Pizzeria Franchise Plans Expansion of 15 New Restaurants with Special Incentive
HOUSTON – Russo’s New York Pizzeria, the nation’s only chef-driven New York-style, Italian restaurant and pizzeria franchise concept, is looking to bring its upscale-casual dining concept to Arizona’s Phoenix, Tempe, Chandler, Mesa and North Scottsdale markets. The well-known pizza brand recently made the Top 200+ Franchise list by Franchise Times.
Its new, fast-casual, pizza and pasta-focused concept offers a fresh approach to classic Italian dining. Russo’s will also offer a special incentive for area developers who develop 3 or more stores: Owners will receive a royalty reduction to 3% in the first year on the first location to be developed.
Chef Anthony Russo, the creative culinary mind, founder and CEO of the chef-driven concept, announced the franchise brand’s “Next Generation Pizza & Italian” restaurant model –ideal for on-the-go diners looking for authentic Italian cuisine at shopping malls, strip centers and airports.
According to Restaurant News, convenience, value and online ordering and delivery are growing consumer trends.
The new concept has a smaller footprint (1,200-1,800 square feet). The Russo’s Next Generation Pizza and Italian restaurant model features an open-kitchen layout engineered to provide convenience to diners eating in, taking to go or for delivery. The family-centered restaurant surrounds diners with warm, inviting décor to enjoy heart-healthy menu items made fresh without preservatives, additives or trans fats. Beyond the brand’s specialty traditional crust and gluten-free pizzas, menu items include fresh salads, soups and made-from-scratch sauces and pastas. Authentic Italian cannoli, fresh-baked, Italian flatbread sandwiches and, of course, hand-tossed pizzas are just some of the distinctive menu items.
“We’ve been leading the pizza and pasta scene in all of our markets for more than 32 years because we’re always bringing fresh ideas to the table. This new format meets the customer demand for fresh, quality cuisine for pick-up on the go or delivered,” said Russo, who earned his chef distinction at 18 years old and honed his expert culinary skills working in his parents fine Italian restaurant before opening his own pizzeria.
By strategically placing restaurants in high-traffic retail areas, Russo’s offers fans easier access to its beloved New York-style pizza and traditional, Italian cuisines. Russo’s latest restaurant model is representative of a larger franchise growth strategy to expand the brands’ international footprint after successfully launching more than 48 locations worldwide with an additional 15 planned for the Arizona market.
Adding to the appeal of the opportunity, the average food and hourly labor costs are 20.7% and 25.2% respectively, with an impressive average net cash flow of 18.2%.
Initial investment starts at $454,350.
Signature new menu items and authentic brick oven pizzas include the following:
Lunch menu offerings range from $8 – $10 and dinner offerings range from $15 – $25.
As Russo’s continues to bring its renovated design into new markets, the brand is awarding franchise opportunities to qualified individuals who share a passion for fresh, quality food. To learn more about Russo’s franchise development opportunities and the Next Generation Pizza and Italian restaurant model, visit www.nypizzeria.com/franchise.
About Russo’s Restaurants
Russo’s Restaurants is a 48-location national and international franchisor of the fast casual and casual dining brands Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen. Based in Houston, Russo’s Restaurants is composed of a mix of corporate and franchised locations across Texas, Oklahoma, Arkansas, Tennessee, Florida and Hawaii. Russo’s has entered international markets as well, with locations in Dubai, Abu Dhabi and Sharjah. Chef Anthony Russo has created his concepts from years of applying his unique, family recipes featuring New York-style pizza, along with a broad variety of handcrafted pasta creations, calzones, salads, sandwiches, soups and desserts, reflecting his commitment to his New York roots where food and family come first.