Newk's Express Cafe Offers New Pizza With Their Signature White BBQ Sauce For Limited Time Only
October 10, 2011 // Franchising.com // (Jackson, MS)---Newk’s Express Café will introduce the Newk’s "Q" pizza Oct. 17. The pizza will be available in all restaurants for eight weeks. The Newk’s "Q" pizza is topped with Newk’s signature white barbecue sauce, chicken, mozzarella cheese, provolone cheese, ripe roma tomatoes, bacon and jalapeno.
"The Newk’s 'Q' Pizza is the perfect translation of our signature Newk’s 'Q' sandwich into a California style pizza," said Chris Newcomb, co-founder, president and CEO of Newk’s. "The Q sandwich has been a favorite among customers for years. For a limited time, customers craving our signature white barbecue sauce on the 'Q' sandwich will also be able to enjoy it on a pizza."
Created by the founders of McAlister’s Deli (Don Newcomb, Chris Newcomb and Debra Bryson) who pioneered the fast-casual restaurant concept, Newk’s Express Café provides an express casual dining experience and features a variety of made-to-order choices including fresh-tossed salads, oven-baked sandwiches, California-style pizzas, made-from-scratch soups and homemade cakes baked by Newk’s Bakery Company. A selection of wines by the glass and beer is also available at select locations.
About Newk’s Express Cafés:
Since opening its first location in Oxford, Miss. in 2004, Newk’s Express Cafés have expanded their presence to seven states, mainly across the U.S. southeast. There are currently more than 35 restaurants in Alabama, Florida, Louisiana, Mississippi, North Carolina, Tennessee and Texas. About 30 of the restaurants are franchise owned and operated. Six franchised locations were opened in 2009 and five new restaurants opened in 2010. Newk’s Express Café is seeking multi-unit development partners with the financial capability to open a minimum of three restaurants. Markets targeted for future expansion include Houston; Oklahoma City; Tulsa, OK.; Chicago; Louisville, KY.; Orlando; Cincinnati and Richmond, VA.
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