens and “it was a solution to elevate our pizza and a solution to do one thing a bit extra ‘craft,'” Mire mentioned, “and enhance on what Rotolo’s has at all times performed — make it higher and elevated.” There’s additionally an enhanced cocktail menu and not less than 32 beers on faucet in an upscale craft bar setting. The primary Rotolo’s Craft + Crust opened in Baton Rouge, Louisiana, in 2017.

The menu

On the pizzeria facet, The Krewe pizza is a high vendor and options marinara, mozzarella, pepperoni, bacon, cheddar, feta and parmesan.

The Chalmette breadsticks are additionally a favourite. Made with a skinny crust, the cheese sticks are topped with scorching sauce, garlic butter, feta, cheddar, mozzarella and parmesan and are served with marinara for dipping.

On the Craft + Crust, the model affords each a New York crust in addition to a Chicago deep-dish pizza. “Not too many individuals outdoors of Chicago attempt to keep true to it, however we do put a while and vitality into that pizza and it’s a fairly good vendor for us,” Mire mentioned.

Pepperoni and The Huge Apple, which options house-made contemporary crushed tomato sauce, pulled mozzarella, pepperoni, sliced Italian sausage, whipped ricotta, oregano, crimson pepper and olive oil, are massive movers on the Craft + Crust, in addition to the Uncle Tony with house-made contemporary crushed tomato sauce, pulled mozzarella, tomatoes, basil, burrata, oregano, olive oil and a balsamic discount.

Wednesdays are identified for its specialty calzones, a transfer the model has been doing since its inception in ’96. The calzone is priced at $7.99. “We swing lots of calzones in all our areas on that day,” Mire added. “It is simply one thing that is form of grow to be synonymous with the model.”

Dough is made in-house from a starter a number of occasions a day at every restaurant. The craft sauce on the Rotolo’s Craft + Crust facet is made on-site. The standard pasta sauces, pizzas sauces and salad dressings are made at a commissary, which helps the manufacturers preserve continuity.

Rotolo’s Craft + Crust has additionally switched its new areas to Rotoflex ovens which makes use of spinning decks “and that has made a world of distinction so far as the consistency goes for our Craft + Crust facet,” Mire added. Coaching on these ovens proves simpler than on a conventional deck oven and so they give a good bake throughout. The Rotoflex ovens even gave Rotolo’s execs a better solution to design the kitchens with a number of doorways to take away the pizzas.



On the tech facet, the model makes use of the Jolt platform to push out coaching paperwork from its residence workplace for LTOs like a King Cake calzone and a heart-shaped pizza for Valentine’s Day final month.

The coaching library is digital, making it simply accessible for the model because it grows past Louisiana.

Expertise has been a giant focus for Rotolo’s government staff. They developed an app in the midst of the COVID-19 pandemic and got here out a lot stronger due to that, Mire mentioned. The model is doing lots on the retargeting facet of visitor acquisitions as properly. “And that is form of a type of challenges from the service facet and from the advertising and marketing facet that we’re attempting to hone in on,” he added.

Operationally, looking for and retain the best individuals stays a problem. “We’re all in the identical battle in the case of that,” Mire mentioned. “However we’re attempting to make Rotolo’s a spot the place individuals wish to work. Once they come to work, it is about making it one thing they wish to proceed to do. Not everybody desires to make pizza for a residing, however we attempt to make it as fulfilling as we will at each retailer that we open and the shops that we proceed to function each day.”

Retention is essential, and Rotolo’s has partnered with the Identical Day Pay app to offer employees entry to their wages sooner with out having to attend for the standard two-week payroll. That additionally took place in the midst of the pandemic.



The model opened three shops in 2022 and it has seen double-digit development yr over yr from 2019 to 2022 (excluding 2020 in the course of the onslaught of the pandemic). Rotolo’s Craft + Crust has the next ceiling and due to this fact the next verify common. “The RCC mannequin has continued to develop,” Mire mentioned. “All of these eating places proceed to see super development yr after yr.”

Mire attributes that development partly to a first-of-it-kind pizza setting within the markets it enters. When individuals consider pizza, they robotically take into account the massive chains, whereas Rotolo’s Craft + Crust affords a full eating expertise however with pizza. “It is virtually a sports activities bar-ish sort really feel to Craft + Crust, however not many individuals are doing that with pizza,” Mire added. “We’re additionally attempting to remain true to being from Louisiana which … continues to be a sector of individuals’s menus that they see lots of success with: that Creole cooking and attempting to get some Louisiana flare right here and there. We attempt to keep true to that.”

That features dishes like étouffée and crimson beans and rice alongside pizza.

Over the subsequent 18 months, the model expects to open 5 to 6 new eating places.

“We’re actively pursuing franchisees and areas,” Mire mentioned. The model shall be growing models in South Carolina and Mississippi, one other unit in Tennessee and development in Texas and Colorado by 2024.

“Franchisees are every part. They make it occur each day. We personal three of those eating places and there is 31 of them,” Mire mentioned. That exhibits how essential they’re. We’re very, very blessed and lucky that now we have a very nice group of franchisees.

“They care immensely about Rotolo’s, they’re always attempting to do the very best, hope for the very best for the model, and that is actually all you’ll be able to ask for.”

Mandy Wolf Detwiler is the managing editor at Networld Media Group and the positioning editor for and She has greater than 20 years’ expertise masking meals, individuals and locations.
An award-winning print journalist, Mandy brings greater than 20 years’ expertise to Networld Media Group. She has spent practically twenty years masking the pizza business, from unbiased pizzerias to multi-unit chains and each dimension enterprise in between. Mandy has been featured on the Meals Community and has gained quite a few awards for her protection of the restaurant business. She has an insatiable urge for food for studying, and might inform you the place to seek out the very best slices within the nation after spending 15 years touring and consuming pizza for a residing. 

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