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LUCA PIZZA di ROMA™ is
one of the industry's top pizza chains. It can trace it's
roots in the United States back
to 1966 when the Luca family first came to New York City
and opened their first store there. Since that time, the
been involved in launching at least 150 stores. In 1998
Luca Pizza became LUCA PIZZA di ROMA to better identify the true origin
of their tradition that comes straight from Rome, Italy.
LUCA PIZZA di ROMA restaurants blend Old-World-taste with New
World convenience. "We
have become famous nationwide for our commitment to old-world quality," states
the CEO. "We still make our own dough fresh from scratch every day,
use only the finest tomato sauces, and prepare our food with only the
best cheese the world over. All our products are baked on an Italian-style
to ensure the flavor is sealed in."
believe that fresh and natural is the best way to guarantee a quality
product that is truly a work of art.
management teamed together over twenty years ago with a few
small pizza shops, under various names, to grow into the LUCA
PIZZA di ROMA chain of today. With many of
their restaurants located in malls, a practice pioneered early
on by the family, LUCA PIZZA di
ROMA is one of the industry's top pizza chains
in the United States, offering the finest New York Style
Pizza and Italian fast food cuisine.
LUCA PIZZA di ROMA has claimed honors
by being named Indianapolis Monthly's People's Choice Award
as "Best Pizza by the Slice" for six years by the votes of
millions of satisfied customers.
the U.S., LUCA PIZZA di ROMA restaurants share
success through incentive-based systems that allow
slice of the
profits. In fact, employees are specifically groomed
to be in business for themselves. "For managers," the
CEO points out, "you can franchise - or you can do
like we do: You can put the manager in business for
himself or herself. That is to say, the more money
the store makes and the less cost the store has, the
more money he or she is going to make, as opposed to
just being a manager. Our managers have 10 times more
incentive because they're more than a manager."
management team see few benefits and many drawbacks in
the typical U.S. franchising model. The corporate reputation
and product standards are fiercely protected. "In
many franchise businesses," states
the CEO, "We've seen quality and excellence suffer. They
start off well, but soon the quality of the product they
sell drops and it shows. We won't don't let that happen."
also won't ask their employees to do anything they haven't
done themselves. Managers don't become managers until
they have spent at least three months behind the counter
tossing pizza dough, scooping single slices in and out
of the giant, multi-door ovens, or in the back, washing
dishes. And then, only the pizza-makers with prior experience
can advance quickly.
PIZZA di ROMA employees are people-persons.
In one day, you might see 500 to 600 people," says the president.
"You become friends with the customers. In fact, about 25
percent of our managers are former customers."
continues. "We believe in empowering our workers to succeed.
Employees who enjoy their jobs and their colleagues are better
workers who provide better customer service and a better
management team agrees, "Through hard work and dedication, you can
truly achieve. The sky's-the-limit at LUCA
PIZZA di ROMA."
team believes the secret to the success of LUCA
PIZZA di ROMA restaurants is commitment
to quality and excellence in everything. "How many restaurants can
say they serve fine food fast, especially in malls?" asks the CEO.
"PIZZA di ROMA
is one of the few that I know of that can truthfully say that. Even
the way we build our restaurants is of superb quality."
PIZZA di ROMA restaurants are built
with the finest imported marble and brass, the richest oak,
and the highest quality, state-of-the-art equipment. They all
contain Italian-style hearth ovens for sealing in authentic
LUCA PIZZA di ROMA's
genuine Italian taste is attributed to their own special recipes
and the finest ingredients of select tomatoes and sauces, Wisconsin's
finest 100% whole milk mozzarella cheese freshly-grated and
homemade crust. They use only genuine semolina pastas, the
leanest meats and the freshest vegetables. But the truth is
in the product. Almost any mall shopper will confess that
the aroma of LUCA PIZZA di ROMA's
fine Italian cuisine draws them in long before they reach
the restaurant. Once inside, the lure of their award-winning
pizzas, unique calzones, panzerottis, strombolis and special
pepperoni-stuffed breadsticks holds them captive. It's all
reasonably priced as well. LUCA
PIZZA di ROMA is where fast-food
doesn't taste fast.
team continues to explore areas of development and seek innovative
avenues of greater cost-effectiveness. They maintain their search
for quality managers who want to succeed in a privately-held, highest
quality family-owned pizza chain where the sky's the limit.
area of development is now happening outside of the United States.
LUCA PIZZA di ROMA
restaurants are now beginning to open across Europe and beyond.
Perhaps the aroma of LUCA PIZZA
di ROMA will one day fill the air next to the
Colosseum where it all began.
PIZZA di ROMA Management bases its operation
in Indianapolis, Indiana and they oversee all the development in
the United States, Canada and Mexico. LUCA
PIZZA di ROMA INTERNATIONAL's
licensee for the rest of the world is headquartered in Barcelona,
PIZZA di ROMA
has claimed honors being named Indianapolis Monthly's People's