AIBA Member: Conans Pizza
Conans Pizza, an Austin institution, is still family-owned after 35 years.
Locals have raved about these one-of-a-kind pizzas for a generation. The original location on 29th & Guadalupe opened the doors July 19th, 1976. At its peak, Conans Pizza operated eight restaurants, including one in San Antonio; today, three remain. This year marks the company’s 35th Anniversary.
THE PRODUCT
"It’s definitely the pizza that hooks ‘em," explains Chris Strader, Conans Operations Supervisor. He continues, “35 years later, we still make our dough and sauce with the same recipes we used on Day 1.”
People may not know Conans uses local meat and produce companies for most ingredients, they flavor sausage and hamburger with a proprietary spice mix, and bake their famous pies in seasoned pans. “There’s nowhere you can get anything like it. No one makes it the way we do,” Strader declares. “Our recipes," he continues, "produce a gourmet pie that is delicious, healthy, and uniquely Austin."
Last year, Conans began flirting with the vegan community in Austin, who previously couldn’t eat at the restaurant. Chris recalls, “When we realized our deep pan dough was already vegan, we quickly added Daiya cheese to the menu.” Courting these new appetites has been a slow process, but we see more come in all the time. Strader says a vegan meat topping is coming. They also offer the vegan cheese for free every Wednesday.
THE NEXT GENERATION
For a long time, with almost no advertising, Strader says Conans relied mainly on reputation. Now, they’re shifting gears, spending limited advertising dollars more strategically and focusing on using the pizza to sell more pizza. "At the height of Conans success, there was a buzz that was tangible. People literally couldn’t get enough pizza. I’m motivated to recreate that experience for this generation," Strader says determined.
Chris admits how he loves talking to customers while working the counter. He states confidently, “Customer service is high on my list. We can’t match the promo pricing of the Pizza Huts, Dominos, and Papa John’s, but we can make sure every customer leaves with a smile.”
Having relocated to his Austin home after six years working in Washington, Strader is focused on growing the family business. He’s a self-described “adrenaline shot” he believes the company needs, and has an exciting vision. His tenacity is starting to pay off: Conans saw record sales this summer, despite the record Texas heat.
THE FUTURE
Strader’s excitement about the future is contagious. "I'm working with an established business that has changed very little in 35 years. But right now, we’re analyzing everything. It’s all on the table." he said. With one foot in operations and the other in business development and marketing, he always is working on a new project. He has plans for a new menu with more offerings, wants to take catering to the next level, and is looking to license the brand across Texas. “It's a lot of work, but the challenge drives me. And I’ve got some great people on board, especially my brother, Chad,” he said. I've got so many ideas how to grow this company," he says, with a genuine passion for bringing that vision to life. The next new rising star in the world of local pizza isn't new after all.
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