Few would argue that a foundational key to building a business is developing the ability to take a great product or service and to expand it into new forms and markets, but without losing sight of the intrinsic qualities that made the product great in the first place. In the case of Noble Roman’s, which started as a popular pizzeria on the campus of Indiana University back in 1972, it’s always been about maintaining the quality of their food. The company now operates over 1,700 franchsed/licensed outlets throughout the U.S., as well as in Puerto Rico, the Bahamas, Canada, and even Italy. Their food now includes everything that it takes to make great pizza, in addition to breadsticks and cheesesticks, chicken wings, salads, pasta, sandwiches, and even breakfast items.
It wasn’t until the late 1990s that the company decided to go from just operating a string of quick-service pizza restaurants to developing the technology required to operate in numerous types of non-traditional venues, while maintaining the product quality that their extensive fan-base demanded. Today the company provides the best pizza and sub sandwich foodservice products and systems to individual franchisees, but also to entertainment facilities, convenience stores, bowling centers, universities, and military bases.
This includes supplying take-n-bake pizzas to convenience stores as well as a stand-alone offering for grocery stores. One of their fastest growing venues is in groceries, where they provide a deli-based take-n-bake pizza program complemented with other made-for-home retail products. The company, now a multi-million dollar business, continues to see growth in revenue, operating margins, and net income, but remains committed to product quality and taste as the foundation that supports everything else.
For additional information, visit www.NobleRomans.com
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