North America's Oldest Italian Restaurant Launches Unique Franchising Opportunity

In 1900, when Naples-natives Francesco and Catherine Dispigno founded Ralph’s Italian Restaurant in the heart of South Philadelphia, they did so with a mission to provide customers with a taste of true Italian-born-and-bred flavors. Today, more than a century later, that same authenticity can still be savored in every bite of calamari marinara and veal parmigiana.

But now, even as Ralph’s is named the oldest Italian restaurant in America, they will once again emerge as a pioneer. In 2015, Ralph’s announced that they wanted to grow their legacy by adding new members to their family. So, with 28-year-old great-great grandson Ryan Rubino at the helm as president of the brand’s new franchise program, Ralph’s decided to begin franchising for the first time in its 115-year-old history.

Similar to how a few restaurants expanded globally through licensing and franchising (Ruth’s Chris Steak house in 1965; The Capital Grill in 1990; and Shula’s Steak House in 1994), Ralph’s hopes to create, define and own the fine dining Italian restaurant category.

Rubino assures that the franchising process will be methodical and thoughtful, and they’ll have a keen focus on elite, top-tier operators in order to keep the brand’s heritage intact. After all, family history is still rich in the Ralph’s business: 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 Dodar, 77, who still lives next door does the bookkeeping.

“I think my great-great grandparents would be quite proud of where the brand has come. 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. The great thing a about Ralph’s is that the brand is now the combination of many generations of my family. That’s special—it’s what makes Ralph’s such a treasured establishment.”

But over the years, as the brand evolved alongside the four generations of family that walked through its doors, Rubino realized that it was important to bring Ralph’s into the 21st century in order to appeal to high-level investment operators.

“A lot has changed in the recent years. If you were to tell my great-great grandparents that Facebook, online reservations and credit card payments would exist, they would have told you that you were crazy. But as we enter into this new phase of franchising, where an investment of $1.2 million to $1.7 million is required, we knew we had to step it up even more to attract the right kind of investors,” Rubino added.

As the brand positions itself for growth, they have partnered with SMB Franchise Advisors to implement and manage franchise development strategies by assisting in site selection, demographic analysis, establishing broker relationships and more.

Meanwhile, Rubino realized they also had to introduce a few internal changes—starting with the kitchen. Rubino said the “toughest and most important consideration” in franchising the brand was creating and perfecting the recipes.

“When my dad teaches me to cook, it’s a pinch of this and a ladle of this and that, not a cup or a quarter cup,” Rubino said. “We had to define what a pinch was. Getting that part correct and getting it perfect moving forward has been the hardest and most important.”

The franchised locations’ menus would offer streamlined versions of the brand’s existing menus, offering around two pages rather than the normal four or five found at the original South Philadelphia location. Executive Chef Anthony Barone will also be modernizing some of the dishes to ensure the brand remains relevant as it expands into the Northeast, with a focus on Western Pennsylvania, New Jersey and New York.

But despite the changes that may come to the new Ralph’s locations, there will be one constant throughout—family. Rubino said that they will be dedicated to helping franchisees in every step of the way, just like you would for your brothers and sisters, mothers and fathers and grandparents and great grandparents. In turn, Rubino hopes that new franchisees will treat Ralph’s like their own family too.

“Family is very much a part of everything we’re trying to accomplish,” Rubino said. “We’re looking forward to working with each franchisee in lockstep to make sure they’re experts in everything from development and training to food preparation and customer service. We want someone who will make Ralph’s not just a business, but part of their family.”