Peter Piper Pizza Launches OREO Crunch Dessert, New LTOs

Phoenix — Peter Piper Pizza is introducing a new limited-time dessert created through a student innovation program, expanding its menu with additional beverage offerings while reviving a value-focused pizza deal across select markets.

The family entertainment restaurant chain said it will roll out the OREO Crunch dessert. The item is priced starting at $7.49 at participating locations in Arizona and Texas through March 8, or while supplies last. The dessert was developed by Brianna Enos, a student at Arizona Culinary Institute. She created the item after winning the brand’s Innovation Oven Contest, a partnership designed to support culinary education.

According to the company, the dessert combines OREO cookies with Peter Piper Pizza’s made-from-scratch dough, positioning it as a shareable item intended for dine-in, carryout, and delivery. The winning entry will also provide Enos with a $1,500 scholarship and a share of proceeds from each dessert sold.

In addition to the dessert launch, Peter Piper Pizza is introducing two limited-time beverages and reinstating a multi-pizza value promotion across select locations.

New menu items and pricing details

Peter Piper Pizza said the following offerings will be available at select locations starting January 13:

Bud Light Chelada — A 12-ounce can priced at $6.99, combining Bud Light beer with Clamato juice, lime, and spices.
Watermelon Limeade ICEE — Available in 12-ounce ($2.99) and 16-ounce ($3.99) sizes, offered through April 26 at select Arizona and Albuquerque locations.

The chain is also bringing back its Double Up deal, featuring two large, one-topping pizzas starting at $24.99, available through March 1 at participating locations in Arizona, New Mexico, and Texas.

Student-driven innovation behind the dessert

Peter Piper Pizza framed the OREO Crunch dessert as part of its broader Innovation Oven initiative, which invites culinary students to develop menu concepts that could be scaled commercially.

According to Genaro Perez, chief marketing officer at Peter Piper Pizza, the program allows the brand to test new ideas. It also supports emerging talent. He said the partnership with Arizona Culinary Institute enabled the company to support culinary education. The collaboration also helped translate a student concept into a retail-ready product.

Enos said the dessert was inspired by family experiences and familiar flavors, noting that seeing the product reach store menus marked a milestone in her culinary training.

Industry context: limited-time offers meet experiential dining

The menu updates reflect a broader CPG and restaurant trend toward limited-time offerings, co-branding, and experience-driven dining. This approach is particularly common within family entertainment venues. Collaborations with well-known ingredient brands like OREO are used to introduce familiarity. They also help reduce product development risk.

At the same time, student-led innovation programs offer restaurants an opportunity to generate earned media, test new SKUs, and reinforce community engagement without committing to permanent menu expansion.

Why it matters

Peter Piper Pizza’s latest rollout highlights how restaurant brands are blending limited-time innovation, ingredient brand partnerships, and educational collaborations. These strategies help keep menus fresh while controlling risk. By pairing a student-developed dessert with value-driven pizza deals and beverage additions, the chain is addressing multiple consumer priorities at once. Those priorities include novelty, affordability, and experience.

For CPG manufacturers and foodservice suppliers, the move underscores how co-manufacturing readiness and scalable formulations are essential when limited-run products transition quickly from concept to commercial distribution.

Editor’s note: Source86 perspective

For food manufacturers and private label partners, this launch reflects a growing demand for retail-ready, limited-run products. These products can be produced efficiently without long-term commitments. Programs like Innovation Oven show how brands are sourcing ideas externally. At the same time, they rely on dependable suppliers to execute quickly and safely.

At Source86, we support food brands, co-manufacturers, and ingredient suppliers with bulk sourcing, R&D support, FSQA oversight, and private label production, ensuring new concepts can scale without compromising quality or compliance when they hit the market. Let’s talk!