Marco’s Pizza founder Pasquale “Pat” Giammarco moved to the U.S. from Italy when he was nine years old and grew up working in his family’s pizzeria. He later embarked on a mission to make high quality pizza on a larger scale using a secret sauce recipe that he developed and refined with his father.
Giammarco established three standards in order to deliver the consistent levels of quality and freshness expected of Marco’s products: dough made fresh daily in each store; a proprietary sauce recipe that blends imported spices and three types of vine-ripened tomatoes; and an exclusive blend of three fresh cheeses (never frozen, unlike many pizza chains).
ECI work directly with the Franchisee while fulfilling all requirements from corporate Marcos pizza construction team. We provided a full kitchen with vent hood, all plumbing fixtures as well as a new HVAC while given a home like finish out in the dining area.
This successful restaurant store has all the elements of a New Construction project. ECI worked with the, tenant, land lord, franchisee, corporate and all subcontractors and yet we took care of it and had a successful project.