Baked dough has come a long way since the topped flatbreads of antiquity. But while you can’t reinvent the wheel, you can certainly change the wheel-base, tweak the crust and pile on the zaniest of toppings – and still call it pizza.
At least, that’s what they believe at the rapidly expanding Riko’s Pizza, which first opened in 2011 in Stamford. Riko’s founder and CEO, Rico Imbrogno, told the Westfair Business Journal that the past few years have been a particularly exciting period for the company, with significant growth across the East Coast. Indeed, Riko’s Pizza has 12 locations, including six restaurants in Connecticut, with two in Stamford and one each in Darien, Fairfield, Norwalk and now Westport.
Beyond the state, the company claims locations in Merrick and Levittown, New York, Dartmouth, Massachusetts, and Tequesta and Pompano Beach, Florida, with their newest restaurant in Burlington, Vermont. The Darien, Norwalk and Stamford locales are corporate-owned, while the other locations are co-owned with franchisees.
“We are lucky that both our dine-in and takeout business perform well,” Imbrogno said, “with 40% of our sales coming from our sit-down service while 60% of our sales come from takeout orders.”
Imbrogno added that Riko’s Pizza was a versatile concept, calling it “a full-service restaurant and bar with dine-in, takeout and delivery options at price points that everyone can afford.” He said that each of the sites had a modern layout with a large bar, open dining rooms, outdoor spaces, numerous TVs and rustic-urban décor that incorporates the character of each local community.
He was also quick to praise his associates, whom he described as “a talented team of thin-crust enthusiasts,” who have worked hard “to bring back the lost culinary art of tavern-style pizza over the last decade.” They’re led by chef Enzo Cardillo, who creates “unique pizza concepts and other incredible dishes that our customers love.”
Riko’s menu includes its signature hot oil pie, drizzled with stinger pepper-infused oil and others with an array of vegetable and meat toppings. Chicken pies are available in Nashville Hot, buffalo, teriyaki and barbecue styles, and Riko’s also has a white clam pie with mozzarella and bacon. “Salad pizzas” feature pizza crust with tomato sauce and customers’ choices of salad toppings like Caesar, spinach or antipasto.
When asked if there was any resistance to some of the more unusual pizza toppings, which undeniably take pizza far from its origins, Imbrogno neatly sidestepped the issue, though he did note that a few of the initially limited-time offers, such as the Nashville Hot Chicken, Hot Honey and Clam Fra Diavolo pies, Imbrogno said, have been so popular that they are now permanent menu items.
In every other way, Riko’s remains traditional: “At Riko’s Pizza, we pay homage to our Italian heritage with our friendly neighborhood atmosphere, family-oriented décor and Italian-inspired menu.”
Asked how he went about promoting the business, Imbrogno was quick to point out that above all he valued customer satisfaction and feedback. “Word-of-mouth continues to be a powerful growth agent as we continue to expand our offerings and locations,” he said.
Plus, he added, the company is very active in the restaurants’ local communities, engaging in sponsorships, hosting youth sports teams at the eateries (with free pizzas) and partnering with schools and other nonprofits.
Additionally, Riko’s Pizza frequently announces limited time offers, which include creative pizza and drink concepts that attract new and current customers alike. Over the last few years, Imbrogno said, Riko’s Pizza has also grown its social media presence, while traditional marketing tactics like billboards, coupon books, advertising and commercials are also effective. Yet another initiative, “Riko’s Rewards,” saves customers money and earns perks.
But can a market like Connecticut be too saturated, even with good pizza? Never, Imbrogno said:
“Many see Connecticut as the pizza capital of the world. What’s more, pizza itself is timeless, and we don’t see the demand for (it) dwindling any time soon. We know there’s no shortage of slices, especially in the Northeast – but good pizza is another story.”
