Tony Gemignani has reached a major milestone in the growth of his Slice House concept: The brand just awarded its 150th franchise unit.
Based in San Francisco, Slice House by Tony Gemignani has experienced remarkable growth since launching its national franchise program in 2022. Its tentacles reach across the western U.S.—California, Nevada, Utah, Colorado, Arizona, Texas and Idaho—and even down into the South, specifically Tennessee.
Gemignani has now added a ninth state to the list with a newly signed four-unit development agreement in Oregon.
“Witnessing Slice House grow from a single pizzeria in San Francisco to several restaurants across multiple states is surreal, and we’re just getting started,” Gemignani said. “Reaching 150 awarded units is an incredible milestone for Slice House and a testament to the passion of our brand partners across the country.”
California remains Slice House’s largest, most established market, with 25 locations currently open across the state. It’s also where the brand continues to see strong performance and steady expansion through experienced multi-unit operators. Recent openings include Livermore, Millbrae, Milpitas, Universal CityWalk, Porter Ranch and San Diego.
Gemignani endows every new store with something special: its own exclusive specialty pizza. When the Milpitas location opened in November, he looked back to his own roots in the area and, specifically, the time he spent working for his brother, Frank, at Pyzano’s Pizzeria in a nearby town. The result was the True Italian (pesto, mozzarella, garlic, tomato, Romano cheese, oregano and garlic oil), which was his late mother’s favorite on the Pyzano’s menu.
Gemignani gifted his store in Folsom, California with the Vampire Killer Pizza, topped with locally grown black garlic, Italian sausage and Gemignani’s own brand of hot red-pepper oil made with Calabrian chilis and honey from El Dorado Honey Co.
One of the brand’s most active brand partners, Vinny Margott, has grown his Slice House portfolio across Southern California from a single location to multiple restaurants in Thousand Oaks, Burbank, Simi Valley, Santa Clarita, Universal CityWalk and Porter Ranch. His expansion is rooted in a long-standing connection to Gemignani’s flagship restaurant in San Francisco, where his family first fell in love with the brand, according to a press release.
“Slice House has been an incredible brand to grow with,” Margott said. “Expanding our footprint across Southern California has shown just how strong the concept is. Guests love Tony, the quality, the variety of pizza styles, and the approachable fast-casual format.”
For Oregon, Slice House struck a four-unit franchise deal with industry veteran Jason Shoker. The development plan will introduce Slice House to several communities around the state, with the first restaurant expected to open in southern Oregon, the company said. “I have long admired Tony’s passion for pizza and the quality he’s built into the Slice House brand,” Shoker said. “Growing up in Morgan Hill, I was familiar with Tony’s work and always respected the craftsmanship behind it, so bringing Slice House to Oregon feels like a natural fit for my family.”
As the franchise program expands, Slice House is actively seeking qualified partners in Florida, Georgia, North Carolina and Texas.
