RUSSO’S RESTAURANTS CONCEPTS OUTPERFORM 2015 SALES PROJECTIONS

October 6, 2015

Russo’s Restaurants, a family of dining concepts that includes both Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced restaurant revenue increases that are nearly 10 percent (9.8 percent) higher than original 2015 projections. This performance is accelerating strategic plans for U.S. and international expansion.

Exterior of a Russo's Italian Kitchen restaurant. It's a round building with outdoor seating. Text below states they planned seven more locations by end of 2015.

Amid a strong year, Russo’s plans to open an additional seven restaurants by the end of 2015 throughout lucrative markets such as Texas cities Austin, Dallas, and Houston, and the Middle East. And, to build on this, 2016 stands to be the brands’ most aggressive growth phase yet.

“We have continued to outperform our sales projections each year. For instance, in 2014, Russo’s Restaurants generated sales increases systemwide of more than 20 percent compared to the year prior,” says Anthony Russo, the creative culinary mind, founder and CEO of Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen. “Remarkably, this year we’re ahead of our 2014 performance – dramatically outpacing the pizza segment and the overall restaurant industry. The numbers are outstanding, and our model is to thank.”

Highlighting the performance of Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, average unit volume at the restaurants surpasses $1 million annually. The most recent Russo’s opening saw weekly sales incomes between $35,000 to $60,000.

Russo’s Restaurants kicked off 2015 with openings at the Spring Market Place in the Houston market and The Rim in San Antonio. International openings have included The Dalma Mall in Abu Dhabi. Plus, there are additional planned openings in Dubai, Katy [Texas], Austin, and Brownsville [Texas] later this year. Currently, there are 12 restaurants projected to open in 2016.

“We are advancing our strategic growth plan in 2016 with plans to add 20 to 30 restaurants in the next three years. The new phase of franchising will more than double our number of international and domestic locations,” says Jim Carr, director of franchise development for Russo’s Restaurants. “In addition to growth in U.S. markets, we are in discussions with developers in France, Costa Rica, El Salvador, Guatemala, Canada, Mexico, the Philippines, Thailand, and China. The world is becoming infatuated with Russo’s”

The majority of Russo’s Restaurants locations are in south central Texas. There are additional U.S. multi-unit franchise opportunities throughout attractive markets in Texas, Arkansas, Oklahoma, Tennessee, Florida, Hawaii, and internationally. Plus, territories throughout the Great Plains, South, and East Coast are key expansion regions.

“If it’s not fresh, we don’t serve it. It’s our family promise,” Russo says. “The emphasis on quality food is apparent from our menu creations to our open kitchen concept. We want our guests to know that serving great food is our number one priority.”

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Interior of a restaurant with lime green booths, square tables, and a brick wall decorated with framed photos and a menu board.

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