Restaurant and Taproom

Smokin’ Oak Wood-Fired Pizza, the fastest growing wood-fired pizza franchise in the US, has four different concepts in which we bring wood-fired pizza, sandwiches, salads and desserts to our Guests. Smokin’ Oak Wood-Fired Pizza and Taproom pairs a self-serve beer and wine wall with our core restaurant model.

The concept is unique to a fast casual pizza restaurant.  A Guest goes to the cashier, orders their food and opens a tab with their credit card. Their driver’s license is scanned, and they are then issued an RFID enabled bracelet.  The Guest is then free to explore the taproom wall and the taplets, which describe each product, be it a beer, wine or mixed drink.

The taplet also provides tasting notes and the price per ounce. To pour, the Guest taps their bracelet against a scanner near the tap and pours anywhere from one to sixteen ounces at a time. The system will stop once the Guest has reached 32 ounces, when the Guest will need to be reauthorized by a Team Member to add additional ounces.  To check out, a Team Member scans the RFID bracelet, prints an itemized receipt and it’s charged to the credit card.

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A typical taproom wall has 24 – 48 taps, with a mix of beer, wine and even mixed drinks. The self-serve system not only creates a fun, taproom experience for our Guest, but also improves the bottom line for our Franchisees as the system is designed to eliminate keg shrink, with no over pours, no taters and no give-aways.

It’s also popular with the Millenial crowd as it provides more freedom of choice and to taste any product by the ounce, before committing to a full pour.  It provides an access to premium products by allowing patrons sample higher priced product on their own terms.  And of course, it’s not just about the alcohol!  It creates a fun, memorable experience because our Guest is fully engaged with the taproom and therefore, with their experience at Smokin’ Oak Wood-Fired Pizza and Taproom.

Franchise FAQs

The investment is $1,250 – $1,650 per tap, with additional beer and cooler equipment required to be $25,000 – $150,000 with an impressive ROI.

The Taproom concept requires a larger footprint than our core model. Typically, a Taproom will be 3,000 – 3,500 square feet (compared to approximately 2,000 square feet for our core model).  Additional ‘hang out’ spaces would be utilized as expect Guests to spend more time in a Taproom.

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