Ralph's Restaurant Launches Unique Franchise Opportunity

In 1900, when Francesco and Catherine Dispigno founded Ralph’s Italian Restaurant in downtown Philadelphia, they did so with a mission to provide customers with a taste of authentic Italian family recipes. Today, 115 years later, that same authenticity has been carried on by the following four generations.

Now, with 28-year-old great-great grandson Ryan Rubino at the helm as president of Ralph’s franchise program, the brand’s authenticity in fine dining will employ a methodical growth strategy through an elite franchising focus.

“We are not your typical franchise,” Rubino said, noting that Ralph’s earned the title of America’s oldest Italian restaurant in 2012. Fior D’Italia, which was founded in San Francisco in 1886, had previously been the oldest and upon closing their doors put out a press release declaring Ralph’s the new owner of the title. “In order to protect the legacy of the brand, we are going to be very thoughtful about who we allow into the system.”

Although 115 years old, Ralph’s will again emerge as a pioneer, as it will create and, hopefully, own the fine dining Italian restaurant category, similar to how brands like Ruth’s Chris Steak House (1965), The Capital Grille (1990), and Schula’s Steak House (1994) have expanded globally through licensing and franchising. With more experience and a second location in King of Prussia, Penn. producing steady volume, Ralph’s will select top-tier operators looking to add a bit of history to their portfolios.

Family history is still rich in the Ralph’s business – and will be essential to the training of new franchisees and general managers. Rubino’s great uncle, Ralph, 86, son of the Ralph after whom the restaurant was named, still works six days a week in the downtown Philadelphia location; his father Jimmy and uncle Eddie still sit on the leadership team as EVPs; his sister, Gabrielle, is the head of private dining; and his grandmother, Elaine Dodaro, 77, still lives next door and does the bookkeeping.

Rubino notes that while the brand’s history has remained very much intact, a lot has changed in the recent years. If you were to tell his great-great grandparents that Groupon, Facebook, online reservations, credit card payments and a Sheraton hotel location would exist, they would have told you that you were crazy. But, with an investment of $1.2 million to $1.7 million, depending on site selection, build-out and land ownership, Rubino knew he had to take the lead on bringing Ralph’s into the 21st century in order to appeal to high-level investment operators.

“I think my great-great grandparents would be quite proud of where the brand has come,” he said. “Each generation has outdone the previous generation with innovation. My dad was the first to implement nightly specials and a wine list, both of which were innovative for that time. Now, we are adding a few more pieces to our business, while protecting the legacy of the brand. The great thing about Ralph’s is that the brand is now the combination of many generations of my family. That’s special.”

Much of the original menu still remains, including the signature veal, chicken and pasta dishes along with the original red sauce; however, Rubino and team, led by executive chef Anthony Barone, have modernized some dishes to ensure the strength of the brand as it expands into the Northeast, with a focus on Western Pennsylvania, New Jersey and New York.

“We are looking for operators who have great restaurant experience, preferably in multi-unit operations,” Rubino said. “Maybe they own restaurants or have a family member who is strong at operating a restaurant. We want someone who will make Ralph’s not just a business, but part of their family.”