Franco Manca

Case Study

Franco Manca continues to expand its busy original Brixton base with 8 new openings a year. The Franco Manca pizza has consistently been voted the best in the UK.

All the Neapolitan Pizzerias serve 8 different pizza and not much else - but they do that one thing very well.  The pizza is created with a sourdough base.  The mother dough was brought to London from Naples by the founder of the business Guiseppe Mascoli in 2008.

The sites are effectively industrial bakeries serving pizza and are designed as such with hardwearing surfaces of marble, metal, brick and wood.

Prices are very competitive so the restaurants are usually extremely busy.

Stuart Consultancy are the lead design, cost and project managers.

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