St. Louis Pizza & Wings

St. Louis Pizza & Wings began in July 2000 when Tim Dangos and Kris Beaton purchased the first store at 4237 Bayless in St. Louis, Missouri. In October 2000, Steve Rasnic acquired the second location at 4925 Hampton, which became the chain’s busiest and most productive store. Dangos and Beaton sold the franchise operation to Rasnic in June 2007. Rasnic later sold half of his Hampton interest to his sister, Tami Lanier, and the other half to longtime employee Todd Hampel. By approximately 2010, the system had seven locations in Hampton, Bayless, Telegraph, Tesson Ferry, Florissant, Fenton, and Ellisville, managed by six owners. The current database reports two franchised units and no company owned locations, all within the Greater St. Louis metropolitan market. The U.S. pizza industry was valued at $46.9 billion in 2022. Tracxn classifies the company as a limited service restaurant chain in the food and beverage sector and reported 15 employees as of July 1, 2024. This is a small, geography specific owner operator franchise rather than a nationally scaled system, with a product identity rooted in St. Louis style thin crust pizza.

The global pizza market was valued at USD 282.91 billion in 2025 and is projected to reach USD 340.91 billion by 2034, with a 5.90% compound annual growth rate from 2026 through 2034. North America held 39.13% of the global market in 2025, valued at USD 81.16 billion, with the United States as the main regional driver. Quick service restaurants are expected to lead growth because of efficiency, throughput, and convenience across takeout, delivery, and fast service formats. Chained outlets are projected to hold 70.2% of pizza foodservice revenue in 2026, while independent pizzerias are expected to grow at a 9.6% compound annual rate through 2033. Takeout is forecast to hold approximately 47.2% of pizza consumption in 2026, matching the brand’s focus on carryout and delivery. Delivery only formats are projected to grow at a 9.1% compound annual rate through 2033, supported by services such as DoorDash and Grubhub. Demand is also moving toward healthier and innovative products, sustainability, local ingredients, and restaurants with community ties. St. Louis consumers show a preference for local, family owned restaurants that support events, form direct partnerships, and offer better pricing for direct orders.

St. Louis Pizza & Wings does not publish a fixed franchise fee, royalty schedule, or total investment range in a standardized Franchise Disclosure Document. Each owner pays a different franchise fee to Steve Rasnic based on the business volume of that store. Total investment, liquid capital requirements, royalty rates, and advertising contributions are negotiated directly. Public information does not disclose SBA eligibility data, veteran incentives, or third party financing partnerships. The Loan Activity Score in the PeerSense database is 44, placing the brand in the Fair category. That rating reflects local market strength, an operating history dating to July 2000, and uncertainty created by the lack of standardized financial terms. Pizza franchise investments generally range from under $200,000 for conversion or counter service formats to well over $1 million for full service builds in premium markets. The actual St. Louis Pizza & Wings investment depends on the location and its volume profile, so buyers should use conservative capital access assumptions.

The brand gives franchisees substantial control over hiring, employee pay, and opening and closing hours. Food consistency comes through Kuna Food Service, headquartered in Dupo, Illinois, which serves as the exclusive supplier for all locations. Every store uses the same menu, including the signature St. Louis style thin crust pizza. Monthly owners’ meetings coordinate operating standards, shared initiatives, and brand direction. The Hampton location has 16 employees, including two managers, five side workers, four pizza makers, and five drivers, plus two owners working day shifts, for a total of 18 people during full operating periods. Ellisville operates with approximately ten employees including the owner. A manager or owner is present during every shift, along with at least two side workers and one pizza maker. Locations are spaced across the St. Louis metropolitan area so they serve separate territories without competing directly for the same customers.

Hampton processes approximately 140 to 170 orders on a good night, while most other locations produce just over 100 orders on a comparable evening. Average tickets for St. Louis style pizza and wings at local independent Midwest chains generally range from $18 to $28, making Hampton’s strong night order volume equivalent to approximately $2,520 to $4,760 in potential nightly revenue. Actual averages across all nights would be lower. Buyers should request unit level financial information directly from Steve Rasnic and the owner operator team. The smaller system wide advertising budget limits activity to late night television, limited magazine placements, and selected newspaper advertisements, which may affect customer acquisition and growth.

The system grew from two stores in 2000 to seven locations in Hampton, Bayless, Telegraph, Tesson Ferry, Florissant, Fenton, and Ellisville by approximately 2010. In 2010, the company planned to add five locations by year end, although public information does not confirm whether that goal was met. Its competitive position rests on regional product identity, centralized supply through Kuna Food Service, and local owner involvement. The brand added a thick crust pizza for customers who prefer that style. It also sells Sweet Heat, BBQ, and Hot Mustard sauces, along with house dressing, in grocery stores. St. Louis consumers’ preference for local family owned restaurants supports the brand’s relevance as digital ordering and delivery platforms change the pizza category. Strategic digital ordering integration could improve customer acquisition efficiency compared with larger regional operators.

The intended franchisee is an active owner operator who plans to work in the store rather than pursue an absentee investment. An owner or manager must be present during every shift, and the Hampton store’s two owners work day shifts. Foodservice experience, especially in pizza or wings preparation, delivery logistics, or quick service management, may reduce the operating learning curve. Kuna Food Service and the standardized menu limit some of the work associated with from scratch cooking. The territory is limited to the Greater St. Louis metropolitan area, so the opportunity fits buyers already in the market or closely connected to it. Territory discussions focus on underserved St. Louis neighborhoods that fit the brand’s residential positioning. Financial terms, territory details, and franchise fees are negotiated according to the volume profile of the proposed location. Franchisees are expected to participate in monthly owner operator meetings.

The St. Louis Pizza & Wings opportunity centers on regional food culture and local ownership within a U.S. pizza market valued at $46.9 billion in 2022 and a global market projected to reach USD 340.91 billion by 2034. Its 24 year operating history since July 2000, supply relationship with Kuna Food Service, grocery sauce sales, and owner operator structure are strengths to examine. The variable franchise fee, limited public financial information, smaller advertising budget, and Loan Activity Score of 44, categorized as Fair, require careful review before a capital decision. PeerSense provides franchise research that includes SBA lending history, Loan Activity Score analysis, location maps with Google ratings, FDD financial data, and comparison tools for reviewing similar regional pizza opportunities. Its Loan Activity Score methodology reflects both local market credibility and the caution warranted by limited disclosure. Buyers can review the complete St. Louis Pizza & Wings profile on PeerSense as part of their independent evaluation.