Patsy Grimaldi opened Patsy’s Pizzeria in the shadow of the Brooklyn Bridge, selling that original location to Frank Ciolli in 1996. Ciolli, after a legal battle involving other restaurants named Patsy’s, rechristened it Grimaldi’s Coal Brick-Oven Pizzeria. Operation of the casual-dining chain, growing throughout the U.S. with units in cities and suburbia, remains in Ciolli’s family. Customers dine on red and white-checkered tablecloths, within sight (and scent) of the coal-burning ovens that give pizzas and calzones signature crispy crusts. Non-New York restaurants make their own New York City-style water (using chemical analysis), which adds to the authenticity of flavor and texture. Menu choices include white with garlic, sauceless with mozzarella, pesto and create-your-own pizza or calzone. Otherwise Grimaldi’s serves up a no-fuss attitude: no credit cards, no reservations, no delivery, no slices.
|2012 Systemwide Sales ($000,000)||$28,000,000*|
|YOY Sales Change||24.4%|
|2012 U.S. Units||29|
|2012 Average Unit Volume ($000)||$1,000,000*|
|Future 50 Year||2013|