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Beautiful Brands adds Kyro Pizza to portfolioBeautiful Brands adds Kyro Pizza to portfolio

Ron Ruggless, Senior Editor

June 23, 2009

1 Min Read
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Ron Ruggless

TULSA Okla. Beautiful Brands International, the multi-unit franchising company and parent to the Camille’s Sidewalk Cafe chain, said today it has added Kyro Pizza as the eighth brand in its portfolio.

BBI said it would support marketing, real estate, architecture, legal, franchise sales, and other aspects of franchise development for Kyro Pizza, whose single unit is located in Baltimore. Kyro Pizza will be marketed as a brick oven pizzeria of between 1,200 and 1,500 square feet with an average ticket of $10 to $15, BBI said.

“We believe this is a fantastic opportunity to develop this innovative brand coast to coast and even overseas in places like the Middle East,” said David Rutkauskas, founder, president and chief executive of BBI, in a statement.

Kyro, which was founded in 2008, features such pizzas as tandoori chicken, General Tso’s and a falafel pizza. The menu also features pastas, salads and sandwiches served on freshly baked pita bread.

“Our mantra is ‘Fresh and creative thinking tastes better,’” said Moutasem Atiya, president of Kyro Pizza.

Kyro joins seven other brands in BBI’s growing stable of concepts, including the 130-unit Camille’s Sidewalk Cafe chain, the six-unit FreshBerry Frozen Yogurt Café chain and two Coney Beach outlets. Plans are underway to open the first units of both the Rex's Chicken and Dixie Cream Donuts concepts in the next few months. In March BBI added to its portfolio the single unit The Crusty Croissant, and in April the company added the three-unit Greenz salad chain.

Contact Ron Ruggless at [email protected].

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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