Russo's Inks Deal for First San Antonio Restaurant


A local developer and experienced business owner has signed a franchise agreement with Russo's Restaurants to open a Russo's Coal-Fired Italian Kitchen in San Antonio. 

It will be the first Russo's location in San Antonio and is slated to open in the spring of 2015 at The Rim, a premium mixed-use residential and shopping destination. The new restaurant will be situated at 17631 La Cantera Pkwy, off of I-10, just north of the 1604 Loop.

"There is nothing quite like Russo's in San Antonio. We offer original Italian recipes that visitors and local residents will fall in love with," says Chef Anthony Russo, founder and CEO of Russo's Restaurants. "The emphasis on quality food is apparent from our menu creations to our open kitchen concept. We want our guests to know that serving great food is our No. 1 priority."

The majority of Russo's Restaurants locations are in south central Texas. There are additional multi-unit franchise opportunities throughout Texas, in the Greater Houston market, as well as San Antonio, Austin, and Dallas-Fort Worth. 

"We are advancing our strategic growth plan in the beginning of 2015 with plans to add 20 to 30 restaurants in the next three years. The new phase of franchising will more than double our number of U.S. locations," says Jim Carr, newly appointed director of franchise development for Russo's Restaurants.

"In addition to the U.S. markets, we have targeted international territories as well, and are in early discussions with developers in Canada, Mexico, the Philippines and China."

Highlighting the performance of Russo's Coal-Fired Italian Kitchen, and its sister brand, is the nearly 24 percent average net profit, which includes average food costs of less than 21 percent, a figure well below the national average for the fast casual pizza/Italian sector.

The brands' average unit volume surpasses $1 million, and the most recent Russo's opening saw weekly sales income between $35,000 to $60,000. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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