Operator Launched Pop-Up Pizza Venture in Grand Forks
The business uses a commissary model to test demand for New York-style pizza by the slice in the region.
Updated on Oct. 14, 2026 in Openings & Closings
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Branden Kuersteiner launched No Forks Pizza in September 2026, operating as a pop-up after a decade of industry experience. The mobile venture utilizes a rented commercial kitchen and portable ovens to serve product at local events.
Why it matters
Kuersteiner identified a market gap for New York-style pizza by the slice in Grand Forks and leveraged local demand to scale testing. The pop-up model allows operators to validate proof-of-concept without the immediate overhead of a brick-and-mortar buildout.
The venture gained 1,000 Facebook followers in four days and has operated for six weeks. Kuersteiner draws on 10 years of professional experience in New York pizza shops.
The players
Branden Kuersteiner
Owner and operator of No Forks Pizza with a decade of professional experience in New York-style pizza establishments.
No Forks Pizza
A startup pop-up food venture currently operating via commissary kitchen and mobile equipment in the Grand Forks area.
The details
No Forks Pizza operates out of a commissary kitchen at Bully Brew on South Columbia, where the owner prepares dough and sauce. The business utilizes portable pizza ovens at various locations to cook products at high temperatures on-site. This lean operational structure enables the business to scale pop-up appearances at venues like the Empire Arts Center while maintaining low capital requirements.
Timeline
September 2026: No Forks Pizza launched.
End of June 2026: The business appeared at Fisher Landing Day.
October 10, 2026: The business appeared at Empire Alive.
Market Landscape
The venture aligns with the broader trend of using commissary-based pop-ups to test consumer demand before committing to full-scale brick-and-mortar investment. This strategy marks a departure from traditional restaurant launches by prioritizing market validation over immediate capital expenditure.
Operators considering a food-service launch should monitor this lean, commissary-focused model as a template for managing startup risk. Monitoring social media engagement metrics can provide a low-cost, real-time signal for potential customer demand before securing a lease.
The takeaway
Small-scale pop-ups provide a viable way to test niche menu concepts without the financial pressure of high-overhead commercial spaces. Future growth should monitor Kuersteiner's transition from portable events to a permanent truck or storefront as a signal for local food-service scalability.
Further reading
Learn more about local hospitality trends in the Openings & Closings section.
Source note: This article includes information reported by Grand Forks Herald.
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Would you prefer to buy food from a local pop-up restaurant over a brick-and-mortar business?
