QSR September 2022

SPONSORED BY RUSSO ’ S NEW YORK P I ZZER I A

Russo’sNewYorkPizzeriaBrings BackOld School withFlair This authentic, ingredient-driven Italian brand is poised for growth. BYKARAPHELPS

RUSSO’SNEWYORKPIZZERIA prides itself on authentic Italian recipes and premium ingredients. Chef Anthony Russo, who founded the brand in 1992, is a first-generation Italian inspired by family recipes fromNaples and Sicily. “We recently introduced a newmenu in our pizzeria concept that we’re really excited about,” Russo says. “I wanted to bring back the old-school authentic homemade pasta sauces—all the good, classic stuff. We’re using some of my old family recipes. We’re stepping things up a bit with elevated dishes like homemade ravioli and truffle burrata gnocchi. We also added gluten-free and vegan options.” Russo believes in the power of fresh, clean ingredients. “My parents are fromNaples and Sicily, so when I go to visit, I develop relationships with the

families producing dairy there,” Russo says. “We bring in olive oil direct from Sicily. We use the same premium ingre dients and vendors we’ve used for 30 years. Plus, nothing is pre-made. It makes a huge difference. We really stand out in themarketplace thanks to the high qual ity of our food.” In the wake of COVID-19, in response to changing customer demands, Russo’s NewYork Pizzeria has started focusing on opening stores with smaller footprints, and revamping existing stores. Smaller

RUSSO’S NEW YORK PIZZERIA 2

restaurants, and themore upscale Russo’s Coal-Fired Italian Kitchen brand that features brick oven pizzas. New franchisees are supported at every point of the process, from third-party loan pre-qualification “When a potential franchisee comes to us, we tell them ‘Try the food.’”

footprints mean lower rent bills and better insulation of the bottom line— and there’s still plenty of room to produce the full menu. “We redesigned some of our stores to be more focused on counter service—no table ser

through site selection, lease negotiation, and assistance with general con tractors, equipment, ordering, logistics, andmore. New franchisees train for six weeks at a Russo’s location, rotating through each station front and back of house. The Russo’s team also travels to each new store and trains staff. “To anyone looking for a pizza franchise, we’re in a great spot,” Russo says. “Our average ticket is strong—about $32. Our average food cost is 23 percent, and our average store volume is $1.1 million. Our financials have been audited to be compliant with franchise disclosure agreements, includ ing Item 19. Plus, we’re an ingredient-driven, chef-driven concept. We cater to the vegan crowd and the gluten-free crowd, and it’s a great menu mix. When a potential franchisee comes to us, we tell them ‘Try the food.’ They try it for themselves and they’re sold, because you can’t get this stuff any where else.” RF

vice,” Russo says. “We have a fast-casual con cept. We’re also setting up delivery service, and we’re open to catering opportunities.” As of July 2022, Russo’s NewYork Pizzeria had 52 locations, with almost 20more in the pipeline. Its franchise system is looking to expand nationally and internationally using four core models to build sales—takeout and delivery only, fast-casual counter ser vice with takeout and delivery, full-service

Locations: over 52 Square Footage: 1,200–3,500 Start-Up Cost : $295,00– $750,000

To learn more, visit nypizzeria.com/franchise.

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SEPTEMBER 2022 EDITION SPONSORED SECTION