Marco's Pizza Names Tony Libardi as Executive Vice President of Operations
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Marco's Pizza Names Tony Libardi as Executive Vice President of Operations

Franchise Industry Veteran Brings Leadership Excellence to the Pizza Category

TOLEDO, Ohio - July 15, 2014 - (BUSINESS WIRE) - Marco's Pizza, the nation's fastest growing pizza company, announced that it has named Tony Libardi as Executive Vice President of Operations. As an expert in the field with extensive experience in the food and restaurant industry, Libardi brings over two decades of experience from nationally recognized brands to the Marco's Pizza team.

Prior to joining Marco's Pizza, Libardi spent 10 years running a $1 billion division for Burger King, leading a restaurant portfolio of 750 locations with combined sales of approximately $900 million annually and over $145 million in EBITDA as the Vice President of Company Operations U.S. During his tenure, Burger King saw a 6.5 percent sales increase and a 35 percent restaurant profitability increase year over year in 2012. Libardi also ran the Joint Venture between Magic Johnson and Burger King, serving as the principle liaison in a huge marketing initiative. Libardi's primary responsibility was assembling and managing the 30 restaurant portfolio with locations in Dallas Fort Worth, Birmingham, Atlanta and Miami. With over 23 years of experience in building profitable organizations within highly competitive markets and a military background with the United States Marine Corps, Libardi has a deeply rooted passion and understanding for leadership and innovation that will drive results.

"We are at a pivotal point in our growth phase and the greatest advantage we have over our competition is our leadership and our people," said Jack Butorac, CEO of Marco's Pizza. "Libardi's record of success in growing businesses into highly profitable enterprises in a short period of time while exceeding expectations on people development and operational standards will benefit our brand tremendously as we continue on the fast-track for growth."

Because of the company's strong corporate backing, ability to take market share, its Italian food standards and its people, the Marco's Pizza franchise system took less than five years to more than double in size. As a result, Marco's Pizza has received high praise from Entrepreneur Magazine and which ranked Marco's in the top 10 Allstar franchise systems. Most recently, Marco's Pizza ranked as number 2 on the Nation's Restaurant News' second 100 top 10 newcomers.

"Great companies are defined by their market position, corporate structure, loyal customers, brand awareness and the quality of their products," said Libardi. "There's a reason Marco's Pizza is the nation's fastest growing pizza company and I'm excited to help Marco's navigate to the next level of growth in delivering excellence."

As the only national franchise chain founded by a native Italian, Marco's Pizza has carved out a niche in the industry as experts in authentic Italian pizza, known for its fresh never-frozen dough made daily on site, a proprietary cheese blend that is fresh never-frozen and a secret pizza sauce recipe. With 500 locations strong and more than 1,500 new franchise deals signed in 2013, the company is on track to quadruple its store count in the coming 5-7 years.

About Marco's Pizza

Headquartered in Toledo, Ohio, Marco's Pizza (Marco's Franchising, LLC) is the fastest-growing pizza company in the U.S. (based on the number of stores signed into development since 2007). Marco's was founded in 1978 by Italian born, Pasquale ("Pat") Giammarco and thrives by making Italian Pizza with fresh ingredients. The company has grown from its roots as a beloved Ohio brand to operate more than 500 stores in 35 states, and the Bahamas. Marco's Pizza recently took the no. 3 spot in Consumer Reports' pizza category restaurant rankings and was no. 8 on Franchise Times' "2014 Fast and Serious" list. To inquire about franchise opportunities with Marco's Pizza visit

Media Contact:

Kelly McNamara
Fishman PR
847-945-1300 ext. 231


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