View source for Peter Piper Pizza 2.0 Remodel Program

{| class="wikitable cep-infobox" style="float:right; clear:right; margin:0 0 1em 1.5em; width:24em; max-width:100%;"
! colspan="2" | Source metadata
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| colspan="2" style="text-align:center;" | [[File:Peter Piper Pizza.avif|frameless|300px]]
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! style="text-align:left; vertical-align:top; width:35%;" | Type
| Remodels and Initiatives
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! style="text-align:left; vertical-align:top; width:35%;" | Start date
| 2013-04
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! style="text-align:left; vertical-align:top; width:35%;" | Tags
| Chuck E. Cheese's
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! style="text-align:left; vertical-align:top; width:35%;" | Contributors
| sudo-trans-pony
|}

The '''''Peter Piper Pizza 2.0 Remodel Program''''' is a remodel initiative for [[Peter Piper Pizza]] locations that started in April of 2013 with test locations and a logo redesign, before the company would be aquired by [[Chuck E. Cheese's]] in 2014 and the final remodel being completed and pushed nationwide in 2016 around the same time as the [[CEC 2.0 Remodel Program]].<ref name="cep1">[https://www.bizjournals.com/phoenix/print-edition/2013/04/12/peter-piper-pizza-plans-upgrades-to.html bizjournals.com]</ref><ref name="cep2">[https://www.nrn.com/mergers-acquisitions/chuck-e-cheese-s-parent-acquires-peter-piper-pizza nrn.com]</ref><ref name="cep4">[https://www.peterpiperpizza.com/about-us/ peterpiperpizza.com]</ref>

== History ==
The first location to recieve the remodel would be Phoenix, AZ (245 E. Bell Road #55) in April 2013, followed by Mesa, AZ (1906 W Rio Salado Pkwy) in December 2013.<ref name="cep1" /><ref name="cep8">[https://www.bizjournals.com/phoenix/blog/prime_cuts/2013/11/peter-piper-pizza-rebranding-continues.html bizjournals.com]</ref>

== References ==
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== Import provenance ==
Imported from [https://github.com/The64thGamer/cheeseepedia/tree/274f085c7132d784f81b7a4cbd96e7a0922db854 Cheese-E-Pedia] at source revision <code>274f085c7132d784f81b7a4cbd96e7a0922db854</code>. Source material is provided under [https://creativecommons.org/licenses/by-sa/4.0/ CC BY-SA 4.0].