This article was inspired by content originally published on BizJournals
Introduction
When it comes to pizza, sometimes a single brick oven can spark an entire neighborhood revival and that’s exactly what’s happening in Covington, Kentucky, where The Works Brick Oven Pizza is now part of Epic Eats’ expanding food hall lineup. According to the Cincinnati Business Courier, this move is more than just another pizza counter it’s a signal that artisan pizza remains the crown jewel of casual dining, even as food halls reshape how we gather and eat.
Whether you’re a home pizza enthusiast, a supplier, or a shop owner looking for new ways to grow, this story serves up a slice of inspiration. Let’s dig in.
The Allure of Brick Ovens: Flavor Meets Theater
The Works has built its following on the magic of brick oven pizza that blistered, chewy crust and smoky char that only real fire can deliver. For Epic Eats, adding The Works to its mix of local culinary stars is a smart play: brick ovens aren’t just about taste; they’re a show. Diners love to see flames dance while they wait for their pie.
Food Halls: A Business Model Pizza Shops Should Watch
Food halls like Epic Eats are booming for a reason: they offer a curated “greatest hits” of local dining under one roof, with built-in foot traffic and a vibe that invites repeat visits. For pizza shop owners, The Works’ new home is a prime example of how a beloved local brand can expand without the overhead of a full-scale standalone shop.
Shop Owner Tip: If you’ve mastered a signature style say, New Haven–style coal-fired pies or Detroit deep-dish consider testing the waters at a food hall or pop-up. It’s a lower-risk way to reach new customers and experiment with limited-time offerings. Keep operations smooth with a reliable POS system designed for high-volume, multi-vendor spaces.
Supplier Spotlight: Serving the Brick Oven Boom
Suppliers, take note: the rise of open-concept pizza counters means operators need more than just flour and toppings. There’s a growing demand for showpiece ovens, efficient ventilation, and back-of-house systems that can handle the unique needs of wood or gas-fired units.
Consider how your product catalog supports these ventures. Specialty flour blends, local cured meats, and sustainably sourced firewood can help restaurants stand out. If you’re looking to connect with new operators, tap into the food hall community many are sourcing equipment, tools, and local ingredients in bulk to supply multiple concepts under one roof.
For a deeper look at how these trends are shaping your market, check out NRA’s Restaurant Industry Report for insights you can use in your next pitch.
Epic Eats: A Model for Future Pizza Partnerships
Epic Eats’ expansion highlights how food halls have evolved from hipster novelty to practical dining destination. They reduce risk for small businesses and give diners more choice in one place. For pizza specifically, this means brands like The Works can grow their loyal following without compromising on that old-world authenticity that brick ovens bring to the table.
And there’s another upside: the social, community-driven vibe of a food hall can encourage customers to spend more per visit so that simple pepperoni pie? It’s often paired with craft beers, desserts, and sides, increasing ticket size.
Final Slice
Covington’s embrace of The Works shows that pizza done right smoky, bubbly, and made in front of your eyes will never go out of style. For home cooks, shop owners, and suppliers alike, the lesson is clear: the show matters just as much as the slice.
So whether you’re tossing dough in your backyard or considering your next business expansion, keep the fire burning literally.
This article was inspired by content originally published on BizJournals
