Italian Restaurants

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With the numerous forms of ethnic restaurants in the United States, Italian restaurants, including pizza chains, boast the most important number. They also produce an selection of opportunities for would-be franchisees and entrepreneurs and also the chance of coming up with a concept modification. Italian restaurants owe their origins largely to poor immigrants from southern Italy, entrepreneurs who started small supermarkets, bars, and restaurants in Italian neighborhoods in the Northeast. The restaurants began serving their ethnic neighbors robustly flavored, familiar foods in large portions at discount prices.

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The meals were based on home cooking, including pasta, a paste or dough item created from wheat flour and water (plus eggs in northern Italy). Spaghetti, from your word spago, meaning ''string,'' is really a typical pasta. Macaroni, another pasta, is tubular in form. Inside the north of Italy, ravioli pasta is full of cheese or meat; inside the south, it could be served within a tomato sauce without meat. Pastas take various shapes, each with its own name. Pizza is native to Naples, and it was there that lots of American soldiers, during The second world war, learned to take pleasure from it.

Pizza eventually made John Schnatter a huge success; his Papa John's chain has produced numerous small businesspeople wealthy. Although independent Italian restaurant managers typify the Italian restaurant business, chain operators are spreading the pasta concept nationwide and selling franchises to those qualified by experience and credit history. The range of Italian-style restaurants intended for franchise is wide, from stand-in-line food service to high-style restaurants where the guest is greeted with a maitre d'hotel, seated in a plush chair, and served with polished silver.