Villa Restaurant Group, a global multibrand restaurant operator and franchisor, plans to bring three new quick-service concepts and one full-service dining option New Jersey’s Newark Liberty International Airport, all opening in 2019.

Located in Terminal B, the new restaurants include Villa Restaurant Group’s proprietary quick-service brand Tony + Benny’s Pizza Parlor, which serves pizzas, pastas, calzones and fried street eats. Partnered concepts include Carlo’s Bakery, Salsarita’s Fresh Mexican Grill and the full-service Piattino: A Neighborhood Bistro. The wide mix of food options and price points strives to appeal to the needs of the more than 7 million passengers that pass through the terminal each year.

“The CEP [competitive evaluation process] outlined a strong desire to focus on local brands and cuisine. As industry veterans, we have the experience and system-wide flexibility to scale our own concepts accordingly and to work with partner brands to deliver the quality and variety that can exceed the passengers’ and the developer’s needs,” says Christopher McNamee, senior manager of Business Development, Villa Restaurant Group. “These new openings will give us a great opportunity to expand the footprint and exposure of some of our fastest-
growing concepts, further our relationship with a great strategic partner and to debut the first-ever airport location of a world-class brand right here in our own backyard.”

Villa Restaurant Group continues to expand on its growing airport presence, which includes locations at LaGuardia International Airport, Orlando International Airport, Philadelphia International Airport, Baltimore/Washington International Thurgood Marshall Airport and others.

Villa Restaurant Group began as a single pizzeria in New York City more than 50 years ago and today encompasses nearly 350 restaurant locations across 15 quick- and full-service brands in 41 U.S. states and 6 countries. Over the past several years, Villa Restaurant Group has focused on multi-unit opportunities, airport development and master-leased food courts, expansion of management services, the creation of new restaurant concepts and strategic partnerships to help fuel its growth.