Next week, Sbarro is opening up its first sit-down restaurant.
Next week, Sbarro will step away from malls and open its first Pizza Cucinova restaurant in Columbus, Ohio.
“This is a completely separate concept, designed to be developed primarily in strip centers,” said J. David Karam, chief executive of Sbarro, which has more than 1,000 units in some 40 countries, in a statement. “It’s part of a fast-emerging category.”
Karam joined Sbarro in early 2012 after serving as Wendy’s president 2008-2011.
The menu features nine specialty pies, five pizzas dubbed “Classics,” and a build-your-own option, all of which come in one 12-inch size. Specialty pizzas include the steak and gorgonzola pie, made with roast top sirloin, caramelized onions, roasted garlic, gorgonzola, and chopped parsley; and the Caponata Vegetariana, made with grilled eggplant, garlic, goat cheese and capers. Among the ingredients in the remaining specialty pizzas are roasted portobello, truffled Asiago cheese, truffle oil, imported Bufala Mozzarella and Burrata, anchovies, clams, shrimp, sausage, meatballs, pepperoni, soppressata, arugula, fennel, broccolini and peppadews.
Sbarro, which operates quick-service pizza restaurants mostly in shopping malls, is the latest on a growing list of operators and restaurant veterans to launch fast-casual pizza operations. Pizza Inn created Pie Five, while Atlanta-headquartered Uncle Maddio’s Pizza Joint was developed by Moe’s Southwest Grill cofounder Matt Andrew. Los Angeles brand PizzaRev has financial backing from Buffalo Wild Wings, and Pasadena, Calif.–based Blaze Pizza is operated by the founders of Wetzel’s Pretzels.
“We certainly believe in the underlying trend that is causing customers to look for higher-quality food,” Karam said, “but they still want convenience.”
At One Fat Frog, we believe the more the merrier when it comes to food and we love experimentation. Good luck, Sbarro!
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