October 29, 2014 |

BoomBozz innovates again with Boom-a-GoGo

By Pizza Today


LOUISVILLE, KY (October, 2014) – When BoomBozz opens its new restaurant in Middletown Commons next Spring, guests will be treated to Boom-a-GoGo, the companies latest innovation. At night, the new restaurant will provide the traditional full service BoomBozz dining experience with delicious gourmet pizzas, famous creations and featured brews. But during lunch, BoomBozz will morph into Boom-a-GoGo, the hottest trend in pizza.

“BoomBozz takes great pride in staying ahead of the curve and understanding how to satisfy our customer’s changing pizza needs,” noted BoomBozz Founder and CEO Tony Palombino. “Sixteen years ago we brought gourmet pizza to Louisville and now we are bringing fresh, custom-built, individual pizzas for lunch. The 11.5 inch pizzas will include our signature recipes along with create your own options and will cost between $5 and $7.   We’ve also added the latest oven technology so every pizza will be ready in a couple of minutes. Our customers told us that they wanted fast, fresh individual pizzas for lunch and now that can have it. Cutting edge pizza, it’s what we do at BoomBozz.”

The Company plans to spin off Boom-a-GoGo as a fast casual concept in the Lexington market in 2015. Boombozz currently operates Six Boombozz Taphouse restaurants in Kentucky & Indiana. A new Taphouse restaurant will open in December on South Hurstbourne and the Middletown Commons restaurant is scheduled to open in April, 2015.

More News

January 12, 2017 |

5 ways to ‘dip’ into your apps menu

I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More


January 11, 2017 |

RAVE Restaurant Group, Inc. Names Scott Crane CEO

Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007.   “Scott is dynamic leader… Read More


January 4, 2017 |

2017 — What’s trending?

As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More