March 31, 2015 // Franchising.com // HOUSTON – Russo’s Restaurants, the family of dining concepts that includes Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced today plans to significantly enhance the brands’ U.S. and international presence for the remainder of 2015 and beyond amidst preparations for the 2015 Multi-Unit Franchising Conference.
David Martinez, Russo’s franchisee and multi-unit operator of three units with plans for a fourth, will be among the event’s session speakers. Martinez will help represent the brand as it kicks off 2015, which has included the opening of the company’s twenty-first Houston area location in Spring, Texas. An additional 10-12 restaurants are planned to open during the remainder of the year throughout markets like Dallas, Houston, San Antonio and Austin. Currently, there are 20 Russo’s Restaurants in development. Additionally, Russo’s New York Pizzeria has just signed two agreements in the UAE, bringing its total to six in the Middle East.
“The stage has been set for prolific growth in 2015,” 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. “Global recognition of our brand is really taking off with plans to add 20 to 30 restaurants in the next three years, more than doubling our international locations. In addition to the U.S. and Middle East markets, we are in early discussions with developers in France, Canada, Mexico, the Philippines and China.”
Franchisees have found a reliable and rewarding business with Russo’s proven concepts – the New York Pizzeria is family-style fast-casual, and the Coal-Fired Italian Kitchen is a bit more upscale full-service concept.
“We have excellent opportunities in fantastic U.S. markets for franchise growth,” said Russo. “For entrepreneurs looking to develop three or more units of our proven concepts, our low cost of entry and flexible incentives are your one-stop shop for opportunity.”
From traditional Italian appetizers like bruschetta and fried calamari to brick-oven and coal-fired pizzas, homemade pastas and an impressive dessert selection, diners at the New York Pizzeria run an average of $23 per check. Coal-Fired Italian Kitchen diners spend an average of $42 per check.
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 and pastas – a sincere response to the request for the great-tasting gluten-free pizza from thousands living with Celiac disease.
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. Chef Anthony’s parents immigrated from Sicily and Naples to New York in 1962. The family moved from New York to Texas, where they opened Russo’s Italian Restaurant and his dad’s motto was, “If you can’t make it fresh, don’t serve it!” By the age of 18, Anthony earned the Chef’s distinction and opened his first pizzeria while still a young man.
Russo’s Restaurants is a 42-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 are 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 in the United Arab Emirates. There are an additional 20-plus units in development both in the United States and internationally. 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. To learn more about Russo’s franchise development opportunities, visit www.nypizzeria.com or contact Jim Carr, director of franchise development at email@example.com.
SOURCE Russo’s Restaurants
All Points Public Relations