Industry News | December 6, 2017

Capriotti's to Debut New Reno Store on Saturday

Capriotti’s Sandwich Shop opens its doors this Saturday to a new restaurant in the Reno, Nevada, community, continuing its 40-year tradition of slow-roasting whole, all-natural turkeys in-house and hand shredding them every morning to feature in a variety of fan-favorite subs. The restaurant’s award-winning sandwiches include the acclaimed best-seller, The Bobbie, made with homemade turkey, cranberry sauce, stuffing and a touch of mayo on a freshly-made roll, among others.

Located at the Airport Square-Costco Center, the new Capriotti’s will feature a fresh, updated restaurant design that includes more seating, streamlined interiors, and modern fixtures. The new location will be run by franchise partners Tony Reviglio and Ken Cassas, longtime best friends who come from a farming background. Reviglio and Cassas have been fans of the brand for years and always dreamt of co-opening a dining concept. The duo also has plans to open more locations and expand into Idaho, but wanted to first debut Capriotti’s in their hometown.

The new Capriotti’s was open to the public as of November 6, but will be celebrated with an official grand opening on Saturday, December 9 in which the first fifty customers in line upon opening will receive free Bobbies for a year.

“Capriotti’s freshness and quality is far superior to any other sandwich shop or fast-casual concept out there, especially amongst those in the Reno region,” says Tony Reviglio, Capriotti’s franchise partner. “My business partner Ken and I are confident that once locals have the opportunity to try the subs for the first time, they will become as hooked as I was at first bite.”

“Since Nevada is our home state, it’s pleasing to see Capriotti’s growth continue up north in the Reno area,” says Ashley Morris, CEO of Capriotti’s. “I look forward to watching Tony and Ken grow with the brand, and foster the same enthusiasm for our food that we have down here in Vegas.”

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