True to its name, Grimaldi’s cooks its pizzas and calzones in hand-built, coal-fired brick ovens that are visible to the guests, resulting in a crisp crust. Despite the evolving pizza market, the chain sticks to its no-fuss operating style, upholding its policy of no credit cards, reservations, delivery or slices.
|2013 Systemwide Sales||$31,900,000*|
|% Change in Sales||13.9%|
|2013 U.S. Units||33|
|% Change in Units||13.8%|
|2013 Average Unit Volume||$1,000,000*|
|% Change in AUV||0.5%|
|Future 50 Year||2014|