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Russo’s New York Pizzeria Inks 5-Store Deal With New Franchisee

Russo's smaller 1,500-1,800-square-foot units are designed to help franchisees capitalize on the growing home delivery market.

Russo’s New York Pizzeria & Italian Kitchen has signed a multi-unit deal with new franchise owners Randall and Ayesha McCoy, the company said in a press release.

The McCoy family has inked a five-store development deal for the Houston market. Randall McCoy said he was excited to join the Russo’s family, with a history dating back to helping Anthony Russo at his first pizzeria in 1985. Today, even during the midst of a pandemic, he and his family have seen their dreams come true.

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“I remember grating mozzarella cheese, making fresh pizza dough and leaving the restaurant covered in flour,” McCoy said. “So when I sat down to visit a Russo’s after many years, the aromas of the pizza and pasta immediately took me back to those days. I could tell right away, Russo’s was (and still is) all about quality ingredients.”

“We are incredibly excited to have the McCoy family join us,” Russo said. “It’s never been a better time for Russo’s New York Pizzeria & Italian Kitchen, as we have seen our sales thrive even in the midst of a global pandemic.”

Chef Anthony Russo

The McCoy family has plans to develop smaller units from 1,500-1,800 square feet, featuring a full menu offering fresh ingredients sourced directly from dairy farmers, tomato growers and olive oil producers.

Russo’s classic Italian menu items include: Truffle Tortelloni, Pappardelle Carbonara, Russo’s Lasagna, Baked Ziti, Chicken Parmesan, Tuscan Vegan Pizza, Fettuccine Alfredo, Spicy Fennel Sausage Pizza, and much more.

“Our locations are successfully designed to serve guests through dine-in, home delivery, catering, takeout and curbside pickup,” Russo said. “Our new 1,500-1,800 [square-foot unit) is designed for our franchisees to capitalize on the growing home delivery segment. This means that this is the best time for you to start your own pizza franchise. Pizza not only is surviving, it is thriving.”