Improvement of Franchise System Proves Effective for Houston Pizza Franchise

Author: Charles N. Internicola

Posted: Mon, 23 Jan 2012 03:15 AM

I am a big fan of articles and information focused on franchisors focused on “improving their existing franchise and business systems”.

In "Russo's New York Pizza Ready for Expansion", Pizza Market Place: Deep Industry Insights, it discusses some of the steps that the franchisor of Russo New York’s Pizzeria and Russo Coal-Fired Italian Kitchen (a Houston-based pizzeria and Italian restaurant) has taken to improve sales during a tough economic climate.

In the article, Anthony Russo, an officer of the Franchisor, acknowledges the negative economic climate but does emphasize “Russo’s” focus on is implementing strategies “to ensure continued success for existing restaurants and future franchisees”.  One strategy that is discussed is the introduction of a new menu.

Unfortunately, the article does not address or discuss other strategies that Russo’s may or may not be implementing.  Certainly – for a restaurant – the constant improvement of a menu and other offerings are critical.  However, I would be extremely curious to see what other systems that Russo’s may or may not be considering.  For example, is the new menu designed to solidify Russo’s existing customer base or are they looking to expand their market?  Also are there systems that may or may not be implemented to improve franchisee profitability and reduce costs.

I certainly would be interested to learn more.  However, I could never criticize a franchisor that is at least aware of the importance of improving franchise systems. 

Russo’s Has Appetite for Expansion

Author: Franchising.com

Posted: Fri, 13 Jan 2012 03:30 PM

Houston-Based Restaurant Chain Defies Recession-Conservatism, Makes Changes to Expedite Growth

Despite a weakened economy that has stalled growth for most businesses, Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen are defying recession-conservatism by implementing plans for further expansion throughout the south and supporting growth with advances in operations and marketing for the brand – sparking encouragement among current and potential franchisees.

“As other restaurants are closing their doors in the current economic state, Russo’s is surging forward and positioning everything to reflect positive growth for the brand,” said Anthony Russo, who opened his first restaurant at 17 in Galveston, Texas and his first Russo’s New York Pizzeria in 1992. “While we cannot change the economic climate, we can implement strategy to ensure continued success for existing restaurants and future franchisees.”

Throughout the last 12 months, the Houston based restaurant franchise has implemented a new menu to compliment its existing authentic Italian favorites, designed a new logo to embrace the brand’s culture and established a new training facility to ensure success among new and existing franchisees.

On the heels of these changes, Russo’s has experienced tremendous growth. In addition to opening two restaurants in 2011, the burgeoning brand signed five separate agreements for 31 locations throughout the United States and the Middle East.

 
Company plans call for opening an additional 10 franchise locations in 2012.

“With all the positive changes implemented into the brand, now is the perfect time to execute growth procedures, and we are pleased with the expansion that we are seeing both domestically and internationally,” Russo added.

The Russo’s restaurants have been serving Authentic Italian dishes to hearty appetites for almost 20 years with favorites including Gnocchi Bolognese, Chicken Picatta, Pasta Di Mare and handcrafted Italian Cannolis. Anthony has recently revamped the menu, adding dishes with quality ingredients and a fresh take on classic Italian cuisine that include Eggplant Rollatini and Spinach and Artichoke dip.

“Our restaurants become a local gathering place for families and a social hub for friends,” Russo added. “We have put everything in place to welcome new franchisees into the Russo’s family and to teach them everything they need to know to be successful within our system. We look forward to continuous growth into 2012 as we roll up our sleeves and roll out the Russo’s experience across the nation and internationally.”
 

About Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen

Russo’s operates with a simple promise: “If it isn’t fresh, don’t serve it.” Founded in 1992 by Chef Anthony Russo, Russo’s New York Pizzeria is known as the only place to find authentic New York Pizza and Italian dishes in Texas. Russo launched his Coal-Fired Italian Kitchen concept to complement the Pizzeria in 2008, with an expanded selection of Italian menu items.  Current company operations include 28 restaurants in three states, with plans for significant expansion through franchising in key U.S. markets already underway.

Flex-casual format gains popularity

Author: Nation's Restaurant News

Posted: Thu, 12 Jan 2012 03:39 PM

While fast casual, with its counter-ordering model, has gotten most of the attention in the past decade, such concepts as Russo’s New York Pizzeria, Mama Fu’s Asian and Wolfgang Puck Bistro have found that a “flex-casual” model works well for their customers.

The flex-casual model offers counter service by day and full service by night. Newer concepts, such as Flat Out Crazy Restaurant Group’s SC Asian at the Macy’s store in San Francisco, adapts a bit of flex casual as well.

Wolfgang Puck Bistro at Universal CityWalk in Los Angeles debuted a flex-casual format in April 2009.

“This setting provides a fast lunch for the business diner who doesn’t have time to wait, and at the same time allows for a more formal, destination location for diners who want to come for a nice dinner or special occasion,” said Alyssa Gioscia Roberts, operations coordinator for Wolfgang Puck Worldwide Inc.

Randy Murphy, whose Murphy Restaurant Group of Austin, Texas, acquired the Mama Fu’s concept in March 2008, added that the flex-casual model works for his restaurant. As a franchisee of Mama Fu’s before the acquisition, he said he could never get comfortable with relying mostly on lunch for revenue.

So his Austin Mama Fu’s restaurant began offering counter service during the day and full service at night. The switchover from fast casual between 4 p.m. and 5 p.m. is fairly seamless, Murphy said, as long as you have a host or server watching the front to capture the customers as they come in.

The flex-casual format has also shifted more dollars to the dinner daypart, Murphy added.

More than 40 percent of Mama Fu’s volume is in off-premise sales, such as take-out, delivery and catering, he said. Of the 60 percent of dine-in, 35 percent of that is in the evening and 25 percent is during the day.

The shift in volumes has allowed Mama Fu’s to reduce the size of units for future franchising.

“We’ve actually shrunk our footprint in future units,” Murphy said, reducing it from an average of 3,000 square feet to a minimum of 2,500 square feet. Seating was reduced minimally, he said, from about 86 seats to 75.

“Americans want flexibility today. People don’t go to fast casual as much at night,” Murphy said. “And also, with servers there in the evening, you have the opportunity to upsell.”

There was one lesson learned, and The Murphy Restaurant Group tweaked the model a bit, making the flex-casual format just for weekdays.

“We were confusing people on weekends,” said Murphy, whose Mama Fu’s concept has 13 units in four states.

Anthony Russo, owner of the 28-unit Russo’s New York Pizzeria and the Russo’s Coal-Fired Italian Kitchen concepts of Houston, has offered the flex-casual model since he opened his first pizzeria in 1992.

“I did it for the simplicity,” Russo said. “I came from a full-service restaurant background, but I wanted good pasta and pizza without all the labor expenses. With no wait staff for lunch, you avoid a lot of delays. Guests can get in and out in 30 minutes.”

Russo’s New York Pizzeria, which now has units in Alabama, Arkansas, Florida, Oklahoma, Tennessee and Texas, offers fast-casual service from 11 a.m. to 4 p.m. and full service from 5 p.m. until closing, Russo said.

Table service at dinner helped increase adult beverage sales, he said, and lunch check averages of about $12 are eclipsed by dinner averages of between $22 and $23.

“Franchisees want something simple and with great opportunities,” Russo said. “This provides convenience for lunch and is streamlined. At dinnertime, it’s more profitable.”

Treat Customers Like Your Boss' Family

Author: QSR Magazine

Posted: Sun, 8 Jan 2012 04:33 PM

Before he became a Russo’s Coal-Fired Italian Kitchen franchisee, David Martinez ran a bookstore, a gym, and a Ben & Jerry’s shop. Today, after more than three years of running his two Texas-based Russo’s units, Martinez says there’s one thing he learned at his former businesses that helps him outperform quick-serve competition: good customer service is critical.

Martinez’s style of establishing relationships with customers and treating them like family has translated into deeply loyal customers, some of whom have traveled more than 160 miles just to check out his second Russo’s unit. Because of such service, Martinez’s units are two of the company’s best performing stores.

Martinez shares his secrets on how franchisees can establish personal ties to their clientele.

1. Stay in the Dining Room

Look, it’s no secret to anybody in this business that your customer can get food anywhere. The fact that they chose you and your brand is a victory in itself, which is why it has to be a good experience. I still believe that the experience starts with the owner and operator of the unit.
“I tell my staff to treat every customer as if they were my family.”

If I don’t have something crucial to do for the success of my business, I’m out on the floor the whole time. Franchisees forget that. Stay out where the business happens and keep monitoring your customer interaction. Watch your staff or other employees and how they uphold their image and relations with customers.

This brings up another point: You have to treat your staff well, too. It doesn’t make any sense to pound customer service into their brains and treat them with no quality or respect. It’s simple stuff, too. Know their names. Interact with them. Let the relationship you have with them be an example for how they should interact with the customer.

2. Treat Them Like Family

A common example of good customer service is telling your staff to treat them like you would treat family. The problem with that is some people might take that with a more relaxed attitude. I tell my staff to treat every customer as if they were my family.

It’s obvious that my wife and kids unintentionally get treated differently when they come in, but that’s because my staff wants to perform well for them because of me. Had I not treated employees with the same type of respect, they might not feel this way.

I also tend to hire employees based on personality rather than experience. It’s a gamble, but they are the ones who have to generate customer satisfaction. We can train them on the food and technical aspects, but I’d rather have a personality out on the floor above anything else. Again, it goes back to giving the customers an experience that they won’t be able to get anywhere else.  

3. Survey Your Customers

The best part about maintaining customer service is being able to see the fruit of your labors. When I’m out on the floor, I might see the same customer two or three times a day. However, like all aspects of this business, it comes at a cost, and customer surveys are still the best way to find out what customers want.

I have managers randomly go to tables and drop off surveys at the conclusion of a meal. It’s no secret tactic, but it certainly is the most effective. It’s a chance for the customers to speak for themselves and a chance for my staff and I to turn complainers into regulars.

One of these types of complaints came from a customer who made the 160-mile trek to have dinner with me at my new store. From a total stranger to an irate customer to a loyalist, complaints can happen.

4. Play to Your Strengths

Being an Italian-style restaurant, I’ve been able to turn cultural ideals into good customer service. Italians are generally known for big families and big eating. I can utilize what I already know from my own upbringing to better run my business. Just pick what you’re good at doing. 

It might be harder for a franchisee who doesn’t have this sort of restaurant style to use, but it comes down to authenticity. This isn’t something new that I’ve just implemented. I was doing the same sort of customer service with my past businesses. If you have personality filling the building, you can make any business type work. It might be more difficult for some franchisees managing more common units with less of a chance to expand on the cultural aspect of business. Nonetheless, don’t use this as an excuse.

5. Be an Employee Before a Boss

The easiest way to teach customer service is falling back on how you want to be treated yourself. I had a fair amount of experience, which is why I’d tell prospective franchisees to work directly at a quick serve for a while.

If you’re at the corporate level, just because you eat quick serve doesn’t mean you know how to run one, and you especially don’t know how to deal with customers.

Thanks to a friend, I was able to work on the floor as a quick-serve employee and now can call on that experience when it comes to training my staff to implement the customer service I want in my stores.

When it comes to training, we do a lot and it’s just as important as customer surveys. My employees know what I want because I’m not complacent when it comes to telling them. I neglected this in the beginning and it showed, but now it’s a line of constant communication. That’s important because customers are constantly alienated in today’s market and limited to what they’re allowed to do. If you’re a business that doesn’t restrict them from being a customer, you’re doing it right.

5 Questions with Chef Anthony Russo

Author: Pizza Today

Posted: Fri, 6 Jan 2012 05:05 PM

Chef Anthony Russo has created two unique restaurant concepts, Russo’s New York Pizzeria and Russo’s Coal Fired Italian Kitchen, based in Houston, Texas. The two concepts have a combined 25 locations. Russo gives Southerners a taste of Italy’s fresh, homemade recipes and New York’s infamous pizza slices.



A: It became very clear to me that what I had built from the ground up was a true recipe for success, and I wanted to share that. I have always wanted to expand my brand and share my passion for cooking with the world, and I knew that the best way to do that would be to teach others the secrets behind my proven concepts. I love that I get to help my franchisees realize their life goals with a Russo’s franchise.



A: I believe that it’s about understanding what your customers need. We understand that the country is going through a rough time and we’re all in it together. We offer a lot of deals and coupons because we know that our community needs a break and we want them to enjoy some of the finer things in life without breaking the bank. I think the community really responds to that kind of relationship.



A: It became clear to me from customer feedback that there was a real craving in the marketplace for quality Italian foods made the traditional way using fresh ingredients. The first step is realizing that a product you already make fulfills that need perfectly. The retail line evolved organically once I discovered how much my customers wanted to be able to serve authentic Italian meals at home and I realized I could provide that to them.




A: We are very focused on assuring that every guest has a consistently excellent experience at every one of our stores, whether corporate or franchise owned. The Russo family name and reputation is staked on that experience. For that reason, we are in frequent contact with our stores to ensure that they are providing customers with the food and service standards for which Russo’s is known.



A: The response to Russo’s New York Pizzeria has been phenomenal over the years, and we found that there was a high demand for authentic New York-style pizza and pasta dishes with fresh, premium, quality ingredients. So, we decided to take our concept to another level and incorporate some more upscale ideas that just wouldn’t fit in a home-style pizzeria concept. We really wanted to step it up. I have always had a passion for coal-fired pizza and I just felt like it was the right time to bring an upscale coal fire concept into the Russo’s family.

Brick ovens heat up franchise sales for restaurant

Author: Houston Chronicle

Posted: Mon, 2 Jan 2012 04:35 PM

Coal may be blasted by environment-alists as a poor fuel choice, but it's fueled the success of the locally based Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen franchises.

Buckets filled with 100 pounds of the stuff greet diners at the two restaurant chains. With 28 locations between them in three states and eight more set to open, the restaurants use almost 500 pounds of coal each day.



"Real New York-style pizza is different because it's cooked in these great brick ovens," chef and founder Anthony Russo said. "It's the kind of pizza you can fold in half because the bottom is crisp, but it's cooked just right in the middle."

A love of New York-style pizza comes honestly to Russo, who grew up in the kitchen of his parents' upscale Italian restaurant. He was already learning the ropes as a 12-year-old in Galveston.



Started as a teen

Five years later, he opened his own restaurant: a pizzeria with six employees and 600 square feet of space on the island's west side. By age 20, he'd moved the restaurant to Clear Lake, doubled its size and the number of employees, and watched sales climb to $500,000 annually.

"That was a lot of money back then," Russo said. "When I told my father I wanted to move again, this time to Houston, he said he didn't think it was a good move. Today, though, he's proud."

Anthony Russo owns five restaurants and franchises 15 more in Houston.

Russo's New York Pizzeria specializes in quick service and moderate prices, with meals averaging $15 per person.



Pasta and pizza

Russo's Coal-Fired Italian Kitchens sell as much pasta as pizza, offer upscale furnishings that include chandeliers and linen napkins, and open in communities where annual household income totals $100,000 or more. Russo said he tries to let new franchisees customize their restaurants, to a point.

"It's all about striking the right balance," said Matthew Haller, spokesman for the International Franchise Association trade group. "You want to give the franchisee a chance to customize, but consumers are expecting a certain consistency from restaurant to restaurant within a brand."



Veterans program

Russo recently joined a program offered by the IFA called VetFran. This program, begun in 1991 and relaunched with the recent troop drawdowns in Iraq, encourages veterans to become franchise owners by offering a $10,000 discount on the franchise fee.

According to the IFA's Haller, more than 2,100 veterans have participated in VetFran over the years and 66,000 veterans currently own franchises in the U.S.

"Veterans already qualify for loan credits through the Veterans Administration," Russo said. "But the discount helps them be able to afford the franchise fee. What makes veterans successful in the military makes them do well with this because they're very disciplined and they're willing to pull the long hours."

Russo said two of his owners have served overseas, in both Vietnam and Iraq. To franchise a Russo's New York Pizzeria costs $35,500 without the discount, while a Russo's Coal-Fired Italian Kitchen runs $49,500, Russo said.



The cost to build one

The greatest costs involve creating the restaurants. Russo estimated the cost to build, stock and decorate a Russo's Coal-Fired Italian Kitchen runs about $600,000.

"Each location is unique," Russo said. "We have decorating options that people can choose from, but we encourage them to make it their own."

Looking ahead, Russo hopes to sell at least 20 more franchises in 2012.

"The best thing about these restaurants is that they're recession-proof," Russo said. "When you can buy a large pizza for $16.95 and feed a family of four. ... it's not high-end."

Russo's Ranks in Franchise Business Review's Top 30 Food Franchises

Author: Franchising.com

Posted: Fri, 4 Nov 2011 02:09 AM

Russo’s Coal-Fired Italian Kitchen, renowned for taking its guests to Italy and back with its authentic Italian restaurant experience and homemade dishes, has been honored for the first time as a Top 30 Food Franchise by Franchise Business Review (FBR).

The rankings for all 30 food franchises are determined by factors such as franchisee satisfaction, training and support, leadership, overall franchise system, franchisee community, core values of the franchisor, financial opportunity and general satisfaction.

“It is an honor to be listed as a top 30 food franchise by such a prestigious publication,” said Anthony Russo, Founder and CEO of Russo’s Coal-Fired Italian Kitchen. “This recognition speaks volumes about our business and the time and dedication each franchisee puts into the brand.”

Determined by franchisee satisfaction research, economic impact studies and sector reports, food franchising is up from 2011 at 65.2 percent vs. 61.16 percent in 2010. Food franchising continues to thrive despite a struggling economy as Russo’s makes the Top 30 Food Franchise list alongside 25 percent of pizza concepts.

Russo’s is known for its menu items focused on traditional Italian favorites, with the company’s classic New York style pizzas headlining the offerings. Recipes dating back to Chef Anthony’s grandparents are featured, including freshly prepared Gnocchi Bolognese, Chicken Picatta, Pasta Di Mare and handcrafted Italian Cannolis. All items are made-from-scratch daily with fresh, premium ingredients that Russo has hand-selected himself.

Russo’s has also received several industry accolades, both for its award-winning food and franchise operations. FBR also presented Russo’s with its esteemed “Franchise Satisfaction Award,” a designation reserved for franchise concepts receiving the highest satisfaction scores from its franchisees. Entrepreneur magazine recently listed Russo’s New York Pizza in its “Franchise 500” rankings, and Technomic, the restaurant industry’s foremost authority on research and consulting, named Russo’s a “Top Rated Franchise.”

About Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen

Russo’s operates with a simple promise: “If it isn’t fresh, don’t serve it.” Founded in 1992 by Chef Anthony Russo, Russo’s New York Pizzeria is known as the only place to find authentic New York Pizza and Italian dishes in Texas. Russo launched his Coal-Fired Italian Kitchen concept to complement the Pizzeria in 2008, with an expanded selection of Italian menu items. Current company operations include 28 restaurants in three states, with plans for significant expansion through franchising in key U.S. markets already underway.

Can One Person Eat a 28-Inch Pizza In an Hour?

Author: Houston Press

Posted: Tue, 25 Oct 2011 06:37 PM

Can one person eat a 28-inch pizza in an hour? The short answer is: no. But that didn't stop two devoted Houston Press staffers from taking on Russo's New York Pizzeria's party pizza challenge.

Although other Russo's have carried the 28-inch party pizza for a while, it's still somewhat new to the Russo's New York Pizzeria location at 5727 Westheimer. If you can finish the coffee-table-sized pizza with two toppings within an hour, Russo's will pay you $200. I don't anticipate anyone walking away with that prize money any time soon, however, as demonstrated by our utter failure to make a dent in the two 28-inchers we ordered this past Sunday afternoon.

Houston Press receptionist Abrahan Garza and designer Anthony Reynolds each tackled a pepperoni pizza of their own on Sunday. Although the pizzas only had one topping each, I don't think an additional topping would have made a difference. The biggest barrier to eating all that pizza, as the boys found out, wasn't all the pepperoni: It was all the grease.

"I think I can eat half," boasted a cocky Reynolds prior to the competition between him and Garza. Fifteen minutes into their competition, Reynolds had retreated to the bathroom for a breather. He had barely eaten one-fifth of the pizza at this point. Upon his return, he could no longer disguise the fact that the pizza was already getting the best of him.

"I feel intoxicated," he moaned. Drunk on grease.


Garza, on the other hand, had already eaten nearly half of his pizza. But we quickly discovered that this 15-minute mark represented a wall for both men; neither ate much more pizza past this point, other than to take a few feeble bites in between sips of lemon-laced water.

"My jaw is tired," complained Garza, who hadn't anticipated muscle exhaustion being his Achilles' heel.

Although he was winning, Garza started to pull some tactics out of his arsenal to make sure that Reynolds didn't come from behind. "Rats," Garza said, peering at Reynolds. "Think about rats." Reynolds just stared back at him.

"I think he's trying to Stand By Me you," I offered.

"It won't work," said a defiant Reynolds. "I watched The Human Centipede over dinner last night."


Stomach of steel aside, it became clear around the 30-minute mark that neither man would come close to finishing the giant pizzas. At 45 minutes in, both had admitted defeat. The Russo's party pizza had beaten them both.

As the friendly folks at Russo's packaged up the pizzas into a sizable box, Garza -- beaten but not too badly bruised -- grabbed a few slices to take home. Reynolds could barely stand to look at another slice, however. He watched as the box barely slipped through the front door of the restaurant and was wedged tightly into the back of my SUV, bidding those many slices a final farewell.

"I'm probably going to go home and cry myself to sleep," he said.

Food & Wine Listings : Fabulous Restaurants

Author: H Texas

Posted: Fri, 14 Oct 2011 06:38 PM

Russo's New York Pizzeria made the cut of "Fabulous Restaurants" in the September 2011 issue of H Texas.

Recognized By:	H Texas
Publication Date:	September 2011
Number of Honorees:	104

Technology brands to showcase their latest solutions at InRetail 2011

Author: AMEinfo.com

Posted: Wed, 21 Sep 2011 07:26 PM

The InRetail exhibition has been completely transformed for 2011 and Organizers DMG :: Events are pleased with the amount of interest it has generated from major retail stakeholders. According to a recently published report conducted by RCNOS entitled 'Middle East Retail Sector Forecast to 2013' the Middle East is showing signs of steady growth as investors recognise the potential of this lucrative market.

Michaella Black, Project Manager InRetail, comments, "We have received an overwhelming response from the suppliers and retailers specialising in the latest information technology. Not only will the InRetail show deliver the latest retail technologies to help retailers overcome complex and challenging issues, but the visitors will also have the chance to be inspired with an exciting array of retail solutions which will be displayed at the show."

"Every retailer needs to implement management systems and the challenge lies in selecting which solutions are best suited to the individual retailer as they each have their own set of objectives and specific requirements. The InRetail exhibition will help retailers to identify and evaluate technologies so that retailers can streamline efficiencies, add to the consumer experience and build brand loyalty whilst optimizing store performances to increase overall profitability," said Black.

Economic factors such as a diverse market landscape with stabilised crude oil prices, a high population of expatriates and continued strong consumer spending along with good tourism links demonstrates why the MENA region still has room for growth.

Michaella Black continues by saying "Leading retailers and franchises such as Landmark Group, Jashanmal, Chalhoub Group, EMKE, Russo's Coal Fired Italian Kitchen and MAF are all investing in expansion plans by rolling out stores and malls across the UAE and other Middle Eastern countries, highlighting some of the business opportunities for retail companies that this market currently has to offer."

To give a sneak preview of what to expect at InRetail 2011, here are some of the technologies that will be demonstrated at the show:

Winners Announced at PMQ’s 6th Annual Orlando Pizza Show

Author: PMQ

Posted: Mon, 12 Sep 2011 06:38 AM

PMQ’s 6th Annual Orlando Pizza Show (OrlandoPizzaShow.com), held September 8 to 10 at the Orange County Convention Center in Orlando, Florida, and co-located with the Florida Restaurant and Lodging Show—the largest food show in the Southeast—proved to be a great success.

In addition to a bevy of pizza-centric vendors providing attendees with information on what’s new in the industry and the opportunity to learn from seasoned restaurateurs, three competitions took place, which gave contestants the opportunity to earn a place on the United States Pizza Team. The first place winner in each category automatically earned a spot on the team, and the winners of the American Pizza Championship and the Freestyle Acrobatics contests will join the team when it travels internationally in 2012.

Winners for the Gluten-Free Pizza Competition include 1st Place, Mike Amheiser from Pizza Dock in Fredricktown, Ohio; 2nd Place, Patrick Maggi from Pasquale's Deli and Pizzeria in Demascus, Maryland; and 3rd Place, Jason Samosky from Samosky's Pizza in Valley City, Ohio. Judges for the contest included Betsy Craig, CEO of MenuTrinfo; Gary Jones, culinary dietary specialist for Walt Disney Parks & Resorts; Vanessa Maltin Weisbrod, executive editor at Delight Gluten-Free Magazine; and Carol Kicinski, a recipe developer at Simply…Gluten-Free.

Winners for the American Pizza Championship, Fall 2011 include 1st Place, Jamie Culliton from Grimaldi's Pizzeria in Palm Beach Gardens, Florida; 2nd Place, Jeff Smokevitch from Brown Dog Pizza in Telluride, Colorado; and 3rd Place, Shawn Randazzo from Cloverleaf Pizza in St. Clair Shores, Michigan. Judges for the contest included Scott VanDuzer, owner of Big Apple Pizza & Pasta; Antonio Swad, founder of Pizza Patron; Jon Porter, owner and operator of Chicago Pizza Tours; and Paul Russo, founder and CEO of NYPD Pizzeria.

Winners for the U.S. Pizza Team Trials include Fastest Box Folding: 1st Place, Jamie Culliton from Grimaldi’s Pizzeria in Ft. Myers, Florida. Fastest Pizza Maker: 1st Place, Ryan Kubil from Grimaldi’s Pizzeria in Palm Beach Gardens, Florida; 2nd Place, Dave Sommers from Mad Mushroom in West Lafayette, Indiana; 3rd Place, Jamie Culliton. Largest Dough Stretch: 1st Place, Wilhelm Rodriguez from Papa’s Pizza in San Juan, Puerto Rico; 2nd Place, Bradley Johnson from Mellow Mushroom in Chattanooga,
Tennessee; 3rd Place, Ryan Kubil. Freestyle Acrobatics: 1st Place, Jamie Culliton; 2nd Place, Bradley Johnson; 3rd Place, Giorgio Giove from Brothers Pizza in Staten Island, New York. Judges for the contest included Matt McClellan, owner of Tour de Pizza; Jason Samosky, owner of Samosky’s Pizza; and Sam Niemeier, an experienced dough spinner from the U.S. Pizza Team youth division.

Russo's New York Pizzeria ranks in Top 500 Franchises in 2011

Author: Entrepreneur Magazine

Posted: Tue, 30 Aug 2011 08:51 PM

Entrepreneur Magazine showcases restaurant franchises organized by category, then by their rank in the 2011 Franchise 500®, Entrepreneur’s comprehensive franchise ranking.

Russo's New York Pizzeria # 301 in the 2011 Franchise 500®.

Businessman seeking franchisee to open Italian restaurants in El Paso

Author: Vic Kolenc

Posted: Tue, 23 Aug 2011 01:47 AM

Houston chef and restaurateur Anthony Russo is looking for an El Paso franchisee to open at least three restaurants in El Paso beginning next year.

He wants to open two Russo's Coal-Fired Italian Kitchen franchises here, and possibly one Russo's New York Pizzeria, as part of plans to expand to other parts of Texas, and a handful of other states, Russo reported.

The Coal-Fired Kitchen is his latest concept. It offers upscale-type food at a reasonable price, he said.

Russo's has 30 restaurants, including five Coal-Fired Italian Kitchen locations. The largest share of Russo's are in the Houston area.

It costs $495,000 to open a Coal-Fired Italian Kitchen franchise, Russo said.

Q&A: Chef Anthony Russo

Author: Ron Ruggless

Posted: Sat, 20 Aug 2011 12:43 AM

Chef Anthony Russo, creator of the Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen concepts, is building a small regional Italian empire in the South.

Russo, who opened the first Russo’s New York Pizzeria in Houston, Texas, in 1992, will open two more franchised stores in Arkansas and Florida this year, bringing the Italian chain to 29 units. The company currently has four company-owned pizzerias, 17 franchised New York Pizzeria units in Texas and Tennessee, and six franchised Coal-Fired Italian Kitchens, the first of which opened in 2008.

While most of Russo’s units are located in Texas, the openings this fall in Conway, Ark., and Pembroke, Fla., expand the brand’s footprint. His company is also seeking to franchise in Alabama, Arizona, Mississippi and Oklahoma.

Russo spoke with Nation’s Restaurant News about the concept and its growth plans.



What distinguishes your pizzeria and kitchen concepts from others in the Italian segment?

My background is as a chef, and I wanted to create some unique Italian dishes from my family recipes, like osso bucco and pappardelle with truffles. It’s a bit more upscale than a traditional Italian eatery. I use a coal-fired pizza oven to make our pizzas and also to cook Italian entrees.

What is the average check at each concept?

At the Kitchen, it is $24 to $25 per person. And the New York Pizzeria, it’s about $16 per person.

How do the two concepts differ in square footage and seating?

The Pizzeria is 1,500 square feet, to as large as 5,000 square feet. The smallest would be 44 seats and the largest 220 seats. For the Coal-Fired Italian Kitchen, the minimum is 2,600 square feet, and as large as 6,000 square feet. The two largest stores are in McAllen and Corpus Christi, Texas.

What’s attractive about staying in the South for development?

The demographics are very good. And it’s not saturated with Italian eateries like New York and New Jersey. There’s opportunity for us here.



Tell us about the menu.

It emphasizes fresh Italian food. We don’t have a commissary. We like to give folks a tour of the kitchen. It is all fresh ingredients.

What are the best-selling items?

Pizza, for sure. And then pasta. The Italian Works pizza is pretty popular. It’s made with prosciutto, homemade Italian sausage, and pepperoni and fresh mozzarella.

What percentage of sales is to-go?

For the Pizzeria brand, it’s about 50-50. For the Coal-Fired Italian Kitchen, it’s about 70 percent dine-in and 30 percent takeout.


What are the biggest challenges to growth in this economy?

Banks and funding. The financing is tough. Most of my franchisees are self-funded or raise capital through their family members.

What opportunities are you seeing in this market?

The real estate opportunities are great, especially in negotiating leases, getting better rental rates and negotiating build-out costs to our advantage. We still continue to find good pockets to fill in.

Is the Italian segment well-positioned to weather the economy?

Pizza and Italian together are at a good price point, and the quality is attractive to the consumer.


You are opening your first stand-alone Kitchen in Conway, Ark. What format are most of your other units?

Most are in strip centers and more suburban. The Coal-Fired Kitchens are located in more of the “lifestyle”-type centers.

What changes have you made to the concept recently?

We rebranded with a new logo and new menu design this year. We are also bringing all our own olive oil from Sicily. The chain uses Russo’s olive oil in everything from sauté to salad dressings. We are also bringing in cheeses from Italy.

You have some gluten-free pizzas. Are dietary concerns growing?

We have a lot of requests recently for gluten-free items on the menu, so we came up with a great crust that is gluten-free. It satisfies those customers with allergies. It had been a special for about six months, but we were selling quite a few, so we put it on the menu.

Russo's Italian Kitchen Coming to Conway

Author: ArkansasBusiness.com

Posted: Mon, 8 Aug 2011 06:26 PM

South Central Restaurants Inc. of Perryville is bringing the Russo’s Coal-Fired Italian Kitchen franchise to Arkansas.

South Central Restaurants is purchasing the Village Inn building at 2490 Sanders Road in Conway to remake as Russo’s.

The Russo’s in Conway will be the corporation’s inaugural restaurant, as well as the first Russo’s in the state.

Renovations are scheduled to begin later this month, and Russo’s should open in October or November. The 5,500-SF facility will seat 255 guests.

South Central’s president, Buddy Metcalf, has plans to open more Russo’s locations, including the smaller version of the franchise, Russo’s New York Pizzeria. Cities on Metcalf’s radar for future restaurants are Jacksonville and Little Rock.

Russo’s, which has its corporate headquarters in Houston, specializes in made-from-scratch traditional Italian fare and New York-style pizza.

Bringing New York slices to Texas and beyond

Author: Pizza Marketplace

Posted: Mon, 25 Jul 2011 03:05 PM

Selling New York style pizza to Texans may seem like a risky move, but New York native Anthony Russo has risen to the challenge.

The first-generation Italian owns Russo's New York Pizzeria that launched in 1992 in Houston but now has 25 locations throughout Texas, Arkansas and Florida.

Although success didn't come easy, Russo said customers love his pizza because he's stayed true to what his Sicily- and Naples-born parents taught him about the importance of fresh ingredients. He still lives by his dad's saying: "If you can't make it fresh, don't serve it."

Getting started

The Russo family moved from New York to Texas in 1978 and opened a fine-dining Italian restaurant. Anthony Russo was in the kitchen by age 12 learning how to cook his parents' traditional dishes as well as New York style pizza. At age 17, Russo opened his first restaurant, Anthony's Pizzeria in a 1,500-foot square building in Clear Lake, Texas. He started with sandwiches and pizzas and eventually branched out into lasagna, fettuccini and gnocchi.

Russo's looks for Dallas expansion

Author: Dallas Business Journal

Posted: Wed, 20 Jul 2011 12:38 AM

Russo’s Coal Fired Italian Kitchen is looking to expand throughout Dallas.

The restaurant chain, owned by Houston-based New York Pizzeria IncbizWatch ., has one location at 700 East Campbell Road in Richardson and more than 25 locations nationally. The Richardson location was opened by founder Anthony Russo in March of 2009 and bought by David Dooley in 2010.

Dooley, a management consultant and partner of Houston-based SLT Logistics, bought the rights to the Dallas market and hopes to find two more locations in Dallas in the next five months.

“I think there are a lot of opportunities. It’s really a matter of finding the right locations,” said Chris DeMers, general manager.

Dooley said he did not have a set number of how many locations he would like to open in Dallas.

The current Russo’s is in a mixed-use space in Richardson and DeMers said those kinds of spaces are good for attracting both families and business people at lunch. DeMers said they are open to many parts of Dallas.

At Russo’s, customers order at the counter, then get a number for a server to bring the orders.

Dooley said the family aspect of the restaurant attracted him in the first place.

“Food has almost become something you do while you are on your BlackBerry or watching TV,” Dooley said. “The notion of bringing families together and being able to sit down and enjoy a meal, have a glass of wine, and kind of recap the day, that was a nice piece of it for me.”

The franchise fee to open a Russo’s is $49,500 with a total initial investment to open a location at a under $1 million, Dooley said.

The restaurant is also re-branding with a new logo and a menu with quick lunch options for business people in the area, DeMers said.

An Outsider's Guide to Memphis' Top Restaurants: Russo's New York Pizzeria

Author: Italy Roma and Vatican

Posted: Wed, 13 Jul 2011 02:29 AM

How I came to find Russo’s New York Pizzeria—When my family and I first arrived to Memphis, my neighbor gave us a list of Memphis restaurants that he and his wife recommended.  At the top of the list of recommended Memphis pizza restaurants was Russo’s New York Pizzeria.  Shortly after we visited Memphis Pizza Café (see my other article) we decided to visit Russo’s, in Germantown.

First impression—Russo’s of Germantown is located in a high-end strip mall location, just off Poplar Pike, near Collierville.  We decided to sit outside, since it was a beautiful Memphis evening.  The restaurant was clean, had a lively atmosphere, and looked busy.  Our waiter was prompt, attentive, and had our drink order to us within five minutes of our being seated.

Food—We ordered our kids’ meals (my son had a pizza slice, and our twins had pasta), which also come with a soft drink and ice cream.  My wife and I decided to have the large Greek pizza.  Since Russo’s serves Ghost River beer (try the Glacial Pale Ale), we decided to have one or two while waiting.  After about fifteen minutes, the pizza came out, and was delicious.  Russo’s serves a standard 16” pizza, loaded with olives, mozzarella cheese, feta cheese, spinach, and roma tomatoes.   

Overall:  My family loved Russo’s atmosphere, and being able to eat pizza outside, although the indoor dining area looked inviting.  Our waiter was very attentive and responsive.  I especially liked the fact that Russo’s serves good beer.  If you are looking for Memphis pizza, then Russo’s New York Pizzeria of Germantown is definitely one of the best places to eat in Memphis, Tennessee.

Russo's Tempts Investors with 'Fresh' Approach to Franchising

Author: PR News

Posted: Thu, 30 Jun 2011 01:03 PM

He grew up in his grandparents' kitchen in New York savoring homemade Italian tastes. As a teenager he mastered many of his current specialties while learning from some of Italy's finest connoisseurs of culinary wizardry at his parents' fine Italian restaurant.

Now, the acclaimed chef, who has taken Texans to Italy and back for nearly two decades with every visit to Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, has a plan in place to share his passion for authentic Italian food with more of America.

Chef Anthony Russo, one of the Lone Star State's most distinguished restaurateurs, announced today that he is leading Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen from its home base in Houston into new U.S. markets. Primarily focused on franchise growth throughout the south, Alabama, Arizona, Arkansas, Florida, Mississippi, Oklahoma and untapped Texas markets are all key expansion areas.

"Everyone's part of the Russo family when they come in," said Russo, who opened his first restaurant at 18 in Clear Lake, Texas and his first Russo's New York Pizzeria in 1992. "Whether you are joining the family as a franchisee, trying us out for the first time or you're a regular at one of our restaurants, we welcome everyone with true Italian heartfelt graciousness."

The warmth and tenderness that radiates from Russo's has earned the eateries' undeniable distinction as the place to go for a genuine Italian experience. This unique appeal has helped Russo grow his New York Pizzeria and Coal-Fired Italian Kitchen concepts to 28 locations in three states. Five additional locations are slated to open in the second half of 2011. And, company forecasts call for 10 to 15 new restaurants in 2012.

Plus, systemwide restaurant sales are significantly outperforming the category, with revenues increasing at a 15 to 20 percent clip over last year.

"Our restaurants are more than just a place to eat good food," noted Russo. "They are a gathering place for families, a social hub for friends, and a dynamic business opportunity for franchisees. We look forward to executing our strategic growth and introducing more guests to Russo's."

Menu items remain focused on traditional Italian favorites, with the company's classic New York style pizzas headlining the offerings. Recipes dating back to Chef Anthony's grandparents are featured, including freshly prepared Gnocchi Bolognese, Chicken Picatta, Pasta Di Mare and handcrafted Italian Cannolis. All items are made-from-scratch daily with fresh, premium ingredients that Russo has hand-selected himself.

"We built our rich tradition around the Pizzeria, but our loyal fans always craved more. That's why a few years ago we launched Russo's Coal-Fired Italian Kitchen, which delivers customers expanded options for lunch and dinner," noted Russo. "It's a luxury to have two complementary concepts. One focused on a more fast-casual dining experience and the other on upscale casual family dining. It gives us and our franchisees a lot of flexibility when it comes to available real-estate."

Another of Russo's distinctive elements is the Italian flare seen in store design. No two locations are the same, as each is built to encompass the community where it resides. Appointed with upscale decor, restaurants feature one-of-a-kind ovens that are in full view of diners as they enjoy their meals amid the oven's glow, magnificent smells and the entertainment of pizza makers hand-tossing dough.

Additionally, guests can soon relive the experience at home. Chef Anthony has developed a line of private labeled sauces, soups, dressings and other items that will soon be available at grocers. Many of the items he's created for the line come from Russo family recipes.

Russo's has received several industry accolades, both for its award-winning food and franchise operations. Franchise Business Review (FBR) recently named Russo's New York Pizzeria one of its "Top Franchises." FBR also presented Russo's with its esteemed "Franchise Satisfaction Award," a designation reserved for franchise concepts receiving the highest satisfaction scores from its franchisees. Entrepreneur magazine recently listed Russo's New York Pizza in its "Franchise 500" rankings, and Technomic, the restaurant industry's foremost authority on research and consulting, named Russo's a "Top Rated Franchise."

About Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen
Russo's operates with a simple promise: "If it isn't fresh, don't serve it." Founded in 1992 by Chef Anthony Russo, Russo's New York Pizzeria is known as the only place to find authentic New York Pizza and Italian dishes in Texas. Russo launched his Coal-Fired Italian Kitchen concept to complement the Pizzeria in 2008, with an expanded selection of Italian menu items. Current company operations include 28 restaurants in three states, with plans for significant expansion through franchising in key U.S. markets already underway. For more information and to learn about available franchise opportunities visit http://www.russorestaurants.com

All-time Favorite Russo’s New York Pizzeria Sets to Open in South Africa

Author: Warren Byers

Posted: Fri, 24 Jun 2011 03:42 PM

Fresh from expansion success in The Middle East, particularly Dubai, Russo’s New York Pizza is in another milestone again for plans of opening another pizza chain thereby creating business opportunities in South Africa.

Anthony Russo captured the hearts of Arabs when he served his signature 28 Inch party pizza at the 2011 Gulfood Exhibition in Dubai.  Russo prepared his pie with fresh dough without additives or preservatives, topped with sauce made from premium hand-selected tomatoes and authentic Italian cheese. Raised from Italian parents who love fresh Italian cooking, Russo retained the family’s tradition of food quality and excellence.

Restaurant owner Anthony Russo brags the freshness of the ingredients they used whenever on the globe his restaurant is located from the dairy products, flour, tomatoes down to olive oils, all are major ingredient when making a great-tasting pizza.  This is because they get their product direct from the source. Making their pizza’s ideal for health-conscious customers. “Expansion of my business is my way of sharing a good meal that is healthy for everyone everywhere in the world and at the same time creating business opportunities in South Africa”, Russo said.

From the humble beginnings of Russo’s New York Pizza, restaurateur Anthony Russo started  franchising his popular 'New York Pizzeria' in 1992 and has since successfully expanded his business to 28 locations in Texas and nearby states, till the conception of the more chic and casual dining experience of  'Russo's Italian Coal-Fired Kitchen’ which is in for franchising too. 

The opening of Russo’s New York Pizzeria in Middle East paves its expansion to South Africa which is expected to create jobs and business opportunities in South Africa, especially for budding entrepreneurs.  Global expansion creates a positive image and builds the reputation of the brand. But such feat is impossible without the product’s credibility and high reputation. Anthony Russo manages to maintain such trait enabling him to create a pizza empire.

US pizza firm eyes major Gulf region expansion

Author: ArabianBusiness.com

Posted: Tue, 7 Jun 2011 04:46 PM

Anthony Russo, owner of the award-winning Russo's New York Pizzeria and Russo's Coal Fired Italian Kitchen, is eyeing a major expansion in the Gulf region.

The company said on Sunday that it has awarded exclusive UAE territory rights to Dubai-based Prime Hospitality, a division of Ghobash Trading and Investment Company.

It has also signed other agreements to enable growth in the region which will see the restaurant chain opening at least 26 outlets in Gulf countries over the next decade.

Prime Hospitality will be operating Russo's Restaurants throughout the UAE, with first openings planned in Dubai and Abu Dhabi later this year.

Numerous expression of interest were received by Russo's after the 2011 Gulfood Exhibition in Dubai, it said in a statement, adding that the company has set up a new office in the UAE city.

Russo said: "We chose Prime Hospitality as our partner for the UAE as their philosophy is similar to ours: a commitment to quality and fresh ingredients while offering our customers a most memorable experience for a reasonable price."

Russo's New York Pizza Debuts in Dubai

Author: Multi-Unit Franchisee Magazine

Posted: Tue, 7 Jun 2011 04:33 PM

Anthony Russo, owner of Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, has announced expansion into the United Arab Emirates (UAE), awarding exclusive UAE territory rights to Dubai-based Prime Hospitality, a division of Ghobash Trading & Investment Company. The agreement calls for 26 additional units in the Gulf over the next decade.

"Prime was established in 2009 and we carefully select the brands that we add to our portfolio," said Murad Al Nasur, general manager of Prime Hospitality.

The first are planned for Dubai and Abu Dhabi later this year. Houston-based Russo began franchising his New York Pizzeria in 1992, and has expanded to 28 locations in Texas and surrounding states.

Russo has also developed Russo's Coal-Fired Italian Kitchen, a more up-market casual dining concept.

New "Franchise Opportunity" Video - Russo's New York Pizzeria

Author: MetaCafe

Posted: Mon, 23 May 2011 04:32 PM

Anthony Russo expanded the New York Pizzeria concept into a franchise model. It was at this time that the franchising business started. Today Russo's has over 25 locations.

Russo's New York pizza chain set to open in Dubai

Author: Tabitha Barda

Posted: Wed, 11 May 2011 04:43 PM

Anthony Russo, owner of Russo’s New York Pizzeria and Russo’s Coal Fired Italian Kitchen has announced expansion into the UAE after awarding exclusive UAE territory rights to Dubai based Prime Hospitality, a division of Ghobash Trading & Investment Company.

The agreement plans for 26 additional units in the Gulf alone over the next decade. This move follows Russo’s appearance at the Gulfood exhibition, where the company served its signature 28-inch party pizza.

“We chose Prime Hospitality as our partner for the UAE as their philosophy is similar to ours: a commitment to quality and fresh ingredients while offering our customers a most memorable experience for a reasonable price” Russo said.

Murad Al Nasur, General Manager of Prime Hospitality, added: “Prime was established in 2009 and we carefully select the brands that we add to our portfolio”Al Nasur says. “We focus on quality and authenticity of the food that we serve in our restaurants and Russo’s fits right in’’.

Russo began franchising his New York Pizzeria in 1992 and has since expanded to 28 locations in Texas and surrounding states and developed the more up-market casual dining Russo’s Italian Coal-Fired Kitchen concept.

Prime Hospitality will be operating Russo’s Restaurants throughout the UAE, with first openings planned in Dubai and Abu Dhabi later this year.

First Russo's Coal Fired Italian Kitchen in the Middle East is set to open in Dubai this year

Author: Zawya

Posted: Mon, 9 May 2011 05:51 PM

Anthony Russo, owner of the award-winning Russo's New York Pizzeria and Russo's Coal Fired Italian Kitchen is pleased to announce expansion into the UAE after awarding exclusive UAE territory rights to Dubai based Prime Hospitality, a division of Ghobash Trading & Investment Company.

After serving his signature 28 Inch party pizza at the 2011 Gulfood Exhibition in Dubai, Russo's received an overwhelming response from Gulfood visitors sampling a slice of his pie prepared with fresh dough without additives or preservatives, topped with sauce made from premium hand-selected tomatoes and authentic Italian cheese.

Numerous expression of interested were received after the exhibition and recently signed agreements will see the popular restaurant chain serving authentic New York style Pizza's in at least 26 additional units in the Gulf alone over the next decade.

With a newly established office in Dubai, the future looks bright for the ambitious restaurateur, who started franchising his popular 'New York Pizzeria' in 1992 and has since successfully expanded his business to 28 locations in Texas and surrounding states, including developing the more up-market casual dining 'Russo's Italian Coal-Fired Kitchen' concept.

What distinguishes a coal-fired oven from a wood-burning or a gas-fired oven is the coal oven's intense heat." said Russo. "Coal just takes the flavor up a notch and truly separates us from the competition!  And when paired with the freshest ingredients and our homemade dough and sauce, it's absolutely delicious."

Known for his authentic Italian cuisine, characterized by premium all natural ingredients and regional influences, Russo personally stands behind the Russo family standards and devotion to quality. 'We work directly with dairy farms, flour mills, tomato growers and an olive oil producer'' says Russo ''and are getting our products direct from the source. No matter where on the globe our restaurants are located, all will have the exact same high quality products''. The menu also offers great options for the more health conscious consumer carrying a gluten free pizza option and multi-grain pasta choices.

"We chose Prime Hospitality as our partner for the UAE as their philosophy is similar to ours: a commitment to quality and fresh ingredients while offering our customers a most memorable experience for a reasonable price" Russo says.

Murad Al Nasur, General Manager of Prime Hospitality, shares Russo's sentiment  'Prime was established in 2009 and we carefully select the brands that we add to our portfolio' Al Nasur says. 'we focus on quality and authenticity of the food that we serve in our restaurants and Russo's fits right in''.

Having received numerous awards, including best pizza in the greater Houston area 2008 and 2009, Russo's was also featured in the March 2010 issue of Culinary Queen Rachael Ray's magazine 'Every Day with Rachael Ray' where Russo's pizza was rated as one of the best pizzas in the United States.

Prime Hospitality will be operating Russo's Restaurants throughout the UAE, with first openings planned in Dubai and Abu Dhabi later this year.

2011 Top Franchise - Russo's New York Pizzeria

Author: Franchisee Satisfation Awards

Posted: Wed, 13 Apr 2011 09:06 PM

Our 2011 list of Top Franchises includes a number of companies that have performed well for the past several years, This year, Russo's New York Pizzeria made the cut!


At its core, the Russo’s concepts are about a love for fresh food, friends, and family. Although  business ownership or management experience is a definite plus, we have no set background  requirement or present guidelines for the ideal franchisee. In fact, we have franchisees whose  “former lives” range from engineers to accountants to lawyers. The only true recipe for success  is the Russo’s franchise system itself. If you are willing to put your trust in proven, successful   systems and rely on the leadership team that has seen so many succeed before you, you’re  well on your way to making a wonderful franchisee.

Franchise companies have stepped up the support of their franchisees in the past few years  (which we’ve seen reflected in significantly higher satisfaction in the category of training and  support) and found ways to work smarter and do more, with less. Perhaps most striking of all are the companies that have maintained impressively high franchisee satisfaction throughout  the economic crisis, proving that operators of a well-run franchise will not only survive, but thrive in good times and bad.

With thousands of franchise opportunities to choose from, we know that not all franchises are  created equal, but we hope this list, based on our annual survey of more than 25,000 franchise owners, guides you on your way.

Russo's New York Pizzeria rated Top 2011 Franchise

Author: Entrepreneur Magazine

Posted: Thu, 7 Apr 2011 02:14 AM

Russo's New York Pizzeria was listed in the top restaurant franchises in April 2011.

Russo's Top Rated Franchise / Business Concept

Author: Technomic

Posted: Sat, 2 Apr 2011 02:40 PM

Technomic is one of the foremost authorities and resources people review in looking at concepts and successful businesses. Russo's just got ranked #677 out of all franchise systems out there and #63 within the LSR pizza category

Franchisee Satisfation Awards - 2011 Honoree

Author: Franchisee Satisfation Awards

Posted: Wed, 23 Mar 2011 07:00 PM

Each year, Franchise Business Review surveys thousands of franchise owners. Russo's was rated among the very best franchise opportunities by its own franchisees - the real franchise experts!

Russo's is still the best I've ever had - Austin, TX

Author: Shay Hoffman

Posted: Fri, 4 Mar 2011 05:20 AM

Award-winning Russo’s New York Pizzeria at Dubai Gulfood 2011

Author: Arabian Franchise

Posted: Tue, 1 Feb 2011 02:14 AM

New York pizza firm for Gulfood Dubai

Author: TradeArabia News Service

Posted: Sat, 29 Jan 2011 05:00 PM

Anthony Russo, owner of the award-winning Russo's New York Pizzeria, will exhibit at the 2011 Gulfood Exhibition in Dubai, United Arab Emirates, the region's largest and most important industry event.

The food, drink, foodservice, and hospitality exhibition will be held February 27 - March 2, 2011, taking up one million square feet of dedicated space at the Dubai International Convention and Exhibition Center.

Serving the company's signature extra-large 28-inch party pizza, prepared with fresh dough without additives or preservatives, topped with sauce made from premium hand-selected tomatoes and authentic Italian cheese,  Russo's New York Pizzeria stand will be certain to create a buzz at this years event.

Having received numerous awards, including best pizza in the greater Houston area 2008 and 2009, Russo's was also featured in the March 2010 issue of Culinary Queen Rachael Ray's magazine 'Every Day with Rachael Ray' where Russo's pizza was rated as one of the best pizzas in the United States.

The future looks bright for the ambitious restaurateur, who started franchising his popular fast-casual New York Pizzeria in 1998 and has since successfully expanded his business to 28 locations in Texas and surrounding states, including developing the more up-market casual dining 'Russo's Italian Coal-Fired Kitchen' concept.

Known for his authentic Italian cuisine, characterized by premium all natural ingredients and regional influences, Russo personally stands behind the Russo family standards and devotion to quality.''We work directly with dairy farms, flour mills, tomato growers and an olive oil producer'' says Russo ''and are getting our products direct from the source. No matter where on the globe our restaurants are located, all will have the exact same high quality products. Our menu also offers great options for the more health conscious consumer carrying a gluten free pizza option and multi-grain pasta choices.

Gulfood is the perfect venue to facilitate growth for Russo's Restaurants, providing access to one of the key growth markets for the food and beverage industry.

The pizza chain has an optimistic agenda for business development in international markets. With the logistics already in place, Russo plans on selling area development in the Middle Eastern market resulting in numerous franchise opportunities. "We already have some serious interests in this region and beyond as we are aiming to build a global brand. We are extremely excited about the opportunities that Gulfood 2011 will bring," Russo says.

To learn more about Russo's Restaurants please visit Russo's at the Gulfood show, Dubai Exhibition Centre, Hall: Concourse 2, stand CCM-17.

For more information about Franchise opportunities in the Middle East please call +971 50 1606164 or email Suzanne@nypizzeria.com

I was in Texas eating a real NY pizza!

Author: Jay Gambino Esparza

Posted: Tue, 14 Dec 2010 08:10 PM

I was in Richardson, TX for a week just last week and needed to find a place to eat. I have been to many cities in the US and it's pretty much impossible to find good pizza besides when I'm in NYC or about that area. I decided to give Russo's a shot not knowing anything about the place. I was THRILLED about the pizza! I could not believe what I was tasting .. I was in Texas eating a real NY pizza! I wasn't even that hungry but the taste was so good I ate the whole thing in about 10 mins!  THANK YOU  for Russo's!!

Outsider’s Guide to Memphis’ Top Restaurants: Russo’s New York Pizzeria

Author: Xomba

Posted: Tue, 7 Sep 2010 02:12 PM

Eighth in the “Outsider’s Guide to Memphis Restaurant” series-A guide to the best restaurants Memphis has to offer.  This article will give you insight into one of the best pizza restaurants you’ll find in Memphis, Tennessee.

How I came to find Russo’s New York Pizzeria:  When my family and I first arrived to Memphis, my neighbor gave us a list of Memphis restaurants that he and his wife recommended.  At the top of the list of recommended Memphis pizza restaurants was Russo’s New York Pizzeria.  Shortly after we visited Memphis Pizza Café (see my other article), we decided to visit Russo’s, in Germantown, TN.

First impression:  Russo’s of Germantown is located in a high-end strip mall location, just off Poplar Pike, near Collierville.  We decided to sit outside, since it was a beautiful Memphis evening.  The restaurant was clean, had a lively atmosphere, and looked busy.  Our waiter was prompt, attentive, and had our drink order to us within five minutes of our being seated.

Food:  We ordered our kids’ meals (my son had a pizza slice, and our twins had pasta), which also come with a soft drink and ice cream.  My wife and I decided to have the large Greek pizza.  Since Russo’s serves Ghost River beer (try the Glacial Pale Ale), we decided to have one or two while waiting.  After about fifteen minutes, the pizza came out, and was delicious.  Russo’s serves a standard 16” pizza, loaded with olives, mozzarella cheese, feta cheese, spinach, and roma tomatoes.   

Overall:  My family loved Russo’s atmosphere, and being able to eat pizza outside, although the indoor dining area looked inviting.  Our waiter was very attentive and responsive.  I especially liked the fact that Russo’s serves good beer.  If you are looking for Memphis pizza, then Russo’s New York Pizzeria of Germantown is definitely one of the best places to eat in Memphis, Tennessee.

Russo’s New York Ready Offering Franchise Opportunity Internationally

Author: PR Web

Posted: Thu, 13 May 2010 02:33 AM

Houston-based Russo’s New York and Russo’s New York Coal Fired Italian Kitchen has plans to continue to take a bigger piece of the pie, and we’re not just talking pizza.

The Russo’s Coal Fired Pizzeria on Northwest Freeway and Highway 6 in Houston, TX opened in 1992 as a test kitchen. It became so popular, the franchise expanded to 26 other venues located in and around the Houston Area.

In 2007, Russo’s rolled out their second restaurant franchise concept called Russo’s Coal Fired Italian Kitchen featuring pizza, pasta, salads, and unique menu items such as Risotto Black Truffle pasta. Russo’s Coal Fired Italian Kitchen’s also offers a Sunday Brunch and Heart Healthy Menu. In June of 2009 Launched in 1978, the company has awarded over 32 franchises, with franchise stores, the Richardson location opened as the chain's first restaurant in the North Texas area.

Included in the new stores to be opened by year end, is a new prototype concept for the Russo’s New York Coal Fired Italian Kitchen chain. Changing from an inline format, to a free-standing restaurant, the first unit is planned in McAllen, TX located on Expressway 83 and Taylor Road. “I’m excited about owning the first free-standing Russo’s franchise,” said David Martinez, McAllen Franchise Owner. “This will enable Russo’s to grow exponentially and what I predict to be the way of the future for Russo’s.”

Already scheduled to open in Dallas and McAllen by year end. But Russo’s isn’t only looking to expand in the South. Registered to expand franchise ownership in all 52 states, plans are already in place to expand in the U.S., as well as internationally.

Everything about Russo’s resembles a cozy New York Italian eatery whether you are at Russo’s New York or a Russo’s New York Coal Fired Italian Kitchen. The people there are friendly, the pizza is made in an opened brick-oven, the food is hearty and delicious, and demand is on the rise. Like in the Germantown, Tennessee store, franchise owner Brett Steiner, has plans to add an additional 500 square feet with an indoor wine bar to accommodate current demand. Sales at this location have almost doubled despite the economy.

With more than 30 years of proven operational expertise, Russo’s provides a franchise concept perfect for the fast casual Italian pizzeria restaurant owner. The new Russo’s New York Coal Fired Italian Kitchen is a perfect model for high income areas, offering gourmet fresh entrees at a moderate price. As President, Anthony Russo says “It’s the only chain in the market place that prepares every item fresh, in every location, using all natural ingredients imported from Italy.” To date in 2010, six new Russo’s COAL FIRE Italian Kitchen units have been sold in new markets.

As part of the franchise agreement, Russo’s provides a complete pre-opening and ongoing training and support program to include site selection and assistance with lease negotiations, design, development and construction, and support every step of the way.

Who wouldn’t want a Russo’s franchise, even if it’s just for the secret family recipes?

Expect a Russo’s New York or a Russo’s New York Coal Fired Italian Kitchen to be in your area soon.

About Russo’s New York Pizzeria
Anthony Russo’s family started Russos’ in 1978 after moving from New York to Texas as a fine dining establishment that used recipes passed down through generations from the Russo family. 

By using his culinary experience, Anthony serves high quality fresh Italian food while providing a quick and casual dining experience. He still lives by his Dad’s saying that “If you can’t make it fresh, don’t serve it!”

Today Russo's has over 28 U.S. based locations. Russo’s offers a full service Italian menu for dining in, carry out or delivery with catering, and specializes in 100% Authentic New York style pizza baked in a coal-fired oven.

As the franchise continues to grow, Anthony has always stayed grounded to his roots, that freshness and quality are his standards for success. To learn more about Russo’s New York Pizzeria, or franchise opportunities, please visit our website for more information at www.nypizzeria.com.

Russo’s New York Pizzeria Corporate Offices:
5847 San Felipe, STE 1730
Houston, Texas 77057
713-821-1322

Olive Italian Food From Russo's New York

Author: PR Log

Posted: Tue, 27 Apr 2010 06:36 PM

Who doesn’t love Italian food and olives?  The medical community has stated that a Mediterranean Diet has many significant health benefits, including reducing the risk of heart disease and many types of cancer.   One main stable in the Mediterranean Diet is Olives and Olive Oil.  

At Russo’s New York Pizzeria, only the best all natural ingredients are used to bring out the richness and flavors in homemade Italian recipes passed down through generations from the Russo family. The pizza dough and pasta’s are made onsite to ensure quality and freshness of the product.  Other ingredients such as tomatoes, herbs and extra virgin olive oil are used.  

Russo’s uses Sicilian Olive Oil imported from Mt. Etna, an active volcano in Southern Italy.  The volcanic ash produces fertile soil to support extensive agriculture, like growing olives and olive oil. The antioxidants in olive oil have been found to help fight colon cancer and heart disease, as well as reduce inflammation.  

“We offer old family recipes, featuring 100% natural ingredients imported from Italy to serve food that is better tasting, and better for us to eat,” said Founder and President Anthony Russo.

Russo’s Heart Healthy menu offers various options.  The popular Margherita pizza slice, with fresh roma tomatoes, mozzarella, fresh basil and garlic sauce is only 553 calories.  Or you can try the coal-fired square thin crust Pizza Di Stagione – pizza for two with portobello mushrooms, grilled zucchini, grilled eggplant, fresh garlic, and pizza sauce for 641 calories, 1.66 grams of saturated fat, and 9.55 grams of fiber.    

As shown on March 20th, 2010 WFAA Good Morning Texas Show, Anthony was able to prepare Pescatori Di Gamberi, a healthy Italian meal with only 624.3, in less than 8 minutes. http://www.wfaa.com/good-morning-texas/Cooking-with-Russ ....

“Informing our customers of what they are eating is important to us,” continues Russo, “that’s why we have a nutrition guide for all our menu selections on our website.”

I love Italian Food.  Now go have a glass of red wine.  It’s supposed to be good for you too. Mangiamo!

Happy Anniversary to League City New York Pizzeria!

Author: Laura Elder

Posted: Tue, 27 Apr 2010 03:31 PM

Has it really been a year? Business partners Vic Matthews and Mike Putnal (a former captain with the Galveston Police Department) are marking the anniversary of their Russo’s New York Pizzeria franchise in the League City Town Center, on the southeast corner of Interstate 45 and FM 646 (in front of the Super Target).

To celebrate, the eatery has rolled out a $5 lunch special, other daily specials and 99 cent beer and wine specials, they report.

New York Pizzeria, a franchise created by Anthony Russo, is famous for brick oven pizza by the slice or the pie. But the eatery also is known for salads, pasta dishes, Italian entrees and desserts.

The League City site is the second New York Pizzeria for Galveston County, the first being at 500 Seawall Blvd. on the island.

Russo’s New York Pizzeria to open branch in Dallas’ Uptown in Fall 2010

Author: Pegasus News

Posted: Wed, 21 Apr 2010 02:11 AM

With our economy on the steady decline, many restaurants are having a difficult time keeping their doors open. No one told restaurateur Anthony Russo — he continues to expand his Russo’s New York Pizzeria franchise by opening more locations in 2010.

Russo’s New York Pizzeria franchisee Brad Leedy is scheduled to open in Uptown Dallas in Fall 2010, along with several more Dallas locations slated in the next 12 months.

In the March 2010 Issue of Every Day with Rachel Ray, Russo’s New York Coal-Fired Pizzeria is ranked one of the best pizzas in the United States. Known for his authentic Italian cuisine, characterized by premium ingredients and regional influences, Russo personally stands behind the Russo family standards and devotion to quality. “We’re very proud and excited about our additional locations,” says Russo. “We’re always happy to extend our family and share our fresh, Italian food with new neighbors.”

With its traditional Italian décor and neighborhood pizzeria simplicity, guests will also enjoy an open view of cooks tossing fresh dough and baking pizzas in brick-ovens. The menu will feature original Russo family recipes including cooked-to-order pastas, salads, calzones, and – of course – New York style pizza.

Russo’s New York serves lunch and dinner during standard restaurant hours. It will also offer delivery and home-catering services.

Russo’s New York Ready to Cover the World

Author: Marketing Successories

Posted: Mon, 12 Apr 2010 06:22 PM

Houston-based Russo’s New York and Russo’s New York Coal Fired Italian Kitchen has plans to continue to take a bigger piece of the pie, and we’re not just talking pizza.

Launched in 1978, the company has awarded over 32 franchises, with franchise stores already scheduled to open in Dallas, and McAllen by year end.  But Russo’s isn’t only looking to expand in the South.  Registered to expand franchise ownership in all 52 states, plans are already in place to expand in the U.S., as well as internationally, such as in the Middle East United Arab Emirates and Asia in 2010.

With more than 30 years of proven operational expertise, Russo’s provides a franchise concept perfect for the fast casual Italian pizzeria restaurant owner.  The new Russo’s New York Coal Fired Italian Kitchen is a perfect model for high income areas, offering gourmet fresh entrees at a moderate price.  As President, Anthony Russo says “It’s the only chain in the market place that prepares every item fresh, in every location, using all natural ingredients imported from Italy.”  To date, six Russo’s New York Italian Kitchen units have been sold.

As part of the franchise agreement, Russo’s provides a complete pre-opening and ongoing training and support program to include site selection and assistance with lease negotiations, design, development and construction, and support every step of the way.  

Who wouldn’t want a Russo’s franchise, even if it’s just for the secret family recipes?

Expect a Russo’s New York or a Russo’s New York Coal Fired Italian Kitchen to be in your area soon.  

About Russo’s New York Pizzeria

Anthony Russo’s family started Russos’ in 1978 after moving from New York to Texas as a fine dining establishment that used recipes passed down through generations from the Russo family.

By using his culinary experience, Anthony serves high quality fresh Italian food while providing a quick and casual dining experience.  He still lives by his Dad’s saying that “If you can’t make it fresh, don’t serve it!”

Today Russo's has over 28 International and U.S. based locations.  Russo’s offers a full service Italian menu for dining in, carry out or catering, and specializes in NY style pizza baked in a coal-fired oven.  

Houston pizza goes to Las Vegas — and China

Author: Houston Chronicle

Posted: Thu, 8 Apr 2010 03:53 PM

Anthony Russo wasn't panicky.

“Just concerned.”

International Pizza Expo judges would arrive in 10 minutes to taste his plain cheese pie (this was the “traditional” portion of the contest), but his pizza was already done.

This is the largest pizza trade show in the world. Six thousand pizza people from around the world are packed into the Las Vegas Convention Center. Big prize money and global bragging rights are at stake.

It's no time for a limp, cold pizza.

“A good pizza has to be served within one minute after coming out of the oven,” said Russo, founder of the New York Pizzeria chain in Houston.

Ten minutes might as well be tomorrow. Not only would his pizza be limp and cold, it would look like leftovers from the back of your refrigerator. The cheese would be pasty. The sauce would soak into the crust and lose its color. It'd be nothing short of a disaster.

Forget reheating the pizza. This is the Super Bowl of professional pizza contests. Popping a pizza back in the oven is for amateurs.

Ten minutes? No problem. Russo shooed his staff from the table and went to work. He made a pizza in 60 seconds flat. He pounded the dough with his fist. He stretched it on the back of his hands. He slapped it, flipped it back and forth and tossed it in the air. Then he ladled just the right amount of sauce and sprinkled two handfuls of mozzarella evenly across the crust.

It was like watching Picasso paint. Russo's pizza was picture-perfect, bubbling hot from the oven, just as the judges arrived.

It wasn't the first pizza he ever made.

“I started making pizzas in New Jersey, in my family's restaurant, when I was a kid,” he said. “I grew up in a kitchen. I've been making pizza all my life.”

Russo moved to Houston in the early ' 90s. He opened his first New York Pizzeria — it's still there, on the corner of Greenbriar and Holcombe — in 1994. Then he opened one downtown. Still there. Then Meyerland. Still there.

Now there are 32 New York Pizzerias in the Houston area. Russo owns five of them. The rest are franchised, but he maintains tight control, creating the menus, picking the ingredients, training the cooks.

“It's been pretty remarkable, the way we've expanded,” he said. “But now we're getting ready to make an even bigger leap. A few months ago, I marketed my concept at a food industry show in Dubai, and we're going to be opening New York Pizzerias in China next year.”

Russo said the pizza business has changed — but he hasn't. And his pizza won't.

“The pizza you get today at New York Pizzeria is exactly the same product as the first day we opened in 1994. It is identical. Not one thing is different.

“I get my flour from a supplier in New York. The cheese is from Wisconsin. The dry herbs and olive oil are from Italy. I have my own recipe for sausage, and we have a meat company in Ohio make it for us. We make our dough fresh in each restaurant every day. That's something the big chains can't do. Consistency and quality and putting out a product you're proud of. That's how you become successful.”

Russo is a traditionalist. “To me, pizza is plain cheese on a thin crust.” He makes a face at “gourmet” pizzas, like the Cheddar cheese with chicken, walnuts and dried cherries concoction being made a few tables over.

“They have two contests at the Pizza Expo, traditional and gourmet. I'm entered in both, but I'm really here to meet people and talk about the business and see what's going on with the industry. … Winning would be great, but it's more important just to stay connected and keep up with the times.”

Russo didn't win. First place in the traditional division went to Eddy Rossignoli from Venice, Italy. First prize in the gourmet category went to Theo Kalogeracos from Jakarta, Indonesia, and Perth, Australia. His winning pizza was covered with mozzarella cheese, prawns marinated in wild rocket pesto, prosciutto, lemon juice and garlic cream sauce.

“That just shows that pizza is worldwide now. It's different everywhere. If you put some New Yorkers in the same room with people from Chicago, it's like a pizza fist fight could break out. People are passionate about pizza. … When we get to China, we will sell our regular New York Pizzeria product, but we'll work in some Chinese spices.

“Pretty cool, New York Pizzeria from Houston, going to China, huh?”

Cooking with Russo's New York Coal Fired Italian Kitchen

Author: Good Morning Texas

Posted: Mon, 29 Mar 2010 06:46 PM

Cooking with Russo's New York Coal Fired Italian Kitchen

Chef Anthony Russo's recipe for Carpaccio Pizza

Author: MyFoxDFW

Posted: Mon, 29 Mar 2010 06:20 PM

Fox 4 News - Carpaccio Pizza Recipe

Chef Anthony Russo of Russo's New York Pizzeria

 

Russo's New York Pizzeria

700 E. Campbell, Richardson.
www.nypizzeria.com

17oz pizza dough
2oz black truffle spread
7oz mozzarella cheese
3oz thiny sliced filet mignon
Drizzel of truffle oil
1oz fresh shaved Parmesan cheese

Place ingredients in the order listed above and bake on 550 degrees for 10 to 12 minutes.

McAllen Russo's New York Pizzeria - Best Pizza & Pasta in Town!

Author: UrbanSpoon

Posted: Mon, 22 Mar 2010 03:28 PM

Russo's New York Pizzeria is the best Pizza in town! It is delicious from the first to the last bite. Russo's pizza is the REAL thing. The 45 minute drive to McAllen is worth taking just to try Russo's every weekend. Their Penne pasta is to die for. I love it it is creamy, tasty, and very affordable. The pasta literally melts in your mouth and you can ask to add any ingredients to it. I like mine with tomatoe and chicken. The house salad is superb very fresh and crispy. The environment is family friendly. It is a great place to reserve for graduation, business, family or private parties. It has the best deserts as well. Cheesecake is off the chain! Perfect end to a perfect meal. I highly recommend this restaurant if you want to impress anyone this is the restaurant that exceeds all expectations!!!

92% like it

Russo's New York Pizza Honored by Rachel Ray

Author: Chain Leader

Posted: Wed, 10 Mar 2010 04:55 AM

Culinary Queen Rachel Ray chooses best pizza in the country; Russo's New York Coal-Fired Pizzeria makes the cut.

The cover story in the March issue of "Every Day with Rachel Ray" magazine is devoted to the hunt for the best pizza in America. Ray enlisted the help of pizza bloggers Ed Levine and Adam Kuban, who run the website Slice and traveled 11,000 miles to find the perfect pizza. The results? Houston's own Russo's New York Coal-Fired Pizzeria is ranked one of the best pizzas in the United States.

Since the opening of the first coal-fired concept in spring 2008, Houston's best pizza has generated local and national buzz. Russo's New York Coal-Fired Pizzeria's fame continues to spread like wild-fire. Owner, Anthony Russo couldn't be prouder of his franchise's success and the opportunity to represent Houston and the lone star state in the South-Southwest division of the ultimate pizza showdown.

Pizza lovers appreciate the enhanced flavor that only comes from baking with coal. Russo's New York Coal-Fired Pizzeria offers a crisper, slightly charred crust that truly embraces the authenticity of New York style pizza. And the fresh toppings cook instantly in the heat. It's no wonder Ray's pizza experts fell in love at first taste!

The all-pizza-all-the-time bloggers started with 64 pizzerias from four regions in the country - West Coast, South-Southwest, East Coast and Midwest. Each pizzeria was graded on service, toppings and the interplay of crust, sauce and cheese. See results of America's Best Slice in the March issue of "Every Day with Rachel Ray."

Russo's New York Pizzeria Owner To Visit U.A.E.

Author: QSR Magazine

Posted: Wed, 10 Feb 2010 02:09 AM

Anthony Russo, owner of Russo's New York Pizzeria, will exhibit at the 2010 Gulfood Conference in Dubai, United Arab Emirates, the region's largest and most important industry event. The food, drink, foodservice, and hospitality exhibition will take place February 21-24, taking up one million square feet of dedicated space at the Dubai International Convention and Exhibition Center.

The 2010 Gulfood Conference will be the biggest event in the show's history leveraging its regional influence to highlight the latest trends, innovations, and developments in the industry. It's a one-stop-shop for the foodservice professional, offering personal interaction between buyers and sellers, on-the-spot deal making, and the chance to sample food from top-notch chefs — including Anthony Russo and New York Pizzeria, who will be serving the company's signature extra-large, 28-inch party pizza.

The pizza chain has an optimistic agenda for business development in international markets. With the logistics already in place, Russo plans on selling area development in the Middle Eastern market resulting in numerous franchise opportunities. "We're trying to build a global brand and are extremely excited about the opportunities that Gulfood will bring," Russo says.

The future looks bright for the ambitious restaurateur, who has successfully expanded his franchise to 28 locations in Texas and surrounding states and achieved an outstanding 30 percent increase in pasta sales in 2009 alone. Gulfood is the perfect venue to facilitate growth for New York Pizzeria, providing access to one of the key growth markets for the food and beverage industry.

The Middle East and its neighboring regions have been earmarked as 'windows of opportunity' according to the 2009 A.T. Kearney Global Retail Development Index. While other markets have endured economic hardship and decline in sales over the past year, these emerging markets have enjoyed continued growth, with eight of the top 20 countries in the Development Index in the MENA (Middle East and North Africa) region. The United Arab Emirates makes the biggest jump in the Index this year, moving up to fourth from twentieth last year, thanks to an economy that has remained relatively sturdy during the global recession.

No matter how you slice it, Anthony Russo's pizza is tops

Author: Houston Chronicle

Posted: Tue, 9 Feb 2010 02:27 AM

It'll be March madness for Anthony Russo. First, he's headed to Las Vegas to compete in the third annual International Pizza Challenge held at the International Pizza Expo, March 2-4.

March is also the month that Russo's pizza makes the short list of best pizza in America in Every Day with Rachael Ray magazine. The cover story of the March issue of Ray's popular food glossy is devoted to the search for the country's outstanding pizza. Ray and her pizza experts scouted out 64 pizzerias in 25 cities before narrowing the results to 16 prize pies. Houston's Russo's Coal-Fired Italian Kitchen is among the best pizzerias in the country, according to Russo's publicist.

Russo, owner of Russo's Coal-Fired Italian Kitchen and Russo's New York Pizzeria stores, calls his pies authentic New York style pizza.

In Vegas, Russo will be competing in two categories: best traditional pizza and best non-traditional pizza. Winners in each category collect a cash prize of $10,000.

But being included in Ray's magazine's survey of the best pizzerias in the country might be an even better prize for Russo.

We'll check out the March issue of Every Day with Rachael Ray for sure.

UrbanSpoon - Russo's New York Pizzeria voted #1 pizza restaurant

Author: UrbanSpoon

Posted: Mon, 8 Feb 2010 02:12 AM

Russo's New York Pizzeria was chosen as THE #1 BEST pizza place in McAllen, and THE #5 BEST OVERALL restaurant in McAllen.

2009 Nominee... Best Pizza in Houston Contest

Author: Click2Houston

Posted: Mon, 25 Jan 2010 03:51 PM

The Click2Houston's Best features more than 1,500 of Houston's best local businesses. Eligible businesses are nominated by our readers and Winners are determined by popular vote meaning that YOU choose the Best of 2009.

There were 45,166 votes in the 2009 Click2Houston's Best Pizza contest... Nominated this year...

Italian Concept Wants Healthy Hearts

Author: QSR Magazine Online

Posted: Wed, 20 Jan 2010 12:52 PM

Every year since 1963, Congress and the President have proclaimed February as "American Heart Month." Russo's New York Pizzeria's Houston, Texas–Westheimer and Russo's Coal-Fired Italian Kitchen Richardson, Texas, locations celebrate "American Heart Month" by offering heart-healthy alternatives to your diet.

Russo's New York Pizzeria partnered with Medical City Heart in the Restaurant Partner Program. Selected menu items have been endorsed by MCH using ingredients with approved low levels of sodium. Only recipes that meet approved levels of total fat, calories, and sodium earn this endorsement. No trans fats are permitted.

With MCH's endorsement, New York Pizzeria offers customers a variety of choices that meet the heart-healthy guidelines, such as Pollo con Limoni—chicken breast topped with Portobello mushrooms, capers, sundried tomatoes, served with fettuccini cooked in a lemon garlic white wine sauce.

Penne Mediterranean is another pasta dish that makes the heart-healthy list, made with fresh spinach, sundried tomatoes, pine nuts, feta cheese, and Sicilian extra virgin olive oil.

Additional approved heart-healthy dishes are Pescatori di Gamberi (jumbo shrimp, angel hair pasta, and spicy marinara sauce), Grilled Shrimp Calzone, and Slice Heart Healthy Pizza.

Russo's is taking it one step further by distributing the heart-healthy menu to medical center hospitals, local gyms, dieticians, and personal trainers, giving them healthy meal options to pass along to their clients. The menu will include information such as nutritional value so customers can make better choices when they dine at Russo's.

"We want to offer our customers healthy choices when they dine with us without depriving them of flavorful ingredients that they've come to expect from New York Pizzeria," says owner Anthony Russo.

Russo's New York Pizzeria is setting an example for local and national restaurants as they meet the country's new heart-healthy standards by reducing the amount of sodium used in their dishes. The New York City Health Department issued an initiative on January 11 urging restaurants and food companies across the country to voluntarily reduce their products' salt levels gradually by 25 percent over five years. Doing that would reduce the nation's salt intake by 20 percent. Many restaurants in New York and other partnering states may be joining Russo's New York Pizzeria in their fight against heart disease.

Entrepreneur Magazine Recognizes Russo's New York Pizzeria

Author: Entrepreneur Magazine

Posted: Fri, 8 Jan 2010 04:09 PM

Entrepreneur Magazine showcases restaurant franchises organized by category, then by their rank in the 2009 Franchise 500®, Entrepreneur’s comprehensive franchise ranking.

Russo's New York Pizzeria # 462 in the 2009 Franchise 500®.

Eight top tastes from Dallas-Fort Worth restaurants in 2009

Author: Teresa Gubbins

Posted: Wed, 23 Dec 2009 11:09 PM

Pizza at Russo's. Russo's is a major plus for the neighborhood, as there is absolutely nothing comparable on this stretch of 75. But this would be top-five pizza, regardless of the 'hood. The crust is thin, yet stretchy, and has char marks around the edges. And it has FLAVOR: There's a yeasty thing plus some salt in there. Topping selection is way above usual; they do a pizza with egg. But they don't overdo; they let the crust and the toppings shine.

Sienna couple open new Missouri City pizzeria

Author: Houston Community Newspapers

Posted: Tue, 3 Nov 2009 11:53 AM

A local couple is bringing the flavor of Italy to the Missouri City area with the recent opening of a new pizzeria.

Doug and Allyson Huston of Sienna, owners of Russo’s New York Coal-Fired Italian Kitchen, opened the doors of their new franchise in late August.

The couple left behind careers in the corporate world in 2002 and has never looked back.

“We were working for someone else for seven days a week and we weren’t having fun at it anymore and it was one of those things where at least I want to have fun doing what I do, so we thought why not work for ourselves,” Allyson Huston said.

Former professionals for a national chain of retail stores, the couple ran a bed and breakfast inn in New Braunfels, Texas for more than five years before selling the business and deciding to start a new venture.

“The franchise in 2007 was only in the Houston area and was growing really fast and kind of peaked our interest,” Allyson Huston said.

Despite the tightening of loans and credit in the banking industry, the Huston’s were able to secure a loan to help open their business.

“We were in the middle of all of that, but it didn’t impact us, although we did have to go through several banks to find the right loan,” she said.

The Italian Kitchen, the newest concept in the New York Pizza franchise, uses a coal-fired oven that runs on black coal mined out of Pennsylvania and allows the pizzas to cook faster and adds a distinct smoky flavor to the pies, according to the couple.

The oven operates on anthracite coal that is loaded into the brick oven several times a day.

“It is hard lump coal like the kind used in a train locomotive and it will heat the oven to up to 1,000 degrees and is super hot,” Allyson Hutson said.

The restaurant also uses only fresh ingredients on all of their pizzas and makes all their dishes are made-to-order.

“So many restaurants these days bring frozen foods off of a truck and heat it up and serve it, where here we actually bring in the raw meats and raw vegetables and make our own dressings and sauces and it all is hand made,” Doug Huston said.

The chef also does daily specials using a variety of fresh meats.

In the first two months since opening its doors, the restaurant has experienced a phenomenal response from customers.

“People are loving the food and the atmosphere and loving the people in the restaurant,” Allyson said.

“It is also is something in the area that is not fast food,” Doug Huston said of the restaurant’s attraction.

A number of their customers come from the Sienna Plantation and surrounding neighborhoods.

“They are just excited to have a restaurant in the area that they don’t have to drive into town for, all they have to do is drive out of their neighborhoods,” Allyson Huston said.

“We have regular customers already that are coming two to three times a week,” she said.

The restaurant offers its trademark specialty pizzas, a full-line of fresh pasta ranging from lasagna to fettuccini alfredo to shrimp tortellini, salads with homemade dressings, coal-fired flatbread bruschettas as well as a variety of appetizers and soups.

“The franchise has always been known for its pizza, but with our Italian Kitchen concept, we have a full on menu of pastas as well,” Allyson Huston said.

“We are doing half of our business in pizza and half of our business in pastas, salads and sandwiches, and we have the benefit of both,” the Missouri City restaurant owner said.

The 2,700 sq. ft. restaurant seats ___ and has brought 22 jobs to the area.

“I am a little heavy out here in the dining area, but wanted to make sure that we have great customer service,” Allyson Huston said of the restaurant’s staff.

The restaurant offers a family-friendly atmosphere that provides a dining environment for both adults and children.

“We are in a young community as well, Sienna Plantation is made up of a number of young families, so we do cater to families here,” Allyson Huston said.

“We also have a wide-variety on the menu where mom and dad can come in and have a nice bottle of wine and eat a great pasta dinner and their kids can have a slice of pizza and gelato, so everyone can be happy,” Doug Huston said.

The restaurant will roll out a new menu in the next two weeks with the start of brunch on Sundays, featuring a range of items from sausage, potato and egg pizzas to breakfast sandwiches to French toast.

In addition to offering a new dining option to area residents, the couple also is giving back to the community.

The pizzeria currently collaborates with Burton Elementary School in Fresno to provide 10 percent back to the school on “Spirit Nights” on overall meals purchased by students, parents and faculty from the school.

“In the first two weeks we were opening I started contacting all of the schools to find out how we can help,” Allyson Huston said. “We also have donated items to area silent auctions to try to give back,” she said.

The couple hopes to open up additional franchise locations in the future.

The restaurant, located at 10350 Highway 6, Ste. G., also offers take-out and catering and is open 11 a.m. - 10 p.m. Monday – Sunday.

Best Calzone: Russo's New York Coal-Fired Pizzeria

Author: D Magazine

Posted: Wed, 28 Oct 2009 05:34 PM

Russo's comes to Richardson from Houston, where its specialty is New York-style pizza with a crisp-yet-chewy crust, produced by the blazing heat of its coal-fired oven. But that same yeasty dough is also used in the calzone. When they bring it to the table, it sprawls across your plate, hanging over the edges, big and fat, goading you to cut it down to size. Do as it bids: crack open the monster, become engulfed in its warm, yeasty aroma, then inhale the crusty bread and melted cheese.

Dear Anthony,

Author: Zagat Survey

Posted: Tue, 27 Oct 2009 10:39 PM

"I wanted to personally thank you for satisfying my cravings for a taste of home. I was born and raised (just like Texas cattle) on the lower east side of Manhattan. I have lived in Houston for ten years and have tried every pizza place in this city. Your restaurant is the ONLY one that has hit the nail on the head! Your pizzas and calzones take me right back to Mulberry Street. I was a steady customer at your Medical Center location and I'm thrilled that you have moved into the neighborhood. I wish you great success.

Salute!"
Linda Grand - staff

New York Pizzeria

Author: Herald-Voice

Posted: Tue, 27 Oct 2009 10:35 PM

"You gotta see it to believe it! The largest pizza in Houston comes from the New York Pizzeria, and like its name, this is a real New York pizza. I took home a 28 inch pizza and had to have my wife open the back door as far as it would go and then still had to tilt the pizza to get it into the house. I had to tilt it again by the entrance to the kitchen. I knew my doors were wide enough for the pizza; I just didn't figure on the even larger box that holds the pizza."

- review by Theodore Powers, Food Editor

N.Y. Pizza's Great - Any Way You Slice It excerpted from

Author: Houston Chronicle

Posted: Tue, 27 Oct 2009 10:28 PM

Frank Sinatra's on the juke box, fluorescent lights flicker overhead. I could be enjoying "a slice" at John's on Bleeker Street in New York, but I'm not. I'm in Meyerland at New York Pizzeria. "New York pizza has the same deserved reputation as Texas barbecue," said chef and owner Anthony Russo."You can eat pizza in every city in the world, but when you take your first bite of New York pizza, you know it's special."

- review by Kathi Mosbacher

Best of Citysearch: Houston Restaurants

Author: Citysearch

Posted: Tue, 27 Oct 2009 10:27 PM

AOL Best Pizza 2007: New York Pizzeria

Author: AOL CityGuide

Posted: Tue, 27 Oct 2009 07:22 PM

"New York Pizzeria is the real deal. Giant slices of pizza cut from homemade pies are cooked the old-fashioned way in brick ovens. Hand tossed before your eyes, the Italian and Sicilian pies are the main attractions, while stuffed pizzas like Stromboli and spinach Calzones are also popular choices."

2008 Houston Award - Best Pizza

Author: U.S. Local Business Association

Posted: Tue, 27 Oct 2009 06:16 PM

2008 U.S. Local Business Association's Award

New York Pizzeria has been selected for the 2008 Houston Award in the Pizza category by the U.S. Local Business Association (USLBA).

The USBLA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. These are local companies that enhance the positive image of small business through service to their customers and community.

Checking out Russo’s Coal-Fired Pizzeria, serious new pizza place in Richardson

Author: Teresa Gubbins

Posted: Thu, 28 May 2009 11:00 PM

Dallas doesn't yet get credit from outsiders for its buzzy pizza scene, but we who live here know that that past few years have been happy times for fans of good, even great pizza. First Fireside Pies, then Campania, Coal Vines, Olivella's, Cavalli, Grimaldi's, and Rocco's in Fort Worth.

Add to that list Russo's Coal-Fired Pizzeria, an exciting new spot that just opened in Richardson, at the new Eastside "urban village" development right off US 75 and Campbell Road.

Russo's has one of the choicer locations in the development, visible from the freeway as well as from the DART Red Line, which trundles by every 20 minutes. Urban!

Russo's is a Houston-based pizza chain that launched in 1992; in 2008, the company created a Coal-Fired division, of which this Richardson branch is a part. Coal-fired is a selling point because it cooks the pizza very quickly and add lots of character and flavor to the crust.

Russo's uses a Wood Stone Fire Deck oven, which does incorporate coal, though it doesn't rely on it exclusively as a heat source. The oven has no door, said to be a plus for customers who like to watch the progress of the chefs. Note that oven is surrounded by gorgeous tiny irridescent tiles.

Russo's has the same "fast-casual" format as Pei Wei: You place your order at the counter and you get a number suspended on a clip. When your food's ready, it's brought to your table. With the place being so new, the logistics of this process haven't been resolved. One customer left and never received her dessert, which still sat on the counter. Another customer didn't take his number and a server wandered through the restaurant, trying to guess who ordered two salads.

The menu's large: salads and half a dozen appetizers such as spinach-artichoke dip and calamari; flatbreads with toppings; panini sandwiches; pastas; and pizzas, both regular and a thin-crust square version. Toppings run from the "normal" sausage and pepperoni to unexpected items such as feta cheese and fig.

Pizzas come in two sizes: a large, estimated to feed 3-4, and priced from $18.95 to $20.95; and a smaller size, estimated to feed 1-2, and costing $13.95 to $15.95. So it's not cheap.

But perhaps because they are still new and don't have a routine in place, they didn't deliver orders in their entirety simultaneously. However, they did deliver the food when it was hot; and most dishes, whether pizza or pasta, seem designed for sharing. Atmosphere was extremely casual.

Pizzas were excellent, both because of the personality of the crust, and also because of the quality and diversity of the toppings. They do the rare but appreciated topping of a sunny-side egg (called here "edgy" and "on trend"); the only other pizzeria in town that offers pizza with egg is Cavalli.

The egg gets cracked right onto the pizza, cooking along with the crust until it's just set; it's rich and unique. Russo's had a lot of egg, probably 3 to 4 on the small pizza, along with fanned-out slices of prosciutto that were chewy but not "rubbery". The combination was like a clever spin on bacon and eggs. Tomato sauce was ladled on discreetly; theirs has a cheery brightness with a pronounced hit of oregano.

Chicken pesto pizza had chunks of white-meat chicken, fresh spinach leaves, pesto sauce, mozzarella and feta cheese; both pizzas were slightly heavy on the oil.

But the story here was the crust: crackly and dark on the edges, chewy in the transitional area, and extra thin -- too thin? -- in the center. The rims had areas that were nearly burned, which added not just good crunch but also a toasted-popcorn flavor with a yeasty undertone. It gave the pizza an extra component, making the crust a more complex experience than just a slab on which toppings were conveyed.

The same dough is used on their calzones, which looked absurdly huge with their edges falling off the plate. There's one with Canadian bacon and ricotta and mozzarella cheeses, and another with pepperoni, sausage, mushrooms, and so on, but you can also just create your own. You get a ramekin of marinara for dipping.

Lobster ravioli was a revelation because it had palpable chunks of lobster inside the pasta pockets. You don't usually expect anything more than a puree of ricotta with a random lobster shred, and so to cut one in half and find an actual piece of claw meat seemed ultra-indulgent. The pasta came with an extremely rich mascarpone cream sauce. A little of this dish went a long way.

Desserts, said one of the employees, are Russo's recipes, made to their specifications, but by someone else. The case was appealing with its slices of Italian cream cake, white and dark chocolate cake, and oversized chocolate chip cookies.

New York cheesecake was tall-and-high with an impeccable fineness. But the cake wasn't as dense as it looked. Cheesecake is such a subjective thing. But the graham cracker crust was notably good, with a good salt-and-sugar grit running through to give the bland cheesecake some pizazz.

Sinatra-esque jazz played in the background, a motif perhaps borrowed from Grimaldi's. The walls were lined with patches of brick including archways that held B&W photos of New York landmarks such as the Chrysler Building. Tables and chairs were functional-grade but there was a pretty red chandelier hanging in one corner of the dining room.

There's lots of good things to say about Russo's. It won the best pizza nod from the Houston Press, it's already drawing customers, and it's bringing high-end pizza to the east side of 75. Bravo.

Houston-based Russo’s Coal-Fired Pizzeria opening in Richardson

Author: Teresa Gubbins

Posted: Thu, 30 Apr 2009 10:53 PM

Houston-based Russo's New York Pizzeria is opening a branch of its "Coal-Fired" chain in Richardson this spring, bringing to the Dallas-area another pizzeria that employs a gen-you-wine coal-fired oven.

Called Russo's Coal-Fired Pizzeria, it's a small subset of the Houston-based chain. Russo's was the first to bring coal-fired pizza to Houston a year ago [first written about by Robb Walsh], but not all of its 25-odd Houston-area locations are coal-fired. That makes this branch special.

The Richardson branch is going into the same "urban village" on Campbell just east of 75 that's also home to Twisted Root, Panera, Jersey Mike's, and a bunch of loft-y type apartments.

The story on Russo's is that they moved to Houston in 1978 and opened Russo’s Italian Restaurant. In the early 90s, Anthony Russo opened Anthony’s Pizzeria, a New York-style pizzeria, in Clear Lake, and then opened New York Pizzeria in Houston in 1992. The Russo's Coal-Fired Pizzeria concept was launched in 2008.

My Russo's Coal-Fired Pizza pix : Pure Torment

Author: Cook's Tour: Alison Cook

Posted: Tue, 19 Aug 2008 06:33 PM

So I'm back from Maine, and already I am wishing I had time for a run out to Russo's New York Coal-Fired Pizzeria.

The sliced sausage and red onion pie at Russo's New York Coal-Fired Pizzeria.

The coal-fired sausage and red onion pizza, up close.

Instead I am just going to have to content myself with staring at a couple of photographs I took of my favorite sliced sausage and red onion pizza, an example of the simpler-is-better principle for ordering here.

I was going to set one of these photos as my desktop background, but I realized if I did I would never get any work done. Too Pavlovian.

I haven't forsworn my allegiance to the thin, high-style Italian pies at Marco Wiles's Dolce Vita Pizzeria Enoteca, but there's something about the no-nonsense, blue-collar appeal of the Russo's Coal-Fired pies that calls to me, even from 25 miles away.

And boy, was I happy to see in the comments section of my Russo's Coal-Fired restaurant review last week that the owners went out and purchased two wine coolers, so now their reds will be served at cellar rather than room temperatures. It makes me even gladder to be home.

* photos by Alison Coo

Top 100 Pizza Companies 2008

Author: Pizza Today

Posted: Tue, 8 Jul 2008 04:02 PM

Each Year Pizza Today mails surveys to pizza company executivesaccross the nation.  Working off their responses, they compile the "Top 100 Pizza Companies" list -- a ranking of America's 100 largest pizza companies (based on sales).

Russo's New York Pizzeria made the cut!  In the 2008 issue of Pizza Today, page 62 - 63 lists the top 100 pizza companies in America, and Russo's New York Pizzeria ranked in the top 100 in 2008.

Extra Crispy at Russo's New York Coal-Fired Pizzeria

Author: Houston Press

Posted: Tue, 24 Jun 2008 06:38 PM

"Was the crust black on the edges?" a fellow pizza geek asked me when I reported on my first experience at Russo's New York Coal-Fired Pizzeria.

"It was dark brown here and there, but not black," I reported.

"Didn't you tell them to make it extra-crispy?" my friend nearly shouted in disbelief.

"No," I had to admit I had left out this critical bit of info from my order. Evidently, in order to get a real East Coast coal oven pizza with scorched black spots on the crust, you have to assure your waitperson that you want your pizza well done.

Not that I was complaining. The first pizza I got at Russo's on 290 was very impressive. They had my favorite topping -- sliced Italian sausage with fennel. And the pizza had a spectacular crust. There were big yeast bubbles and some dark crunchy spots on the edge of the pie. It's this kind of uneven texture, thin and crispy in some spots and thick and bready in other places, that makes for a great pizza.

Since that first experience, I have eaten two more pizzas at Russo's Coal-Fired, and I have found that "extra-crispy" is indeed the secret password.

I tried a "Manhattan Special" pizza off of Russo's menu ordered extra-crispy. It featured the thin-sliced Italian fennel sausage I like so much with green peppers, onions and mozzarella. But while the crust was slightly charred and very crispy along the edges, unfortunately, the raw onions and peppers gave off so much liquid in the cooking process that the pizza quickly grew gloppy in the middle while it sat on the table.

It was an extra-crispy mushroom-and-pepperoni pie that came out just about perfect. The whole pizza was extremely crisp, and it stayed that way. In fact, a couple of slices taken home and refrigerated overnight crisped up just fine when I reheated them the next day.

The owner of Russo's New York Coal-Fired Pizzeria, a New Yorker named Anthony Russo, went to a whole lot of trouble to build the first coal-fired pizza oven in Houston. It's odd when you think about it. After all the technological advances in pizza ovens over the last few decades, somebody had to revert to a century-old style of baking to remind us what pizza is supposed to taste like.

America's oldest pizzerias -- such as Lombardi's in New York, which was founded in 1905, and Frank Pepe's in New Haven, Connecticut, which opened in 1926 -- were built at a time when coal ovens were common for bakeries. The huge coal oven at Pepe's is made of shiny "fire bricks" that are built to withstand the intense heat of a coal fire that is never extinguished. But coal-fired ovens became obsolete when gas and electric-fired stainless steel bakery ovens came along.

The best stainless steel ovens, like the Baker's Pride, turn out a decent pizza. But in the 1980s, these were in turn made obsolete by the super-fast "impinger" oven. This style of conveyor-belt convection oven revolutionized the pizza business by cooking a pizza in six minutes. And thus the promise of a 30-minute delivery time became possible.

Impinger ovens are ubiquitous today -- you see them in all sorts of fast-food applications, including sandwich shops that sell toasted sandwiches. The fast, easy-to-use and relatively inexpensive impinger ovens turned pizza into fast food in the United States.

In the last 20 years, in a backlash against the declining quality of pizza, upscale Italian restaurants like Dolce Vita have turned their backs on all this new technology and revived the primitive, wood-burning brick oven. These ovens turn out wonderful pizzas, but they don't get as hot as coal-burning ovens.

When I visit a barbecue joint, I try to walk around back and take a look at the pit. Real barbecue men are proud to show you their equipment and talk about what kind of wood they are burning. If the pit is hidden away or the management doesn't want you to see it, odds are it's a stainless steel "virtual barbecue" oven that is heated with gas or electric power with a couple of logs added for flavor.

It's getting to be the same story with pizzerias and their ovens. A couple of years ago, I stopped by the new Frank Pepe's pizzeria in Fairfield, Connecticut. The Pepe's folks had been in business for 80 years on Wooster Street in New Haven, and nobody thought they could equal the quality of their old coal oven pizzeria somewhere else. But the first thing they did at the new place in Fairfield was to build a brand-new coal oven.

On my first and only visit to the Fairfield Pepe's, I parked in the lot along the side of the building and walked around back to see the coal oven. There was a guy back there shoveling big chunks of coal who was happy to take a break and talk. I felt like I was visiting a barbecue joint. The pie at Pepe's Fairfield location proved to be just as awesome as the original. Which proves that they can make coal oven pizzerias like they used to.

Pizza makers are just like barbecue joint owners -- some are proud of their equipment, and some aren't. I stopped into a new pizzeria in a shopping center at Westheimer and Fountainview the other day and asked what kind of pizza oven they were using. What does the oven have to do with the taste of the pizza?" the owner asked elusively.

"You are using an impinger oven," I quickly concluded. The owner got pissed at me and gave me a long tirade about how many successful Dallas pizzerias use impinger ovens. I left without ordering anything.

At Russo's New York Coal-Fired Pizzeria, near the intersection of the Northwest Freeway and Highway 6, Anthony Russo is more than happy to talk about his oven.

Russo is attempting to re-create the old-fashioned coal-fired pizzeria experience in a suburban strip center. Given the limitations of the location, he couldn't build a giant coal oven like they use at Pepe's. So instead, he imported a brick oven from Seattle. The oven was originally designed to burn wood, but Russo had it adapted for coal, which burns at a much hotter temperature. The new-fangled coal oven burns anthracite, a clean and virtually smokeless variety of coal.

But the superhot oven is only part of what Anthony Russo is doing right at his coal oven pizzeria. You don't get a pizza crust with this kind of fabulous texture unless you can turn out a high-rising, yeasty dough every day. And the only way to keep such a great pizza from getting gloppy is to teach every apprentice pizza maker in the place that you aren't doing your customers any favors when you pile too many toppings on the pie. And then there's the excellence of the toppings themselves.

As long as they can keep the oven hot, the dough yeasty and the toppings high in quality and low in quantity, Russo's New York Coal-Fired Pizzeria will have the best pie in Houston.

Russo's New York Coal-Fired Pizzeria: Not Being Frank, But Still Tasty

Author: Houston Press

Posted: Mon, 2 Jun 2008 07:07 PM

I tried a sliced sausage and green pepper pizza at Russo's New York Coal-Fired Pizzeria at 290 and Highway 6 over the weekend. The sausage was real Italian with a nice fennel aroma. But it was the crust that set this pizza apart. It was crunchy and slightly charred along the perimeter with a very crispy bottom and big yeast bubbles along the edges to add chewy texture.

So I can say with authority that the first coal-fired pizza oven in Houston is turning out an outstanding pie. The oven was one those red brick jobs that you find in gourmet Italian restaurants only Russo's was burning coal in it instead of the usual wood. There was a big pile of anthracite coal bags piled up on the floor in case you were wondering what kind of coal they used.

2008 Best Pizza in Houston: Russo's New York Coal-Fired Pizzeria

Author: Houston Press

Posted: Tue, 15 Apr 2008 06:25 PM

At Russo's New York Coal-Fired Pizzeria near the intersection of the Northwest Freeway and Highway 6, Anthony Russo has re-created the old-fashioned coal-fired pizzeria experience in a suburban strip center. But the superhot oven is only part of what Russo is doing right. You don't get a pizza crust with this kind of fabulous texture unless you can turn out a high-rising yeasty dough every day. And the only way to keep such a great pizza from getting gloppy is to teach every apprentice pizza maker in the place that you aren't doing your customers any favors when you pile too many toppings on the pie. And then there's the quality of the toppings themselves.

As long as they can keep the oven hot, the dough yeasty and the toppings high in quality and low in quantity, Russo's New York Coal-Fired Pizzeria will have the best pie in Houston.

A Slice of Heaven: New York Pizzeria bakes up a pie that's the stuff of dreams

Author: Houston Press

Posted: Thu, 28 Aug 1997 10:32 PM

"Recently, I spent three weeks working on an archaeological dig in Central America. In camp, we subsisted on a diet of rice and beans, beans and rice and -- on special occasions -- plantains, beans and rice. Small wonder that our favorite entertainment was the "What I'm Gonna Eat When I Get Home" game. We'd lounge around camp in the long tropical evenings and dream of American food. Sweet little Katy from Mississippi would describe her mama's fried chicken, real mashed potatoes and fried okra."

- review by Margaret Biggs

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Russo's is still the best I've ever had - Austin, TX

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March 4, 2011

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I was in Texas eating a real NY pizza!

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December 14, 2010

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April 27, 2010

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Russo’s New York Ready to Cover the World

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No matter how you slice it, Anthony Russo's pizza is tops

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2009 Nominee... Best Pizza in Houston Contest

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January 25, 2010

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Dear Anthony,

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October 27, 2009

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August 28, 1997