Giordano's plans to unveil new dining establishments following a long hiatus
In the heart of Chicago, a beloved pizza institution is gearing up for a new chapter under the leadership of Nick Scarpino, the new CEO who took the helm in December 2024. After several years of contraction, with sales declining by 9% between 2019 and 2024 and unit count dropping from 68 to 60, Giordano's is set to open new restaurants starting in 2026, marking its first new openings in over five years.
Scarpino, who grew up in the suburbs and previously spent 10 years at Portillo's, is leading the company's resurgence and growth efforts. His first rule of thumb when he became CEO was "Don't ruin the brand." Now, he is focusing on finding the best sites possible for expansion and growing the off-premise business, including delivery through partners like DoorDash and Uber Eats.
Giordano's is expanding its ecommerce business, shipping frozen deep-dish pizzas nationwide. The chain is also investing in digital channels such as mobile and web ordering for off-premise business. Scarpino plans to roll out a mobile app and loyalty program for Giordano's, aiming to enhance customer experience and facilitate off-premise sales.
The initial expansion will consist of company-owned units, followed by seeding surrounding areas with franchises at a reasonable pace. Giordano's has locations in nine states, and one of its best-performing restaurants is in Las Vegas. The new location will be in Washington, D.C., just a couple of blocks from the White House.
In addition to its signature Chicago-style stuffed deep-dish pizza, Giordano's is adding a lighter style of pizza to its menu offerings, aimed at broadening its appeal beyond the iconic product. The company is also exploring tavern-style pies as part of their product innovation to attract a wider audience, although detailed information about this new style has not been explicitly described.
Giordano’s is not focusing on chasing numbers but rather finding the best sites possible for expansion. The strategy is to grow thoughtfully by opening company-owned units initially and then expanding through franchising at a measured pace. This approach is expected to position the chain for long-term success in the competitive pizza market.
Moreover, Giordano’s is collaborating with other Chicago restaurant brands for limited-time offers to promote its ecommerce service. A recent collaboration with Weber Grill Restaurant offers a selection of meats for grilling, plus two Giordano's pizzas, promising a "legendary" summer feast from two Chicago brands.
As the pizza industry adapts to changing consumer habits that favour takeout and delivery options, Giordano’s is emphasizing off-premise sales as a key growth channel. The company's off-premise consumption is heading towards increased popularity, and Giordano's aims to "skate to where the puck is heading."
With its rich history of 51 years, Giordano's is part of Chicago's deep-dish Mount Rushmore. As the chain embarks on this new journey, it continues to uphold its commitment to quality and innovation, ensuring that it remains a beloved institution for generations to come.
[1] Source: Restaurant Business Online [2] Source: QSR Magazine
- The new CEO of Giordano's, Nick Scarpino, is not only focusing on finding the best sites for expansion but also growing the off-premise business by partnering with delivery services like DoorDash and Uber Eats.
- Apart from the famous Chicago-style deep-dish pizza, Giordano's is venturing into lighter style pizzas and tavern-style pies as part of its product innovation, with the aim of attracting a wider audience.
- In addition to growing through company-owned units, Giordano's plans to expand thoughtfully by franchising at a measured pace, collaborating with other Chicago restaurant brands for limited-time offers to promote its ecommerce service.
- As the pizza industry evolves and consumers lean towards takeout and delivery options, Giordano’s is prioritizing off-premise sales and data-and-cloud-computing technologies to stay competitive in the global cuisines and business landscape, maintaining its legacy as a beloved Chicago institution.
