FACTS ABOUT ZEBU FORNO
HISTORY
Zebu Forno is a chain of company-owned and franchised European-style bakeries and cafes co-founded in 2001 by Andrew Gennusa, his brother Jason and another partner who also had extensive experience in the restaurant industry. Andrew Gennusa subsequently acquired the interests of both partners.
The first Zebu Forno location opened in 2001 on Broad Street in downtown Red Bank, N.J. in a 1,500-square-foot space that was doubled to 3,000 square feet in 2003 with the annexation of an adjoining storefront.
As of June 2007, the chain consists of the flagship company-owned unit in Red Bank, and one franchised unit located at The Commons at Holmdel in Holmdel, N.J. The 3,000-square-foot Holmdel store will serve as a prototype for future units in shopping center and central business district locations.
THE OFFERING
A European-style bakery and café, Zebu Forno sells fresh-baked breads, muffins, pastries; breakfast sandwiches; omelets; homemade soups; Panini sandwiches, wraps and other hot and cold sandwiches served on home-baked breads; handmade thin-crust pizzas; fresh salads; quiche; gelato; fresh fruit cups; olive oil; espresso drinks; a variety of coffees including a proprietary five bean blend; teas; as well as a soft drink selection that includes Boylans Soda on tap. Zebu Forno's proprietary five-bean blend of coffee is roasted locally and delivered fresh to each location weekly. All locations are BYOB.
All items are available for takeout, and all locations offer an extensive catering menu.
Additionally, consumers can purchase a variety of grocery items, including pastas, sauces, olive oil, the company's ground or whole bean coffee, and bottled drinks, along with such Zebu Forno merchandise as travel mugs, ceramic mugs, T-shirts and caps.
Stores are open seven days a week for breakfast, lunch and dinner. Typical store hours are 7:00 a.m. - 10:00 p.m. Monday to Thursday; 7:00 a.m.- 11:00 p.m. Friday to Saturday; and 7:00 a.m. -9:00 p.m. on Sunday.
Zebu Forno food offerings work at all times of the day, with sales in the flagship Red Bank location evenly distributed between the morning, afternoon and evening day-parts. No single product accounts for more than 10% of sales, with Panini sandwiches the leading seller at lunch, and sandwiches and pizza at dinner.
THE AMBIANCE
Zebu Forno locations offer diners a comfortable and relaxed setting to enjoy their meal, snack or dessert. With features like free Wi-Fi, strategically placed flat screen TVs and satellite music, patrons are encouraged to linger—with no pressure to leave.
The chain's new prototype store design includes expanded seating for over 80 patrons. Seating is primarily provided at conventional and stool-height tables featuring tops with a rigid industrial grey flooring material warmed by wood rims. Patrons can also relax in groupings of Indonesian roll back leather easy chairs—some of which face out from the storefront. The flagship Red Bank location additionally provides outdoor sidewalk café seating, which will be replicated in other sites where zoning permits.
The eclectic atmosphere is rounded out by such features as rustic wood plank floors, a ceiling design that is two-thirds exposed, and low voltage track lighting. The serving and baking side of the store has an exposed brick wall, while the seating side is bathed in warm gold tones and features original murals by New Jersey artist Gregg Hinlicky, each celebrating great artists of the past. Numbered guides to the artists depicted on the murals are provided on colorful Zebu Forno bookmarks distributed at the counter. Picking up on the ‘food as theater' movement, the baking area is situated at the front of the store, allowing patrons and passersby to watch Zebu Forno's bakers at work.
Overall, Zebu Forno's setting and menu appeals to clientele of all ages, from families with young children to teenagers, ‘Gen-Xers,' business people and senior citizens.
BUILDING A REGIONAL BRAND VIA FRANCHISING
Zebu Forno's overall objective is to build a high quality, regional brand through selective openings of franchised locations. The company plans to expand beyond its base in Monmouth County through the sale of franchises in other parts of New Jersey and Eastern Pennsylvania.
The new 3,000-square-foot prototype can be adapted to sites in central business districts and open-air shopping centers that attract strong traffic throughout the day and evening, seven days a week.
Zebu Forno offers franchisees assistance at all levels of the operation from site selection, store design and construction, employee training and product procurement, to store systems, advertising and marketing. Franchisees are initially trained at the company's flagship location in Red Bank. A member of the company's operations team remains on site during the restaurant's opening phase, followed by ongoing support through store visits and other forms of communication.
To enhance quality control and present a uniform product, the company sells frozen raw dough to franchisees that is produced at Zebu Forno's central commissary in Red Bank. All bakery products are then freshly baked daily at store level.
MANAGEMENT TEAM
Andrew Gennusa, president. Mr. Gennusa co-founded the business in 2001 with his brother Jason and a third partner who also had extensive experience in the restaurant business. He subsequently acquired the interests of the two partners. As president, he is responsible for all store operations, menu development, business planning, franchising growth, store layout and design, and equipment specifications. Prior to launching the concept, Mr. Gennusa had been an officer and director of The Manhattan Bagel Company, a business he co-founded with brother Jason in 1987. As the chain's executive vice president, he directed the development, design and construction of over 300 units throughout the country until the company's sale in 1997.
Anne Quagliana, controller. Ms. Quagliana,who directs all accounting operations, joined the company in 2002. Prior to that, she was employed by J.H. Cohn, a certified public accounting firm in Ocean Township, N.J. as an auditor/bookkeeper. Earlier in her career, she spent 16 years as a bookkeeper and controller for Stern Maid, a Manhattan-based garment manufacturer.
Ryan Timmons, general manager. Mr. Timmons, who initially worked in store operations for Zebu Forno from 2001 to 2003, returned to the business as general manager in 2005. In that capacity, his responsibilities include directing day-to-day operations, business development, procurement, and profit and loss controls for the Red Bank flagship location. Additionally, he is involved with construction management, training, store openings and ongoing operations assistance for Zebu Forno franchises. His past experience includes nine years of high volume restaurant/nightclub management, owner/operator of a luncheonette on the Jersey Shore and as a project manager for a large construction company based in Philadelphia.
Bernardo Chavez, production supervisor. Mr. Chavez runs the central commissary in Red Bank that provides fresh dough to franchisees. Previously, he managed the par-baked wholesale section of Manhattan Bagel's factory in Eatontown, N.J.
CONTACT INFORMATION
Zebu Forno Franchise LLC
20 Broad Street
Red Bank, New Jersey 07701
(732) 936-9330
www.zebuforno.com
Media Contacts: Bill Parness or Lisa Kreda at Parness & Associates Public Relations, 732-290-0121; parnespr@optonline.net