Industry News | November 24, 2014

Russo's Restaurants Expands Mid-Atlantic Footprint

image used with permission.

Russo’s Restaurants, the founders of dining concepts that include Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced plans to significantly enhance the brands’ footprint in Maryland, Washington D.C., and Virginia in order to continue expansion into key markets.

Evidencing the excitement around both brands, Russo’s kicked off 2014 with the opening of the company’s first Hawaii location in Ewa Beach. An additional three to five restaurants are planned to open during the remainder of the year throughout markets like Dallas, Houston, San Antonio, and Austin. Internationally, there are 28 Russo’s Restaurants in development.

“We’ve exceeded our growth goals,” says Chef 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 three lucrative growth markets. Russo’s Restaurants can be found in major U.S. cities, and we are excited to expand our footprint even further.”

Franchisees have found success in Russo’s proven concepts, which boasts over 32 years in the pizzeria business. The New York Pizzeria is a family-style fast casual format, while the Coal-Fired Italian Kitchen is a more upscale casual dining concept. Franchisees who searched for an authentic New York Pizzeria experience have found just that in Russo’s, and have begun expanding into multiple units.   The Russo’s locations boast a unique design for each, with each unit reflecting a one of a kind design, thus setting these concepts apart in the cluttered restaurant industry.

The system wide average sales volume per unit is $1.1 million. The most recent Russo’s opening saw weekly sales revenue, between $35,000—$60,000, with food costs accounting for only about 22 percent.

“Our franchise opportunities can’t be beat—we have exciting and favorable conditions in lucrative U.S. and international markets for franchise growth,” Russo says. “For those looking to develop three or more units, our flexible incentives are sure to impress.”




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

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