Kateryna Tserkovniuk emigrated from Ukraine to the United States in 2016 and worked at Sarpino's Pizzeria in Fort Lauderdale as a cashier before working her way up to area manager of three restaurants. Now she's about to open her own Sarpino's in Pompano Beach as a franchise owner.
Scott Nelowet, director of franchise development for Sarpino’s Pizzeria, has been with the fast casual for less than a year. In that time, he quickly learned the key to reeling in prospective operators the expansive Italian menu.
Sarpino s Pizzeria, already a delivery and carryout concept, didn t have to pivot like so many restaurants during the pandemic. Now, the 44-unit company is ready for expansion in some new and current markets.
After a trip to Calabria in Southern Italy, the rugged and parched province that provides the lower tip of the Italian boot, a dream to make delivery pizza different, better, and special was born. A pizza dough made daily from only 100 percent whole wheat flour, yeast, water, salt, olive oil, and secret Calabrian traditions, combined with crushed tomatoes and daily shredded mozzarella. Simple ingredients, yet executed at the highest level, and built around the convenience of delivery and take-out. Since acquiring the rights to develop the U.S.