U.S. pizza cone chain launches mobile cart, kiosk prototypes

Feb. 9, 2015, Edison, NJ – Kono
Pizza USA is introducing mobile cart, kiosk
and in-line store prototype models designed to fuel franchise growth in
non-traditional venues such as hospitals and colleges.

Feb. 9, 2015, Edison, NJ – Kono
Pizza USA is introducing mobile cart, kiosk
and in-line store prototype models designed to fuel franchise growth in
non-traditional venues such as hospitals and colleges.

In addition to the brand’s existing traditional retail store model,
potential franchisees of Kono Pizza will now have the ability to operate
in a variety of high-traffic areas – from malls and hospitals to
colleges and amusement parks – through its new, sleek and sophisticated
mobile cart, kiosk and in-line store models, the company said in a news release. The kiosk model will make
its debut in the Florida and North Carolina markets in the coming months.

“If there are any spots where customizable meals served inside a cone
are going to be a huge hit, it’s malls, amusement parks, airports and
other non-traditional venues,” said David Ragosa, the company's co-founder, in the release. “That’s where hungry on-the-go consumers in search of a
fresh, filling and easy-to-eat snack congregate, so we’re coming right
to them.”

The new store prototypes require only 100 to 200 square feet of space and
cost under $90,000.

“This is an exciting time in Kono Pizza’s history as we set the stage
for the brand’s future growth and evolution," said Carlo Ruggiero, Ragosa's co-founder. “With extremely low build-out costs,
simple operations and an internationally tested and proven concept
across 20 countries, our flexible new business models offer an
opportunity for operators to break into the lucrative QSR segment at a
lower cost of entry than most traditional restaurant brands.”

The menu features three types of customizable cones:
breakfast cones, pizza cones and dessert cones. The cones are filled
with fresh, quality ingredients inspired by original Italian recipes and
baked in just three minutes in the brand’s proprietary oven. The recipes
and cooking processes are standard throughout all locations, simplifying
the hiring process for franchisees. The mobile cart, kiosk and in-line
store models require minimal staff of one to two part-time employees and one
full-time manager.

The company recently signed franchise deals that will
bring at least 17 new restaurants to North Carolina, Florida, Iowa, New
Jersey, New York and California this year.