QSR August 2022

DEPARTMENT ONES TO WATCH

Sarpino’s Pizzeria A bevy of offerings is drawing in guests, old and new, and prospective operators, as well. BY BEN COLEY

way from pizza to pasta and tiramisu. And it’s all fresh.” Nelowet was brought on in September 2021 to make sure the Chicago-based Sarpi no’s is no longer a secret, both to operators, and by extension, consumers. The delivery/ takeout focused pizzeria entered the U.S. in 2002 and has since expanded to roughly 45 locations in Georgia, Iowa, Missouri, Texas, Florida, Minnesota, and Illinois. Sarpino’s USA acquired domestic franchising rights in 2005, and has been in charge of growth ever since. For the first time, the fast casual is moving forward with a national franchis ing push. Sarpino’s USA president David Chat kin, who’s been with the brand for 20 years, feels the timing for expansion made sense, given how strongly the pizza chain’s oper ational model performed during the rush toward convenience. Sarpino’s has expe rienced double-digit increases in sales in the past few years, and systemwide AUV is almost $1.1 million. The brand’s expansion plan targets mar kets where it’s already having great success, including Florida and Kansas City, Mis souri, where stores are making $1.3 million per year. Illinois, Colorado, Kansas, and the Southeast are under consideration, as well. “We’ve been through COVID times for a couple of years,” Chatkin says. “It was a time of unknown. But we went out of this time much stronger than we used to be before COVID, and we see some good progress in the several states we are in, and we were able to prepare and build a franchising pro cess internally. We’ve specialized in delivery for the last 20 years and after COVID time, it’s a good business to be in.” In addition to the menu, Nelowet believes operators will be most attracted to Sarpi no’s technological infrastructure. In the back of house, there’s a monitor installed at every work CONTINUED ON PAGE 102

calzones and sandwiches each, 11 salads, 12 pastas, five bone-in wing flavors, and a vari ety of appetizers. Among those choices are several vegan options. All selections aren’t available at every restaurant, but the variety is still unmatched by most in the quick-ser vice pizza segment, and Nelowet knows this. “[Sarpino’s] hasn’t spent a lot of time doing press and conversations like this,” Nelowet says. “And so, when I’m talking to people, a lot of them have never tasted the product before. And what’s great about Sar pino’s for me is that’s the least of my worries. I know that once I move into the franchise process, I worry about all their stuff. I don’t have to worry about the food at the end of the day. We’ll sit them down, they’ll taste it. It’s a home run every time because they’ve got the full Italian restaurant menu all the

SCOTT NELOWET, DIRECTOR OF FRANCHISE DEVEL opment for Sarpino’s Pizzeria, has been with the fast casual for less than a year. In that time, he quickly learned the key to reeling in prospective operators—the expansive Italian menu. The brand boasts more than 60 specialty and gourmet pizzas. There’s also roughly 20 FOUNDER: David Chatkin, CEO HEADQUARTERS: Chicago YEAR STARTED: 2005 ANNUAL SALES: 2021 U.S. system-wide sales of $45,988,768 TOTAL UNITS: 45 FRANCHISED UNITS: 45

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AUGUST 2022 | QSR | www.qsrmagazine.com