Blaze Pizza has signed a 25-unit expansion agreement with longtime franchisee SoCal Blazers, Inc. The deal will bring new Blaze locations to several Southern California counties, including Los Angeles, San Bernardino, Riverside, Orange, and San Diego.
Reza Medali, a Blaze franchisee for over a decade, currently operates 21 Blaze locations in the region. The new agreement includes plans to open four additional restaurants in 2025.
“Blaze Pizza sets the standard for Fast Fire’d artisanal pizza, with a menu that’s second to none and a leadership team that truly supports its franchisees,” said Medali. “I’m excited to bring even more Blaze locations to Southern California, where our bold flavors and dining experience are already well-loved.”
Beto Guajardo, CEO of Blaze Pizza, praised Medali and his team. “Reza and his team are exceptional operators, and we are excited to support their continued success. Franchisees like Reza are at the heart of Blaze Pizza’s leadership in fast-casual artisanal pizza, driving our growth and innovation.”
Blaze Pizza allows customers to customize their pizzas with over 45 fresh ingredients, including grilled chicken, artichokes, roasted garlic, Kalamata olives, sun-dried tomatoes, hand-torn basil, and signature spicy sweet and balsamic drizzles. The restaurant’s dough is made fresh daily in-house and never frozen. In addition to pizzas, Blaze offers Fast Fire’d Meatballs, fresh salads, cheesy breads, and indulgent desserts.
About Blaze Pizza
Founded in 2011, Blaze Pizza is the nation’s leading fast-casual pizza franchise, with more than 300 locations across 38 states and three countries. Based in Atlanta, GA, Blaze is committed to providing a unique customer experience and top-quality products. Known for its artisanal pizzas and customizable menu, Blaze leads the industry in menu innovation and product excellence. The company has earned numerous accolades, including spots on Entrepreneur’s Franchise 500, Fast Casual’s Top 100 Movers and Shakers, and Franchise Times’ Fast and Serious list.
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