Houston-Area Developer Opens 3rd location & Spring’s First Russo’s New York Pizzeria; Russo’s Restaurants Continues Historic Level of U.S. Expansion
Local resident Guillermo Medellin, an experienced Russo’s franchisee who already owns two Russo’s Restaurants in the Woodlands and Conroe, is opening Spring’s newest eatery at the intersection of Kuykendahl and West Rayford in the Kroger Marketplace.
“From the moment customers walk in, they know they’ve come somewhere special. They’re getting a true ‘slice’ of New York in Spring,” said Medellin. “Everything is made from fresh ingredients. From the giant slices of pizza and calzones to the pasta, these are traditional Italian dishes served just the way our guests have come to expect from Russo’s Restaurants.”
The Spring New York Pizzeria is the 21st Russo’s Restaurant to open in the Houston area. The expansion signals the continuation of significant franchise growth for the brand throughout the United States and beyond. The company is advancing its strategic growth plan in the beginning of 2015, adding 20 to 30 restaurants in the next three years. In addition to the U.S. markets, Russo’s has already taken off internationally, with multiple locations in the Middle East. Plus, early discussions are underway with developers in Canada, Mexico, the Philippines and China. The 12-month period from early 2014 to today represents the brand’s most aggressive growth phase.
“Opening our 21st location in the Houston DMA is a momentous occasion for Russo’s Restaurants,” said CEO Anthony Russo, a formally trained chef who opened his first Russo’s New York Pizzeria in 1992. “We couldn’t be happier about carrying on the Russo’s tradition with a new restaurant in Houston and doing so with a team as gifted as Guillermo’s. With their qualifications, Russo’s is continuing to build a bright future in our home Houston market.”
Highlighting the performance of Russo’s New York Pizzeria, and its upscale sister brand Russo’s Coal-Fired Italian Kitchen, is the nearly 24 percent average net profit, which includes average food costs of less than 21 percent, a figure well below the national average for the fast casual pizza/Italian sector. Additionally, the brands’ average unit volume surpasses $1 million. The most recent Russo’s opening saw weekly sales revenues between $35,000 to $60,000. Russo’s branded restaurants are profitable during their first year of operations.
For proven restaurant operations teams and driven entrepreneurs interested in pizza franchise opportunities, Russo’s has partnered with BoeFly and Guidant Financial to offer funding packages for its emerging, qualified franchisees. To learn more about Russo’s franchise development opportunities, visit www.nypizzeria.com/franchise or contact Jim Carr, director of franchise development at j.carr@nypizzeria.com.
Russo’s Restaurants is a 38-location national and international franchisor of the fast casual and casual dining brands Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen. Based in Houston, Russo’s Restaurants are composed of a mix of corporate and franchised locations across Texas, Oklahoma, Arkansas, Tennessee, Florida and Hawaii. Russo’s has entered international markets as well, with locations in Dubai, Abu Dhabi and Sharjah in the United Arab Emirates. There are an additional 20-plus units in development both in the United States and internationally. Chef Anthony Russo has created his concepts from years of applying his unique, family recipes featuring New York-style pizza along with a broad variety of handcrafted pasta creations, calzones, salads, sandwiches, soups and desserts, reflecting his commitment to his New York roots where food and family come first. To learn more about Russo’s franchise development opportunities, visit www.nypizzeria.com/franchise or contact Jim Carr, director of franchise development at j.carr@nypizzeria.com.
