Location: 1200 N. Bechtle Ave., Springfield
Contact: rapidfiredpizza.com | www.facebook.com/rapidfiredpizza/ | (937) 505-3478
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Background/Overview:
Rapid Fired Pizza was co-founded by a group of veteran entrepreneurs, who have decades of “fast-casual and quick-serve” restaurant ownership, marketing and operational experience.
Ray Wiley, Matt Curtis, Tim Tefs, Jim Savakinas, Kelly Gray and Peter Wiley are Rapid Fired Pizza and Hot Head Burritos co-founders and corporation leaders. Additionally, some of these team members own Subway restaurants, and some have experience in brand development and social media presentation. Currently, there are approximately 28 RFP places throughout the United States.
Clark County’s only Rapid Fired Pizza is the first franchise location of the chain. Kevin Foley is the franchisee who opened this shop in 2016. Joe Hilligas is its general manager.
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Hilligas is from New Jersey and now resides in Dayton. He was 8 years old when he asked his parents for a cookbook for a Christmas present! He cooked for his family from that age on and became a self-taught chef. He’s experienced in restaurant and food truck ownership and managerial duties. When he applied for a Hot Head Burritos position a couple years ago, Foley telephoned him and offered him the GM position in Springfield at this first franchise of Rapid Fired Pizza.
Rapid Fired Pizza offers cafeteria-style ordering, followed by seating yourself in its roomy dining area. And, this family-friendly hall has six mounted televisions to provide extra dining pleasure.
Its Italian cuisine is cooked in very expensive, large, custom-built conveyor-belt ovens. Each thin-crust, or pan pizza dough is made daily onsite, with each pizza taking only 180 seconds to cook!
Other menu options are calzones, cheesy bread, crafted salads, pasta bowl, and sweet dessert pies. Beverages listed include Pepsi products, or several craft beers and wines to top off your meal at Rapid Fired Pizza.
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The Menu:
Beverages: Aquafina Water — $1.55; Diet Pepsi, Pepsi, Mountain Dew in 20-ounce bottles — $2.25; Pepsi products in fountain — $2.20 (Med.) /$2.35 (Lg.). All craft beers are now priced one dollar off regular price of $3 /$4 /$5. Pink, Red, or White Zinfandel Wine — $4.
March/Lent Special: Shrimp is available for many menu options. Shrimp Pizza, Shrimp Alfredo Pizza or Shrimp Scampi Pizza — $7.95.
Wednesday Student I.D. Special: Nine Inch Pizza, or Eleven Inch Pizza — $5 w/drink purchase.
Salads: Side Salad — $3.50; Custom-made Salad, Fit And Trim Salad, Fresh Veggie Salad, Ham And Cheese Salad, or Mediterranean Salad — $7.95.
Sides: Cheezy Bread, Cheezy Sticks, Garlic Bread or Pepperoni Sticks —$2 to $5.25.
Calzones: $7.95 each.
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Craft Pizzas: Buffalo Chicken Pizza, Chicken Bacon Ranch Pizza, Hawaiian Pizza, Magic Mushroom Pizza, Pesto Chicken Pizza, Say Cheese Pizza, Taco Pizza, Triple By Pass Pizza, White Out Pizza, or Wild Veggie Pizza — $7.95.
Custom Pizzas: Choose your cheese, crust, meats, sauce, spices and veggies for your pizza — $7.95.
Gluten-free Dough: $3 extra.
Dipping Sauces (Free): BBQ, Buffalo Boom Boom, Chipotle Ranch, Classic Red, Garlic Butter, Golden BBQ, Pesto; Ranch, Rapid Fired, Spicy Red, Sweet Habanero, Sweet Red, Taco.
Hot Dipping Sauces (Free): Cayenne, Chipotle, Garlic Habanero, Ghost Pepper, Habanero, Jalapeno.
Pasta Bowl: $7.95.
Dessert Pies (Nine Inch; Eight Slices): Cookies — $ .75 (One) /$2 (Three); Brownie — $3; Cini Sticks (Dozen).
Blueberry Cream Cheese Delight Pie, Carmel Apple Pie, or Cherry Pie — $5.50.
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Hours:
Sunday-Thursday, 10:30 a.m. to 10 p.m.; Friday & Saturday, 10:30 p.m. to 11 p.m.
More Information:
First responders and military personnel in uniform will receive a 10 percent discount off each tab.
RFP coupons can be downloaded from Facebook. And, look in your mailbox for RFP coupons in “Local Flavor” and “Reach” magazines.
Also, ask the staff about the “Reward Card Program,” as it’s another offered Rapid Fired Pizza budget buddy!
Rapid Fired Pizza is also available on DoorDash.
Look for local restaurant profiles by Glenn and Kim Creyts every other week in “Life.” For inquiries regarding this column, and “Restaurant Profile” ideas and suggestions for future columns, please contact Glenn and Kim via e-mail: glenncreyts@att.net.
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