Brief Background of Ricciotti - newly opens at The Star Vista Part 3

Ricciotti  Pizza Pasta Grill 

Background : The holding company for Ricciotti  (pronounced RE-CHOR-TEE) Pizza Pasta Grill is GGR. The restaurant is named after Ricciotti - he is the fourth son of Garibaldi, and used to be a general in the army.  

Owners for Ricciotti include 6 partners based in Singapore, only one Managing Director handles the daily operations of Ricciotti Pizza Pasta Grill - he is Mr Ottavio  Gori. Mr Ottavio is  a businessman who brings with him 40 years' experience from the hospitality industry, with 15 years experience in the company.  

Menu : Under the recent Franchise Re-branding Exercise, to the existing Pizza & Pasta menu was added the Grill Section with effect from September 2012.  The Grill Section was made available at all three Ricciotti Pizza Pasta Grill outlets : The Star Vista, China Square Central and Riverwalk.

The menu for Ricciotti at The Star Vista is the most extensive, with sharing Pasta portion for 3 to 4 pax. The Pizza portion has expanded to include  9 inch, making total two types of sizes : the 12 inch & 9 inch. Currently diners at Ricciotti can order up to two flavours per pizza.

For Ricciotti's menu in full, please go to 
http: //ricciotti.co/menu.php

Menu planning : Ricciotti revamps its menu once a year, with total about 120 items on its menu to date. 

Franchising the Ricciotti brand :  There are plans to develop the brand Ricciotti in future under franchising arrangement to interested franchisees.  

Expansion : Currently with three outlets in Singapore, Ricciotti plans to expand through offering  franchise to   potential franchisees with effect from 2014  onwards. Company has plans to expand its business into SEA countries such as Malaysia, Indonesia,  Thailand, Philippines, Dubai, and later to China as well. 

Operations:  Currently the three Ricciotti outlets are managed by Executive Chef Gero DiMaria who is from an Italian family growing up in the UK.  Chef Gero has total three Sou Chef, one at each outlet assisting him to operate the kitchen. 

Training :  Culinary Training of staff on Ricciotti's menu comes under Executive Chef Gero DiMaria who has been with the restaurant since 2006.  

Payment : Restaurant operates under a post paid concept where diners settled payment after they have finished dining.  

Food source : Ricciotti has a policy  of being true to its emphasis on providing diners with authentic Italian cuisine using authentic Italian ingredients (according to Executive Chef Gero )100% are from Italy. In addition all the sauces at three Ricciotti outlets are made in house at each outlet's kitchen. Ricciotti uses fresh meat:  beef,  chicken. The seafood such as shrimps are freshly frozen and all prepared daily at each kitchen.  

Central Kitchen : Currently Ricciotti does not have a central kitchen, however the three outlets maintain their standards by strict adherence to the recipes as specified by Chef Gero.  

Ordering : Table service is offered at Ricciotti. 

Promotion with Banks & Credit Cards: Ricciotti is running a DBS AMEX Promotion with  10% off food bill 

Catering : In-house catering is available. Email catering@ricciotti.co

Takeaways: Ricciotti offers takeaway for busy diners who order dishes on menu for takeaway. 

Booking for functions : Ricciotti provide booking for corporate functions, Birthday celebrations, private functions on ad hoc basis. Ricciotti recently had booking from NTU Alumni, another booking for www.cozycot.com function at its Riverwalk outlet. 

Ricciotti's Seating Capacity : 35 pax inside, 30 pax al fresco  

Website : www.Ricciotti.co   

Ricciotti Branches :  Currently three outlets. 

Signature dishes : 

SALADS 
Ricciotti Salad: Mixed greens, pork bacon, grilled bell pepper, shaved parmesan 

SNACKS  
Suppli: Rice balls stuffed with beef ragu and mozzarella cheese 

PANINI  
Parma: Parma ham, mozzarella, rucola 

PASTA 
Spaghetti Marinara: Spaghetti with calamari, clams, sea scallops, prawns, cherry tomatoes in light tomato sauce. 
Linguine Al Granchio: Linguine with crabmeat in creamy tomato sauce 

PIZZA 
Pizzotto: Bacon, mushrooms, egg, pomodoro, mozzarella 

GRILL 
1,500G grilled boneless whole chicken with Ricciotti’s spicy marinade 

DESSERT 
Cannella: Cinnamon sugar with mascarpone and raisins 

Key points about Ricciotti Pizza Pasta Grill-

1. Ala minute cooking  upon order taken 
2. Authentic Italian  cooking  style  
3. Emphasis on sharing  of food 
4. Good value for money 
5. Use of fresh ingredients, fresh (not dried)herbs
6. No MSG used

Promotions :  One for one beer from 3-6 pm 

Wine promotion $28 per bottle (weekdays),  $19 per bottle ( Sat & Sun)till while stocks last. 

Marketing  activities :  Ricciotti  conducted a Kids Cooking Class on Dough Making  two years ago  

Restaurant is non-halal.

Merchandise on sale at outlets? Currently not available yet.  

Customer Interaction : 

Chef Gero do make conscious effort to mingle among the diners, spending time face to face interacting with regular customers at Ricciotti's three outlets.  

Target : PMEB, mature diners, families.