To the Extreme
Extreme Pizza ﬁnds success with a fun, quirky menu of specialty pizzas and a desire to keep things fresh – from sauce to sales. By Chris Petersen
www.extremepizza.com 20 1 revenue: $24 million 1 Headquarters: San Francisco Employees: 1,200 approximately Specialty: Gourmet pizza Todd Parent, president: “We don’t want to become stale or stagnant in any of our markets.”
134 food & drink • fall/winter 2012 • www.fooddrink-magazine.com
Extreme Pizza says its “outside-of-the-box” topping combinations are part of the reason why the company has become so successful over the last two decades.
t’s only natural that Todd Parent would be one of the founders of San Francisco-based Extreme Pizza. An avowed fan of outdoor extreme sports such as mountain biking, windsurﬁng and downhill skiing, Parent worked a few years on Wall Street after graduating from college before he got the urge to start his own business. Parent says he found many of the most successful and satisﬁed clients he worked with in
the ﬁnancial sector were entrepreneurs. After getting some advice from friends who had opened their own restaurants, Parent says he was inspired by a San Francisco bagel shop (that was later purchased by Einstein Bagels) that featured outlandish and out-of-the-box topping combinations. He was also impressed with this
Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012