Smokin' Oak News

Dreaming about turning your love for food into a rewarding career? At Smokin’ Oak Wood-Fired Pizza, we’re passionate about great pizza. Our unique wood-fired ovens and open plan kitchens are fueling a revolution in fast-casual dining.

You’ve probably gone to your favorite chain restaurant and thought, “I could totally run this place!” Many people dream of becoming franchise owners, envisioning all of the profits and increased neighborhood standing they could achieve as a result of owning a popular local restaurant.

In 2016, the fast casual restaurant niche grew by a robust 8.1%. Fast casual pizza restaurants hold the largest slice of that pie, at 37%. It’s a trend that isn’t going away any time soon. Indeed, the consumer demand for fast casual eateries in general and fast casual pizza in particular is expected to continue to grow.

There’s no denying that beer is amazing and pizza is delicious. When you put them together, it’s one of the best food combinations around. No matter what your go-to toppings are, the right beer can make your pizza taste even better!

Smokin’ Oak Wood-Fired Pizza in Grand Junction, CO is donating 20% of its sales every Monday and Tuesday throughout the month of April to benefit Team Colorado at the Special Olympics.

Owning a Smokin’ Oak Wood-Fired Pizza franchise comes with a lot of benefits and opportunities. There’s the instant access to an established brand, in-depth training and support, and strategic marketing...

There are many compelling reasons why so many entrepreneurs choose to purchase a franchise business rather than launching a company from scratch. In addition to benefiting from the established brand name and proven business model, entrepreneurs can also receive training and support from the franchisor.

The last couple of years have been interesting ones for business owners, to say the least. Many had to pivot their offerings and service delivery models in order to adapt to pandemic-related restrictions.

Smokin’ Oak Wood-Fired Pizza is fusing RFID technology to bring its self-pour taproom concept to Guests all across the U.S. The RFID Journal, the leading publication for all things RFID across all consumer and business segments, recently featured Smokin’ Oak Wood-Fired Pizza as its headline article, showcasing the leading edge technology in this fast growing pizza franchise.

Restaurant Operator Daily, which includes publications such as Pizza Marketplace, Fast Casual and QSR Web featured Smokin’ Oak Wood-Fired Pizza as the main story on their website, highlighting the strength and uniqueness of pairing wood-fired pizza along with a self-pour taproom concept and the differentiation it provides for Franchisees who are searching for a pizza franchise that provides a completely unique Guest experience.