The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Wednesday, March 29, 2017

Marco's Pizza franchise debuts in central Maryland

Local residents in Anne Arundel County, Brian Bogard and his wife Beth, have selected Lakeshore Plaza in Pasadena as the location for their inaugural Marco’s Pizza in Maryland.  The Lakeshore Plaza location at MD Route 100 and Magothy Beach Road opened earlier this month. The couple plans to open a total of six locations throughout Anne Arundel and Howard County within the next couple years.
Brian Bogard, a former officer in the US Army, served as Company Commander of the Food Service training center at Ft. Jackson, South Carolina and his wife Beth, a former caterer, understands a quality product.  It was a visit with relatives in West Virginia, where the Bogards first tasted a Marco’s Pizza, and it was love at first bite. 

Headquartered in Toledo, Ohio, Marco’s Pizza is considered the fastest-growing pizza company in the United States, based on the number of new stores in development since 2007, and intends to have 1,000 locations open this year. Nearly 15 signature pizza varieties are available, including White Cheezy, Chicken Club, Steak & Cheese and Hawaiian Chicken. The menu also features submarine sandwiches such as the Chicken Club, Italian Sub and Pizza Club; as well as chicken wings, CheezyBread, assorted salads and desserts.

“In our opinion, all pizza is great,” Brian Bogard explained, “but some is just better than others. What we found specifically differentiates Marco’s Pizza from the competition is the flavorful dough, made daily, that is used. The typical dough used in most franchises and independent pizza restaurants basically serves as the foundation for the sauce, cheese and different toppings, without contribution to the taste of the product. This dough actually adds to the flavor profile and enjoyment of each slice. The cheese blend is comprised of three different varieties of cheese and is never frozen. The sauce consists of the perfect blend of tangy tomatoes and spices and is the original recipe from 1978. It was created by our founder, Pat Giammarco, who was seeking to replicate the recipe that he remembered while growing up in Italy.”   

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