Their diverse backgrounds and franchisee experience make the partners a cohesive team, Caswick says. “We are very strong in sales and operations, and we know what franchisees need. The chemistry has been great.”

On this project, the chemistry began in the kitchen. All three partners worked with a professional culinary chef in a test kitchen for eight months perfecting the menu of chopped salads, toasted Ciabatta sandwiches, pasta, and personal pizzas.

Traditional favorites like lasagna, manicotti, and pepperoni pizza are popular, but Artuzzi’s is best-known for its unique concoctions like the Mela pizza (sweet sausage, caramelized onions, Granny Smith apples, fresh thyme, mozzarella, provolone, and gorgonzola). The pizzas are unique not only for their toppings, but also for their shape—they are 8-inch ovals. “We were trying to make them unique and tie them in with our branding, since our logo is an oval,” Caswick says.

Thirty percent of sales come from the create-your-own pasta dish option, which includes 11 styles of pasta and 8 fresh, original sauces. Beer and wine are offered and help boost dinner sales.

As important as the food, Caswick says, is the service. “We are as close to full-service as you can get while staying fast-casual,” he says, explaining that employees greet the 250 to 300 customers who pass through each day when they arrive, deliver food to their tables, and visit during meals.

The atmosphere in the stores, which are open from 11 a.m. to 9 p.m., is family-friendly. An open kitchen not only provides entertainment, but reinforces that the food is made fresh and to order. The décor in the 2,600- to 3,200-square-foot stores is contemporary Italian, with maple tables, tile floors, and Old World Italian posters printed on brushed aluminum. The Italian proverb “Live Well. Laugh Often. Love Much.” is displayed prominently. “It’s our culture,” Caswick says. “It’s how we live our lives and what we want our customers to take from their Artuzzi’s experience.”