Blaze Fast Fire’d Pizza in New Dorp Benefits Island Through Its Local Fundraiser Program

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Restaurant known for fast and affordable artisanal pizzas offers a fun and easy way for Staten Island schools, sports clubs and other local groups to raise money

STATEN ISLAND, N.Y. – Blaze Fast Fire’d Pizza will mark the first anniversary of its New Dorp location in the spring as it continues to build community ties across Staten Island.

Since the restaurant opened its doors at 2590 Hylan Blvd., Islanders have been embracing the food and energy at the local spot, and borough groups have been benefiting from the eatery’s turn-key in-restaurant fundraiser program.

Partnering with Island schools, sports clubs and other local groups to host fundraising events, the restaurant returns 20 percent of an event’s proceeds back to the organizations – and word of the community-oriented initiative is spreading.

“Blaze Pizza’s fundraiser program offers an easy way to raise money, while enjoying good food and camaraderie,” said Phyllis Cangro, chair of the Staten Island Board of Realtors’ Young Professionals Network. “The restaurant invites you, as Blaze Pizza puts it, to ‘Cause a scene for a good cause.’”

SIMPLE TO ARRANGE

Blaze Pizza makes the fundraising process extremely easy, providing customized flyers inviting supporters to your event. All you need to do is distribute them.

During the event, your guests present the flyers (printed out, or on their cell phones) when they order their fast-fire’d creation.

And, after the fundraiser, Blaze Pizza will put a check in the mail for 20 percent of net sales that your event brings in (excluding alcohol sales).

You may arrange for your organization’s event at Blaze Fast Fire’d Pizza (Staten Island) online at www.blazepizza.com/fundraising, or by speaking with a manager during your next visit to the restaurant.

About Blaze Pizza

Blaze Pizza is a modern day “pizza joint,” serving up artisanal pizzas that are both fast and affordable. With fans lining up each day for their custom-built pizzas, freshly made salads, blood orange lemonade and s’more pies, the innovative fast-casual concept has quickly become one of the hottest restaurant chains in the country.

Blaze Pizza in New Dorp, Staten Island, and all Blaze Pizza restaurants, feature an interactive open-kitchen format that allows guests to customize one of the menu’s signature pizzas or create their own, choosing from a wide selection of fresh, “clean” ingredients – all for about $8.

The generously sized personal pizzas are then sent to a blazing hot open-flame oven – the centerpiece of the restaurant – where dedicated pizzasmiths ensure the thin-crust pies are fast-fire’d and ready to eat in just 180 seconds.

The restaurants make fresh dough from scratch using a proprietary recipe developed by Executive Chef Bradford Kent (the “Pizza Whisperer”), which requires a 24-hour fermentation period to produce his signature light-as-air crisp crust.

For pizza fans with specific dietary needs, Blaze Pizza offers gluten-free dough and vegan cheese.

The first Blaze Pizza® restaurant opened on Aug. 6, 2012, in Irvine, Calif., and quickly gained attention for its chef-driven recipes, thoughtful interior design, and a service culture that celebrates individuality. Recently named ‘#1 Brand of the Year’ in the 2017 Fast Casual Top 100, the fast-growing chain currently operates 245 restaurants in 35 states and Canada, including the major metropolitan areas of Los Angeles, New York, Chicago, San Francisco, Dallas, Las Vegas, Boston, and Toronto. Founded by Elise and Rick Wetzel (co-founder of Wetzel’s Pretzels), the concept is backed by private equity firm Brentwood Associates and founding investors that include LeBron James, Maria Shriver, movie producer John Davis and Boston Red Sox co-owner Tom Werner. For more information, visit www.blazepizza.com or www.facebook.com/blazepizza or click here to view a company video.

Media Contact: Barton Horowitz
Relevant Public Relations, LLC
Headquarters: 718‑682‑1509
Mobile: 917‑715‑8761
Email: Bhorowitz@RelevantPR.com