Carrie Rengers

Spin! Neapolitan Pizza franchisees eye Wichita market

Spin! Neapolitan Pizza franchisees are eyeing the Wichita market for future development.
Spin! Neapolitan Pizza franchisees are eyeing the Wichita market for future development. Courtesy photo

A Spin! Neapolitan Pizza franchise is going to open in Wichita, but whether that’s this year or sometime in the next five years is yet to be determined.

“We’re in the process of looking in Wichita,” says Brent Boles, managing partner of Top Spin, a new Spin franchisee.

Spin is an award-winning Kansas City franchise started by the same group of people who developed Bagel & Bagel, which is now known as Einstein Bros. Bagels.

Chef Michael Smith, who owns the Michael Smith and Extra Virgin restaurants in Kansas City, helped create Spin’s New York-style pizzas.

“It’s a thinner-crust pizza,” Boles says.

He says Spin is a “premium fast casual” concept.

“You don’t feel like you’re in a fast food restaurant,” he says.

There are hardwood floors and a bar that serves craft beer, wine and sangria.

Boles, who is chairman of the Greater Topeka Chamber of Commerce, is partners with three other Topeka businessmen: Butch Eaton, Jim Klausman and Greg Schwerdt.

He says they plan to open Spin restaurants in Manhattan, Topeka and Lawrence in addition to Wichita.

“We are working all markets equally, looking for the right opportunity,” Boles says.

Initially, he says they’re looking for only one Wichita site.

“Obviously, Wichita’s a large market,” Boles says. “We’d like the opportunity to have more than one. … The market will help us make that decision.”

There are six Spin restaurants in Kansas City along with three under construction there. There are five under construction in Dallas and Spins that are already open in California and Omaha. There are some planned for the Dakotas as well.

“We think there’s a unique opportunity based on this particular franchise,” Boles says. “We think it appeals to a wide variety of people.”

He says Spin’s salads are as good as its wood-fired pizzas, and there are paninis on the menu as well as appetizers such as meatballs.

Boles says even though there are lots of pizza places out there, including lots of good ones, “Frankly there’s none out there that have a chef-inspired restaurant.”

He says that’s part of what attracted him and his partners to the chain.

“We all literally discovered this chain through our own independent love of food,” Boles says.

“We felt like this could have the potential to have popularity well beyond Kansas City.”

Reach Carrie Rengers at 316-268-6340 or Follow her on Twitter: @CarrieRengers.