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Piada - Restaurant Growth, News & Updates

Home Forums General Columbus Discussion Dining Piada – Restaurant Growth, News & Updates

Viewing 15 posts - 16 through 30 (of 30 total)
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  • #543070

    groundrules
    Participant

    Realist said:
    What’s refreshing is that Chris Doody freely admits he modeled it after Chipotle. Few things frustrate me more than restaurateurs who act like they created a concept that was clearly copied (i.e. Bakersfield).

    the exact same concept (italian, even) was open in columbus (south campus gateway) years ago. So maybe he modeled it after chipotle, but it was a second iteration of copying.

    EDIT- From the other huge Piada thread:

    dru said:
    It was called Pesto. I think the guy’s name was Lee Shadle (sp?) and it was a spin-off of his undergraduate project at Fisher.

    I have also thought about how he was hitting on just about on this same concept.

    #543071

    Realist
    Member

    I did not realize they had piadina’s at Pesto.

    #543072

    groundrules
    Participant

    Realist said:
    I did not realize they had piadina’s at Pesto.

    they had flatbreads. but yeah, since it wasn’t folded, i guess it’s totally diff.

    #543073
    Walker Evans
    Walker Evans
    Keymaster

    Mister Shifter said:
    If you want to oversimplify it, sure.

    Wait, are you saying that Chipotle is just a mexican version of Subway? ;)

    #543074
    Snarf
    Snarf
    Participant

    groundrules said:
    they had flatbreads. but yeah, since it wasn’t folded, i guess it’s totally diff.

    I get butt hurt over Piada.

    #543075
    Walker Evans
    Walker Evans
    Keymaster

    Snarf said:
    I get butt hurt over Piada.

    You’re eating it wrong.

    #543076

    Rockmastermike
    Participant

    Walker said:
    You’re eating it wrong.

    *sprays coffee all over the laptop*

    #543077
    Snarf
    Snarf
    Participant

    Lol!

    #543078

    News
    Participant

    Oct 31, 2013, 1:41pm EDT
    Piada could have ‘thousands’ of restaurants, investor says
    Dan Eaton – Staff reporter – Business First

    Piada Italian Street Food’s new investor sees national expansion potential for the chain. The young Columbus-based fast-casual restaurant is one of four emerging brands to get financial backing from Greenwich, Conn.-based Catterton Partners in the past two months. Scott Dahnke, Catterton’s managing partner, told trade publication Nation’s Restaurant News that while some of its brands may remain regional, like Pittsburgh-based Primanti Brothers, others have super-regional and national potential. Piada is one of those.

    READ MORE: http://www.bizjournals.com/columbus/blog/2013/10/piada-could-have-thousands-of.html

    #543079

    News
    Participant

    Best High Growth Small Business 2013: Piada
    ANNOUNCEMENTS, NEWS — BY SUSAN POST
    DECEMBER 24, 2013 AT 8:00 AM

    From its first location in Upper Arlington, to eight across Central Ohio and eight more across the state within three years, it’s no surprise Piada tops the list for high-growth small business. The eatery puts an Italian spin on the fast-casual concept that has consistently been taking a bigger share of the restaurant market.

    READ MORE: http://www.themetropreneur.com/columbus/best-high-growth-small-business-piada/

    #543080

    Geno99
    Participant

    CalebR said:
    so its an italian version of Chipotle?

    There was an Italian version of Chipotle called “Pesto” at the Gateway Complex when it first opened. It lasted about 2 years and then closed. It actually wasn’t bad, better than Potbelly or Gooeyz.

    #543081
    Ned23
    Ned23
    Participant

    As long as we’re on the subject of ‘fast casual’ Italian, you have to mention Caffe DaVinci in Upper Arlington. They even have a Gelateria.

    What a lot of people don’t realize is that most good authentic Italian food is both fairly fast and casual. A good cook can whip something up from scratch in 15-20 minutes and in a restaurant setting if you have stuff prepped you should be able to do a lot of really tasty dishes under 10 min.

    #543082

    News
    Participant

    A popular Italian street food inspires new Piada restaurant in Troy
    January 2, 2014
    By Sylvia Rector

    Imagine a big burrito made with Italian flavors and ingredients, rolled into a thin, flaky, stone-baked crust, and you’ll get the idea behind the piada — the signature menu item of the new Piada Italian Street Food restaurant in Troy.

    READ MORE: http://www.freep.com/article/20140102/ENT08/301020005/restaurants-troy-piada-street-food

    #1030976

    News
    Participant

    Jul 23, 2014, 1:37pm EDT
    Piada about to double in size in year after private-equity investment
    Dan Eaton
    Staff reporter – Columbus Business First

    Piada Italian Street Food has been putting its private-equity infusion to good use. The Columbus-based fast-casual Italian chain at this point last summer was about to open its 12th restaurant. Fast forward to today and 20 Piadas are open with at least two more confirmed sites on the “coming soon” list.

    READ MORE: http://www.bizjournals.com/columbus/blog/2014/07/piada-about-to-double-in-size-in-year-after.html

    #1087643

    News
    Participant

    Press Release:
    Piada Italian Street Food Opening in Mall of America®

    COLUMBUS, Ohio (August 3, 2015) – Piada Italian Street Food, a casual, authentic Italian eatery serving fine fast Italian cuisine, will open its first Minnesota location inside Mall of America. The restaurant is projected to open before the holiday season.

    The restaurant’s made-to-order concept, which offers guests an array of healthy and indulgent options from a selection of more than 30 choices, is centered around the Piada. Piadas are made up of a thin crust, handmade dough, which is freshly baked on a stone grill and filled with a selection of Italian-inspired ingredients and hand rolled to perfection.

    “We’ve been looking for some time to identify just the right location to bring Piada to Minneapolis, and Mall of America is that ideal choice for us,” said Chris Doody, Piada founder. “A restaurant that is as unique as Piada – with high-quality, distinctive and fresh Italian cuisine that is made to order for each guest – needs to launch in an equally exciting destination. We think we’ve found that spot, and we’re ready to welcome Mall visitors for our unmatched Italian dining experience.”

    Piada’s Mall of America location is a 1,200-square-foot space and accommodate eight guests in a private area, while other guests can enjoy shared seating in the food court. The interior space will be located within Mall of America’s new $325 million expansion. Piada’s space is designed with a blend of white tiles, Carrara marble, brushed aluminum and painted brick. The restaurant’s sophisticated, contemporary European style is a dramatic departure from the typical old-world Italian décor.

    Doody said that unlike other fast-casual concepts, Piada is more broadly appealing and versatile, with many fresh choices of grill items, sauces, dressings and toppings. The restaurant’s three main entrees, hand-rolled Piadas, Pasta Bowls and Chopped Salads, are made to order with a wide range of fresh ingredients, including meats, vegetables, cheeses, house-made sauces and dressings. For example, diners can choose between meats like steak, Italian sausage and salmon, sauces like Pomodoro, Alfredo and pesto and toppings like pancetta, olives and artichokes. Also on the menu are soups, calamari and two different kinds of breadsticks – Parmigiano-Reggiano and pepperoni – served with warm dipping sauce.

    The ordering process at Piada takes around 90 seconds and the average customer check is less than $10. Guests also have the option to enjoy Italian teas and sodas, as well as soft drinks and bottled water.

    Piada expects to hire 40 employees and will begin hiring in September. As a chef-driven concept, Piada’s food is cooked under strict culinary standards and emphasizes using ingredients that are fresh and of the highest quality. Recipes are inspired by traditional, simple Italian cooking techniques and highlight flavors like basil, rosemary and San Marzano tomatoes.

    “Our chefs understand what guests are looking for: healthier and better quality food that’s convenient and fast,” said Doody. “At Piada, guests don’t have to sacrifice quality and flavor for speed and value. And their experiences are unique because their orders are completely customizable and we offer guests high-quality food that elevates their visit.”

    The restaurant will be open during regular Mall of America hours for lunch and dinner; Monday through Friday from 10 a.m. until 9:30 p.m., Saturday from 9:30 a.m. until 9:30 p.m. and Sunday from 11 a.m. until 7 p.m. The Mall of America location will be the first Piada site in the state, but the company intends to grow the community and open several more locations Minneapolis, including a restaurant in Chanhassen by early 2016.

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