OUR SOLUTION FOR PIZZA SHOPS

HOW TONY BOLONEY'S REDUCED WASTE & RECOVERED REVENUE

Tony Boloney’s is a 3-location pizza and sub shop in New Jersey, known for its bold flavors and refusal to compromise on freshness or quality. That commitment meant never reheating day-old slices, which was a choice that often left them with surplus at closing time.

Find out how they partnered with Too Good To Go to reduce their pizza waste, support their staff, and bring in new customers.

THEIR RESULTS

• $49,842 in Revenue. Earned from Surprise Bags filled with leftover slices.
• 14,281 Meals Saved. Fresh slices that would’ve been tossed, now served up to new customers.
• 75% Customer Return Rate. Three out of four Too Good To Go users said they’d come back again.

HEAR FROM TONY BOLONEY'S

“I just don’t like the idea or thought of waste. It doesn’t resonate well. Too Good To Go helps us be responsible operators while preventing waste—and getting new people through the door.”

-Mike Hauke, Founder of Tony Boloney’s

The Challenge: Balancing Inventory, Experience, and Waste—One Slice at a Time

Tony Boloney’s runs on fresh, innovative flavors and a no-shortcuts attitude. Across three busy New Jersey locations, that means the ovens stay hot and the counters stay full right up until close.

Behind the scenes, the team faced a daily dilemma: Keep the display stocked and risk throwing out unsold slices, or pull back and risk disappointing customers with empty trays.

For a business that thrives on customer experience and visual appeal, letting the case run dry wasn’t an option. Yet every extra pie made late in the day could mean more waste. The team tried solutions—giving food away, donating leftovers—but none scaled, and all came with quality or liability concerns.

The GOALS

Founder Mike Hauke set out with a few clear goals:

• Cut Waste, Not Quality: Reduce daily food waste without compromising on freshness or product standards.
• Reach New Customers: Attract customers who may not have known about or considered the shop previously.
• Recover Lost Revenue: Turn unsold slices into revenue instead of letting them go to waste.
• Simplify daily decisions: Make life easier for staff by removing the stress of guessing how much to prep each day.

The Results: Turning Pizza Slices into Opportunity at Tony Boloney’s

Since launching with Too Good To Go, Tony Boloney’s has seen measurable results across waste reduction, revenue recovery, and customer growth.

They’ve rescued 14,281 meals that would have otherwise gone to waste. What once felt like a daily loss is now a meaningful source of revenue, with $49,842 earned through Surprise Bags. These bags aren’t just saving slices; they’re drawing new people into the business.

Of 1,507 surveyed customers, 48% said they were visiting Tony Boloney’s for the first time through Too Good To Go. Even more promising, 75% said they planned to return. The program hasn’t just moved product; it’s built a stronger community connection.

A portion of customers also made an additional purchase during pickup, spending an average of $12.79 on top of their Surprise Bag. It’s proof that reducing waste can also drive incremental value.

WhY TOo GOOD TO GO?

What drew Tony Boloney’s to Too Good To Go was more than just functionality—it was philosophy.

Owner Mike Hauke has a deep-rooted commitment to reducing waste. He documents it daily and had been searching for a solution that could scale that effort without compromising how the shop runs. Too Good To Go gave him exactly that.

The platform aligned with his values while solving real operational challenges: managing a constantly changing pizza display, avoiding empty counters that turn customers away, and removing the guesswork for staff at the end of the day. As Hauke put it, working with Too Good To Go allows him to be a “good responsible operator” while staying true to what matters most.

Implementation: From First Chat to First Bag

Getting started with Too Good To Go was quick and straightforward. “The setup was remarkably simple,” Hauke said. “I think it was a couple hours from signing up to going live.”

All it took was uploading some information and photos, followed by a confirmation email. There were no complicated steps, just a smooth rollout that fit into their day.

From Surprise Bag to Brand Love

Too Good To Go has become more than a tool for reducing waste at Tony Boloney’s; it’s created a new way to connect with the community.

Customers are pumped when they learn about the program, and many are engaging with the shop for the first time. According to the team, Too Good To Go draws in people who might not typically dine at Tony Boloney’s because they view it as expensive, offering them an easy, lower-cost way to try it out.

Inside the shop, the impact is felt too. Employees appreciate the non-waste approach, knowing the food they’ve prepared is going to good use instead of being thrown out.

The Bottom Line: Less Waste, More Revenue, and Stronger Community Ties

Too Good To Go helped Tony Boloney’s solve a recurring challenge: how to reduce daily surplus without compromising on quality or customer experience.

By offering a simple, scalable way to rescue unsold food, the platform gave the team more operational flexibility—and a new way to bring in customers who might not have tried them otherwise.

The result? Thousands of meals saved, nearly $50,000 in recovered revenue, and stronger connections with both staff and guests.