Russo’s New York Pizzeria Franchise

Russo’s New York Pizzeria is franchised by New York Pizzeria Incorporated, a Texas corporation formed on May 14, 1998. The company began offering franchises in May 1998 and is headquartered in Houston. Its July 6, 2026 Franchise Disclosure Document identifies Gerardo Anthony Russo as president and chief executive officer since the company’s inception.

The franchise centers on a full-service Italian restaurant serving New York-style and Neapolitan pizza, pizza by the slice and XL 28-inch party pizzas. The broader menu includes soups, salads, calzones, pasta entrées, sandwiches, desserts and coffee specialties. Restaurants provide dine-in, take-out, catering and delivery, with beer and wine offered where local laws permit. The FDD describes premises of approximately 1,500 to 4,500 square feet, with development costs depending on the site and build-out.

The 2026 FDD estimates a single restaurant’s initial investment at $439,350–$1,501,000, including a $35,000 initial franchise fee. The estimate includes three months of additional funds. Its lower build-out assumption involves converting a former restaurant; the upper assumption involves a vanilla-box space. Purchasing real estate and obtaining an alcohol license can add costs beyond the estimate. The ongoing royalty is 6% of gross sales; advertising and other charges also apply.

For qualified developers, Russo’s also offers a separate multi-unit agreement covering a minimum of five restaurants in a defined development area. Each restaurant requires its own franchise agreement. That development commitment should be evaluated separately from the cost of opening one restaurant.

Before opening, Russo’s provides site-selection criteria, reviews the proposed site and supplies standard layout and construction guidance. The franchisee remains responsible for securing the premises, obtaining permits and completing the build-out. Support also includes access to operating and recipe manuals and approved supplier information.

Initial training lasts approximately eight weeks at corporate headquarters, an affiliated restaurant or another designated location; the training schedule lists Houston, Texas. It combines classroom instruction and on-the-job work in pizza and appetizer preparation, salads, kitchen prep, pasta and sauté stations, front-of-house service, point-of-sale procedures and management duties. The owner and general manager must successfully complete the required training before the restaurant can open. Training materials and instructors are allocated for four trainees. Franchisees pay travel, lodging, meals and wages; the FDD contains differing initial-training fee language, so the applicable charges should be confirmed before budgeting.

If the franchisor requires it, a team provides up to 21 days of assistance around opening, with the franchisee reimbursing the team’s expenses. Franchisees must also fund an approved grand-opening advertising program. Food-safety and alcohol-service certifications such as ServSafe and TIPS, or similar qualifications, are separate requirements with costs outside the franchise fee.

After opening, support includes operating guidance, manual updates and visits when the franchisor considers them necessary. Additional on-site training costs $500 per trainer per day plus expenses. Refresher courses may be mandatory and carry separate fees, as may an annual franchisee meeting. Replacement managers must meet approval and training requirements. Marketing assistance includes advertising design services and system advertising administered at the franchisor’s discretion; local marketing remains an owner responsibility.

Russo’s is worth considering for a buyer who wants a full-service pizza and Italian restaurant with several ways to serve customers. Its combination of slices, large party pizzas and broader Italian dishes supports a mix of individual dining, family meals and group orders, while dine-in, take-out, catering and delivery are built into the operating model. The opportunity suits someone interested in both food preparation and the work of leading a restaurant team.

Ownership calls for active operational oversight. Russo’s expects the owner to participate in daily operations unless it approves another arrangement, and every restaurant must have an approved, trained general manager working full time. Owners permitted to step back from daily operations still have inspection and reporting duties. For buyers with that level of commitment, the appeal is a defined menu, operating procedures and practical training within a franchise system offered since 1998. Qualified operators can also evaluate a multi-unit development path as their management capacity grows.

Continue your research with Russo’s New York Pizzeria Franchise: Restaurant Model and Training.