This wood-fired pizza chain kicked off 2015 with a new menu. The refresh added more gluten-free and vegetarian options, as well as ingredients such as arugula and kale. “We wanted to showcase our commitment to culinary trend research and development, as well as adjusting to our guests’ evolving tastes,” said CEO Anthony Russo. Last summer, a unit in Houston redesigned with an open kitchen, digital menus and a create-your-own pizza station, some of which Russo’s plans to adopt for future units.
|2015 Systemwide Sales ($000)||$41,209,000|
|YOY Sales Change||18.0%|
|2015 U.S. Units||36|
|YOY Unit Change||12.5%|
|2015 Average Unit Volume ($000)||$1,130,000|
|Future 50 Year||2016|