Anthony Russo, founder and Chief Executive Officer of Russo’s New York Pizzeria and Italian Kitchen talks about how he got started in the restaurant business, his family’s influence, and developing an international brand. Russo shares how he opened his first restaurant in Texas, it was a small little pizzeria, five hundred square feet with a pizza oven, dough mixer, and two tables. He had a dream to start a franchise business and teach people how to make pizza and pasta. After several years in development, Russo opened a larger store in Houston and then began franchising. SOURCE: https://www.nypizzeria.com/ SOURCE: HTTPS://WWW.NYPIZZERIA.COM/ After Russo attended food show’s domestically he decided to go to an international show, and he headed to Dubai. He exhibited at the show and served his pizza’s on site. Curious to see how pizza tasted locally, Russo discovered there was a need for authentic pizza in the Middle East. He partnered with a local franchisee in the market and continues to grow the business internationally. During the pandemic, Russo shares how the brand’s delivery model and making digitally-focused changes contributed to the restaurants’ and franchises’ success. He said, social media took off, they served fresh made to order meals, and the brand gained new customers. In the next five years, Russo’s goal is to open over one hundred restaurants. He says, if you are planning to open a restaurant in today’s market, look at your menu and set your business for home delivery service. Listen to the advice Russo offers when planning to open a restaurant.