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 ($000,000)||$31,900,000*|
|YOY Sales Change||13.9%|
|2013 U.S. Units||33|
|YOY Unit Change||13.8%|
|2013 Average Unit Volume ($000)||$1,000,000*|
|Future 50 Year||2014|