New York Slice (NYS), a pizza franchise under the Franchise Retail Brands (FRB) banner, has undergone a facelift. 

FRB director Sean Corbin, said the new-look offering would guarantee fresher, higher quality pizza at a lower cost to consumers.

“New York Slice is well-known for its traditional American offering and point of difference in the Australian pizza market – providing big, bold slices with a thin base, and honest New York style toppings,” he said.

“We wanted to maintain that reputation while improving the quality of our ingredients, with our new menu boasting a Neapolitan dough, rolled fresh in-store, a traditional Italian tomato sauce, and a lower price point to match.

“By bringing NYS into the FRB group, we are able to leverage supply chain agreements with multiple suppliers to further improve the excellence of our ingredients – meanwhile reducing the price to consumers by absorbing more labour time in-store.”

Corbin said that while customers and the business as a whole would benefit from the overhaul, franchisees would also get a slice of the rewards.

“Our franchisees will have reduced costs due to our bargaining power as part of the FRB group, as we look to streamline our suppliers,” he said.

“Overall, we’re predicting some exciting growth for NYS over the next 12 months and hope that our customers will appreciate our new-and-improved offering as their local pizza venue of choice.”

NYS expects to grow by at least 15 additional stores in the next year.

The new menu includes its signature range of pizzas in all sizes, from a classic slice ($4) through to its 18” massive pizzas ($24), a make-your-own pizza offering, and sides including a range of loaded fries, garlic bread, chips and desserts.

The new menu has been rolled out at the Springfield (Queensland) today, Bondi (New South Wales) and Prahran (Victoria), with more stores to follow.

With the unexpected departure of NYS franchisor Todd McGregor, Corbin said there was no disagreement but simply that “he’s chosen to go off in another direction.”

Inside Franchise Business contacted McGregor for comment, but did not receive a response prior to publication.

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