Coshocton Pizza Point Owners Continue Legacy

Pizza delivery service is nothing new, but when was the last time you ordered drive-thru service at a pizza place? Casey and Kayla Davis took over Coshocton, Ohio-based Pizza Point in 2022 from Bob Blaho. Pizza Point opened in 1967, and thanks to LloydPans Quik-Disks’ staying power, the long-lasting legacy of over one million pizzas sold continues. 

When you took over Pizza Point, you had no plans to change the menu. Any changes in the past couple of years? 

Casey: We haven’t changed recipes or anything like that. We have upgraded to a modern world; we have a POS system, and we put in new ovens. We had deck ovens and changed those out for conveyors, just upgrading things that hadn't been for a long time. We did a lot of testing, and the pizzas cook almost the same. A little bit better in the conveyor, but that’s probably the contribution of the pans. 

Speaking of the pans, you use Quik-Disks. How have those made the difference in such a long length of time?

Casey: They have a great edge on them and the holes in the bottom. They’re what the previous owner used, and we haven’t tasted pizza that cooks the bottom quite like ours do. All the pans stacked together are cool to see; some have been around for probably decades, it’s hard to tell. And then others are two months old — it speaks to the cost efficiency and the investment.

What are some customer favorites on the menu?

Casey: Our pizza that has the most ingredients: pepperoni, Italian sausage, green peppers, onions and mushrooms. 

Kayla: And I think that there’s so many ingredients on that pizza that the pan helps it from getting soggy and it cooks up nice, having that many toppings on a pizza. 

You’re not just one of the oldest pizza restaurants, but one of the oldest businesses in town. Can you speak to what gives you that longevity?

Casey: Using fresh ingredients. We hear stories all the time of people who have left town, especially on our Facebook page, and can’t wait to come back and get a pizza. And then they come back again just to get our pizza. That’s what’s nice about being a small community — people will call and order, and their number will pop up on the caller ID and without even having a name we’ll know their order. Or if we see a certain pizza order, we’ll know who that person is. 

Kayla: It’s a local tradition, and we think if Pizza Point dissipated, a lot of people would have been disappointed. It was a financial investment for us, but it’s become so much more than that. It’s relationship forming. We really enjoy giving back to our community, and everybody looks forward to eating pizza. Not many people will turn down pizza. 

And you get to see them not only in store, but in the drive-thru!

Kayla: That was there when we bought the place. Customers place their order and instead of walking into the pizza shop to get their order they pull up to the drive-thru and can get it that way. 

You attended Pizza Expo. Anything pique your interest?

Casey: We mainly went to see if there’s anything new, any products that could be game changers for our pizza shop. And also to meet people like we met you, talk about the business and see what we could do a little better. We love seeing what’s new and what other people are doing and connecting with others in the industry.