The company has announced the launch of new Boss Pizza locations in Aberdeen, Coatbridge, Cumbernauld, Glasgow, Hemel Hempstead, Huddersfield, Shepherds Bush, Luton, Oldham, and Wolverhampton. <\/p>\n
Boss’ pizzas are crafted using dough that is kneaded for 27 minutes and then allowed to prove for two days, resulting in their nine, 12, or 16-inch pizzas. <\/p>\n
\u201cThe response to our brand of pizzas has been incredible,\u201d says Ajmal Mushtaq, CEO of Boss Pizza. \u201cThis is a very exciting time for Boss Pizza. The demand for the Boss Pizza brand has exceeded our expectations, and we are thrilled to expand across the UK.”<\/p>\n
In recent years, the brand has experienced rapid growth, highlighted by the opening of a new headquarters in Hamilton, Scotland. <\/p>\n
\u201cWe have heavily invested in our new head office, an expanded support team, and our distribution capabilities,\u201d says Ross Findlay, operations manager at Boss Pizza. \u201cThis will significantly accelerate growth across the UK and ensure our franchisees receive the best possible support service.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
The company has announced the launch of new Boss Pizza locations in Aberdeen, Coatbridge, Cumbernauld, Glasgow, Hemel Hempstead, Huddersfield, Shepherds Bush, Luton, Oldham, and Wolverhampton. Boss’ pizzas are crafted using dough that is kneaded for 27 minutes and then allowed to prove for two days, resulting in their nine, 12, or 16-inch pizzas. \u201cThe response […]<\/p>\n","protected":false},"author":1,"featured_media":5035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5034","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5034"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5034"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5034\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5035"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}