Riko’s Pizza was named after founder Rico Imbrogno, though the “K” was used instead to make it stand out more.
Riko’s Pizza is looking to break into the ever-competitive pizza segment with its tavern-style offering. For co-founder and CEO Enrico “Rico” Imbrogno, this milestone is the first of many to come.
“I thought there was always a calling for this tavern-style pizza we do,” said Imbrogno. “We just can’t seem to find it anywhere anymore.”
A carpenter by trade, Imbrogno’s always been an entrepreneur. Aside from woodworking, he’s owned a car dealership, built houses and his newest venture is franchising. Working with his cousin, Luigi Cardillo, Imbrogno founded Riko’s in 2011.
Enrico “Rico” Imbrogno.
Pizza became the choice for the cousins even though the space was (and still is) very competitive.
“We didn’t know really about restaurants and the competition in it, and we both love pizza,” said Imbrogno. “I just had an inkling for this style of pizza.”
Tavern pizza’s trademark is a thin, cracker-like crust that’s covered in toppings. Riko’s in particular focuses on quality to stand out from the crowd, said Imbrogno. All items on the menu are proprietary, and as much as possible is made in house.
Riko’s has gone from a deck oven in a small shop to 10 units, including six franchises. For the first eight years, Imbrogno and Cardillo were hard at working preparing operations and learning best practices for future franchisees. They later brought in consultants to put on the finishing touches.
Luigi Cardillo.
“They were pretty shocked by how much stuff we’d done in house,” said Imbrogno. “A lot of people who want to franchise start on the ground floor. We were already on like the seventh floor out of 10.”
For the franchise model, Riko’s replaced the deck oven approach with line ovens for quick and easy service. Its early franchisees were customers first, and the cousins said while restaurant and management experience helps, they have strong systems to support any franchisee. Riko’s is based in Stamford, Connecticut, and the founders said interest is growing across the East Coast.
“We don’t just give it to anybody,” said Imbrogno. “It’s too special to us. We’re trying to keep it streamlined and have a family-type of company.”
Steady growth is the goal. Imbrogno estimated four to six more locations will open up by next summer, with leases already signed. The investment for a Riko’s Pizza ranges from $520,200 to $699,800.
“Right now, we’re staying focused on organic growth,” said Imbrogno. “We’re not trying to set the world on fire, but the fire started by itself.”