Could the original Di Fara become a national chain?

 
July 14, 2010 | by Jennifer Litz

Dominick DeMarco Jr., son of the founder of Brooklyn's famous New York/Neapolitan-style pizzeria, Di Fara, has plans to take his father's legendary pizzeria to the rest of the nation, according to Gothamist.

From the story:

Dom DeMarco's Pizzeria & Bar is set to open [in] Vegas by the end of the year, and if it's successful he'll expand to Arizona, Texas and California. But could the pizza ever taste as good? Though he'll be using a gas-fired Wood Stone pizza oven instead of the Baker’s Pride oven, he insists on using all the same ingredients. Even the water. DeMarco Jr. has sent New York tap water samples to a lab for "analysis," though we're not sure how he'll use the data to make Nevada tap taste more like New York's.

The development is another move toward Neapolitan-style pizza coming into the mainstream. The artisanal-style pizza, sometimes noted as the antithesis of fast food pizza for its all-hand-made production, high-heat oven, and premium ingredients, has gained recent market share via expansion of chains such as Punch Pizza, owned by the founder of Caribou Coffee.


Topics: Business Strategy and Profitability , Food & Beverage


Related Content


Latest Content


comments powered by Disqus

 

TRENDING

 

WHITE PAPERS