Sbarro Plan for Growth Is Starting in Kitchen

"Executives at Sbarro, the chain ubiquitous at shopping malls and airports, are hoping to elevate their restaurants in consumers’ minds with a better quality of pizza," according to The New York Times.

Aided by some technological changes, the company will return to making tomato sauce fresh and shredding cheese in each restaurant, instead of using prepackaged ingredients. The reformulated pizza is intended to help transform Sbarro into a “fast casual” restaurant chain like Panera Bread and Qdoba, said James J. Greco, who became chief executive at the beginning of the year

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