In 2015, USA Today wrote an article asking, “Is Anthony’s the best pizza chain in America?” The story described the experience: “Imagine pizza so good that seasonal snowbirds from New York—the most pizza-defensive city in the country—liked it so much they imported it from their winter stays in Florida. If you think of a chain restaurant as spanning multiple states and being accessible to a goodly amount of people, it is easy to say Anthony’s is the best pizza chain in the country …” The following year, USA Today, in its “Field guide to American Pizza,” called Anthony’s “easily the nation’s best pizza chain.” Anthony’s 800-degree coal oven is the centerpiece. It produces a crust that’s thin and crisp and not soggy, a differentiator from the “New Haven-style pizza” often associated with this cooking style. The pizza is lightly sauced and comes out of the oven literally smoking, with black spots and char on the edge and bottom. But it doesn’t taste burnt. “Our ovens are a real art form,” Jones says. “There are no knobs on the ovens. It’s a pile of coal. It’s on fire. And it takes work to navigate that.” When Jones arrived, he asked how much coal the brand used daily. The answer: somewhere between eight and 12 bags. “I said, that’s a pretty wide range,” he jokes. Anthony’s got the number down to a science, which is important as the brand grows and courts consistency. “We now know what the temperature should be at various times of the day. And when we should be cooking certain things throughout the day,” Jones says. “Because the oven temperature does fluctuate as its rebuilt every morning.” The oven typically hits its peak midday and then cools overnight. Jones says Courtelis’ hire was essential to keep the quality quotient humming. “That voice is incredibly important,” he says. “If you don’t have it, you need that champion. I’m that champion but I need someone whose sole focus is to make sure the food is great in the restaurant.” One thing about growth, Jones adds, is Anthony’s wants to stoke its cult status, not dilute it. And that boils down to ensuring each new spot feels like a local pizza joint. “We have to have people who have been in it before,” he says of the operators. “You only get one shot at it.”

Anthony’s locations are relatively small for a full-service operation—2,800 to 3,000 square feet on the interior with 350-square-foot-plus patios (where possible). They look to residential populations of 120,000 and above, with daytime numbers of 20,000 within 2 miles, and median annual household incomes of $75,000 in the trade area. Naturally, Florida’s been a snug fit for Anthony’s, Jones says, because of New York transplants. The smaller footprint also fosters a vibrant environment that guests feel comfortable in. “Keep the energy in the dining room,” Jones says, “because nobody wants to sit in an empty dining room, right?” Restaurant décor and design reflects Bruno’s upbringing and often features framed photos of celebrities, like Marilyn Monroe, Frank Sinatra, and former New York Yankees captain Derek Jeter. Anthony’s also counts NFL Hall of Famer Dan Marino as a partner. Jones says the brand is working on a remodel program to bring a more elevated feel into restaurants, yet still keep the approachable theme. Anthony’s also continues to push forward into off-premises, including third-party delivery, and currently offers a family bundle for four ($25). Yet regardless of what changes, the core of Anthony’s won’t flinch. “As a team, our goals are always to differentiate ourselves from everybody else,” Jones says. “Blaze Pizza has opened a lot of restaurants. MOD has opened a lot. They serve a purpose. But we’d put our quality up against anybody, any day of the week.” “So when you think about the secret sauce,” he adds, “we don’t stray from what got us to the dance.” – Source: Sapore Magazine.