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Giordano's is an American pizzeria chain that specializes in Chicago-style stuffed deep-dish pizza. Brothers Efren and Joseph Boglio founded Giordano's in 1974 in Chicago, Illinois. The pizzeria has since expanded to over 65 locations in Colorado, Florida, Indiana, Iowa, Minnesota, Ohio, Nevada, and Wisconsin. The chain has also expanded to offer catering and ship frozen pizzas in the United States.[1][2]

Key Information

History

[edit]

Brothers Efren and Joseph Boglio were born in a small town near Turin, Italy, where their mother was known for the quality of her recipes.[3] Her family was most fond of her Easter pizza pies. The brothers emigrated first to Argentina and subsequently (separately) to the U.S. Upon arriving in America, Efren began working at a pizzeria in Chicago, but he was not satisfied with the pizzas he tasted and decided to open his own restaurant, Roma. By his account, when Joseph came to Chicago, the two decided to open a restaurant using their mother's recipe and after experimenting over several months developed the stuffed pizza.[4] In 1974, they founded Giordano's.[5]

Challenges

[edit]
Deep-dish pizza from Giordano's in July 2018

Several commentators[who?] have questioned the restaurant's claim about the creation of the stuffed pizza, noting similarities with the origin story of Nancy's Pizza, which introduced its own stuffed pizza in the same year. Both chains claim to have based their pizza on a family recipe for scarciedda,[6] an Easter dish common to Basilicata and Apulia, two regions of Italy. Some critics have posited a connection between the founders of the two pizza chains.[7][8]

New ownership

[edit]

John Apostolou, a native of Greece, together with his wife Eva, acquired Giordano's in 1988. In 1993 he told Crain's Chicago Business of their ambitions to expand the chain by opening over 100 new locations in the United States, Europe, and the Middle East, but failed to do so.[5][9] Under Apostolou's stewardship, Giordano's opened a restaurant in Milwaukee in 1995 and planned for five more, but the Milwaukee location closed in 2002.[10][11][12] The first major expansion outside Illinois began in 2005 when Giordano's opened locations in Florida.[5]

Bankruptcy and resale

[edit]

Faced with weak economic conditions, the Apostolou family struggled with leasing and selling their commercial real estate properties. Their firm, Randolph Partners LLC, eventually defaulted on its real estate loans on January 1, 2011, and filed for Chapter 11 bankruptcy on February 8, 2011. Having the same primary lender, Giordano's was included in the proceedings along with over 30 affiliate companies. Overall, the companies listed nearly $50 million in combined liabilities to Fifth Third Bank and $2 million to two additional banks and were able to obtain emergency financing in order to stay in operation.[5][13] While Giordano's entered bankruptcy at a time when many other restaurant chains and pizzerias were being forced to re-organize due to faltering sales, the company's bankruptcy attorney, Michael Gesas, assuaged concerns about the chain's viability and stated that real estate was the reason for the bankruptcy.[5][9]

After the bankruptcy, four Giordano's restaurants closed as the result of the ensuing legal battles.[14] John Apostolou complicated matters when he challenged the proceedings by filing pseudolegal documents that had been prepared by a sovereign citizen ideologue. The company's bankruptcy lawyer withdrew from the case as a result, and the bankruptcy court responded by barring Apostolou from entering the company's headquarters as well as any of its restaurants.[15][16][17] John and Eva Apostolou eventually sold the business for $52 million to Chicago private-equity firm Victory Park Capital Advisors LLC.[14] Ultimately, the firm — which was indebted for approximately $52 million — was auctioned off in November 2011 for $61.6 million to a group including private equity firms Victory Park, Origin Capital, and Atria Group, and George and Bill Apostolou (the sons of John and Eva Apostolou, who owned Giordano's prior to bankruptcy.)[13]

Locations

[edit]
A Giordano's restaurant at night in 2017

Prior to filing for bankruptcy, Giordano's had 13 restaurants in Chicago and another 30 in the Chicago metropolitan area. The firm opened its first locations outside of Illinois in northern and central Florida in 2005. Early Florida locations were opened in Lake Buena Vista and Kissimmee.[18] By October 2007, Giordano's had opened stores in Port Richey, Brandon, and Tampa. In February 2015, Giordano's opened a new restaurant in Indianapolis,[19] its second Indiana location after Merrillville.[20] In July 2015, Giordano's made its entry into the Minnesota market, opening a restaurant in the Uptown area of Minneapolis.[21] In April 2018, Giordano's announced a planned restaurant in Omaha, Nebraska.

Today there are some 40 Giordano's restaurants in the Chicago area and more elsewhere. Three, in Florida, are owned by franchisees. As of January 2020, outside of Illinois, Giordano's had locations in Colorado, Florida, Indiana, Iowa, Minnesota, Ohio, Nevada, and Wisconsin.

Competition

[edit]

Giordano's is one of the most famous of Chicago's pizzerias, and its major competitors in the Chicago-style deep dish field are Pizzeria Uno, Nancy's, Gino's East, Pizano's, and Lou Malnati's, while its thin crust pizza competes primarily with Home Run Inn, Connie's, Aurelio's and Rosati's. Along with Uno and Gino's, Giordano's has been described as one of Chicago's "main pizza triumvirate".[22]

Fare

[edit]

The stuffed pizza at Giordano's has a top and bottom crust with cheese stuffed in between and the option of additional toppings in the middle such as pepperoni, Italian sausage, and spinach, while sauce and parmesan are added on top of the crust.[23][24] Giordano's pizza crust is made from dough high in gluten, which takes several days to prepare. The crust has been described as being soft and flaky, while not having much flavor, with the shape being in the traditional Chicago-style.[8][25]

Reception

[edit]
A freshly delivered stuffed pizza.

Giordano's stuffed pizza has received wide acclaim from critics, being named "Best Pizza in the City" by Chicago Magazine and "Best Pizza in America" by NBC's The Today Show.[26] On Serious Eats, Daniel Zemans, praised the sauce used in the stuffed pizza for having a strong tomato and herb flavor, while noting the crust as a less enthusing yet suitable element of the pizza.[8] Denise Du Vernay, in a review of several Chicago-area pizzerias for Patch.com, described the stuffed pizza at Giordano's as "perfect" and superior to the stuffed pizza offered at Aurelio's Pizza.[27] In an article for the Christian Science Monitor, Giordano's was listed at fourth in a ranking of pizzerias in the Chicago area, with the article praising its stuffed pizza.[25] The Rough Guide to Chicago said in 2003, "Although most pizza parlors offer deep-dish, the following places have perfected it: Pizzeria Uno, Lou Malnati's ..., and Giordano's."[28] One criticism raised about the pizza is the time it takes for the pizza to cook, with a stuffed pizza having an average preparation time of up to 45 minutes.[29] Diners can shorten this waiting period by ordering ahead or taking a half-baked pizza so they can finish baking it in their home oven.[26]

Dave Portnoy, founder of Barstool Sports, reviewed the restaurant in 2018 for his "One Bite" pizza reviews and gave the pizza an 8.4 score.[30]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Giordano's

View on Grokipedia
from Grokipedia

Giordano's is a Chicago-based chain founded in 1974 by Italian immigrant brothers Efren and Joseph Boglio on the city's south side. The chain specializes in stuffed deep-dish , a variation featuring an additional crust layer enclosing cheese and toppings beneath the sauce, derived from their family's centuries-old "Italian Easter Pie" recipe originating near Torino, . Giordano's distinguishes its product from standard deep-dish pizza, which was introduced in in using a thick crust baked in a deep pan with layered atop to prevent burning. The stuffed version, taller and more filling-focused, requires about 45 minutes to bake due to its density, contributing to its reputation for hearty, shareable pies. Over decades, the chain has earned acclaim, including designations as "Chicago's Best Pizza" from outlets like , Chicago, and the New York Times, alongside honors such as one of in 2002. From its initial location, Giordano's has expanded to dozens of outlets across multiple states, including recent plans for new sites in , and the , while maintaining a focus on its handmade, Chicago-style offerings shipped nationwide. This growth reflects sustained popularity among locals and tourists seeking authentic iterations of the city's iconic pizza style.

History

Founding and Origins

Giordano's was founded in 1974 by Italian immigrant brothers Efren and Joseph Boglio in , . The brothers, originally from a small town near Torino in , established the to introduce their mother's traditional family recipe, which featured a double-crust preparation with cheese layered beneath toppings and sauce applied on top—distinct from conventional deep-dish . This style, later popularized as "stuffed ," originated from Mama Giordano's cooking, which was renowned locally in for its hearty, enclosed pie format dating back generations. The inaugural Giordano's location opened on Chicago's South Side, marking the chain's entry into the city's competitive pizza scene amid the established deep-dish tradition pioneered elsewhere in the 1940s. The Boglio brothers adapted their inherited recipe to American tastes, emphasizing thick, buttery crusts filled with mozzarella, sausage, and other ingredients before sealing with sauce, which quickly differentiated the restaurant from thinner-crust or standard deep-dish competitors. Initial operations focused on this signature item, drawing early acclaim for its innovative texture and flavor profile in a market dominated by local Italian-American eateries.

Early Expansion in Chicago

Following the establishment of its inaugural location in 1974 on Chicago's South Side, Giordano's operated primarily as a single outlet for its initial decade, focusing on refining its signature stuffed deep-dish pizza recipe derived from the founders' mother. The original site at 63rd and relocated approximately three years later to a nearby basement space at 63rd and Kedzie, adjacent to a , to accommodate growing local demand without immediately pursuing multiple new sites. In the mid-1980s, an employee acquired the business from brothers Efren and Boglio, marking a pivotal shift toward systematic growth through a model. This transition enabled the opening of additional outlets within the , transitioning from a neighborhood to a regional chain. During the 1980s and into the 1990s, Giordano's prioritized expansion into Chicago's suburbs, establishing a network of franchise locations that capitalized on the brand's reputation for hearty, double-crust pizza. This phase solidified its presence in the greater Chicago market before broader national efforts, with the company leveraging local popularity to build operational scale amid competition from other deep-dish pioneers like Pizzeria Uno. By the late 1980s, ownership changed hands again, sustaining the suburban buildup that grew the footprint from one core site to multiple suburban outposts.

National Growth Attempts

In 2005, Giordano's initiated its first major expansion beyond by opening six restaurants in , focusing on northern and central regions including Lake Buena Vista. This venture, led under the ownership of John and Eva Apostolou, represented the chain's initial push toward a national footprint, leveraging the state's tourism-driven markets to promote its stuffed deep-dish pizza signature. The strategy emphasized company-owned outlets to maintain , contrasting with prior Chicago-area growth that had relied more on after new ownership assumed control in 1988. The locations aimed to replicate Giordano's success by targeting high-traffic areas, but the rapid rollout strained operational and financial resources. By 2011, at the time of filing, the chain operated these six sites alongside a shrinking core of six company-owned stores in the area and four joint-venture units there, highlighting the challenges of sustaining out-of-state operations without proportional revenue growth. Economic pressures, including the post-2008 , exacerbated issues from real estate commitments tied to the expansion, as the company had invested heavily in property acquisitions for new builds. Despite these efforts, the national ambitions remained limited pre-bankruptcy, with no further states entered and proving insufficient to offset domestic market saturation in . The Apostolou-led approach prioritized geographic diversification over incremental Midwest testing, a decision later critiqued for overextension amid rising costs and softening demand for premium-priced deep-dish outside core markets.

Financial Troubles and 2011 Bankruptcy

In the mid-2000s, Giordano's pursued aggressive expansion, including opening six new restaurants in starting in , alongside ownership of commercial properties in and through affiliated family businesses. The 2008 collapse of the market severely impacted these ventures, as properties could neither be leased nor sold effectively, leading to widespread financial strain across the Apostolou family's holdings. This culminated in a default on loans from on January 1, , exacerbating liquidity issues for the pizza chain, which operated six company-owned stores, four joint-venture locations, and 35 franchises primarily in the area. On February 16, , Giordano's Enterprises filed for Chapter 11 bankruptcy protection in the U.S. Bankruptcy Court for the Northern District of , listing nearly $46 million in debt primarily owed to , its main lender. The filing aimed to reorganize operations while continuing business, with court approval on February 17 for a $36 million debtor-in-possession loan to sustain day-to-day activities and explore a potential sale as stipulated in the bank's agreement. Owner John Apostolou, who had acquired the chain in 1988, initially retained control, but the process revealed interconnected debts totaling $45.5 million across over 30 family entities tied to the same lender. The bankruptcy proceedings were further complicated by Apostolou's decisions, including firing the company's bankruptcy attorney and submitting unconventional pro se filings in April 2011 that invoked "American Freemen" status and attempted to terminate the case, actions linked to influence from sovereign citizen ideologies. These maneuvers raised concerns about management stability, prompting the U.S. trustee on May 9, 2011, to seek appointment of an independent trustee; Philip Martino was installed on May 12, who subsequently barred Apostolou from the premises and hired an investment banker to facilitate a sale. While not the root cause of the financial distress, these owner actions prolonged and disrupted the efforts amid ongoing disputes with franchisees.

Post-Bankruptcy Recovery Under New Ownership

In November 2011, an investor group led by Chicago-based Victory Park Capital acquired Giordano's assets out of Chapter 11 for $61.6 million, marking the end of the chain's financial restructuring after filing in of that year with over $45 million in debt. The purchase included operational assets and , allowing the new owners to prioritize overhaul and product refinement to address prior issues like inconsistent and overleveraged expansion. Under the new ownership, Giordano's appointed Yorgo Koutsogiorgas as CEO in late , who implemented operational efficiencies, including menu streamlining and chef-led improvements to the signature stuffed recipe for better consistency across locations. These changes contributed to double-digit same-store sales growth annually starting in 2012, with a reported 20 percent overall sales increase by mid-2013 and 17 percent year-to-date growth through early 2015. The firm invested approximately $2 million in store upgrades and selectively bought out underperforming franchise units to convert them to company-owned operations, enhancing control over brand standards. Recovery efforts emphasized as a low-capital growth path, with the chain expanding into markets like by opening three new locations by 2015 and targeting further development in the Midwest and beyond. By 2015, four years post-acquisition, Giordano's had stabilized, achieving accelerated franchise interest and positioning for broader national presence while maintaining about 50 franchised units out of roughly 60 total. Additional boosts, such as enlisting NBA star as an equity owner and spokesperson in September 2012, helped leverage Chicago's sports culture to rebuild brand appeal. Victory Park Capital retained ownership through subsequent years, supporting sustained operations until at least 2025, when CEO Koutsogiorgas retired in December 2024 after 13 years, succeeded by Nick Scarpino, formerly of Portillo's, to drive further digital and menu innovations amid ongoing expansion plans. This transition reflects the chain's shift from crisis recovery to strategic scaling, with franchise models enabling growth without the debt burdens that precipitated the 2011 filing.

Business Operations

Locations and Geographic Footprint

Giordano's operates approximately 60 locations across nine U.S. states as of late 2025, with the majority concentrated in , particularly within the . Key sites include multiple outlets in neighborhoods such as the Loop, Gold Coast, South Loop, and , alongside suburban spots in Naperville and Glenview. This regional focus reflects the chain's origins and core customer base tied to demand. Beyond , Giordano's maintains a presence in (including ), (such as Orlando's Sand Lake area), (), , , (), , and . These out-of-state locations target tourist-heavy and urban markets, often in high-traffic areas like resorts and entertainment districts, to leverage brand recognition for deep-dish pizza. The footprint has contracted slightly since peaking at around 70 units in 2019, amid sales declines and unit reductions through 2024, but recent initiatives signal renewed growth. Expansion efforts in 2025 include planned openings in , and a second Minnesota site at the , prioritizing markets with strong tourism and business travel to support franchise viability. No international locations exist, confining the geographic scope to domestic operations centered on authentic Chicago-style offerings.

Franchise Model and Expansion Strategy

Giordano's operates a model that includes both full-service restaurants, typically 4,000 square feet with an average table check of $30–$44, and limited-service formats at 1,200 square feet with a scaled-down menu. Prospective franchisees must demonstrate a minimum of $3 million and $1 million in liquid assets, commit to a two-restaurant development agreement, and cover 20% of startup costs with liquid funds. The initial is $40,000, with total investment ranging from $1.1 million to $1.775 million for full-service units and $535,000 to $765,000 for limited-service ones; ongoing fees include a 6% royalty and 2% advertising fund contribution. Franchisees receive comprehensive support, including a seven-week training program averaging 40 hours per week, assistance with selection, operational guidance, resources, and on-site opening teams to ensure adherence to brand standards. This structure leverages Giordano's established brand recognition and operational playbook to mitigate risks for operators while enabling scalable growth in targeted markets, such as densely populated areas blending business and residential districts. The company's expansion strategy emphasizes measured, quality-driven growth over rapid proliferation, prioritizing high-potential sites in tourism- and business-travel hubs to sustain brand integrity. has been a core mechanism since the mid-1980s, when an early employee acquired the original operations and scaled the concept accordingly. Under CEO Nick Scarpino, appointed in December 2024, the approach involves initial company-owned openings—such as the first new unit in , slated for 2025 near the —followed by seeding franchises in surrounding areas, with further targets including and the . This builds on existing out-of-state footprints, with 15 locations primarily in the Midwest alongside proven successes in and Orlando, aiming to replicate deliberate models like that of competitor Portillo's.

Signature Stuffed Deep-Dish Pizza

Giordano's signature stuffed deep-dish consists of a buttery, flaky forming both bottom and top crusts around layers of cheese and toppings, with chunky spread atop the upper crust before baking. This construction creates a pie-like structure that bakes for approximately 30-45 minutes in a deep pan, resulting in a golden crust enclosing molten cheese and fillings while the sauce caramelizes slightly without soaking into the . The utilizes at least one pound of per small size, emphasizing abundant cheese as a core feature. The recipe traces to a family tradition from a small town near Torino, , where "Mama Giordano's Italian Easter Pie"—a double-crusted, cheese-stuffed dish served on special occasions—served as the inspiration, evolving over 200 years before adaptation into form. In 1974, Italian immigrants Efren and Joseph Boglio opened the first Giordano's in Chicago's South Side and introduced this stuffed , distinguishing it from earlier single-crust deep-dish variants pioneered in the by setting it apart with the enclosing top crust and inverted layering to preserve crust integrity. Preparation begins with pressing the bottom dough into a seasoned deep-dish pan, followed by a thick layer of low-moisture , selected toppings such as or placed beneath or amid the cheese to integrate during , and then the top dough sheet punctured with vent holes to release steam. , made from vine-ripened tomatoes with herbs and spices, covers the top entirely, preventing direct cheese exposure to heat and promoting even melting without burning. This method yields a hearty, self-contained weighing up to several pounds, served in wedges that hold their shape due to the structural double crust.

Other Menu Items and Innovations

In addition to its signature stuffed deep-dish pizza, Giordano's offers thin-crust pizza, featuring a flaky crust layered with , cheese, and customizable toppings, sliced into Chicago-style squares. The chain introduced tavern-style pizza on October 21, 2025, consisting of an ultra-thin, crispy crust topped edge-to-edge with premium ingredients and also cut into squares, emulating Chicago's historic pizza tradition developed by its culinary team. Appetizers include triangles, cheesy , traditional and boneless wings (with options like Calabrian chili and seasoning), calamari, and samplers combining multiple items. Entrees encompass dishes, sandwiches, salads, and soups, with accommodations for gluten-free, vegetarian, and vegan preferences through select modified options. Desserts feature an oversized skillet-baked topped with vanilla ice cream. Menu innovations include limited-time collaborations, such as the Italian Beef Pizza partnering with Buona Beef to integrate sliced Italian beef, giardiniera, and au jus into the pizza topping profile. In June 2025, Giordano's launched the second installment of its "Chi-Town Flavors" series with Weber Grill Restaurant, offering bundled shipments of grill-ready meats (ribs, steaks, burgers) alongside frozen pizzas nationwide. Pizza customization allows sectional divisions for varied toppings on each half, such as combining pineapple with on one side and with and olives on the other, alongside adjustable cheese quantities and diverse protein, vegetable, and cheese varieties.

Competition

Key Rivals in Deep-Dish Pizza

, established on March 17, 1971, in , by Lou and Jean Malnati, represents Giordano's foremost rival in the Chicago-style deep-dish category. The chain specializes in traditional deep-dish with a signature buttery, flaky crust, where toppings sit beneath a layer of chunky , contrasting Giordano's denser stuffed pizza that employs a thin top crust to enclose abundant cheese and fillings. Both operate as multi-state chains with dozens of locations, fostering direct competition for tourists and locals seeking authentic Chicago experiences. Pizzeria Uno, founded in 1943 by and Ric Riccardo, pioneered the deep-dish pizza format using a deep pan akin to a cake tin, establishing the foundational style that Giordano's later adapted into its stuffed variation. Now expanded into a national chain under , it maintains the original cornmeal-infused dough and layered construction, with sauce crowning the pie to prevent sogginess during extended baking times of 30-45 minutes. This historical precedence positions Uno as a benchmark rival, though its thinner profile relative to Giordano's heftier portions differentiates the offerings. Gino's East, launched in 1966 by taxi drivers Sam Levine, Fred Bartoli, and George Loverde near the , competes through its robust, sausage-heavy deep-dish pies baked in thick pans for a caramelized edge. Renowned for customer-engraved walls symbolizing communal tradition, the pizzeria chain emphasizes hearty, filling slices that rival Giordano's in portion size and appeal to group dining, with expansions mirroring Giordano's franchise model. Nancy's Pizza, originating from stuffed pizza innovations in 1971 by Rocco Palese before formalizing as a in , directly challenges Giordano's in the double-crust subcategory with similarly enclosed, pie-like constructions loaded with cheese and toppings. Disputes exist over stuffed pizza's , with both claiming early developments amid Chicago's pizza experimentation boom, yet Nancy's focuses on a crispier lattice-top option versus Giordano's sealed dome.

Market Positioning and Differentiation

Giordano's positions itself as an iconic deep-dish chain specializing in stuffed varieties, targeting affluent urban and suburban markets with high disposable income and frequent restaurant patronage. The brand emphasizes authenticity derived from Italian immigrant traditions, appealing to customers seeking indulgent, unique experiences, with 57% citing cravings and 36% indulgence as primary motivations for choice. It focuses on economically strong regions like , , and , where upper- and upper-middle-class demographics support average table checks of $30–$44. The core differentiation lies in its stuffed pizza, pioneered in the 1970s from an Italian Easter pie recipe, featuring a double crust that encases cheese, , and toppings under , creating a taller, denser product than single-crust deep-dish competitors. This style accounts for 70% of sales and sets Giordano's apart by offering greater filling capacity and satisfaction, justifying premium pricing up to $30 per pie. Customer loyalty reinforces this positioning, with 73% rating it the best pizza market-wide, a 70% , and 96% likelihood to try new locations, outperforming rivals in taste preference surveys. Brand strength includes leading searches in , top following among pizza chains, and acclaim as "Chicago's Best Pizza" from outlets like . This combination of product innovation and targeted market strategy sustains Giordano's competitive edge in the casual dining pizza segment.

Reception and Impact

Positive Reception and Achievements

Giordano's has garnered significant praise for its signature stuffed deep-dish pizza, often highlighted in customer reviews for its generous cheese filling, fresh ingredients, and distinctive crust. On , multiple Chicago locations maintain average ratings of 4.1 to 4.3 out of 5 stars from thousands of reviews, with diners frequently commending the pizza's flavor balance and quick preparation relative to deep-dish norms. In a 2014 Chicago Magazine reader survey, Giordano's was voted the city's favorite pizza, reflecting strong local acclaim for its deep-dish style. The chain's achievements include sustained growth and brand recognition as a Chicago institution. Founded in 1974, Giordano's marked its 50th anniversary in 2024, prompting the City of Chicago to proclaim April 5 as "Giordano's Pizza Day" in honor of its contributions to local cuisine, accompanied by promotional discounts at its outlets. By mid-2025, it operated over 60 locations across multiple states, demonstrating successful and market penetration beyond . Recent expansions, such as planned entries into , underscore ongoing operational successes under new leadership.

Criticisms and Challenges

Giordano's Enterprises filed for Chapter 11 protection in March 2011, attributing the filing primarily to a severe downturn in Chicago's commercial market that led to defaults on loans rather than declines in pizza sales. The proceedings were complicated by owner John Apostolou's adoption of "sovereign citizen" legal tactics, resulting in a seizing control of the business in May 2011 and banning Apostolou from the premises. A subsequent by the bankruptcy trustee accused Apostolou and his wife Eva of "looting" the company by extracting millions in improper payments and orchestrating asset sales prior to the filing. The chain's assets were ultimately sold in June 2012 to firms for $61.5 million, resolving creditor claims but highlighting internal mismanagement as a key factor in the financial distress. Franchise operations have faced multiple legal challenges, including a 2011 lawsuit by the bankruptcy trustee alleging that franchise owners conspired to withhold approximately $2 million in annual royalty payments and deviated from proprietary recipes by substituting cheaper ingredients in preparation. In , Giordano's sued a franchisee for , claiming the operator invested in a rival (Leona's ) and interfered with supply agreements, which allegedly diluted brand consistency. These disputes underscore tensions between corporate standards and franchisee autonomy, contributing to perceptions of quality variability across locations. Labor practices at certain franchises have drawn regulatory scrutiny; in September 2023, the U.S. Department of Labor determined that a Giordano's franchise in violated the Fair Labor Standards Act by denying overtime and s to 24 tipped employees, resulting in $120,000 in back wages and damages. A related 2022 class-action alleged that tipped workers at Giordano's locations were paid below for non-tipped duties, such as cleaning and prep work, prompting calls for stricter compliance in the high-volume restaurant sector. Customer feedback has recurrently highlighted issues with the deep-dish pizza's texture and , including complaints of excessive doughiness, greasiness, and insufficient relative to cheese volume, which some describe as making feel unbalanced or overly heavy. Long times—often exceeding 45 minutes due to the process—have been criticized as impractical for casual dining, exacerbating wait times at busy urban outlets. Reports of quality decline in non-Chicago franchises, including closures like the location in 2025, reflect challenges in maintaining standards amid expansion.

References

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  40. https://restaurantbusinessonline.com/operations/giordanos-set-open-new-restaurants-first-time-years
  41. https://www.pmq.com/iconic-deep-dish-brand-announces-expansion-into-washington-d-c/
  42. https://www.yahoo.com/news/articles/giordanos-adding-second-twin-cities-182602691.html
  43. https://giordanos.com/giordanos-and-its-franchisees/
  44. https://www.restaurantbusinessonline.com/operations/giordanos-set-open-new-restaurants-first-time-years
  45. https://www.entrepreneur.com/leadership/how-giordanos-ceo-is-leading-the-iconic-pizza-brand-forward/490745
  46. https://www.chicagobusiness.com/restaurants/giordanos-new-ceo-expansion-menu-refresh
  47. https://giordanos.com/how-to-make-the-perfect-chicago-style-pizza/
  48. https://giordanos.com/menu/pizza/
  49. https://www.fsrmagazine.com/industry-news/giordanos-launches-new-tavern-style-pizza/
  50. https://giordanos.com/locations/denver/
  51. https://giordanos.com/wp-content/uploads/menus/ptr-2-restaurant-20240605.pdf
  52. https://giordanos.com/press/
  53. https://www.globenewswire.com/news-release/2025/06/23/3103480/0/en/Giordano-s-Launches-Second-Chi-Town-Flavors-Series-Collab-with-Weber-Grill-Restaurant.html
  54. https://giordanos.com/creative-ways-to-customize-your-pizza/
  55. https://www.loumalnatis.com/about
  56. https://www.seriouseats.com/the-best-deep-dish-pizza-in-chicago-5181624
  57. https://www.businessinsider.com/giordanos-and-lou-malnatis-deep-dish-pizza-compared-2020-1
  58. https://www.pizzeriaunodue.com/
  59. https://unos.com/
  60. https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/
  61. https://www.ginoseast.com/about
  62. https://www.ginoseast.com/deep-thoughts/from-wall-to-table-pizza-and-personality-at-ginos-east
  63. https://nancyspizza.com/our-story/
  64. https://www.chicagotribune.com/2016/09/19/familys-stuffed-pizza-dynasty-began-with-a-fight/
  65. https://giordanos.com/giordanos-and-its-markets/
  66. https://giordanos.com/deep-dish-pizza-vs-stuffed-pizza/
  67. https://www.bizjournals.com/columbus/news/2017/06/27/the-giordanos-competitive-advantage-the-pizza-is.html
  68. https://www.tripadvisor.com/Restaurant_Review-g35805-d427755-Reviews-Giordano_s-Chicago_Illinois.html
  69. https://giordanos.com/voted-best-pizza-by-chicago-magazine-readers/
  70. https://hoodline.com/2024/04/chicago-celebrates-giordano-s-pizza-day-as-iconic-pizzeria-marks-50th-anniversary-with-special-discounts/
  71. https://www.nrn.com/restaurant-operations/a-chicago-deep-dish-bankruptcy-battle
  72. https://www.splcenter.org/resources/hatewatch/businessman-using-sovereign-tactics-loses-control-pizza-chain/
  73. https://chicago.eater.com/2012/1/17/6621847/suit-claims-giordanos-owners-took-millions
  74. https://www.law360.com/articles/287176/61-5m-giordano-s-sale-ends-food-fight
  75. https://www.chicagobusiness.com/article/20140131/NEWS0702/140139963/giordano-s-sues-pizza-franchisee-alleging-leona-s-restaurant-ties
  76. https://www.dol.gov/newsroom/releases/whd/whd20230926
  77. https://www.classaction.org/news/giordanos-pizza-restaurant-workers-not-paid-enough-for-untipped-work-lawsuit-alleges
  78. https://www.yelp.com/biz/giordanos-chicago-30
  79. https://www.facebook.com/groups/969789677840794/posts/1333134944839597/
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