HBCU Graduates Open Another Dough Boy Pizzeria in Atlanta

Dough Boy Pizza expands its presence in Atlanta with a brand new partnership with Harlem Hops Craft Beer.

The fast-casual pizza restaurant has partnered with the James-Beard Award-nominated craft beer bar to open its second Atlanta location at Lee + White Food Hall. The recent location of the Dough Boy Pizza franchise, owned and operated by HBCU graduates Kim Harris, Danielle Scarborough, Stacey Lee Spratt and Dalen Spratt, can even be the house of Harlem Hops in Atlanta, the primary Black-owned craft beer bar in Manhattan, in line with a press release shared with BLACK ENTREPRENEURSHIP.

As graduates of Clark Atlanta University, the foursome has dubbed themselves The CAU Collective and is on a mission to expand the social mission of Harlem Hops by launching a scholarship program for aspiring HBCU students. The Harlem Hopes program goals to encourage the subsequent generation of HBCU graduates in the Atlanta community, in addition to showcase the opportunities available to Black people in the craft beer industry.

“Not only will customers be able to enjoy freshly made, authentic Neapolitan-style pizza, but they will also have the opportunity to pair it with some of our signature beers,” The CAU Collective said in a press release. “Many of the beers at Dough Boy Pizza x Harlem Hops will be locally produced, small-batch, family-owned, and in some cases, people of color.”

Dough Boy Pizza, known for its Neapolitan-style pizza featuring thin crust, mozzarella cheese and tomato sauce, is a technology-enabled pizzeria that enables customers to order pizza directly from electronic cashiers, eliminating the standard use of cashiers and managing every little thing through digital screens.

Crowning the Smart Pizza Shop movement, chef Erica Barrett first opened Dough Boy Pizza in Birmingham, Alabama, calling it the primary smart pizzeria due to its “calculated formula for success and heavy use of technology.” Now a national brand, Barrett and her team are positioning the restaurant to owned and managed by community members.

“With Dough Boy Pizza, we’re helping franchisees control their labor and food costs through our technology-first approach,” said Erica Barrett, creator of Dough Boy Pizza. “This concept is perfect for millennials who want to grab a pizza and go—we wanted to build the restaurant of the future.”

The first-ever fast-casual pizza franchise has opened in Atlanta’s South DeKalb neighborhood, owned and operated by Radio One Uncensored host Ryan Cameron.

From traditional toppings like pepperoni and sausage to unique options like crawfish and ribs with caramelized onions, Dough Boy Pizza is a franchise-based concept that enables owners to keep up complete control with technological advancements at each location.