Sbarro rolled out its new pizza recipe in style as two antique 1940’s pizza trucks toured the nation, serving more than 35,000 free slices to hungry consumers. Timed to October – National Pizza Month – the “Slice of Italy Tour” coincided with the introduction of Sbarro’s new Neapolitan-style pizza recipe across more than 500 U.S. eateries.
In many respects, Cinnabon isn’t the brand it was just one decade ago. From the company’s growing beverage line to menu introductions like Center of the Roll and Cinnabon Stix, life within a Cinnabon’s four walls has shifted in the 21st century.
But executives realized a few years ago that the look of Cinnabon’s stores hadn’t similarly changed with the times. The brand’s so-called “heritage” look—a tile-dominated space outlined in blonde wood—had become dated and uninspired, lacking pop and contemporary charisma.
After opening his first store in 2004, EJ Martinez, founder of Miami-based Power Pizzeria, ran into trouble almost right away.
“I had a great idea, which was to serve a healthier pizza, and I just started without really knowing what I was doing,” he says. Although he had a strong marketing background and knew how to advertise his product, Martinez didn’t have any experience in the restaurant industry. “I kind of dove into it without really knowing how to track inventory, provide timely delivery, or create a consistent product.”
Sbarro, the world's largest Italian mall-focused restaurant franchise, announced that it has appointed two industry leaders to spearhead continued franchise growth, both domestically and overseas.
Sbarro, the world’s largest mall-focused Italian restaurant chain, announced the appointment of Angela Hornsby as chief people officer.
In her new role, Hornsby is responsible for leading all areas of the company’s human resources strategies, practices, and programs, including talent acquisition and management, leadership development and training, employee relations, compensation, and benefits.
Sbarro, the world’s largest mall-focused Italian restaurant chain, successfully completed its grand roll out of new recipes and cooking methods at 10 test units around the country, resulting in initial sales increases of more than 10 percent at the locations and raising more than $28,000 to help local food banks.
With the money raised, more than 100,000 meals will be provided across the country to help fight hunger.
One hundred days. That’s how long Jim Greco gave himself to right the sinking ship that was Sbarro when he took over as president and CEO in February.
The company filed for Chapter 11 bankruptcy in April 2011 and emerged from it in November, having shed $200 million in debt and 25 underperforming sites. But jiggering liabilities on a balance sheet had not addressed the limitations—which ranged from a subpar pizza recipe to an overreliance on mall traffic—that had caused Sbarro to drown.
As it embarks on a major initiative to reinvigorate the brand, Sbarro announced today that it has appointed food industry veteran George Wooten as senior vice president of operations.
Wooten will oversee all aspects of operations to ensure product and service quality and consistency as Sbarro repositions itself in the marketplace to become the preeminent fast-casual Italian brand worldwide.
Revitalization plans for Sbarro, the world's largest mall-focused Italian restaurant chain, have officially kicked into high gear.
Out of 1,013 Sbarro units worldwide, the iconic fast-casual chain has chosen 10 locations throughout the United States to unveil all new recipes prepared on new open-flame ovens, as well as made-to-order pasta stations, complete with either sauté pans and induction cook tops or fast boilers.
The term bankruptcy tends to elicit doom-and-gloom thoughts from business owners. But experts say bankruptcy doesn’t have to be a bad thing. In fact, by filing for bankruptcy, operators can shed the weight of their debts and get back on the course toward success.