Nicholas Laudano, who founded Ah-Beetz New Haven Pizza in 2016, based the restaurant on the pizza traditions of his hometown, New Haven, Connecticut. The concept features handcrafted pizza with quality ingredients, high-moisture, whole-milk cheese and a dough that’s both soft and chewy with a bubbly, charred crust. Laudano incorporated all the elements of a New Haven pizzeria, including pairing a coal-fired oven with a full-service restaurant. From the beginning, he was thinking about expansion and how to grow his concept across the country. By Kelsi Trinidad
A Family Pizzeria Expands Across the Country
Nicholas Laudano, who founded Ah-Beetz New Haven Pizza in 2016, based the restaurant on the pizza traditions of his hometown, New Haven, Connecticut. The concept features handcrafted pizza with quality ingredients, high-moisture, whole-milk cheese and a dough that’s both soft and chewy with a bubbly, charred crust. Laudano incorporated all the elements of a New Haven pizzeria, including pairing a coal-fired oven with a full-service restaurant. From the beginning, he was thinking about expansion and how to grow his concept across the country.
Ah-Beetz opened in Delray Beach, Florida, in 2022 with plans to launch six corporate locations while filing the FDD. In 2024, the brand began franchising its business mode and now has three franchise locations with about 25 more in development. A commitment of four locations is mandatory for new franchisees, which has given the company a strong runway for growth.
The foundation of the Ah-Beetz franchise model is serving a high-quality product with high-quality ingredients in a small brick-and-mortar footprint that can easily accommodate delivery. The low-cost build, along with the high profit margin of selling pizza, wings and salads, creates a low start-up cost and the opportunity for sustainable growth.
When searching for potential franchisees, Laudano looks for experienced business or restaurant entrepreneurs who have the financial stability to commit to four stores upon signing. Not only does this structure lead to more sustainable growth, but it also leads to more experienced franchisees who already have the knowledge and business acumen to develop a fleet of restaurants.
Currently, the company is in the process of finalizing two master development agreements in California and Massachusetts for 20 stores each. However, for Laudano, his biggest accomplishment so far is being able to create a franchisable business while keeping it a family business.
“My biggest accomplishment has been on the corporate side, bringing friends and family in – my son and Kass, the mother of our kids – and creating a culture that keeps it about family and friends while building it into a corporate company and a national brand,” said Laudano.
Kelsi Trinidad