Russo’s Restaurants, the family of dining concepts that includes Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced plans to enhance the brands’ footprint in Houston and surrounding areas.
Demonstrating the excitement around both brands, Russo’s opened the company’s first location in Conroe, Texas, in July. An additional 10–12 restaurants will open this year in key Texas markets like Dallas, Houston, San Antonio, and Austin. Currently, there are 25 Russo’s Restaurants in development.
“We’ve exceeded our growth goals,” says 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 promising markets.”
The news follows a positive year for Russo’s Restaurants. In 2013, Russo’s signed agreements to open four new restaurants and opened six. The year ahead represents the brand’s most aggressive growth phase yet.
“Our home market of Houston is so important to us,” Russo says. “We can’t wait to give our loyal fans even more of what they crave: delicious, New York-style pizza and Italian food in a cozy, family-friendly atmosphere.”
With a significant presence already established in all major Texas cities, as well as key markets in Arkansas, Oklahoma, Florida, Hawaii, and the Middle East, Russo’s franchise development team is looking to Houston and the surrounding areas for additional growth.
“Our franchise opportunities can’t be beat; we have exciting opportunities in profitable U.S. markets for franchise growth,” Russo says. “For those looking to develop three or more units of one of the best pizza concepts or a distinctive full-service Italian restaurant, our flexible incentives are sure to impress. Our pilot program is designed for a franchisee that is looking for the chance to own part of a brand that is built to stand the test of time.”
Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen trace their origins to a tight-knit family where the kitchen was the center of all activity. As a young child, Russo helped his grandmother roll dough for cannoli, wrapping it around four-inch wooden broomsticks to get the right shape before it cooked. By the age of 12, Russo was learning authentic Italian recipes. He honed his skills as a culinary expert working in his parent’s fine Italian restaurant before opening his own pizzeria.
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