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[title]It was the year 1942 when three friends, fans of horse racing, decided to bet a lot of money on one horse. It was a Grand Prix they anxiously watched from the stands at the Palermo Racetrack. A bit of luck and a bit of risk made their horse the first to cross the finish line. With their winnings, they decided to open a neighborhood pizzeria on a landmark corner in Buenos Aires and named it after the horse that made them winners and owners of a pizzeria: Kentucky.
“The first location opened on the historic corner of Godoy Cruz and Santa Fe. From that moment, it established itself as one of Argentina’s most recognized pizzerias. Its growth and expansion over 80 years have been thanks to the quality of its products and the strategic location of its outlets,” explains Mariano Perez, Marketing Director at Kentucky.
Its growth and expansion over 80 years have been thanks to the quality of its products and the strategic location of its outlets
Today, the brand has over 60 locations across different provinces such as Salta, Santa Fe, and Tucumán, including franchises and owned stores. They also have locations in Uruguay and upcoming openings in Jujuy and Mendoza.
The Secret Behind Kentucky’s Pizza al Molde
Pizza is undoubtedly one of the pillars of the brand’s success—but not just any pizza, pizza al molde. It features generous portions, thick dough, and plenty of cheese. Usually eaten standing or on the go, you can also order delivery and enjoy it at home. It comes in sizes of eight, four, or even single slices.
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“We don’t like to talk about classic porteña pizza because we are a federal brand, but rather the classic pizza al molde. That’s the secret: that people don’t have to go to Corrientes Street or be in Buenos Aires to enjoy this kind of pizza. This is a distinctive value that allowed us significant growth,” Perez adds.
We don’t like to talk about classic porteña pizza because we are a federal brand
The price-quality ratio and the strategic location of its stores (in Buenos Aires, there are branches at the corners of Coronel Díaz and Av. Santa Fe; and Av. Santa Fe and Thames) are two other keys to the brand’s success. “Another secret lies in the mozzarella and the raw materials we use, which are very, very good and give Kentucky pizza its characteristic flavor,” he details.
A Menu That Doesn’t Disappoint
Those who dine at Kentucky will notice that pizzas take center stage on the menu: varieties such as prosciutto and arugula, fugazzeta, Neapolitan, mozzarella, pepperoni, and vegetarian are some of the options, with a small section reserved for empanadas.
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And, of course, to accompany the meal, you can order sodas or a cold Imperial beer (a favorite choice for many looking for an exquisite meal). “Having a partner like Imperial is important because we believe in teamwork to consolidate our efforts. Also, because the partnership is based on something very Argentine—pizza and beer. Understanding our strategic partners and knowing our consumers’ tastes is what makes us different,” he explains.
Knowing our consumers’ tastes is what makes us different
Among all the varieties offered by Kentucky, mozzarella, Neapolitan, and fugazzeta are the most requested, which is why the brand always tries to improve the classic recipes. “Argentines are creatures of habit. These three flavors inevitably move the sales needle every month,” he concludes.
With more than 60 locations nationwide and a formula that has worked for over 80 years (premium raw materials + price-quality ratio + strategic locations), this project—which was born partly by luck and partly by opportunity—continues to grow. From a landmark corner in Buenos Aires to streets all across the country with one same recipe: the famous pizza al molde.