Riko's Thin Crust Delivers Fresh Franchise Choice
In the nearly $46 billion U.S. pizza industry, nothing beats the art of the thin-crust pie—and nobody does it better than Riko’s Thin Crust Pizza.
Fans of thin-crust pizza can rejoice. The renowned regional Stamford, Connecticut-based brand stands ready to share its passion for America’s favorite comfort food in local markets everywhere through a fine-tuned, innovative franchise program.
“While I love every style of pizza, we elected to streamline Riko's menu and feature the micro-thin crust pizza we grew up with,” notes co-founder Rico Imbrogno. “It’s not only a leading trend in pizzas today, but it's an enduring classic that has stood the test of time. While we're constantly tweaking our pies with new flavors and combinations, we're not driven by the super trends that come and go. We focus on quality and consistency so Riko's will transcend fads, and franchisees can invest in a business prepped for sustainable growth and success."
Imbrogno and business partner Luigi Cardillo, who are also cousins, had no restaurant experience when they opened their first Riko’s in 2011, but they knew how to build a business. They quickly expanded to three locations with loyal following.
"I come from the construction business," Imbrogno says. "You build a good base, and off that foundation, you can build anything."
Riko’s menu is a labor of love constructed for franchise success with an unwavering focus on simplicity, delicious food, and turnkey, no-fail processes. The brand's signature six-slice, thin-crust pizza is made from a 70-year-old recipe. It starts with proprietary pizza dough and sauce, that tops a carefully crafted, streamlined menu.
Highlighting Riko's signature thin-crust offerings is its hot-oil pizza, a plain crusted pizza topped with hot pepper infused olive oil, made in-house. The menu also includes specialty pizzas, a host of salads—and salad pizzas, and oven-baked chicken wings.
Franchise owners and guests alike can count on consistency with every thin-crust pie. The streamlined menu features the highest quality ingredients, perfected, and prepared with efficiently developed proprietary state-of-the-art cooking systems to optimize labor costs and quickly onboard employees. Cardillo estimates Riko’s high-tech ovens save 80 to 100 hours of weekly time previously spent in the kitchen—to allow franchise partners to focus on guest service.
“We cross-train our employees on three functions: there is taking the order, making the order, and delivering the order. You have to do two out of three or all three functions to work in our restaurant,” says Cardillo.
With the first franchise location set to open in Levittown, New York, Riko’s is primed to hit the national franchise stage, highly refined as a New York-style thin-crust pizzeria designed to meet today's fast-casual lifestyle.
The brand offers an unbeatable opportunity to get in on the ground floor of a proven concept with flexible footprints and multiple revenue streams. Riko’s fast-casual operation includes take-out, dine in, and delivery. Riko’s full-service casual restaurant features a family dining experience with a full bar and table service.
Are you ready to join the Riko’s Thin Crust Pizza family? Head over to https://rikosfranchise.com to discover your franchise opportunities.
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