Changes on the menu

Pizza chain Sbarro is launching new recipes, open-flame ovens and made-to-order pasta stations. Based in Melville, New York, in the USA, Sbarro has been around since the 1950s and has grown to 1,013 restaurants – evenly split between franchised and company-owned outlets – in more than 40 countries. The new ‘Neapolitan-style’ pizza recipe – based on a simple trilogy of yeast dough, crushed whole tomatoes and whole-milk mozzarella cheese with a touch of Romano cheese – is being rolled out to the chain’s restaurants around the world.

The company’s CEO, James Greco, was hired early this year to re-energise the brand, and upgrade it from the quick-service concept to compete in the fast-casual arena.

“Our vision was that we wanted to be the pre-eminent, fast-casual Italian restaurant concept worldwide,” explains James. “Sbarro is an iconic brand and known globally, and was always a leader in food – particularly in non-traditional venues like malls and airports.”

In addition to new recipes, the 10 test locations have new ovens with open flames that run hotter. “It produces a very flavourful and very fresh tasting pizza,” says James. “It’s really, I think, the best pizza any international chain is offering.”

The new pasta station with fast boilers invites guests to choose from three pastas, including whole wheat, for a freshly sauced dish.

“Between the pasta stations and the activity with the open-flame oven, there’s a lot more theatre taking place,” concludes James.

Sbarro seeks business-minded, capable entrepreneurs – ideally with proven operating ability – to bring the unique Sbarro experience to the UK market.