News

Dine-in component removed from new Nick-N-Willy's take-and-bake store plans

May 10, 2005

LONE TREE, Colo. — Nick-N-Willy's Franchise Company, a take-and-bake-centered pizza chain, has opened its first take-and-bake only outlet.

For its nearly two-decade history, Nick-N-Willy's outlets have included seats in which customers could dine on salads, slices and personal pizzas. According to a news release, however, the company wants to streamline future units by removing seating.

The company's first take-and-bake-only unit (referred to as the "TBO") opened April 30 in Highlands Ranch, Colo. Start-up costs are roughly $50,000 less than the old format, and its reduced size allows operators to choose smaller retail spaces. Home ovens, to be used for cooking samples of pizzas and cookies, will be added to the TBO locations in place of the traditional conveyor ovens used to bake slices and whole pies. TBO units will include a sampling area as well.

"When it comes to metro areas and larger markets, like Denver, Dallas and Los Angeles, the need for a dine-in restaurant is significantly lower because of the multitude of choices of fast-casual restaurant concepts," said Scott Adams, chief executive officer of Nick-N-Willy's Franchise Company. "Customers in these larger markets are on the run, grabbing the pizza post-soccer practices and on the way home."