JohnnyTakeUè – Excellence Pizzeria & Kitchen is the indoor translation of the itinerant Pizzeria format: Johnny Pizza a Portafoglio

JohnnyTakeUè, Neapolitan caricature of “Take Away” but not only this !!! A real Excellence Pizzeria & Kitchen with at least 40 seats in 70 square meters … but also larger rooms that reach a maximum of 150! It is a format characterized by a 130cm (internal diameter) oven, made with refractory material and a top in Sorrento biscuit… mounted on a Johnny Pizza Ape-Piaggio… characterizing indeed a symbol of the brand!

The JohnnyTakeUè is designed to be easily adaptable to small spaces like those that can be found in public places, shopping malls, train stations and airports.

The Excellence Pizzeria & Kitchen JohnnyTakeUè has simple materials and fittings, rustic and creative ideas outside the classical schemes related to “food theme” that recall the vintage style and the typical colors of the brand.

The seats range from really original tomato cans to comfortable and manageable schools chairs!

Utmost attention to quality and service!

A pizzeria and excellent cuisine that bet on a slow rising and long maturation dough by the master Aniello Buonocore, tutor pizza-chef of the courses “THE PIZZA COOK” in collaboration with the University of Mediterranean Cuisine of Sorrento, which allow the standardization of product!

All with prominent ingredients such as mozzarella “Euroiovine”, flour “Luna Rossa” by “Molino Iaquone” and tomato “San Marzano DOP Solania”.

The Excellence Pizzeria & Kitchen JohnnyTakeUè, craft fryer, IGP Gragnano pasta drawn in bronze, excellent Italian meats, fish of the day. The icing on the cake… the desserts signed Gay Odin.

Informal but attentive service, with maximum care of the table, customized tablecloths, napkins in pseudo-cloth, Coca-Cola and Fanta only in glass! Draught beer Poretti and Craft beers!

Franchising for us means the implementation of our “system” at 100%!

The Franchisee is a customer that is to be followed and pampered!

Our #WINNING FORMULA includes:

• • Use of the brand
  • Access to doughs and recipes with their boms
  • Training center in the Naples dough laboratory, in collaboration with the University of Mediterranean Cuisine of Sorrento
  • Quality check
  • Management software for perfect cost monitoring
  • Operative manual
  • Architectural projects
  • Excellent framework agreements with suppliers/equipment
  • Pre-opening and start-up assistance
  • Marketing consulting with start up social communication