October 29, 2024 • 14 mins
Kyle from Brenz Pizza talks with Mindy and Mikaela about all things pizza.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
So what's your favorite pizza? Seriously, if you could go
out for pizza in order any topping that you want,
what would it be?
Speaker 2 (00:08):
Michaela artichoke, red onion, and Italian sausage, so you had
that to a tea.
Speaker 1 (00:14):
I'm so dull, plain and boring. I'm like, double cheese.
Load me up with cheese all the way.
Speaker 3 (00:19):
They're also a vegetarian, yeah.
Speaker 4 (00:21):
But there's like a bunch of it. I honestly though.
You bring up a good point.
Speaker 1 (00:24):
But even all the pizzas that have the different veggies,
I still don't know. They're just like the cheese. Although
my daughter Cami has me on regatta. She puts regatta on.
Speaker 3 (00:34):
Oh I love regatta. That's amazing.
Speaker 4 (00:37):
Yep.
Speaker 1 (00:37):
So Kyle from Brind's Pizza is in studio with us. Now,
what's your favorite pizza? You make them all the time,
you sell them all the time.
Speaker 4 (00:44):
But if you could sit.
Speaker 1 (00:45):
Down and have your favorite mouthful of pizza, it would
be what, Well.
Speaker 5 (00:51):
Really, it comes down to what what day of the week.
Speaker 6 (00:53):
It is really izza every day.
Speaker 4 (00:58):
He's at the right place of business, right exactly.
Speaker 6 (01:01):
But I'd probably take it back to the Columbus Classic
with just pepperoni and banana pepper.
Speaker 4 (01:06):
Why is that called the Columbus Classic?
Speaker 6 (01:08):
I grew up on it. That was always kind of
maybe I just called the Columbus class. Yeah, but I
don't know, I feel like on that it's a very
popular combination that we see come through here at the
Columbus stores.
Speaker 2 (01:20):
So that's what you do, that's one of your favorites.
How do you guys go about figuring out your pizzas?
Because you have all the crazy toppings and might I
say crazy artichoke is a little crazy. Not everybody has
artichoke on their menu, you guys do how do you
come up?
Speaker 3 (01:35):
You have all these.
Speaker 2 (01:36):
Options that are so fresh, so fantastic. How do you
come up with your combinations that you have on the menu.
Speaker 6 (01:42):
A lot of trial and error, So, you know, we
like to look at different dishes, ways we can turn
those into pizzas. We get a lot of input from
our staff. We like to, you know, try and make
it fun that way where we can get their input,
let them come with combinations. We'll kind of find tune
in a little bit and see what happened.
Speaker 1 (02:02):
Well, we just started this segment. We already have a caller,
Frank has a comment about pizzas. Frank, welcome to what matters?
What is on your mind? You're talking about the toppings,
the crust, the sauce. What do you want to know
about pizza?
Speaker 7 (02:15):
Well, well, a specific type of pizza. So I found
out I really like margarita pizza, Okay, but a real
traditional pizza with lots of basil fresh mozzarella and good sauce. Okay,
everywhere I go people skimp on the toppings or they
(02:35):
want to drizzle something else on there, add something Where
in the heck? Can I get a great margarita pizza
in central Ohio?
Speaker 6 (02:45):
Well, it's really difficult to nail a true margarita I
find so a lot of places you might honestly find it.
A really good wood fire pizza food truck, someone who's
really just using real fresh tomatoes, crush john with a
little bit.
Speaker 5 (03:00):
Of sea salt.
Speaker 6 (03:01):
You got your fresh basil fresh mozzarella. It's really minimalist.
Speaker 4 (03:05):
And can you do something like that at brands? Like
can you do a make to order something like it?
Speaker 8 (03:10):
Yeah?
Speaker 6 (03:10):
Yeah, we have customers who asked for that. You just
got to make sure to ask for not the traditional pizza,
cheese and use the fresh mozzarella, and we have the
fresh basil. You can do a drizzle of olive oil
if you if you'd like to keep it real simple,
but yeah, we can.
Speaker 5 (03:23):
We can certainly do it.
Speaker 8 (03:25):
What do you think, Frank, I'm going to try it.
Speaker 7 (03:28):
I've been looking around everywhere, and the closest I found
was the place at the airport, believe it or not,
but yeah, for like twenty bucks.
Speaker 1 (03:38):
But yeah, since Frank was the first caller, MICHAELA, what
do you think should.
Speaker 4 (03:43):
He be our first Frank?
Speaker 2 (03:44):
I think you got to try it. I think you
should be our first winner for brands. I think you
got to come in and do it.
Speaker 7 (03:49):
All right?
Speaker 1 (03:50):
Yeah, all right, so it pays to call in and
listen to what matters?
Speaker 4 (03:54):
Which location? Where do you live, Frank?
Speaker 7 (03:58):
Let's see, I'm in the West area.
Speaker 4 (04:01):
So what would be the closest.
Speaker 6 (04:02):
Probably our New Albany Westerville location. It's over off one
sixty one and like Hamilton over there.
Speaker 4 (04:09):
So okay, all right, you got it, Frank.
Speaker 1 (04:11):
So what they'll do, Kyle's going to put your name, Frank,
give your last name to our producer.
Speaker 4 (04:17):
Zach will get your last name, and.
Speaker 1 (04:18):
We'll have your envelope waiting for your twenty five dollars
gift card, and then you have to call us back
and let us know how the pizza turned out.
Speaker 7 (04:25):
I'll do it. I'll do it.
Speaker 3 (04:27):
Awesome, Thanks for calling.
Speaker 7 (04:28):
Congratulations, Thank you.
Speaker 3 (04:31):
That's the beauty of Brens. Really.
Speaker 2 (04:33):
You can come up with a combination that you want
to try, maybe haven't had it as good somewhere else,
and you guys have such a huge ingredient list, people
can come and make it happen.
Speaker 6 (04:43):
Yeah, yeah, absolutely. And to go against what Frank really likes,
we do. We do drizzle a lot of you know,
whether it's hot Honey's balsamic lazes to really kind of
amplify the pizzas. Our new pizza that's going to be
released in the next week or so, which will be
a very limited time, is actually gonna be a Brussel
sprouts and bacon pizza with a drizzle.
Speaker 5 (05:03):
It's gonna have a hot honey drizzle.
Speaker 6 (05:05):
The Brussels sprouts will be charred in balsamic with balsamic
onions as well, and obviously smoked bacon and h parmesan.
Speaker 1 (05:15):
I think with Brussels sprouts who either like them or
you don't, and I like them, like even when you
go on a restaurant, I will.
Speaker 4 (05:21):
Just get them as a side dish. I love them.
I would do that pizza, but I would just do
it without the bacon because they don't eat meat.
Speaker 5 (05:26):
Yeah, well you can do that.
Speaker 4 (05:28):
Yes, certainly thought of that new pizza.
Speaker 6 (05:31):
That was one of our employees. He brought it to
me and he was all about it. So I worked
with an on it and he knocked it out of
the park.
Speaker 2 (05:38):
You guys feed a lot of large groups, many which
we will keep unnamed.
Speaker 3 (05:41):
But when you feed those.
Speaker 2 (05:42):
Large groups, but we know you've heard of them before,
what types of pizzas do they order?
Speaker 6 (05:49):
Usually when we get really large groups, whether it's a
sports team or a local school or you know, even
you know, evening snack at a wedding, we do a
lot of those. They usually want to keep it somewhat simple,
just to keep the line moving. So the more options
slows the line down. You can't move them as quick.
But usually it's gonna be a good balance of cheese, pepperoni, buffalo, chicken,
(06:10):
sometimes barbecue chicken. Really got to figure out what the
group is and then go from there.
Speaker 4 (06:14):
And I love that.
Speaker 1 (06:16):
I've never had them because they don't eat meat, But
I love that you have wings because people who have
had Brend's wings, you have Mikayla, they say they're one
of the best in town. Yeah, and there could for
tailgate parties or any kind of party right now that's
going on with football season.
Speaker 3 (06:29):
Yeah, I was thinking about kind of for this week.
Speaker 2 (06:31):
A lot of families get busy on Halloween evening, so
it's a great evening to get pizza and wings. Friends
Givings will be coming up. It's a great easy way
just to gather people around. I think all of those
options that you guys have are just so good. And
the wings are excellent. Yeah, they're so good.
Speaker 5 (06:45):
Yeah, it's funny you say that.
Speaker 6 (06:46):
Actually, so trigger Tree Night or whatever that falls on
Thursday night. Yeah, yeah, it's usually one of the top
two busiest nights in the pizza industry.
Speaker 4 (06:57):
So I get it.
Speaker 1 (06:57):
People don't want to cook dinner right there, and they're
worried about their kids dressed and out the door.
Speaker 5 (07:01):
Exactly. The other one is the day before Thanksgiving, the.
Speaker 3 (07:05):
Day before I that makes so much sense too. Maybe
nobody wants to come to.
Speaker 5 (07:09):
Cook, yeah, exactly.
Speaker 6 (07:10):
So we'll get real busy, you know, for two hours
right right before it all kind of happens, and then
it goes away and everybody goes trick or treating and
it's great.
Speaker 1 (07:19):
We're talking to Kyle from Brends b R E n Z.
Easy way to remember that because of Z Pizza and
the other good thing that we love about Brends is
you're so community driven. There's so many things that Brend's
Pizza does to give back.
Speaker 6 (07:34):
Yeah, yeah, I mean we're always looking for opportunities to
tie ourselves on the community and give back. We just
wrapped up our partnership with Nation White Children's Hospital and
the Columbus Marathon. We had a special pizza that all
all the profits went back to Nation White Children's and
we're happy to raise a I think a thing came
(07:55):
out to just over five grand wow, that we're gonna
be presenting back to them here the next week or
so and starting in November. We actually got some key
tags that we're going to be selling out all the
stores for five dollars and all the proceeds of those
are going to go to Folds of Honor and with that,
it's going to be a free uh cinebrands, So.
Speaker 4 (08:17):
It's gonna be it's Cammi's favorite.
Speaker 5 (08:20):
Yep.
Speaker 6 (08:20):
So those are our popular dessert great add on, everybody
loves them. And with that five dollars purchase of the
key tag, you'll get a free order of Cinna brands
with any purchase for the whole year.
Speaker 3 (08:31):
For the whole year.
Speaker 4 (08:33):
That's outstanding.
Speaker 2 (08:34):
So we just have to tell you we have a keychain.
Is that all we have to do? And then yeah,
we order our pizza.
Speaker 5 (08:39):
Yeah, exactly.
Speaker 6 (08:40):
So you just show the keychain, you buy it in store,
buy it comedy, come in. You just let it, let
us know you have it over the phone, and when
you come in, well we'll get it on.
Speaker 1 (08:48):
And if you haven't had their Cinebrends, we're going to
take another caller because we want to give away another
twenty five dollars gift card.
Speaker 4 (08:55):
Call us up right now.
Speaker 1 (08:56):
It's six one four eight two one nine eight eight
six one for eight two one nine eighty six. All
you have to do, first, caller, let us know what
your favorite pizza is, but describe how you make the Cinnabrens.
Speaker 6 (09:09):
Well, the cinnabren starts, obviously, it's the dough So it
starts with our pizza dough. We roll it out, we
cut it into little squares and it gets baked through
and they pop up like little doughnuts. Yeah, essentially, and
then we toss them in one percent butter, cinnamon, sugar
and served with a vanilla icing on this one hundred
percent butter.
Speaker 1 (09:29):
Yep, you had me get butter and then the cinnamon,
this sugar, and then it makes it is that right there.
Speaker 4 (09:35):
The icing. You can't not have it without the icing.
Speaker 6 (09:37):
The icing's just yeah, they're good, but yeah, the icing
sets it.
Speaker 3 (09:41):
But it's the dough.
Speaker 2 (09:42):
I mean, your dough is so good. I think it's
the icing sets it. But man, that dough. You couldn't
have cinnabrens without the kind of dough you guys have.
Speaker 3 (09:49):
It just it works.
Speaker 2 (09:50):
I've had a lot of other cinnamon sticks because I
have a cinnamon kids when we want to order pizza,
and yours is by far the best.
Speaker 1 (09:57):
Well, I think a lot of people want to try
this because the phone lines are ringing off the hook.
Poor Zach back at the six ten WTV and iHeart studio, But.
Speaker 4 (10:06):
We picked a winner.
Speaker 1 (10:07):
It looks like Eric, Eric, you are on the line
with us. All you have to do is your what's
your favorite pizza?
Speaker 8 (10:13):
Eric? Honestly, I agree with him that the pepperoni and
banana peppers is called the Columbus classic because when I
moved here to Ohio, that's the first pizza I ever had,
and I've never been able to live it down as
far as the best thing I've ever had.
Speaker 4 (10:29):
Where'd you move from?
Speaker 8 (10:31):
Honestly? Throwing a little balsamic on it sometimes and that
makes it.
Speaker 4 (10:37):
Eric I said, where where did I move from? I
moved from Louisiana, Louisiana.
Speaker 3 (10:42):
I think there is I think it is a thing. Eric.
Speaker 2 (10:44):
I feel like when I moved here, I hadn't done
that before I got here, So I love that it's
a favorite.
Speaker 3 (10:50):
Do you like a really crispy pepperoni with it? Or
like regular?
Speaker 8 (10:54):
Absolutely? Now it's got to be crispy like I almost
like them overcooked. It makes it so much better.
Speaker 3 (11:01):
Yeah, I agree with you.
Speaker 4 (11:02):
What do you think Kyle is here our next winter?
Speaker 8 (11:05):
Hey?
Speaker 5 (11:05):
He backed me up with the pepperoni ban Yeah.
Speaker 1 (11:07):
I did.
Speaker 4 (11:08):
Where do you live, like? What would be your closest location?
What city you do live in?
Speaker 1 (11:11):
Eric?
Speaker 8 (11:12):
I live right outside of Hilltop okay, And honestly, I've
never had your pizza before and I'm looking so forward
to trying it because I know you will love it.
Speaker 1 (11:25):
I guarantee the freshness of your ingredients. You're gonna thank us.
So when you pick your pizza up, you need to
call us back in and let us know what your
experience was.
Speaker 4 (11:35):
He said, the Lenox location. Do you know where the
Lenox location is around campus? I do?
Speaker 1 (11:39):
I do.
Speaker 8 (11:41):
That's awesome, and I will absolutely call you back and
let you know how much I enjoyed it.
Speaker 3 (11:45):
Oh awesome.
Speaker 2 (11:46):
And maybe think about getting some cinisticks with that c
bran sorry cine brand.
Speaker 8 (11:52):
It'd be kind of hard to turn down. It sounds
really amazing too, Like that's more of a Northern thing too,
you know, because they don't have that down south.
Speaker 3 (12:00):
You know that cinnamon sticks with pizza down South?
Speaker 8 (12:05):
Not really. And I've also like noticed like people dip
their pizza and ranch up here.
Speaker 4 (12:13):
Yeah, it's I've.
Speaker 8 (12:15):
Never heard of that until I moved up here.
Speaker 3 (12:18):
Midwesterners would like to add something to everything.
Speaker 4 (12:20):
Well, you win. That's how simple it is. You listen
and you win. We're so glad you did, so, thank you, Eric.
We appreciate you.
Speaker 8 (12:27):
Thank you do.
Speaker 4 (12:29):
A lot of people did their pizza in ranch.
Speaker 5 (12:33):
You're shaking you.
Speaker 8 (12:34):
I've heard, yes, yeah, and that's completely in a like
a northern thing like I've never heard about it until
I moved up here.
Speaker 3 (12:44):
I know it definitely is. I feel you on that.
I don't know how much we did in Illinois.
Speaker 4 (12:49):
What have you ever tried?
Speaker 5 (12:50):
I have?
Speaker 4 (12:50):
Of course, you know what depends on the ranch.
Speaker 8 (12:53):
Honestly, I never even had chicken noodles until I moved
up here. People think that, and that's not it.
Speaker 4 (13:01):
Have you had gumbo?
Speaker 8 (13:07):
I just took some two days ago, all right, Eric,
And yeah, that's a regular thing at my household.
Speaker 2 (13:16):
Makes total sense, Eric, thank you for calling in and congratulations.
Speaker 3 (13:19):
Enjoy that pizza.
Speaker 4 (13:20):
Kyle, what do you want the rest of our listeners
to know about Brend's Pizza?
Speaker 5 (13:24):
I think we're able to cover a lot.
Speaker 6 (13:25):
I guess the biggest thing would be we are actually
constructing our newest location right now. It's at Graceland right
there off High Street twenty three, kind of in between
Worthyton Clintonville, so'll be able to serve that community as well.
Shooting for hopefully first of the year. Fingers crossed. All
goes well with build.
Speaker 4 (13:46):
Out, got it perfect.
Speaker 3 (13:47):
In the meantime, where can people go to order.
Speaker 6 (13:49):
Brends dot com b R E n z dot com
and from there to be able to select the location
nearest you and we'll have it ready.
Speaker 4 (13:56):
Try it, guys.
Speaker 1 (13:57):
I'm telling you you will thank Mikayla and I because
it is us that good.
Speaker 4 (14:01):
I promise that good.
Speaker 2 (14:03):
Brinds dot com. Kyle, thanks so much. This is what
matters on sucten WUTV in
So what's your favorite pizza? Seriously, if you could go
out for pizza in order any topping that you want,
what would it be?
Speaker 2 (00:08):
Michaela artichoke, red onion, and Italian sausage, so you had
that to a tea.
Speaker 1 (00:14):
I'm so dull, plain and boring. I'm like, double cheese.
Load me up with cheese all the way.
Speaker 3 (00:19):
They're also a vegetarian, yeah.
Speaker 4 (00:21):
But there's like a bunch of it. I honestly though.
You bring up a good point.
Speaker 1 (00:24):
But even all the pizzas that have the different veggies,
I still don't know. They're just like the cheese. Although
my daughter Cami has me on regatta. She puts regatta on.
Speaker 3 (00:34):
Oh I love regatta. That's amazing.
Speaker 4 (00:37):
Yep.
Speaker 1 (00:37):
So Kyle from Brind's Pizza is in studio with us. Now,
what's your favorite pizza? You make them all the time,
you sell them all the time.
Speaker 4 (00:44):
But if you could sit.
Speaker 1 (00:45):
Down and have your favorite mouthful of pizza, it would
be what, Well.
Speaker 5 (00:51):
Really, it comes down to what what day of the week.
Speaker 6 (00:53):
It is really izza every day.
Speaker 4 (00:58):
He's at the right place of business, right exactly.
Speaker 6 (01:01):
But I'd probably take it back to the Columbus Classic
with just pepperoni and banana pepper.
Speaker 4 (01:06):
Why is that called the Columbus Classic?
Speaker 6 (01:08):
I grew up on it. That was always kind of
maybe I just called the Columbus class. Yeah, but I
don't know, I feel like on that it's a very
popular combination that we see come through here at the
Columbus stores.
Speaker 2 (01:20):
So that's what you do, that's one of your favorites.
How do you guys go about figuring out your pizzas?
Because you have all the crazy toppings and might I
say crazy artichoke is a little crazy. Not everybody has
artichoke on their menu, you guys do how do you
come up?
Speaker 3 (01:35):
You have all these.
Speaker 2 (01:36):
Options that are so fresh, so fantastic. How do you
come up with your combinations that you have on the menu.
Speaker 6 (01:42):
A lot of trial and error, So, you know, we
like to look at different dishes, ways we can turn
those into pizzas. We get a lot of input from
our staff. We like to, you know, try and make
it fun that way where we can get their input,
let them come with combinations. We'll kind of find tune
in a little bit and see what happened.
Speaker 1 (02:02):
Well, we just started this segment. We already have a caller,
Frank has a comment about pizzas. Frank, welcome to what matters?
What is on your mind? You're talking about the toppings,
the crust, the sauce. What do you want to know
about pizza?
Speaker 7 (02:15):
Well, well, a specific type of pizza. So I found
out I really like margarita pizza, Okay, but a real
traditional pizza with lots of basil fresh mozzarella and good sauce. Okay,
everywhere I go people skimp on the toppings or they
(02:35):
want to drizzle something else on there, add something Where
in the heck? Can I get a great margarita pizza
in central Ohio?
Speaker 6 (02:45):
Well, it's really difficult to nail a true margarita I
find so a lot of places you might honestly find it.
A really good wood fire pizza food truck, someone who's
really just using real fresh tomatoes, crush john with a
little bit.
Speaker 5 (03:00):
Of sea salt.
Speaker 6 (03:01):
You got your fresh basil fresh mozzarella. It's really minimalist.
Speaker 4 (03:05):
And can you do something like that at brands? Like
can you do a make to order something like it?
Speaker 8 (03:10):
Yeah?
Speaker 6 (03:10):
Yeah, we have customers who asked for that. You just
got to make sure to ask for not the traditional pizza,
cheese and use the fresh mozzarella, and we have the
fresh basil. You can do a drizzle of olive oil
if you if you'd like to keep it real simple,
but yeah, we can.
Speaker 5 (03:23):
We can certainly do it.
Speaker 8 (03:25):
What do you think, Frank, I'm going to try it.
Speaker 7 (03:28):
I've been looking around everywhere, and the closest I found
was the place at the airport, believe it or not,
but yeah, for like twenty bucks.
Speaker 1 (03:38):
But yeah, since Frank was the first caller, MICHAELA, what
do you think should.
Speaker 4 (03:43):
He be our first Frank?
Speaker 2 (03:44):
I think you got to try it. I think you
should be our first winner for brands. I think you
got to come in and do it.
Speaker 7 (03:49):
All right?
Speaker 1 (03:50):
Yeah, all right, so it pays to call in and
listen to what matters?
Speaker 4 (03:54):
Which location? Where do you live, Frank?
Speaker 7 (03:58):
Let's see, I'm in the West area.
Speaker 4 (04:01):
So what would be the closest.
Speaker 6 (04:02):
Probably our New Albany Westerville location. It's over off one
sixty one and like Hamilton over there.
Speaker 4 (04:09):
So okay, all right, you got it, Frank.
Speaker 1 (04:11):
So what they'll do, Kyle's going to put your name, Frank,
give your last name to our producer.
Speaker 4 (04:17):
Zach will get your last name, and.
Speaker 1 (04:18):
We'll have your envelope waiting for your twenty five dollars
gift card, and then you have to call us back
and let us know how the pizza turned out.
Speaker 7 (04:25):
I'll do it. I'll do it.
Speaker 3 (04:27):
Awesome, Thanks for calling.
Speaker 7 (04:28):
Congratulations, Thank you.
Speaker 3 (04:31):
That's the beauty of Brens. Really.
Speaker 2 (04:33):
You can come up with a combination that you want
to try, maybe haven't had it as good somewhere else,
and you guys have such a huge ingredient list, people
can come and make it happen.
Speaker 6 (04:43):
Yeah, yeah, absolutely. And to go against what Frank really likes,
we do. We do drizzle a lot of you know,
whether it's hot Honey's balsamic lazes to really kind of
amplify the pizzas. Our new pizza that's going to be
released in the next week or so, which will be
a very limited time, is actually gonna be a Brussel
sprouts and bacon pizza with a drizzle.
Speaker 5 (05:03):
It's gonna have a hot honey drizzle.
Speaker 6 (05:05):
The Brussels sprouts will be charred in balsamic with balsamic
onions as well, and obviously smoked bacon and h parmesan.
Speaker 1 (05:15):
I think with Brussels sprouts who either like them or
you don't, and I like them, like even when you
go on a restaurant, I will.
Speaker 4 (05:21):
Just get them as a side dish. I love them.
I would do that pizza, but I would just do
it without the bacon because they don't eat meat.
Speaker 5 (05:26):
Yeah, well you can do that.
Speaker 4 (05:28):
Yes, certainly thought of that new pizza.
Speaker 6 (05:31):
That was one of our employees. He brought it to
me and he was all about it. So I worked
with an on it and he knocked it out of
the park.
Speaker 2 (05:38):
You guys feed a lot of large groups, many which
we will keep unnamed.
Speaker 3 (05:41):
But when you feed those.
Speaker 2 (05:42):
Large groups, but we know you've heard of them before,
what types of pizzas do they order?
Speaker 6 (05:49):
Usually when we get really large groups, whether it's a
sports team or a local school or you know, even
you know, evening snack at a wedding, we do a
lot of those. They usually want to keep it somewhat simple,
just to keep the line moving. So the more options
slows the line down. You can't move them as quick.
But usually it's gonna be a good balance of cheese, pepperoni, buffalo, chicken,
(06:10):
sometimes barbecue chicken. Really got to figure out what the
group is and then go from there.
Speaker 4 (06:14):
And I love that.
Speaker 1 (06:16):
I've never had them because they don't eat meat, But
I love that you have wings because people who have
had Brend's wings, you have Mikayla, they say they're one
of the best in town. Yeah, and there could for
tailgate parties or any kind of party right now that's
going on with football season.
Speaker 3 (06:29):
Yeah, I was thinking about kind of for this week.
Speaker 2 (06:31):
A lot of families get busy on Halloween evening, so
it's a great evening to get pizza and wings. Friends
Givings will be coming up. It's a great easy way
just to gather people around. I think all of those
options that you guys have are just so good. And
the wings are excellent. Yeah, they're so good.
Speaker 5 (06:45):
Yeah, it's funny you say that.
Speaker 6 (06:46):
Actually, so trigger Tree Night or whatever that falls on
Thursday night. Yeah, yeah, it's usually one of the top
two busiest nights in the pizza industry.
Speaker 4 (06:57):
So I get it.
Speaker 1 (06:57):
People don't want to cook dinner right there, and they're
worried about their kids dressed and out the door.
Speaker 5 (07:01):
Exactly. The other one is the day before Thanksgiving, the.
Speaker 3 (07:05):
Day before I that makes so much sense too. Maybe
nobody wants to come to.
Speaker 5 (07:09):
Cook, yeah, exactly.
Speaker 6 (07:10):
So we'll get real busy, you know, for two hours
right right before it all kind of happens, and then
it goes away and everybody goes trick or treating and
it's great.
Speaker 1 (07:19):
We're talking to Kyle from Brends b R E n Z.
Easy way to remember that because of Z Pizza and
the other good thing that we love about Brends is
you're so community driven. There's so many things that Brend's
Pizza does to give back.
Speaker 6 (07:34):
Yeah, yeah, I mean we're always looking for opportunities to
tie ourselves on the community and give back. We just
wrapped up our partnership with Nation White Children's Hospital and
the Columbus Marathon. We had a special pizza that all
all the profits went back to Nation White Children's and
we're happy to raise a I think a thing came
(07:55):
out to just over five grand wow, that we're gonna
be presenting back to them here the next week or
so and starting in November. We actually got some key
tags that we're going to be selling out all the
stores for five dollars and all the proceeds of those
are going to go to Folds of Honor and with that,
it's going to be a free uh cinebrands, So.
Speaker 4 (08:17):
It's gonna be it's Cammi's favorite.
Speaker 5 (08:20):
Yep.
Speaker 6 (08:20):
So those are our popular dessert great add on, everybody
loves them. And with that five dollars purchase of the
key tag, you'll get a free order of Cinna brands
with any purchase for the whole year.
Speaker 3 (08:31):
For the whole year.
Speaker 4 (08:33):
That's outstanding.
Speaker 2 (08:34):
So we just have to tell you we have a keychain.
Is that all we have to do? And then yeah,
we order our pizza.
Speaker 5 (08:39):
Yeah, exactly.
Speaker 6 (08:40):
So you just show the keychain, you buy it in store,
buy it comedy, come in. You just let it, let
us know you have it over the phone, and when
you come in, well we'll get it on.
Speaker 1 (08:48):
And if you haven't had their Cinebrends, we're going to
take another caller because we want to give away another
twenty five dollars gift card.
Speaker 4 (08:55):
Call us up right now.
Speaker 1 (08:56):
It's six one four eight two one nine eight eight
six one for eight two one nine eighty six. All
you have to do, first, caller, let us know what
your favorite pizza is, but describe how you make the Cinnabrens.
Speaker 6 (09:09):
Well, the cinnabren starts, obviously, it's the dough So it
starts with our pizza dough. We roll it out, we
cut it into little squares and it gets baked through
and they pop up like little doughnuts. Yeah, essentially, and
then we toss them in one percent butter, cinnamon, sugar
and served with a vanilla icing on this one hundred
percent butter.
Speaker 1 (09:29):
Yep, you had me get butter and then the cinnamon,
this sugar, and then it makes it is that right there.
Speaker 4 (09:35):
The icing. You can't not have it without the icing.
Speaker 6 (09:37):
The icing's just yeah, they're good, but yeah, the icing
sets it.
Speaker 3 (09:41):
But it's the dough.
Speaker 2 (09:42):
I mean, your dough is so good. I think it's
the icing sets it. But man, that dough. You couldn't
have cinnabrens without the kind of dough you guys have.
Speaker 3 (09:49):
It just it works.
Speaker 2 (09:50):
I've had a lot of other cinnamon sticks because I
have a cinnamon kids when we want to order pizza,
and yours is by far the best.
Speaker 1 (09:57):
Well, I think a lot of people want to try
this because the phone lines are ringing off the hook.
Poor Zach back at the six ten WTV and iHeart studio, But.
Speaker 4 (10:06):
We picked a winner.
Speaker 1 (10:07):
It looks like Eric, Eric, you are on the line
with us. All you have to do is your what's
your favorite pizza?
Speaker 8 (10:13):
Eric? Honestly, I agree with him that the pepperoni and
banana peppers is called the Columbus classic because when I
moved here to Ohio, that's the first pizza I ever had,
and I've never been able to live it down as
far as the best thing I've ever had.
Speaker 4 (10:29):
Where'd you move from?
Speaker 8 (10:31):
Honestly? Throwing a little balsamic on it sometimes and that
makes it.
Speaker 4 (10:37):
Eric I said, where where did I move from? I
moved from Louisiana, Louisiana.
Speaker 3 (10:42):
I think there is I think it is a thing. Eric.
Speaker 2 (10:44):
I feel like when I moved here, I hadn't done
that before I got here, So I love that it's
a favorite.
Speaker 3 (10:50):
Do you like a really crispy pepperoni with it? Or
like regular?
Speaker 8 (10:54):
Absolutely? Now it's got to be crispy like I almost
like them overcooked. It makes it so much better.
Speaker 3 (11:01):
Yeah, I agree with you.
Speaker 4 (11:02):
What do you think Kyle is here our next winter?
Speaker 8 (11:05):
Hey?
Speaker 5 (11:05):
He backed me up with the pepperoni ban Yeah.
Speaker 1 (11:07):
I did.
Speaker 4 (11:08):
Where do you live, like? What would be your closest location?
What city you do live in?
Speaker 1 (11:11):
Eric?
Speaker 8 (11:12):
I live right outside of Hilltop okay, And honestly, I've
never had your pizza before and I'm looking so forward
to trying it because I know you will love it.
Speaker 1 (11:25):
I guarantee the freshness of your ingredients. You're gonna thank us.
So when you pick your pizza up, you need to
call us back in and let us know what your
experience was.
Speaker 4 (11:35):
He said, the Lenox location. Do you know where the
Lenox location is around campus? I do?
Speaker 1 (11:39):
I do.
Speaker 8 (11:41):
That's awesome, and I will absolutely call you back and
let you know how much I enjoyed it.
Speaker 3 (11:45):
Oh awesome.
Speaker 2 (11:46):
And maybe think about getting some cinisticks with that c
bran sorry cine brand.
Speaker 8 (11:52):
It'd be kind of hard to turn down. It sounds
really amazing too, Like that's more of a Northern thing too,
you know, because they don't have that down south.
Speaker 3 (12:00):
You know that cinnamon sticks with pizza down South?
Speaker 8 (12:05):
Not really. And I've also like noticed like people dip
their pizza and ranch up here.
Speaker 4 (12:13):
Yeah, it's I've.
Speaker 8 (12:15):
Never heard of that until I moved up here.
Speaker 3 (12:18):
Midwesterners would like to add something to everything.
Speaker 4 (12:20):
Well, you win. That's how simple it is. You listen
and you win. We're so glad you did, so, thank you, Eric.
We appreciate you.
Speaker 8 (12:27):
Thank you do.
Speaker 4 (12:29):
A lot of people did their pizza in ranch.
Speaker 5 (12:33):
You're shaking you.
Speaker 8 (12:34):
I've heard, yes, yeah, and that's completely in a like
a northern thing like I've never heard about it until
I moved up here.
Speaker 3 (12:44):
I know it definitely is. I feel you on that.
I don't know how much we did in Illinois.
Speaker 4 (12:49):
What have you ever tried?
Speaker 5 (12:50):
I have?
Speaker 4 (12:50):
Of course, you know what depends on the ranch.
Speaker 8 (12:53):
Honestly, I never even had chicken noodles until I moved
up here. People think that, and that's not it.
Speaker 4 (13:01):
Have you had gumbo?
Speaker 8 (13:07):
I just took some two days ago, all right, Eric,
And yeah, that's a regular thing at my household.
Speaker 2 (13:16):
Makes total sense, Eric, thank you for calling in and congratulations.
Speaker 3 (13:19):
Enjoy that pizza.
Speaker 4 (13:20):
Kyle, what do you want the rest of our listeners
to know about Brend's Pizza?
Speaker 5 (13:24):
I think we're able to cover a lot.
Speaker 6 (13:25):
I guess the biggest thing would be we are actually
constructing our newest location right now. It's at Graceland right
there off High Street twenty three, kind of in between
Worthyton Clintonville, so'll be able to serve that community as well.
Shooting for hopefully first of the year. Fingers crossed. All
goes well with build.
Speaker 4 (13:46):
Out, got it perfect.
Speaker 3 (13:47):
In the meantime, where can people go to order.
Speaker 6 (13:49):
Brends dot com b R E n z dot com
and from there to be able to select the location
nearest you and we'll have it ready.
Speaker 4 (13:56):
Try it, guys.
Speaker 1 (13:57):
I'm telling you you will thank Mikayla and I because
it is us that good.
Speaker 4 (14:01):
I promise that good.
Speaker 2 (14:03):
Brinds dot com. Kyle, thanks so much. This is what
matters on sucten WUTV in
Popular Podcasts
Good Game with Sarah Spain
Good Game is your one-stop shop for the biggest stories in women’s sports. Every day, host Sarah Spain gives you the stories, stakes, stars and stats to keep up with your favorite women’s teams, leagues and athletes. Through thoughtful insight, witty banter, and an all around good time, Sarah and friends break down the latest news, talk about the games you can’t miss, and debate the issues of the day. Don’t miss interviews with the people of the moment, whether they be athletes, coaches, reporters, or celebrity fans.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
Crime Junkie
If you can never get enough true crime... Congratulations, you’ve found your people.