Flourchild pizza looks to innovation to weather the COVID-19 storm – OnMilwaukee
< script type ="text/javascript"src="https://platform.twitter.com/widgets.js">< div class ="fb-like" data-href ="https://onmilwaukee.com/dining/articles/flourchild-pizza-innovation-covid-19.html"data-action="like"data-send= "false"data-layout= "button"data-show-faces="incorrect"data-share=" true "> A precious few restaurants can endure on carry-out alone. Those hardest struck are the ones which, before the COVID-19 pandemic hit, supplied jolly places to collect with pals, relaxing dining-room for pleasurable nights out and positions to celebrate unique celebrations.
Even when Milwaukee restaurants are enabled to open their dining-room (most likely at a lowered capability, there will be a requirement to try to find additional income streams in order to ensure long-term sustainability.
As a result, some restaurants are already moving on with ingenious concepts that might help them weather the storm and (ideally) return more powerful than ever.
Thinking outside the dining establishment
“We’re taking a look at pushing our brand names forward in truly different methods,” states Chef Andrew Miller co-owner of the upcoming Flourchild pizza, Third Coast Provisions and Joviality Social. “For us, it’s no longer only about filling the seats in our dining establishments; instead we’re trying to stabilize that with other forms of earnings.
“To do that, we’re taking a look at a range of approaches being executed all over the world. There are nations that provide all kinds of food extremely effectively to folks in their houses. The huge question for us is: How can we bring restaurant experiences to visitors’ homes? Right now we’re exploring a lot of various options that enable us to actually meet people where they are.”
When it comes to Flourchild, that indicates launching not only the brick and mortar restaurant, which has been hosting pop-ups at Third Coast Arrangements in preparation for opening, but likewise using a selection of their pies as frozen products which can be baked and enjoyed in your home.
A much better frozen pizza
“There isn’t truly a big market of par-baked frozen pizzas,” states Miller. “But, since they’re made fresh and frozen in this manner, the result you get when you bake them at home is pretty various from a regular frozen pizza. They do not taste the exact same at all.”
The premium par-baked frozen pizzas are currently available in 2 flavors: Cheese (red sauce, fresh mozzarella, aged mozzarella, fresh basil, pecorino and extra virgin olive oil, $15) and Club Banger (red sauce, Ezzo pepperoni, fresh mozzarella, aged mozzarella, calabrian chili honey, $16).
Preparation is presently about one-week for orders, which can be put for curbside pick-up or shipped around the country. Pre-orders can be placed online at flourchild.pizza.
Calculated dangers”We’re all on our toes today, trying to be as imaginative as possible,” says co-owner Samuel Emery of the Flourchild launch, which consisted of sending out sample pizzas to David Portnoy of Barstool Sports with the hope of getting a review to raise awareness.
And that’s exactly what they got. The online video review, which amassed them a place in Portnoy’s leading ten pizzas and a rating of 7.7 overall, went gangbusters, leading to a sold out Flourchild pop-up and an incredible number of online orders.
“In all the miserable fog and confusion, I’m truly happy of Andrew and our team. We have actually really worked well together to make this take place,” says Emery. “My little brother Luke was actually hyped up about BarStool Sports way before the rest of us, so that idea came from him. Our pastry chef did great deals of digging to locate his address. And Kasey Hurst developed the labels.”
On top of it all, the team received extraordinary assistance from Dan and Lisa Weber of the Walker’s Point UPS Store, who kindly donated their energy and time to a package style that allows the pizzas to be delivered across the nation securely.
“The larger push now is getting our item into retail,” says Miller. “And at that point our business design really alters for the better. Doing these things now ensures that we’ll have some money to pay individuals later on.”
Want to attempt their pizza in carry-out kind? Keep a close eye on the Flourchild pizza and Third Coast Provisions Instagram feeds for news on their next Flourchild pop-up. Now that the world understands how great their pizza really is, they’re offering out quick.