Bobby O's
New York Style Pizza on Route 66
- Launched a popular pizza-by-the-slice concept (2017–2022) with distinctive products at fair prices
- Grew to 15 staff and trained 50+ employees over five years
- Earned top local ratings: 4.6 Google, 4.9 Facebook, 5.0 TripAdvisor
- Diverted 5+ tons of waste through composting; minimized plastics
- Partnered with Route 66 and local breweries for cross-marketing
- Expanded menu with fresh, healthy, vegan options
- Operated Oklahoma’s only fully separate gluten-free kitchen with dedicated staff and equipment
User Experience
With over 30 toppings plus multiple crust and cheese options, simplifying the choices was key. We introduced clever combos like the Roasted Root 66 and bundled meals with a slice, salad or breadstick, and a drink—giving guests easy ways to enjoy the menu without feeling overwhelmed.
Same Same, but Different
This was a standout slice of pepperoni pizza, my friend. We stacked traditional, diced, and cup-n-char pep on a cut from our 24" Red Pie. The dough and sauce were vegan, so guests could go full vegan or layer on classic cheese and pepperoni. That flexibility streamlined production and sharpened our focus—right in line with the strict routines we’d already established in our gluten-free kitchen.