Pizza Today - May 2018 - 45

To pp't re de f i n e s f a s t c a s u a l
i n Ke n t uc ky a n d S ou t h e r n I n d i a n a
STORY DENISE GREER PHOTOS JOSH KEOWN

ust as fast-casual pizza
began to boom with
national brands sweeping the nation, Topp't
Handcrafted Pizzas
+ Chopped Salads
entered the segment
in the modest-sized, rural town of
Elizabethtown, Kentucky in 2015
and followed with a second location
in New Albany, Indiana, in 2016.
Founder Rick Kueber and Managing Partner Aaron Simpson envisioned a fast-casual pizzeria that has
a larger footprint, is more kid centric,
provides limited specialty options
and has a dynamite salad program,
along with drink and dessert
programs.
Pizza Today sat down with Kueber
and Simpson at the New Albany
location this spring to learn more
about the innovative concept.
When a friend of Kueber and
franchisee of another large brand
dined at Topp't, he referred to the
concept as "fast casual on steroids."
Kueber says that description has
stuck.
"When you think about the typical fast-casual pizza place, it's 2,400
square feet or 3,000, this is almost
4,000 square feet," Rick says. "We
seat 120 people, and plus we can cue
up another 75 people in line. To me,
that's a big differentiator for us."
Kueber is a visionary entrepreneur who has successfully launched
several businesses. He founded Sun
Tan City and is a Planet Fitness
franchisee. In total, his group has

Owner Rick Kueber and Managing Partner Aaron Simpson

340 other retail locations and many shared
services that he's able to tap to assist the newest
startup. "I've always had a niche for operating
multiple business, whether it's Sun Tan City or
Planet Fitness or an independent video rental
in small towns." He's also dabbled in the fast
casual concept as a franchisee of Moe's Southwest Grill, a venture that led to the creation of
Topp't.
Instead of renewing an Elizabethtown Moe's
franchise, Kueber says: "It's probably a low-risk
proposition to convert this to our own brand
and we talked about what the needs (of the
community) were. We talked about 'do we do
pizza or do we do salads?' We ended up doing
both. And surprisingly, to me, it's a commonsense migration to combine the two products
because you are using the same products on the
line... There are a few toppings we had to bring
in. Lettuce is a high-cost item."

M AY 2 0 1 8 / P I Z Z AT O D AY. C O M / 4 5


http://www.PIZZATODAY.COM

Pizza Today - May 2018

Table of Contents for the Digital Edition of Pizza Today - May 2018

Pizza Today - May 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
First Impressions
The Classic Red Sauce
Mix It With Mozzarella
Delivery Mix-Ups
Pizza Today on the Road: Topp’t Handcrafted Pizzas + Salads New Albany, In
Pizza Expo 2018 Wrap-Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - May 2018 - CT1
Pizza Today - May 2018 - CT2
Pizza Today - May 2018 - Cover1
Pizza Today - May 2018 - Pizza Today - May 2018
Pizza Today - May 2018 - Commentary
Pizza Today - May 2018 - 4
Pizza Today - May 2018 - 5
Pizza Today - May 2018 - Contents
Pizza Today - May 2018 - 7
Pizza Today - May 2018 - 8
Pizza Today - May 2018 - 9
Pizza Today - May 2018 - Contributors
Pizza Today - May 2018 - 11
Pizza Today - May 2018 - Expo Spotlight
Pizza Today - May 2018 - 13
Pizza Today - May 2018 - Interact
Pizza Today - May 2018 - 15
Pizza Today - May 2018 - Conversation
Pizza Today - May 2018 - 17
Pizza Today - May 2018 - Man on the Street
Pizza Today - May 2018 - 19
Pizza Today - May 2018 - Tony’s Trending Recipe
Pizza Today - May 2018 - 21
Pizza Today - May 2018 - At Your Service
Pizza Today - May 2018 - 23
Pizza Today - May 2018 - Destinations
Pizza Today - May 2018 - 25
Pizza Today - May 2018 - Knead to Know
Pizza Today - May 2018 - 27
Pizza Today - May 2018 - 28
Pizza Today - May 2018 - 29
Pizza Today - May 2018 - First Impressions
Pizza Today - May 2018 - 31
Pizza Today - May 2018 - 32
Pizza Today - May 2018 - 33
Pizza Today - May 2018 - The Classic Red Sauce
Pizza Today - May 2018 - 35
Pizza Today - May 2018 - Mix It With Mozzarella
Pizza Today - May 2018 - 37
Pizza Today - May 2018 - 38
Pizza Today - May 2018 - 39
Pizza Today - May 2018 - Delivery Mix-Ups
Pizza Today - May 2018 - 41
Pizza Today - May 2018 - 42
Pizza Today - May 2018 - 43
Pizza Today - May 2018 - Pizza Today on the Road: Topp’t Handcrafted Pizzas + Salads New Albany, In
Pizza Today - May 2018 - 45
Pizza Today - May 2018 - 46
Pizza Today - May 2018 - 47
Pizza Today - May 2018 - Pizza Expo 2018 Wrap-Up
Pizza Today - May 2018 - 49
Pizza Today - May 2018 - 50
Pizza Today - May 2018 - Product Showcase
Pizza Today - May 2018 - 52
Pizza Today - May 2018 - 53
Pizza Today - May 2018 - 54
Pizza Today - May 2018 - Pizza Today Yellow Pages
Pizza Today - May 2018 - 56
Pizza Today - May 2018 - 57
Pizza Today - May 2018 - 58
Pizza Today - May 2018 - 59
Pizza Today - May 2018 - 60
Pizza Today - May 2018 - 61
Pizza Today - May 2018 - 62
Pizza Today - May 2018 - The Marketplace
Pizza Today - May 2018 - 64
Pizza Today - May 2018 - 65
Pizza Today - May 2018 - 66
Pizza Today - May 2018 - 67
Pizza Today - May 2018 - 68
Pizza Today - May 2018 - 69
Pizza Today - May 2018 - 70
Pizza Today - May 2018 - 71
Pizza Today - May 2018 - 72
Pizza Today - May 2018 - Reader’s Resource
Pizza Today - May 2018 - Mike’s Monthy Tip
Pizza Today - May 2018 - Cover3
Pizza Today - May 2018 - Cover4
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