Russo's Targets Mid-Atlantic States for Expansion

Image Used with Permission

Russo's Restaurants, founders of dining concepts that include Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, announced plans to significantly enhance the brands' footprint in Maryland, Washington, D.C., and Virginia to continue expansion into key markets. 

Evidencing the excitement around both brands, Russo's kicked off 2014 with the opening of the company's first Hawaii location in Ewa Beach. An additional three to five restaurants are planned to open during the remainder of the year throughout markets like Dallas, Houston, San Antonio, and Austin. Internationally, there are 28 Russo's Restaurants in development.

"We've exceeded our growth goals," says 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. "Russo's expansion just cannot be contained, and we are pleased to provide our loyal fans with additional Russo's locations in these three lucrative growth markets. Russo's Restaurants can be found in major U.S. cities, and we are excited to expand our footprint even further."

Franchisees have found success in Russo's proven concepts, as the founder boasts more than 32 years in the pizzeria business. The New York Pizzeria is a family-style fast-casual format, while the Coal-Fired Italian Kitchen is a more upscale casual dining concept. 

Franchisees have begun expanding into multiple units. The Russo's locations boast a different design for each, separating it from it's one-look competitors, with each unit reflecting a one-of-a-kind design, thus setting these concepts apart in the cluttered restaurant industry.

The system-wide average sales volume per unit is $1.1 million. The most recent Russo's opening saw weekly sales revenue between $35,000-$60,000, with food costs accounting for only about 22 percent.

"Our franchise opportunities can't be beat; we have exciting and favorable conditions in lucrative U.S. and international markets for franchise growth," Chef Russo says. "For those looking to develop three or more units, our flexible incentives are sure to impress."

In addition to the restaurant designs, menu innovation is at the heart of Russo's Restaurants. Blending generations of Russo family Italian recipes, Chef Anthony's handpicked ingredients and his commitment to research and development, his brands have continued to stay ahead of culinary trends. 

A prime example is the development of a full line of gluten-free pizzas, a sincere response to the request for the great-tasting gluten-free pizza from thousands living with Celiac disease. The gluten-free pizza that originated in the restaurant is now available at thousands of grocery stores nationwide.

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

Add new comment