Ferney's Pizza Owner Sought Independent Licensing

Chef Brian Cripps has moved to establish his growing Milwaukee pizzeria as an independent business entity.

Updated on Oct. 12, 2026 in Food and Drink

Ferney's Pizza Owner Sought Independent Licensing

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After launching Ferney's Pizza inside Clarke Foods in May 2026, founder Brian Cripps has applied for independent business licenses. The popular Riverwest-based operation currently functions under the licenses of its host establishment.

Why it matters

Operating as a standalone business is a critical step for Cripps as he seeks a permanent brick-and-mortar storefront. The move aims to support his family while scaling the production capacity of his weekly specialty pizza concept.

Ferney's Pizza reaches an hourly production rate of 200 slices and maintains 200,000 monthly views on its social media platform. The business also reports a follower count of 5,000 users as of October 2026.

The players

Brian Cripps

He is the founder of Ferney's Pizza and a former executive chef at Tre Rivali.

Clarke Foods

This establishment currently hosts the operations of Ferney's Pizza and provides the active business licenses.

The details

Currently located at E. Clarke and N. Bremen streets, the pizzeria has gained a following for its weekly rotating menu. The shop operates daily until its inventory of pizza slices is sold out, and it offers a six-slice special for $40 on Sundays.

Brian Cripps moved to Milwaukee in 2021.
The owner appeared on the television series Beat Bobby Flay in 2023.
Ferney's Pizza opened for business in May 2026.
The pizzeria reached an output of 200 slices per hour in October 2026.

Industry Dynamics

This transition reflects a broader trend of culinary entrepreneurs leveraging established grocery infrastructure to incubate brands before pursuing independent storefronts. It highlights the strategic shift from shared retail licensing toward full operational autonomy in the competitive local food market.

Customers can currently find the specialty slices at E. Clarke and N. Bremen streets until supplies sell out each day. Future changes to the business model may impact the current Sunday six-slice special or the physical availability of the menu as the brand moves toward a permanent location.

The takeaway

The transition to independent licensing signals a professional milestone for the brand as it moves toward permanent expansion. Fans should keep an eye on social media announcements to track when the pizzeria eventually secures its own dedicated brick-and-mortar space.