Meet Dirk Tendick of Big Pie in the Sky Pizzeria

Today we’d like to introduce you to Dirk Tendick.

Hi Dirk, so excited to have you with us today. What can you tell us about your story?
The concept for Big Pie in the Sky began back in 2003 while I was enrolled at
Kennesaw State University. I had transferred there to finish my business degree and one
of the things I missed the most about the town I had transferred schools from was the
pizza scene. There were several great pizzerias to choose from and it was my first real
exposure to what I would consider quality pizza. Not only was it great pizza, but a couple
of the pizzerias had huge slices, cut from massive pizzas, which is something I had never
encountered before. Students and locals frequented these places and it seemed like they
would always be busy, with a line to the door of people excited to get a slice.

For a college student, it was a perfect choice to be able to get huge portions of quality food on
somewhat of a budget. So, when I transferred to finish my degree at KSU, I couldn’t help
but reminisce about the enjoyment and satisfaction that came along with such a novel
experience. I began to crave that experience and started to wonder if a place like that was
anywhere near me. As I began to research, hoping to find something similar, I noticed
that not only was that concept missing in Kennesaw, GA, but also in most cities. It was certainly
disappointing to see this and I felt like people should be able to have access to that
type of enjoyable pizza experience no matter where they lived. So I began learning all I
could about pizza and especially how to make the right dough for huge 20 inch and even
30 inch pizzas, to be able to create a similar concept.

After much trial and error, and learning from several sources in the industry, I was able to
get the recipe perfected, create a business plan and find some used stone deck ovens on Ebay.
During this formulation period, it also occurred to me how popular eating challenges were
becoming on TV, such as the Food Network or the Nathan’s Hot Dog Eating Challenge
that aired every 4th of July. So, naturally it only made sense to create our own food challenge out
of the 30 inch pizza concept. Thus, the Carnivore Challenge was born along with Big Pie
in the Sky. We had attention from the local community as soon as we opened our doors in
Feb. of 2007 and within a matter of months the Atlanta Journal Constitution wrote an
article featuring Big Pie as a novel pizza experience in the Atlanta dining scene. Soon
after, we got a call from the Travel Channel to be featured on an Episode of their Man v.
Food series for the Carnivore Challenge and that is what really put us on the map. We
were getting calls from around the country as the episode was airing and the next day the
line was out into the parking lot.

At first, we were unsure if it would just be a flash in the pan but after a few months,
we quickly realized we needed two things, more ovens and more staff. So we expanded
to meet the growing demand and since then we have been featured on numerous local
TV news stations as well as the Food Network for their Ginormous Food series and have
grown into a regional attraction for foodies and families alike. We have been in operation for
18 years proudly serving our community and our commitment to providing a family friendly,
unique pizza experience with quality ingredients is stronger than ever. We are now looking to
expand our brand through franchise locations and seek to bring that same excitement and
quality pizza experience to communities all around the region.

We all face challenges, but looking back would you describe it as a relatively smooth road?
I don’t believe I’ve ever met a small business owner that has had a smooth road and certainly we are no different. Especially in the restaurant industry, the amount of things that require your attention and intuition on any given day can feel overwhelming. The key for me is to be adaptable to the friction that comes up and never lose focus on our customers’ experience. That is paramount to everything in this industry. Food service can be very challenging, but it is also extremely rewarding. Whether its staffing shortages, inflation, equipment failures, or even a pandemic, you always have to be nimble to make the necessary adjustments and remember that you are creating memories and moments for your customers that will last a lifetime. You can never lose sight of that. You really do have to have a passion for what you do to get through the rough times. My father had a German bakery in Riverdale, GA that I would go to everyday after school as a kid, so I was well aware of the day to day struggles that come with this industry, but also the immense pride that comes from being such an integral part of peoples lives.

Alright, so let’s switch gears a bit and talk business. What should we know?
Our dough is made fresh from scratch every day using an original New York style recipe. All pies are hand tossed and topped with only the best ingredients and cooked on a 600 degree stone deck oven. Customers can order by the slice and create their own perfect slice of pizza, but be warned, our slices are cut from a 30 inch pizza and are bigger than any you have ever seen!!! You can even try our World Famous Carnivore Challenge if you and a friend are feeling extra hungry and brave. It’s a 30 inch pizza loaded up with 5 meats and weighs in at 11lbs. To claim the glory of defeating this beast 2 people must finish the entire pizza in under 1 hour. Give us a call to schedule or inquire!

Our pizza pies can be ordered in sizes that range from our 16″ Medium (typically a large at your average pizza place) up to our 30″ XL which feeds up to 10 people! The 3o inch pizza is a great way to feed a big group of hungry folks at a price that is hard to beat. We also serve huge calzones and stromboli in addition to a variety of subs and salads. The size, value and taste of our pizzas is unmatched by any other pizzeria in Georgia and the quality of our food and service is first class. We would love to treat you to a pizza experience unlike any other, so bring your family and come visit us at Big Pie in the Sky Pizzeria in Kennesaw, GA.

What has been the most important lesson you’ve learned along your journey?
It is a simple but powerful lesson that I learned from my Dad. He was very successful in his own right and had opened several businesses after immigrating to this this country as a young man. He would often say “It’s not that I’m working harder than other people. It’s just that I want to do things the right way.” This mindset is something I keep close to heart and reflect on often. No matter what the circumstances, I just want to do things the right way. If you can do that, the success and the results will take care of themselves.

Pricing:

• 30 inch Pizza (Feeds 8-10) Starting at $34.95
• Carnivore Challenge $60
• Massive Slice cut from 30 inch $4.75
• 16 inch (Feeds 2-4) $17.45
• 20 inch (Feeds 4-6) $22.45

Contact Info:

• Website: https://www.bigpieinthesky.com
• Instagram: https://www.instagram.com/bigpieinthesky
• Facebook: https://www.facebook.com/bigpieinthesky