It was January 2009 when Wes and a partner opened Jim’s Razorback Pizza on Old Greenwood Rd. Just around the corner from Southside High School, the pizzeria is convenient for after-game gatherings. 

“We’re a family eatery. We’re kid friendly, yet the grown-ups can get a cold Core beer with their pizza,” says Wes. “We offer the Garden Fresh Bar which includes a nice selection of fresh salad makings. Then customers can choose from their favorite pizza toppings, pasta or sandwiches.”

What makes Jim’s an exceptional pizza? “Fresh,” says Wes. “Every morning at 8 am we begin with fresh dough. Our sauce is made from scratch--everything is fresh.”

And, it’s not a one-sauce-fits-all. The sauce that goes on the thin crust pizza is a little spicier than the mild, slightly sweeter sauce for the thick crust. Customers also have a choice of white sauce. Choose your sauce, choose your crust, choose your favorite fresh ingredients. It all comes together to give each customer their favorite best pizza!

Most days you’ll find Wes in the kitchen making pizza or about the restaurant talking with customers. “I like people,” he says. “I enjoy visiting with customers when they come in. And, I like reading our customer reviews on Yelp and TripAdvisor. I read every review and respond to each--even the ‘bad’ ones.”

We just had to ask, “Do you ever get tired of pizza?” He smiles and admits, “Occasionally. When I’ve had enough pizza, I head to Patrick’s for a burger!” Gotta love the candor.

Game day? Party time? Just a movie night at home? Jim’s Razorback Pizza has you covered with fast, friendly delivery service.  Call 479 841-1104 or order online at

By Colleen Perry

Colleen Perry is the editor and publisher of B-Savvy Magazine. As a project manager for a niche publisher, she has worked with businesses across the country to help them tell their individual stories and develop marketing tools and strategies. As B-Savvy’s editor she has a strong commitment to delivering content that is relevant and useful in today’s business climate. This email address is being protected from spambots. You need JavaScript enabled to view it. 


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