A rapid run of openings, including the expansion of the business outside of its London stronghold, has seen Franco Manca cement its place as one of the fastest-growing pizza chains in the UK market.
Recent openings in Bournemouth, Reading and Southampton have reinforced its presence in the south and with more locations outside of the capital scheduled for the next 12 months it won’t be long before the chain is up to 50 units.
Prices that start from £4.95 and a ‘first come first served’ seating policy have endeared the brand to customers, but it’s what happens in its kitchens — which is where executive chef Alfonso Marseglia and the group’s area chefs come in — that has really helped elevate the business in the eyes of discerning customers.
Franco Manca’s pizza is made from slow-rising sourdough and baked in a wood-burning ‘Tufae’ brick oven that produces heat of up to 500°c.
The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture, giving a soft and easily digestible crust.
It’s a process that Alfonso and his team have got down to a fine art and, as he works closely with MD Nabil Mankarious in areas such as new product and menu development to keep the offering fresh, further success is a certainty.
Company: Franco Manca
Address: 1st Floor, 50-51 Berwick Street, London, W1F 8SJ
Tel: 020 8747 4822
Focus: Sourdough pizza
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