Of the hundreds of types of ethnic restaurants in the United States, Italian restaurants, including pizza chains, boasting the largest number. Also a number of opportunities for prospective franchisees and entrepreneurs, and the ability to offer will come with a concept modification. Italian restaurants owe their origin, especially for poor immigrants from southern Italy, entrepreneur who started small grocery stores, bars and restaurants in the Italian district in the northeast. TheRestaurants began serving their ethnic neighbors strongly flavored, familiar food in big portions cheap prices.
The provisions were based on traditional fare, including pasta, a paste or dough of wheat flour and water items (plus eggs in northern Italy). Spaghetti, from the word "Spago", which means''String''ist a typical pasta. Macaroni, pasta other is tubular in shape. In the north of Italy, is ravioli stuffed with cheese or meat, in the south it can be served in a tomato saucewithout meat. Pastas take different forms, each with its own name. Pizza comes from Naples, and there was that many American soldiers during World War II learned to enjoy it.
Pizza, John Schnatter, finally a millionaire, his Papa John's chain has hundreds of small business people made rich. Although independent Italian restaurateurs characterize the Italian restaurant business, chain stores are spreading the pasta concept nationwide franchise and sales to qualifiedthrough experience and financial standing. The spectrum of Italian style restaurants to franchise is broad, ranging from stand-in-line food service to high-style restaurants, where guests are greeted by a maître d'hôtel seated in a plush chair, and served with polished silver.
A Romano's Macaroni Grill cost upwards of $ 3,500,000 to build, equip and open. As is true in the high Roman restaurants, guests receive fresh seafood, produce and write other menu items as they enter the restaurant. Aextensive menu lists more than 30 products, including bread and pizza from the wood stove. The Olive Garden chains, with more than 547 units, is by far the largest of the Italian restaurant chains. As might be guessed otherwise, many restaurants offer Italian-style pizza, and perhaps properly called to be stepped-up pizzerias.
Pasta House Co. sold a protected Pizza pizza named Luna in the shape of a crescent. Aperitif labeled Portobello mushrooms Frito features, as well as the Porto BelloFettuccine. Spaghetti Warehouses in renovated warehouses located downtown and, more recently, in suburbs of the city. Paul and Bill's (or owner is Italian) sold antipasti, salads and sandwiches for lunch, then the menu changes for dinner. The sandwiches have been replaced by such elements as Scallopini veal with artichokes and mushrooms in a Madeira sauce. Osso Bucco (veal shank) is another choice. Potato chips are homemade, and one wood-burning stove adds glamor to the baked bread and pizza.Fazoli's, a Lexington, Kentucky, chain describes itself as a fast casual dining.
The guests place their orders at a counter, then they sat down. A restaurant hostess stroll the unlimited free bread sticks were just baked. The menu lists spaghetti and meatballs, lasagna, chicken parmesan, shrimp and scallop fettuccine and baked ziti (medium-sized tubular pasta). The sandwiches, called Submarinos in seven variants. Thirty percent of the sales are on aDrive-through window. The chain has about 400 franchised units and growing. Italian restaurants in the northern Italian foods based on likely provide green spinach pasta served with butter and grated Parmesan. Gnocchi are dumplings made with semolina flour (a coarse grain of wheat) produced.
Saltimbocca (''jumps in the mouth'') is made of thin slices of veal rolled with ham and fontina cheese and cooked in butter and Marsala. Mozzarella is made from the milkWater buffaloes. Risotto, the use of rice grown in Milan, is cooked in butter and chicken stock and seasoned with Parmesan and saffron.
