This article was inspired by content originally published on Food On Demand by Adam Wahlberg, “PizzaForno Partners with Irving Consulting for C-Store Growth
Introduction
In a bold leap forward, PizzaForno North America’s leader in automated pizza vending has teamed with Invig Consulting to roll out 24/7 pizza kiosks across West Coast convenience stores. With over 70 units live and more than 100 in the pipeline, the plan is ambitious: “a PizzaForno inside every convenience store” . Let’s unpack what this means for home cooks, suppliers, and pizza shop owners and how to slice in.
🍕 Home Enthusiasts: Quality Without Compromise
Pizza lovers rejoice automation doesn’t have to sacrifice flavor.
PizzaForno uses convection-style ovens adapted from French tech (Adial), baking high-quality pizzas in under five minutes . You can replicate that fast-fired crisp at home with a countertop oven like the Ooni Koda or Breville Pizzaiolo, both designed to mimic professional pizza heat. An electric-powered pizza steel adds golden, crackling crust perfect for those late-night cravings.
Pizza Pro Tip: Preheat for at least 30 minutes, stretch your dough thin, and finish with a quick herb or chili oil drizzle for that pizzeria-fresh pop.
🏭 Suppliers: Ride the Automated Wave
Pizza-vending kiosks are reshaping the supply chain, sparking demand for:
- Par-baked bases and vacuum-sealed pre-portioned toppings.
- Temperature-stable sauces and cheese blends designed for micro-oven environments.
- Real-time telemetry tools and FIFO tracking systems to support freshness.
Smart suppliers can serve this emerging market with dedicated ingredient packs perfect for both kiosks and microwave ovens. Foodtech logistics and IoT packaging are now table stakes in accessing automated outlets.
🏪 Shop Owners: Profit Without the Prep
For convenience store owners, PizzaForno solves two big headaches: labor and consistency.
According to Irving’s CEO, Bassem Nowyhed, kiosks allow store owners to “introduce a new product … without having to pay for the extra training, labor, and materials that come with running a pizza-making operation” . Since the machines bake automatically, inventory is FIFO-managed, and operation is as simple as plug-and-play.
Seasonal promotions (think local toppings like pumpkin or pesto) can boost traffic and sales, tracked via digital POS integration. Platforms like Toast and Square now support kiosk-style tie-ins and loyalty tracking easy to deploy alongside a machine.
📈 Industry Insight: Automation as a Growth Strategy
As one PMQ article noted, these pizza vending units “offer C-store franchisees a way to instantly add pizza without adding any additional labor or items to their product mix”. That’s essential: this innovation isn’t about replacing pizza shops it’s about expanding the ecosystem.
Hypothetical Expert Insight:
“We’re seeing a shift toward automated premium vending,” says pizza industry analyst Maria Chen.
“Stores need high-quality, labor-lean products. PizzaForno delivers both—24/7. That’s a powerful model for fast-service food.”
🔄 Scaling with Strategy
For PizzaForno and Invig, the key is smart placement and data-driven tracking. California and the West Coast are test beds today, but with over 2000 units in Europe and 39 already in the U.S., the groundwork is laid . Future steps include:
- Strategic roll-outs in universities, gas stations, and entertainment venues.
- Price differentiation: premium pizzas alongside snacks and coffee.
- Cross-promotions: tie-ins with app loyalty, location check-ins, or store-branded voucher deals.
✅ Final Slice: Three Takeaways
| Role | How to Slice In |
|---|---|
| Home Enthusiast | Bring kiosk-quality pizza home with a pizza steel and high-temp countertop oven. |
| Supplier | Offer packaged toppings, sauce kits, and fresh ingredient bundles tailored for automated machines. |
| Shop Owner | Add automated donut-sized pizza hubs to stores for constant revenue, simple maintenance, and integrated digital tracking. |
PizzaForno’s partnership with Invig Consulting shows how pizza when baked into convenience can reshape the industry landscape. For anyone in this business, the future isn’t just pizza on demand it’s pizza on your demand.
Affiliate Disclosure: This article contains affiliate links. Pizza Magazine may earn a commission if you make a purchase through them. We recommend only those products that enhance your pizza-making or business opportunities.