Franchise Restaurant Investors Savor the Russo’s Difference
Russo’s restaurants reaches historic level of U.S. and international expansion; announces additional growth of New York Pizzeria and coal-fired Italian kitchen brands.
Houston (PRWEB) May 22, 2013 - Russo’s Restaurants, the concepts that have boldly built their reputations on being undeniably authentic in every way, announced today a plan to significantly enhance their U.S. and international presence.
Today’s news comes on the heels of an extraordinary first half of 2013 for Russo’s Restaurants. Underscoring the timeframe is a historic first: Russo’s introduction of its Russo’s New York Pizzeria brand to an international audience with three openings in the United Arab Emirates (UAE). Plus, already in 2013, Russo’s completed agreements to open more than 10 new restaurants in Hawaii, Texas (San Antonio and Austin), and internationally throughout the Middle East. The 12-month period from mid-2012 to today represents the brand’s most aggressive growth phase.
“If you look at the quality of restaurant investors we’re attracting it is easy to see why I feel so good about the momentum behind our brands,” said Chef Anthony Russo, a formally trained chef who opened his first Russo’s New York Pizzeria in 1992 and later developed Russo’s Coal-Fired Italian Kitchen. “Seasoned restaurateurs who want to add a high performing concept to their portfolio see our brands as great fits for their investment strategies.”
Evidencing the excitement around both brands, Russo’s plans to open an additional five restaurants in the second half of 2013. Plus, more than 10 new locations are scheduled to open in 2014, in markets such as Dallas, Houston, Honolulu, San Antonio, Austin and the Middle East.
“Our franchisees find the Russo’s concepts to be refreshing…a change of pace from what they are used to in terms of the made-from-scratch menu items and the unique environments we create,” added Russo. “These elements, along with the a proven return on investment are grabbing the attention of industry insiders.”
Menu innovation is at the heart of Russo’s Restaurants’ successes. Blending generations of Russo family Italian recipes, Chef Anthony’s handpicked ingredients and a commitment to research and development, the brands have continued to stay ahead of culinary trends. A prime example is the development of a full line of gluten-free pizzas. Responding to the request for the great-tasting gluten-free pizza from thousands living with celiac disease, Chef Anthony created six varieties that have received widespread acclaim. So much so that the pizzas are now sold in more than 2,000 U.S. grocery stores and at each of the 30-plus restaurants in the United States and Middle East.
Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen trace their origins to a tight-knit family where the kitchen was the center of all activity. As a young child, Chef Anthony helped his grandmother roll dough for cannolis, carefully wrapping it around four-inch wooden broomsticks to get the right shape before it cooked. By the age of 12 Anthony was learning authentic Italian recipes. Earning the Chef’s distinction as an 18-year-old, Anthony honed his skills as a culinary expert working in his parent’s fine Italian restaurant and then opened his own pizzeria while still a young man.
The Russo’s name has become synonymous with authentic Italian meals. Beyond the brand’s specialty pizzas, menu items include fresh salads (Insalata), soups (Zuppe) and homemade pastas. Authentic Italian cannoli’s, fresh seafood, chicken, veal and flatbread sandwiches are just some of the distinctive dishes on the menu.
About Russo’s Restaurants
Presenting a true New York-style pizza tradition, Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen live by a family promise that dates back more than half a century, “If it isn’t fresh, don’t serve it.” This motto has served Russo’s Restaurants well since founder Anthony Russo opened his first pizzeria more than two decades ago. The brand’s success has inspired the launch a number of successful franchises, and today more than 30 Russo’s restaurants are operating and dozens more are expected to open in the next three to five years. The concept has gained recognition for its remarkably fresh food and the affordable price of menu options. Preparation of pure ingredients and the execution of memorable Italian food keep customers coming back for more. Chef Anthony’s commitment to maintaining the freshest products insures that all customers who walk through the door, irrespective of which Russo’s location, receive the bona fide Russo’s experience.
For more information about Russo’s Restaurants visit http://www.nypizzeria.com. To learn about available franchise opportunities call (855) 978-7767.
Russo's NY Pizzeria
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