Pizza King Continues Serving Memories in Muncie
Photographer / Ethan Snyder
When you ask someone from Muncie what they miss most when they move away, you will hear a familiar answer: Pizza King.
There is something unmistakable about the square-cut pie, the crumbled toppings, the red phones, and the warm glow of Tiffany-style lamps that immediately transport you home. It is more than a meal. It is Muncie nostalgia baked into every bite.
For 67 years, Pizza King has been part of the fabric of east-central Indiana. Its story begins in 1956 when brothers Bob and Wendell Swartz opened the first Pizza King in Lafayette. Two years later, the brothers divided the state, and Bob headed east to start the Pizza King we all know and love to this day.
In 1958, Muncie got its first Pizza King on Tillotson Avenue, right across the street from where it sits today. A second location soon followed: Clara’s on Madison Street. Named after Bob’s mother, Clara’s offered a more family-focused dining experience.
“It was a place where everyone felt welcome,” says Alan Robinson, CEO.
Two other Clara’s locations still operate in Richmond and Fort Wayne with expanded menus that include burgers, potatoes, tenderloins, and other comfort foods not found at traditional Pizza King locations.
Clara’s was legendary for more than its menu. The restaurant’s red telephone system allowed guests to call other tables. It was a delight for kids and the perfect pre-cellphone flirting tool for local teenagers. Many Muncie residents can still share stories of nervously calling their crush from across the dining room.
Growth continued steadily. The Bethel store became the third location, followed by the May Avenue location and many more stores over time. That May Avenue store closed in 2023 but was replaced with a modern and sleek Pizza King built on East Memorial Drive. The company originally hoped to renovate an existing bank building but chose to rebuild from scratch while keeping the charm that defines the brand. The red phones are still there.
“We do not want to stray from who we are,” Robinson says. “This is the same Muncie Pizza King you are familiar with. We are just trying to modernize a little bit while staying true to our brand.”
That focus on authenticity runs through everything Pizza King does. The recipe has remained unchanged. The core pizza ingredients are exactly the same as they were in 1958. The Pizza King team works hard to ensure the specs on everything—from the flour used in their homemade dough to the meats, cheese, and pizza sauce — have remained the same over the years.
They’re proud that the Royal Feast in 2025 tastes the same as it did in 1958. Fresh ingredients are sourced from local suppliers, including Fisher Meats and Indiana-based Red Gold.
“Pizza King has a taste people grew up with,” Robinson says. “It triggers memories. There is a comfort in that consistency.”
And consistency is something the staff knows well. Employees often stay for years and are treated like family. They have 20 current employees with at least 30 years of employment, five with 40 years or more, and one with 52 years.
Much of that consistency begins in Anderson at the Pizza King commissary. Everything is produced there and delivered to restaurants six days a week.
“We handle the product from the very beginning,” Robinson says. “That ensures quality and consistency at every location.”
Pizza King honors tradition but is also willing to evolve when there is a clear need. Many years ago, the company launched its first gluten-free option with toppings served sizzling on a hot plate. It was actually created in the days of the low-carb trend but worked out well for gluten-free customers as well. In recent years, a cauliflower crust was introduced after months of testing.
“We were skeptical at first,” Robinson says. “But it exceeded our expectations.”
The goal was to meet dietary needs without changing the iconic Pizza King flavor, and they succeeded.
Ask any Muncie transplant where they are heading first when visiting town, and many will answer Pizza King. It is a tradition. A reminder of home. And for Pizza King, that loyalty means everything.
Pizza King’s roots run deep in the communities it serves, and giving back is a core part of the business. Sponsorships are woven into the company’s values.
“We try to sponsor anywhere and everywhere that we can,” Robinson says. “Any schools that ask, we try to do something. Any good causes at all.”
That support comes in many forms. Pizza King partners with United Way throughout the year, sponsors golf outings across the region, and provides donations to schools, churches, and local charitable organizations. Sometimes it means being a title sponsor. Other times, it might mean free pizzas or breadsticks for an event. No matter the size, the goal remains the same: to help when help is needed.
In October, Pizza King was part of a Make-A-Wish fundraiser for a child dreaming of riding horses on a beach in Hawaii. The company is proud to play a role in helping make that wish come true.
“We feel that the local community has supported us for multiple generations, so we try to give back as much as we can,” Robinson says. “We tend to do well in small communities, so we make sure we give back to those same communities.”
Looking ahead, the company’s plans reflect the same steady philosophy that has carried it through nearly seven decades.
“Slow growth, locally owned, no drastic changes,” Robinson says. “The goal is to remain a beloved Hoosier tradition for generations to come.”
Pizza King has been part of first dates, post-game celebrations, family traditions, and countless everyday moments. For so many, it tastes like childhood. It tastes like home. Memories may age, but the pizza never does. In Muncie, you can always come back. The red phone will still be waiting for your order, and the pizzas will be “Good to the Very Edge.”
