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Everyday Business | A slice of family history

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Chad Redick
Chad Redick, owner of 3rd Generation Pizza-N-More, stands at the order counter under an image of his grandfather, Art Redick, who started the original Pizza-N-More.

Chad Redick received his first pizza orders two weeks before his new restaurant — 3rd Generation Pizza-N-More — even set its opening date.

“Most are longtime customers from years ago, when my father and grandfather ran the place,” said Redick. “Those customers never forgot us, and they wanted to be first in line for our first official pizzas.”

If all went according to plan, 3rd Generation Pizza-N-More opened its doors Saturday, nearly 13 years after the original Pizza-N-More shut down its ovens. That restaurant in Valley North Mall was run by Redick’s father, Larry, and before that his grandparents, Art and Lois.

“Pizza’s a family tradition,” said Redick. “It’s what we do.”

Over the last decade, the 43-year-old Redick sold cars and made commercial signs, but never quite stepped away from the family pizza business he knew as a teenager. “The requests kept coming from people who hoped we’d re-open the restaurant,” he said. “I couldn’t go anywhere without people asking when we’d be back in business.”

Said Redick, “The encouragement from folks was incredible and humbling — enough to make us all a bit teary-eyed.”

When a prime spot opened up on North Miller Street (between Walgreen’s and Albertson’s), “I saw it as an opportunity I couldn’t pass up,” said Redick. The 1,100-square-foot pizza parlor will seat 40 in-house diners and start with 13 employees (seven of them delivery drivers).

Redick said he envisioned exactly how the interior would look, but it took the skill and muscle of his stepdad, Rick Coggins, to transform the former home of a security service into a pizza parlor with kitchen and dining room.

The restaurant’s menu is the same from 13 years ago, including Pizza-N-More’s popular dessert pizzas (apple, peach, blueberry, strawberry, chocolate chip and others), the meat-loaded Leonardo’s Special pizza, baked spaghetti and baked meatball sub sandwiches. Sauces and dough are made fresh daily, and only fresh produce is used.

Redick added, “It’s a simple as this — I want to serve customers the pizza I’d like served to me. That’s a big part of treating everyone like family.”

Details: 3rd Generation Pizza-N-More, 1118 N. Miller St. (in the former Corban Security building) in Wenatchee. Phone: 888-7696. Web: Facebook (keywords 3rd generation pizzanmore). Open 11 a.m. to 9 p.m. Sunday to Thursday, 11 a.m. to 11 p.m. Friday and Saturday. Dine in, delivery and take-out available.

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