The Pizza Cupcake is a whole other pizza experience. Michelle Jimenez-Meggiato and Andrea Meggiato have transformed the famous pizza pie into a pizza cupcake, a convenient bite-sized snack that can be enjoyed anywhere and at any time. It also makes a delicious side dish for breakfast, lunch and dinner.
The signature dough, made from a blend of pan brioche and sourdough, is fluffy, savory and absolutely bursting with flavor. Inside the pillowy crust are San Marzano tomatoes (the “Rolex of canned tomatoes,” so much so that there are actually “knock-offs”) and fresh mozzarella cheese. The toppings include the Margherita with basil and oregano, zucchini, pepperoni or mushrooms.
Michelle is a first generation Filipina-American, who moved from a small town in PA to New York City for college and stayed. Andrea moved to NYC from Italy, the first in his family to immigrate to America. He worked in the food industry until deciding to take a break. But kept working his magic in the kitchen at home, and one day he created the pizza cupcake. They shared them with family and friends, then with extended family and friends of friends, until they realized they were on the road to achieving the American Dream and went into business.
Soon, Pizza Cupcakes were hitting it out of the park among the food stands at Citi Field, the NY Mets stadium, and at Smorgasburg in Brooklyn, the largest and most prestigious open-air food market in America. In addition, the Michelle and Andrea catered events for leading-edge companies, such as Buzzfeed, Instagram, Facebook, Comedy Central, and The New York Times, and for special occasions, such as birthdays, anniversaries and weddings.
Things couldn’t have been going better. Andrea appeared on “Moments with Mimi,” Mariah Carey’s web series, and taught her how to make the cupcakes. Thrillist, a website that reviews food and drink, among other things, was, well, thrilled with the Pizza Cupcakes. The review was glowing.
And then the pandemic. Citi Field closed. Smorgasburg closed. Corporate employees were mostly working from home. Special occasions, while still special, were dialed way back. Undaunted, Michelle and Andrea transitioned to eCommerce, revamped their website and started home delivery in Brooklyn, Manhattan and parts of New Jersey. Now they deliver to 25 states and are on their way to national distribution. They are grateful for the online business, but are looking forward to when they can again have that one-on-one interaction with their customers.
For now, they are helping out where they can. They launched “Support NYC” to donate, with support from their customers, Pizza Cupcakes to the front line healthcare workers (first deliveries were to the Memorial Sloan-Kettering Cancer Center and NYU Langone Health) and to non-profits like the Lower Eastside Girls Club, donating Pizza Cupcakes to 100 families of the members. Michelle and Andrea donate at least one box of cupcakes for every 24-pack sold—sharing love one bite at a time from a distance.
Pizza Cupcake in the Shark Tank
Entrepreneurs Andrea Meggiato and Michelle Jimeney pitched The Pizza Cupcake, asking for $125,000 for a 5% equity stake. They reported $344,000 in sales over the last 12 months, with $77,000 year to date and projections to finish the year at over $800,000. They also noted their cost per unit could be reduced from $0.95 to $0.48 with a deal. Despite some sharks’ reservations about the frozen foods aspect, Lori Greiner offered $125,000 for 20% equity. Following negotiations, the deal closed at $125,000 for 12.5% equity and 2.5% in advisory shares.
| Asking Deal | $125,000 for 5% equity |
| Closing Deal | $125,000 for 12.5% equity and 2.5% advisory shares |
| Shark | Lori Greiner |
| Sales Reported | $344,000 in last 12 months; $77,000 year to date |
| Projected Sales | Over $800,000 for the year |
| Cost Reduction Plan | From $0.95 to $0.48 per unit with a deal |
Pizza Cupcake Update After Shark Tank
After appearing on Shark Tank, Pizza Cupcake saw a substantial increase in sales and expanded its market presence significantly. Post-episode, they reached $1 million in sales but faced challenges due to the pandemic, which led to delays in supplies and shipments. Despite these hurdles, their sales continued to grow, reaching $3.1 million within 10 months. They expanded into over 100 Wegmans locations and later into over 16000 Walmart stores across 47 states. As of now, Pizza Cupcake products are available in over 2,400 U.S. locations, including Giant, Whole Foods, Safeway, Walmart, and Northeast Costco locations. They also serve at stadium events and partnered with schools to provide healthier options for students.
In terms of product development, Pizza Cupcake has been working on expanding their flavor range and catering to various dietary needs. They have introduced a variety of new pizza cupcake flavors, including classic Margherita, BBQ chicken, and vegetarian options. This diversification has allowed them to tap into different culinary trends and meet a broader range of dietary preferences. Additionally, they are working on developing gluten-free and vegan options, showing a commitment to inclusivity in food choices.
Their online presence and delivery services have also been a significant focus. Pizza Cupcake has invested in creating an intuitive website and mobile app, enabling customers to place orders online, customize their pizzas, and track deliveries. This digital shift has been crucial in expanding their customer base and catering to the convenience of their customers, allowing them to reach people at home, work, or events.
Pizza Cupcake has embraced sustainability initiatives. They have committed to sourcing ingredients responsibly, reducing food waste, and using eco-friendly packaging. These efforts have helped position them as a socially responsible brand, resonating with environmentally conscious consumers.
The company has seen remarkable growth in sales, expanded its retail presence, diversified its product offerings, and strengthened its online and sustainability initiatives, demonstrating significant progress and adaptability in the competitive food market.
