TOLEDO, OH – July 30, 2014 – Marco’s Pizza has added two new pizzas to its menu: Spicy Fresco Three Cheese and Spicy Double Pepperoni Fresco. Both pizzas are limited-time offers and will be available at participating Marco’s Pizza locations nationwide from August 4 through October 26, 2014. The signature ingredient on both pizzas is Marco’s special Giardiniera, an authentic Italian pepper relish that adds extra kick of spice and sophistication to the flavor profile of the pizzas.
For more information about Marco’s Pizza, visit http://marcos.com. For franchising information, visit http://marcosfranchising.com/.
Headquartered in Toledo, OH, Marco’s Pizza is the fastest-growing pizza company in the U.S. Marco’s was founded by native Italian, Pasquale “Pat” Giammarco, and is committed to making Ah!thentic Italian pizza with fresh ingredients. The company has grown from its roots as a beloved Ohio brand to operate more than 500 stores in 35 states and the Bahamas.
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›