For 25 years, Paisano’s has been serving Italian food in Northern Virginia, Maryland and Washington, D.C., that is as authentic as it comes. While pizza is its biggest seller, the brand’s menu boasts a wide range of dishes sure to please any palate, including cheesesteaks, chicken parmigiana, burgers and a selection of 10 made-to-order salads. By Nancy E. Williams
For 25 years, Paisano’s has been serving Italian food in Northern Virginia, Maryland and Washington, D.C., that is as authentic as it comes. While pizza is its biggest seller, the brand’s menu boasts a wide range of dishes sure to please any palate, including cheesesteaks, chicken parmigiana, burgers and a selection of 10 made-to-order salads. Breaking the mold of cookie-cutter pizzerias, Paisano’s delivers high-quality food and ensures guest satisfaction. Its business model also offers an appetizing opportunity to franchisees.
Off-premises sales account for 95% of the brand’s sales volume. But why is that a good thing? First and foremost, it drastically reduced the impact other restaurant owners felt during the pandemic shutdowns. While there are still concerns about viruses spreading as cold and flu seasons come and go, Paisano’s owners don’t have to worry about the threat of a shutdown impacting their bottom line. With customers enjoying great food in the comfort of their homes, the store’s footprint can be smaller, resulting in lower commercial build-out costs and rental expenses. Lower investment and reduced expenses generally mean a higher return on investment!
Dedicated to providing an outstanding customer experience through innovative services and extensive franchisee and employee support, Paisano’s is poised for explosive growth. In a recent press release, Paisano’s announced a joint-venture partnership with Seasons Pizza “combining their decades of experience in delivering made-to-order food and exceptional service across the East coast.” Together, the two brands have 75 locations across five states and the District of Columbia.
Fouad Qreitem, Capital Restaurant Group CEO said: “We are thrilled about this partnership and the opportunity to combine our expertise. This powerhouse combination will bring about remarkable growth and magnify Average Unit Volume while we continue to provide excellent food and service to our customers.”
Nancy E. Williams