Russo's Restaurants Targets Regional Growth throughout Maryland, Washington D.C. and Virginia
Authentic Fast-Casual New York Pizzeria and Refined Coal-Fired Italian Kitchen Concepts Initiate Strategic Expansion Plan for Mid-Atlantic Region
November 20, 2014 // Franchising.com // HOUSTON – Russo's Restaurants, the founders of dining concepts that include Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, announced today plans to significantly enhance the brands' footprint in Maryland, Washington D.C. and Virginia in order to continue expansion into key markets.
Evidencing the excitement around both brands, Russo's kicked off 2014 with the opening of the company's first Hawaii location in Ewa Beach. An additional three to five restaurants are planned to open during the remainder of the year throughout markets like Dallas, Houston, San Antonio and Austin. Internationally, there are 28 Russo's Restaurants in development.
"We've exceeded our growth goals," 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. "Russo's expansion just cannot be contained, and we are pleased to provide our loyal fans with additional Russo's locations in these three lucrative growth markets. Russo's Restaurants can be found in major U.S. cities, and we are excited to expand our footprint even further."
Franchisees have found success in Russo's proven concepts, which boasts over 32 years in the pizzeria business. The New York Pizzeria is a family-style fast casual format, while the Coal-Fired Italian Kitchen is a more upscale casual dining concept. Franchisees who searched for an authentic New York Pizzeria experience have found just that in Russo's, and have begun expanding into multiple units. The Russo's locations boast a unique design for each, separating it from it's "one-look" competitors, with each unit reflecting a one of a kind design, thus setting these concepts apart in the cluttered restaurant industry.
The system wide average sales volume per unit is $1.1 million. The most recent Russo's opening saw weekly sales revenue, between $35,000-$60,000, with food costs accounting for only about 22 percent.
"Our franchise opportunities can't be beat – we have exciting and favorable conditions in lucrative U.S. and international markets for franchise growth," said Russo. "For those looking to develop three or more units, our flexible incentives are sure to impress."
In addition to the unique restaurant designs, menu innovation is at the heart of Russo's Restaurants. Blending generations of Russo family Italian recipes, Chef Anthony's handpicked ingredients and his commitment to research and development, his brands have continued to stay ahead of culinary trends. A prime example is the development of a full line of gluten-free pizzas – a sincere response to the request for the great-tasting gluten-free pizza from thousands living with Celiac disease. The gluten-free pizza that originated in the restaurant is now available at thousands of grocery stores nationwide.
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 cannoli, carefully wrapping it around four-inch wooden broomsticks to get the right shape before 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.
The Russo's name has become synonymous with authentic Italian meals. Beyond the brand's specialty New York-style pizzas, menu items include fresh salads (insalata), soups (zuppe) and homemade pastas. Authentic Italian cannoli, 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 of 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 our doors receive the bona fide Russo's experience.
For more information about Russo's Restaurants and franchise opportunities, visit www.nypizzeria.com or contact Jim Carr, Director of Franchise Development at firstname.lastname@example.org.
SOURCE Russo's Restaurants
All Points Public Relations