The Carmela’s franchising concept involves three separate business models, including:
• A full-service dining room menu comprising a Carmela’s Pizzeria and including a limited pizza buffet, alcohol and a sports grill; ;
• A smaller Carmela’s Pizzeria with full menu dining room including limited pizza buffet, delivery and carry-out; and
• A Carmela’s Pizzeria delivery and carry-out model similar to those of the leading pizza delivery chains.
Darren Dulsky, president and COO of Carmela’s Pizzeria, said the cost to start up a Carmela’s franchise will vary depending upon the size of the restaurant, but will likely range from $125,000 to $200,000, which includes the franchise fee. The budding pizza chain specializes in New York-style pizza, and offers dine-in, carryout and delivery at its current locations.
The Carmela’s Pizzeria management team consists of restaurant industry veterans. Dulsky has been in the restaurant industry since 1976 and worked for Friendly Ice Cream for 15 years as manager, training coordinator and district manager. He also worked for eight years in the Sbarro pizza chain as a senior vice president of operations. Dulsky developed the Carmela’s concept.
Ron Heineman, chairman and CEO of Carmela’s Pizzeria, was previously employed for 23 years as vice president of human resources and training with Frisch’s Restaurants Inc.
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