Wally’s Pizza officially opened recently in St. Clairsville without much fanfare.
There were no major announcements, no radio advertisements, nothing; just a Facebook page and word of mouth getting around.
Get around it did. Owners, managers, and employees worked in earnest, sometimes as many as 13 sets of hands, trying to stem the tide of orders that never seemed to stop.
Franchise owners Chris and Trystan Starcher are on-hand helping out in the kitchen—helping, not overseeing,, as is original Wally’s owner Matt Hanes, who’s come down from New Concord to help get the shop rolling.
Martins Ferry native Ryan Lewton, a former member of the New Concord management team and current part-owner of the new location, makes the trip from Columbus multiple times per week.
The shop’s location is a big help, for starters. Adjoining the previously remodeled Sunoco station, Lewton noted a number of other interested parties made bids and had plans for the location. But because of the pandemic, some of those prospective business folks’ plans fell through.
The Starchers remained in the game and finally got their hands on the primo location. With the prison, the county jail, Ohio University Eastern, Belmont College, and the JVS all close by, in addition to being right off the highway, they couldn’t have asked for a better spot.
“As COVID happened, others were trying to get bids, and they fell through, and they kept going and finally got it,” Lewton said. “There’s two universities, the prison, gas station traffic, the highway; it’s a great spot. And as you can see, we’re killing it.”
That might be underselling it a bit. Being ridiculously busy does have its benefits.
“I was talking to the owner who said that it was so insane last Friday, that it was the busiest day at any Wally’s ever by more than $1,000,” Lewton said. “And it really hasn’t slowed down.”
The employees at Wally’s have been busy since opening day keeping up with demand 
The are seating options for customers who are waiting to pick up their orders. Delivery will also eventually be an option.
New Player in the Market
Being a valley native, Lewton is familiar with the area’s love of pizza, particularly Ohio Valley-style pizza—square slices topped with delectably cold cheese.
His relatives are the owners of the Pizza Express in Bridgeport. He knows his pizza. He also said the Starchers were aware of the seemingly over-saturated pizza market in St. Clairsville. But Belmont County folks love good pizza, and if the early response is any indication, Wally’s is good pizza.
“We’ve had people coming in saying how a lot of the pizza places have lost their touch,” Lewton admitted. “We’ve had people asking for six months on Facebook when we were going to open.”
Wally’s signature pizza comes in the traditional square style, available by the slice, half try (16) or party tray (28). It starts with the crust.
After the signature dough is mixed; it’s stretched out on the tray, sauced, and tossed in the oven for 10 minutes. It’s then cooled down until it’s ready to be finished when an order comes in.
“When we get an order, we pull it off the rack and make it,” Lewton said. “It’s a parbake system, so it’s a little different.”
The main Wally’s website describes the process. They know it’s different, but that’s part of the appeal.
Square pizza is far from the only item on the menu, but it is the most popular. Wally’s also offers a round pizza that differs a little from the process used in the traditional, but Lewton noted there’s been a mass appeal for it thus far.
“We’ve been getting slammed with the round pizzas,” Lewton said. “Wally’s is known for its party try, by the slice, square pizza with the cheese and pepperoni cold. But the round pizza, it comes in 14 and 16 inches, is not as well known. But we’re getting slammed for it.
“It’s not a Wally’s pizza, but it’s still pretty fantastic.”
Wally’s also offers wings in various flavors, pretzel sticks, and the cheesy bread among other favorites, which Lewton recommends getting with bacon and a side of garlic parmesan.
Settling In
The staff is currently being supplemented by veteran employees from other stores, along with Hanes, Lewton, and the Starchers helping to keep things running smoothly.
The newer employees have training, but they are learning on the fly about the store’s full complement of options. The managers are learning the number of staff needed per shift, as well as the amount of product necessary.
High demand for the bone-in wings led to Wally’s needing to order additional product before originally planned. It’s a good problem to have.
But once everyone gets settled in, Lewton noted options like delivery will eventually become available, along with items like take and bake pizzas which, while not available in St. Clairsville yet, are a huge seller at the Cambridge store.
“Right now, we’re putting that off, and it’s in a waiting period,” Lewton said. “As our training gets finished and we can weather this storm, we’ll start to offer take and bake. It’s huge for us in Cambridge.”
Walley’s is open Monday through Saturday and closed on Sundays. For more information, visit Wally’s Pizza online and at its Facebook page.
