Industry News | March 23, 2017

Capriotti’s to Make Idaho Debut, Expand in Nevada

Capriotti’s Sandwich Shop, known for its award-winning, hand-crafted sandwiches, signed a franchise agreement to bring a total of five locations to the Boise, Idaho, and Reno, Nevada, areas over the next five years. The first restaurant as part of the deal is expected to open in the Reno area later this year.

Capriotti’s is known for its 40-year nightly tradition of slow-roasting whole, all-natural turkeys in-house and hand-shredding them each morning to feature in a variety of fan-favorite subs. This includes The Bobbie, the shop’s acclaimed best-seller, made with homemade turkey, cranberry sauce, stuffing and mayo on a soft roll.

The new locations will be owned and operated by Reno natives and entrepreneurs Ken Cassas and Anthony Reviglio. Cassas, who previously owned a retail franchise, and Reviglio, who worked in the agriculture industry, have been loyal fans of the sandwich franchise since the 90s. When it came time for the pair to begin searching for their next career venture, there was no question it would be Capriotti’s.

“There is no other concept roasting 25-pound turkeys, making homemade meatballs, and crafting the fresh, quality sandwiches that Capriotti’s does,” says Reviglio. “One of my lifelong dreams has been to be in the restaurant industry, and I’m looking forward to being a part of the Capriotti’s family and helping to expand the concept nationwide.”

Capriotti’s has more than 100 fast-casual restaurant locations across the country, with a strong presence on the East Coast and West Coast.

“We look forward to expanding the Capriotti’s footprint to Idaho and continuing to grow throughout Reno,” says David Bloom, chief development officer. “The passion Ken and Anthony have for the brand is unmatched, and we are confident their understanding of the retail and food industries make them ideal partners for the Capriotti’s brand.”

Capriotti’s will open 15 new shops in 2017 and aims to grow the brand to 500 locations by 2025 through franchising.

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