Rosati's Pizza will open 11 restaurants within a 90-day stretch, a record-setting pace for the 62-year-old, family-owned Chicago chain that operates more than 200 units nationwide.

The push, driven almost entirely by existing multi-unit franchisees rather than new operators, will set company records for annual openings and the share of the system controlled by multi-unit owners, CEO Anthony Rosati said.

What's driving the surge?

Long-tenured operators, some of whom have spent 30 to 40 years with the brand, are adding restaurants as they find real estate and seek opportunities beyond Rosati's saturated Chicago base, which already counts more than 100 locations.

"The main driving forces are our existing franchisees," Rosati said. "The unit economics are working for them, and it's been a good time for them lately."

The chain gives franchisees larger territories than many restaurant concepts, which has made available sites harder to find as the home market fills in. That geography has pushed growth toward Sun Belt states.

Where is Rosati's going next?

Rosati pointed to the Carolinas, Florida, Texas, Georgia, Kentucky and Tennessee as markets benefiting from population migration. Many also attract former Chicago residents already familiar with the brand, a built-in customer base that lowers acquisition cost for new franchisees.

The East Coast has historically proven more difficult for the brand, but Rosati's has signed agreements with experienced multi-brand operators that could push the chain farther into the region. Specific cities and unit counts were not disclosed.

How does the real estate math work?

Rosati's prefers end-cap positions in high-traffic shopping centers anchored by grocery stores or major retailers. The company accepts higher lease rates for the signage, patio space and street visibility those corners provide.

Second-generation restaurant space is where the cost story gets sharper. Existing infrastructure — grease traps, hoods, bathrooms, plumbing, electrical — can trim $10,000 to $200,000 from a buildout, Rosati said, reducing the debt a franchisee must carry and shortening the path to breakeven.

Can the franchise system absorb 11 openings at once?

Spacing matters. Rosati's tries to stagger openings where possible and deploys corporate staff once franchisees receive permits and certificates of occupancy. Veteran operators add an informal support layer.

"We have a lot of guys that we work with that'll help us, our franchisees, existing base," Rosati said. "They'll send a manager, they'll come in and throw their hands in."

That mentorship, the CEO argued, carries more weight than an extra body on the line because veteran owners have faced the same operational challenges.

What about food cost, labor and the menu?

Rosati said franchisees have held labor and food-cost targets steady through inflation, a discipline that has kept pizza competitive as restaurant menu prices climbed. Pizza also feeds multiple people at a price that compares favorably with other occasions, a value equation Rosati credits for customer retention.

On the menu, sausage — not pepperoni — is Rosati's top-selling topping, according to director of marketing Loredana Gianino. Fresh sausage is hand-pinched onto pies, and many recipes trace back through generations of the Rosati family.

The brand also won WGN Radio's Chicago Pizza Madness tournament in both 2025 and 2026, a useful marketing hook in one of the country's deepest pizza markets.

What technology is Rosati's evaluating?

The chain is reviewing equipment designed to reduce kitchen labor hours and continuing to roll out digital marketing tools. Artificial intelligence sits under review, including voice systems that could cut the time employees spend answering phones.

"There's so many great things coming down the pipeline right now that we're looking at," Rosati said. "I think we're just on the cusp of a lot of great things from all the different things we've seen with AI where it could save money."

The CEO framed the priority as service and efficiency rather than labor cuts as an end in themselves.

What does Rosati's look for in a new franchisee?

Restaurant ownership requires more than a signature on an agreement, Rosati said. First-time owners cannot simply hire a staff and walk away. The chain favors candidates with prior business operating experience and a clear grasp of financial performance, and it sets expectations for long weeks during the launch period before a management team is built out.

What's the 2027 outlook?

Pipeline visibility from late 2025 — when franchisees were already working through site searches, lease negotiations and buildouts — gave Rosati's confidence in 2026. The CEO expects 2027 to outpace this year.

"So it keeps pointing towards more growth," Rosati said. "I would say '27 is probably going to be busier than '26 the way we're looking at right now."

That trajectory will test whether the company's 100-year-old food pedigree — built through Italian restaurants, cheese production, sausage manufacturing and distribution — can carry the chain well beyond Chicago's pizza-dense neighborhoods.