One of the things Tony Russo is most proud of is establishing a franchise operation that still manages to provide quality and consistency across all of their stores. That hasn't been an easy road. Russo started out as many restaurateurs do: in a tiny little eight-seat restaurant preparing his family's recipes as we learned in part one of our chef chat. .
Photo by Phaedra Cook Anthony Russo of Russo's New York Pizzeria
The difference between Russo and most restaurant owners, though, is that he developed his concepts and products into something that, with the right training and support, is repeatable by other restaurant owners.
The effort paid off. Russo's New York Pizzeria has gone international, with locations as far away as Dubai. In part 2 of our chef chat, we'll learn about Russo's strong preferences when it comes to Italian ingredients and how the company has evolved to provide a complete support system to franchisees.
EOW: So, Russo's makes its own dough in-house?
AR: We make our own dough in-house, the salad dressings, the pastas-- all made in-house.More »