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Mike Bausch

Owner

Andolini's Pizzeria

HQ Phone:  (918) 272-9328

Email: m***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Andolini's Pizzeria

12140 E. 96Th St.

Owasso, Oklahoma,74055

United States

Company Description

Andolini's is an Owasso Pizza and Italian restaurant. The brainchild of brothers Jim and Mike Bausch. Two brothers committed to making food the RIGHT way, not the cheap way. Average chain restaurants use as many pre-made and packaged products as possible. Th... more

Find other employees at this company (22)

Web References(46 Total References)


Team - Andolini's Pizzeria - Who We Are

www.andopizza.com [cached]

Mike Bausch
Owner


Team - Andolini's Pizzeria - Who We Are

www.andopizza.com [cached]

Mike Bausch
Owner


Concept Development | The International Pizza Expo

www.pizzaexpo.com [cached]

With Mike Bausch and Keith Coffman
Pizzeria owners Mike Bausch (Tulsa, Okla.) and Keith Coffman (Bowling Green, Ky.) have done this with great success and they'll share P & L's and walk you through the research steps that should guide your customer-based business plan - from choosing the appropriate location to deciding between table or counter service to menu items and prices and other crucial decisions. Mike Bausch Mike Bausch Mike Bausch Mike Bausch moved from California to Oklahoma in 2005 to found Andolini's Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a five-unit restaurant business with more than 150 employees. Andolini's currently has four highly profitable locations in the Tulsa area as well as a mobile food truck, with plans to keep expanding. Along with his pizza and kitchen know-how, Mike brings a hands-on approach to solving restaurant problems during his Pizza Expo seminars.


How to Build The Right Team and Company Culture

www.smartpizzamarketing.com [cached]

SPM #58: Mike Bausch of Andolini's Pizza
SPM #58: Mike Bausch of Andolini's Pizza


Andolini's opens fourth location at RiverWalk - Mvskoke Media

mvskokemedia.com [cached]

-Andolini's Pizzeria Owner and Operator Mike Bausch
So doing more of it is a cool thing for us," Andolini's Owner and Operator Mike Bausch said. Bausch is originally from New Jersey and California. In 2004, his brother Jim was transferred to Owasso for his job. Bausch attended his first day of law school, decided a legal career might not be something he wanted, and with a little bit of perfect timing, moved to Owasso to start a restaurant with his brother's bonus check. "In those six years, we learned how to do this a lot better," Bausch said. The Jenks menu options cover every pizza-type ingredient you can imagine, plus some extras. The Santino Colazione is topped with pancetta, parmesan, chives, house-made Italian sausage, Canadian bacon, red onions, mozzarella and three cracked eggs fried on the blazing pizza as it is carried to your table. "They're all children to me," Bausch said. "When we first opened it was like, if we can make it, we'll put it on the menu. Now our mentality is all killer, no filler." His personal favorite is the Demarco of Brooklyn, with tomatoes, house-made mozzarella, basil, Pecorino Romano and extra virgin olive oil. Bausch also recommends the Tenbysimmo, with pepperoni, Canadian bacon, genoa salami, pastrami, ground beef and house-made Italian sausage. "So we hit people with pizzas that are homages to something, or some that are extremely decadent, some that are based in just simplicity like great ricotta and garlic and cheese and that's it on the White Pizza," Bausch said. Bausch said the cheese is made with ingredients from Wisconsin Curd, melted down and created into fresh mozzarella. Much of the produce is acquired from Scissortail Farms in Oklahoma. "Every pizza is a collaboration of sources," he said. And it was because it just made sense in every facet, whether it was demographics, the relationship, the ability, everything fell into the spot that it needs to for us to have a successful opening," Bausch said.


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