Fresh Brothers Named 2012 “Independent Pizzeria of the Year”

Fresh Brothers, an eight-unit chain of pizzerias located in Southern California, has been named “Independent Pizzeria of the Year” by industry trade magazine, “Pizza Today.”

“We selected Fresh Brothers as our 2012 Independent of the Year based on the company’s successful execution of sound marketing strategies and its commitment to actively engaging its local community,” says Jeremy White, editor-in-chief of “Pizza Today.”

Founded four years ago in 2008 by Adam & Debbie Goldberg, Fresh Brothers has quickly grown to be a household name in Los Angeles. Together with Adam’s brother Michael Goldberg, they have grown the business to six Fresh Brothers units, which feature dine-in, take-out and pizza delivery.  Two more units are currently under construction in Brentwood and Santa Monica, and are slated to open this year.

Fresh Brothers recently received an equity investment from Michael Greenberg, co-founder and president of Manhattan Beach-based shoe company Skechers USA, Inc.  Greenberg’s investment, which was in the millions, will help accelerate growth as the company aims to increase to 100+ units.

Fresh Brothers locations earn an average of $1250 in sales per square foot. Each unit is typically 1,200 square feet, making the average unit volume about 1.5 million dollars. According to Nation’s Restaurant News, most large pizza chains have estimated average sales per unit from $700,000 to $900,000. Fresh Brothers searches for high volume locations within upper-level income neighborhoods.

Fresh Brothers is a fun, fresh, healthy twist on the traditional pizzeria. Using family recipes, Fresh Brothers features a thin crust “mid-west” style pizza as well as a deep dish pan pizza. The menu also features baked chicken wings and an extensive create-your-own salad line. According to Fresh Brothers CEO Adam Goldberg much of Fresh Brother’s success can be attributed to our “ability to feed the entire family.” Fresh Brothers also offers an extensive gluten-free and vegan menu which was developed using a training program by National Foundation for Celiac Awareness.