Ranger Joe’s Pizza is a family-driven business rooted in tradition, community, and passion. With two locations (Kalispell and Columbia Falls) in Montana, Ranger Joe’s has quickly made a name for itself with creative pies like the Korean Barbecue Pork Belly pizza, handcrafted dough, and a commitment to providing a warm, welcoming experience for every guest.
How does a pizza place ends up with a name like Ranger Joe’s? Picture this: in 2017, Joseph Ledwidge took his family and friends on a rugged, sweat‑soaked hike to Kintla Lake in Glacier National Park. Totally unprepared, dodging bears, stumbling through heat, and hauling too much gear. Thanks to his leadership, the hike didn’t turn into a rescue mission, and he emerged as the group’s honorary “Ranger Joe.”
The name stuck and that’s how Ranger Joe’s Pizza was born: a full-blown pizza kitchen launched from their house, complete with ovens, prep tables, and the spirit of that wild Montana adventure.
What inspired you to get into foodservice?
“I’ve always had a love for pizza—it’s in my blood. Growing up, my parents owned seven pizza shops, so from a young age I learned everything from making dough and preparing ingredients to crafting pizzas and running the overall operations. After spending 19 years in law enforcement, I decided as I neared retirement that it was time to return to my roots and follow my passion. That’s when I jumped back into the pizza business, bringing with me both my early hands-on experience and a lifetime of leadership skills.”
What do you love about your business?
“What I love most about my business is the opportunity to connect with our local community and see the genuine joy on people’s faces when they enjoy our food. It’s incredibly rewarding to know we’re creating more than just great pizza—we’re building something bigger than ourselves. My goal is to create a future where my family, my sons, and our dedicated employees have the opportunity to own and grow their own Ranger Joe’s locations someday.”
What’s the most interesting/oddest/coolest thing to happen to your business?
“From start to finish, this journey has been nothing short of amazing. We opened our doors in just five and a half months, and since then, the highlights have kept coming. One standout moment was competing at Pizza Expo in Las Vegas, where I won second place for my Korean Barbecue Pork Belly pizza and first place in the Largest Dough Stretch preliminary round. Along the way, we’ve made countless improvements to our processes and procedures, making the job easier for our team and creating a strong foundation for the future. These systems are paving the way for our vision of expanding and giving employees and future franchisees the tools to succeed.”
What was the biggest business challenge you overcame?
“One of the biggest challenges I’ve overcome was launching Ranger Joe’s Pizza from the ground up in just five and a half months. That meant finding the right location, building a strong team, securing equipment, creating our menu, and putting all the systems in place—while re-entering the pizza business after a 30-year career in law enforcement. It wasn’t easy, but that fast-paced start pushed me to be resourceful, make smart decisions under pressure, and lay a strong operational foundation that’s now helping us grow and plan for future franchise opportunities.”
What Cambro products help make your business work?
“We use several Cambro products that make our daily operations run smoother. One recent addition that’s been a game-changer is the #10 can rack, which keeps our cans organized and easy to access. We also rely on 1/3 6-inch pans with lids, 1/6 6-inch pans with lids, and larger Cambro containers for storing our pizza sauce. I’ve always appreciated the quality of Cambro products—you can truly feel the difference compared to generic brands, both in durability and ease of use.”
Author: Felix Bazgan is the Director of Digital Marketing at Cambro.
