We opened our current Grand Rapids location in 2004 as a franchise unit of a West Michigan pizza outlet. We were the first established pizzeria in the Heritage Hill district. This was our first step. We saw a community need for a pizzeria, or a common meeting area for local folks, business professionals and college students, a place where one could gather for a quick meal or a reflective lunch.
Over the years as our business has grown, our customers began asking for items and making requests which were not exactly inline with what “franchise standards” called for. We were flexible enough to recognize that need, but were limited in our response to the many requests we received due to our franchise commitment. In 2009 with our franchise agreement coming to an end and the Franchise forging ahead with growth plans of their own, we reached a mutual agreement to opt out of the franchise, and rename our store Grand Rapids Pizza and Delivery (GRPD).
We have always listened to our customer’s ideas and where practical and profitable, tried to incorporate them into the development of our business. We began with 12 sandwich offerings and now we have 23, we started with 5 specialty pizzas and now offer over 10. Our menu has swelled with customer input.
We have also made a few celebrity friends in our culinary adventure. We have served food to the Rockettes, Bob Seger’s road crew, Kenny Chesney and Company , and countless other entertainers. We have garnered awards for Best Pizza several years in a row from the readers of On the Town Magazine. We hope that you will also come to appreciate the fresh tastes that have brought us so much response from the public in a short number of years.
A native of the Metro Detroit area Michael Raymond came to Grand Rapids in 1981 after working in Radio Broadcasting in Detroit, Cadillac, and then as a announcer in Grand Rapids at WJFM. From radio, he migrated into what would be a long relationship with the food industry calling on many restaurants and distributive outlets in Michigan, Indiana, Illinois and Ohio over many years. Ironically, the first sales position he held was selling corrugated Pizza boxes in West Michigan. In 2004 Michael and his wife opened as a franchise unit of a West Michigan pizza chain. While selling core franchise items, they began expanding the menu to include local requests. After 5 years and many requests they opted out of the franchise to form GRPD, Grand Rapids Pizza and Delivery in April of 2009. Michael shares a love of food, developed in his Mother’s kitchen at an early age, and enjoys creating contrasting and interesting combinations of flavors. He has developed many of the entrée items, and credits his family, his employees, and his clients with inspiration of others.
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Paula is a native of Grand Rapids, and is our “numbers” person and customer relations person, training employees in customer relations and operations at our store. In addition to her position with our company, she is a corporate employee of Meijer Inc, in the IT department. A very giving person, Paula is a person who’s greatest challenge is spreading her time between a corporate career, GRPD, the challenge of raising 3 boys and keeping a couple of grandchildren occupied. However, Paula’s greatest challenge is being married to the owner for over 25+ years. That by itself is a full time job!
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Nic Raymond, has been involved in Pizza for over 14 years. He has worked for several notable Pizza franchise operations of Detroit and West Michigan origin. Nic’s most recent career is serving his country as a Navy Corpsman, Petty officer 3rd class attached to the 1st Marine Battalion here in Grand Rapids. Nic has traveled to Japan and the Philippines on humanitarian missions. Nic is one of a select few to receive The Navy and Marine Corps Achievement Medal. Currently back in Grand Rapids, Nic lends his leadership in training new employees, filling in where needed, and as acting Manager at our store between Military assignments.
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Our Chef consultant, Cody Raymond was born and raised in Grand Rapids, Michigan, an upraising that paved the way to a career in the culinary arts. Cody’s resume is loaded with experience in several noteworthy restaurants: Schnitzelbank, Gibson’s, and The Peninsular Club, in Grand Rapids, and La Strada in Illinois. However his experience all began under the supervision of his grandmother in their kitchen, a hobby that would translate into a career.
At the age of seven, his grandmother first taught him how to make applesauce and soon after he began cooking for his whole family through out his childhood. His boyhood passion for cooking has become a flourishing career. Cody is currently the food production manager at Northwestern University in Illinois, for their Sargent Dining Location.
As parents we are proud of his culinary achievements and we are fortunate enough to have him consult with us regularly on recipes, menu ideas and several items of his creation are on our menu. |
James has been involved directly or indirectly with the Pizzeria since its start up in 2004. He has 2 years of culinary training and has worked in multiple capacities for us. He is currently employed by the City of Grand Rapids, and fills in at the store on an as needed basis. He also does a lot of public relations work for us.
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Pat Raymond loves to cook. While she does not occupy much time in the kitchen in her retirement years, her influence is reflected on her children, grandchildren and great grandchildren. Her constant patience, perseverance and encouragement are her legacy to us. Our Spaghetti and Marinara sauce is a direct influence of Pat’s own home recipe. Of course no one makes it quite like Mom does (although we are darn close).
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Sabrina Smith joined the Management team in 2005, and had previous experience for a major Pizza Franchise Operation. She is responsible for the day to day operations of GRPD as well as the scheduling. Her hectic schedule of being a Mom also keeps her quite busy when she is not training employees or making pizzas!
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The staff of GRPD has multiple years experience in foodservice, and is dedicated to one Goal: your complete satisfaction. If you are unsatisfied for any reason, let a member of our staff know right away and we will do our best to make it right!
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