Marco’s Pizza added two new pizzas to its menu: Spicy Fresco Three Cheese and Spicy Double Pepperoni Fresco. Both pizzas are limited-time offers and will be available at participating Marco’s Pizza locations nationwide from August 4 through October 26. The signature ingredient on both pizzas is Marco’s special Giardiniera, an authentic Italian pepper relish that adds extra kick of spice and sophistication to the flavor profile of the pizzas
With a new recipe that combines Italian and Mediterranean flavors, Marco’s Pizza, branded as the “Ah!thentic Italian Pizza” company, will introduce the Grilled Chicken Florentine pizza on March 24. Grilled Chicken Florentine is a limited-time offering as a complement to their lineup of premium chicken specialty pizzas. The new Grilled Chicken Florentine is a recipe of tender grilled chicken, parmesan garlic sauce, four cheeses including Feta, with red onions, tomatoes, and spinach, a new topping being added to the Marco’s menu.
DJ Patel only had $100 in his pocket when he arrived in the U.S. in 1987. Before he moved to the States, while working in his father’s pharmacy in India throughout his college career, Patel had a difficult time finding a job in his field of study: geology.
Marco's Pizza opened 109 new locations across the country in 2013 and increased system-wide sales by more than 32 percent, resulting from a growth strategy that focused on implementing best practices and efficient systems and building a positive company culture. Overall, the approach contributed to doubling the company's size in five years.
After adding 61 stores in 2011 and 62 stores in 2012, Marco’s expects to surpass its goal of adding 104 stores in 2013 and will likely close out the year with 110 new franchises. The growth trend will pick up more speed in 2014 as the brand sets its sights on becoming a category leader.
Aside from product quality, Marco’s Pizza’s success in the marketplace has been driven by strong leadership and innovative operational and marketing strategies.
Marco's Pizza is on track to open 104 new locations in 2013. More than 1,500 new franchises have been signed, which means the company will quadruple its store count in the coming five to seven years.
When the menu-labeling mandate, which requires calorie counts be posted on menuboards at chains with more than 20 units, passed with health-care reform in 2010, it was praised as a big step toward educating consumers on nutrition. The pizza industry, however, is still fighting back against what it sees as an unfair mandate that will be overly burdensome for pizzeria operators who have highly customizable menu options.
The combination of innovative financing plans, strategic partnerships, and food standards that require fundamentals such as fresh, never-frozen cheese and dough made daily at each location, have contributed to robust growth momentum for 325-unit Marco’s Pizza.
Among several indicators demonstrating its growth are industry rankings that have continuously spiked year over year. Marco’s Pizza jumped 15 spots on Entrepreneur magazine’s “2012 Fastest-Growing Franchise Rankings” list, placing the brand at No. 49.
Every brand wants to be bigger and more profitable. But leaders and experts in the quick-service restaurant industry say finding the correct growth rate is a delicate balance of having a clear appreciation for resource and talent capacity and an understanding of one’s appetite for risk.
Dan Simons, who runs Vucurevich Simons Advisory Group, a restaurant-consulting firm based in Maryland and Texas, says the appropriate expansion rate shouldn’t be based entirely on the popularity of a
A citywide effort to gather donations of socks for Denver’s homeless population is kicking off with the inaugural “No Socks to Work Day” on Dec. 12, 2012. “No Socks to Work Day” asks workers to forego their socks for the day, donate a new pair of socks in their place, and sport bare ankles in the workplace in show of support for the campaign. The drive will be in full effect through December 31, 2012.