Mici Handcrafted Italian will make its way to North Texas this year.
The fast casual Italian restaurant concept out of Denver, Colorado, announced upcoming franchise expansion plans for the Dallas market. Mici is expected to open three locations over the next several years.
According to a Dallas Morning News report, all three of those locations will be in Frisco. The first will open at FM 423 and Stonebrook in May or June 2022. The second is expected to open by the end of the year. Exact locations for the second and third restaurants are still being determined. More locations will hopefully follow.
Mici CEO Elliot Schiffer says the city of Frisco seemed like a “natural fit” for the brand thanks to its “great communities with lots of families and great schools.”
“I know a lot of brands look to go to Texas because it’s a huge growth state, which we love,” Schiffer told The Dallas Morning News. “You look at the suburbs of Dallas, and the growth is amazing in North Texas. So many homes are being built and families are moving in. It’s just an exciting place.”
First opened in 2004, Mici launched its National Franchise program in 2020 and signed its first franchise deal in September 2021. In less than a year, the brand already has more than 50 franchise restaurants in development. Apart from the Dallas-Fort Worth area, locations are also being planned for Detroit and Phoenix. Mici currently operates seven corporate-owned locations in the Denver and Colorado Springs areas.
Featuring an artisanal menu, guests can expect comforting, classic Italian fare based on recipes that have been in the Miceli family for generations. Pizza options include pepperoni and margherita; giardino – topped with mushrooms, garlic, roasted red pepper, spinach, artichokes, zucchini, and mozzarella; cristofori – a pesto pizza made with chicken breast, artichokes, and mozzarella; and vela – topped with sausage, ricotta, and mozzarella.
Pastas, salads, gelato, and beer and wine are also on the menu.
Almost everything – pizza dough, pasta, sauces and hand-rolled meatballs – are made from scratch.
Once Mici opens, if you think you’re going to be waiting a long time – don’t. Thanks to a consistent model, high-efficiency back-of-house operations and a patented hand press, each location offers minimal wait and delivery times.
“We make the experience easy, fast and enjoyable for customers dining both inside and outside of our restaurants,” Matt Stanton, chief growth officer for the brand, told 1851 Franchise Magazine. “For those dining in, customers generally get their pizzas within 10 minutes of ordering, and for those ordering at home, delivery times are no more than 35 minutes — a huge value driver for customers. They receive the New York-style artisan pizza they’re craving in the same amount of time as other large-scale fast casual brands.”
