We opened our current Grand Rapids location in 2004. We were the first established pizzeria in the Heritage Hill district. In choosing our location 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 grew, our customers began asking for items and making special requests which incorporated, fresh ingredients and we began using local butchers, and vendors to stay close to the community. During the first few years were flexible enough to recognize that need, but were limited in our response to the many requests we received due to a franchise commitment. In 2009 with the support of our family, friends, and community we choose to rename our store Grand Rapids Pizza and Delivery (GRPD), and the response from everyone was humbling, flattering and gratifying.

Our ability to listen to our customer’s ideas and where practical and profitable, to incorporate them into the development of our business has had a definite impact on our growth. We began with 12 sandwich offerings and now we have 25, we started with 5 specialty pizzas and now offer 19. 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.

GRPD STAFF

MICHAEL RAYMOND

OWNER CEO

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 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 opened his current location as a franchise of a West Michigan pizza chain. As a franchise, they began catering to requests for local, fresh and specialty items not available as part of the franchise. After 5 years and many requests they opted out of the franchise to form GRPD, Grand Rapids Pizza and Delivery in April of 2009. A very hands on person, 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 carries a Serve Safe Certification, and has developed many of the entrée items, and credits his family, his employees, and his clients with inspiration of others.

PAULA RAYMOND

OWNER CFO

Paula is a native of Grand Rapids, and is our “numbers” person, customer relations person. She provides training for employees in customer service and operations at our store. In addition to her position with our company, she is a 30 year corporate employee of Meijer Inc, in the IT department. She is also holds a Serve safe Certification. A very giving person, Paula is a person who enjoys the challenge. She spreads her time between a corporate career, GRPD, 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!

NIC RAYMOND

SUPERVISOR MANAGER

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. And holds a Serve Safe Certification. Nic’s most recent career was 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 .

CODY RAYMOND

CONSULTANT CHEF

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, assisting his father, Michael at food shows , and a creative spirit to try new things, 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 married to Brittney and has 2 children already learning the culinary ropes. When not spending family time, 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 RAYMOND

PART TIME TEAM MEMBER

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. James is also responsible for the creation of the knuckle sandwich.

PAT RAYMOND

MOM AND COLLABORATOR

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).