Pizza Party

Buscemi’s opens sit-down locations to celebrate 60th anniversary


What started out as one small party store on Gratiot Avenue near Eight Mile Road has mushroomed into one of the country’s top pizza chains. This year, Buscemi’s looks to make a little extra dough by opening bar and grill restaurants.

Why wait 60 years? “You stay in the business that you know best,” explains Tony Buscemi, CEO and son of the company’s founder. “My dad pioneered the party store concept.”

The original Buscemi’s got started when Paul Buscemi bought a party store in what was then East Detroit (now Eastpointe). He started selling submarine sandwiches and by 1956, square pizza by the slice. 

After gaining a strong following, the family started franchising — and never looked back. In fact, they don’t own any stores now, but have become a 50-location-and-growing powerhouse.

“Our expansion isn’t about going into new locations and building from the ground up,” Buscemi says, explaining that they target mom-and-pop party stores. Growth comes from “word-of-mouth … once the franchisee knows they can trust us.” 

That trust comes from a tried and true recipe, Buscemi says. They can convert a store within 60 days, complete with training and equipment. They supply franchisees with everything from fresh dough to special cheese shipped in from Italy.

Buscemi’s first bar and grill-style spot will open this spring. Rather than building from the ground up, a franchisee is converting his existing businesses. Buscemi’s name will soon grace the Sweet Water Bar & Grill in Waterford and Brewhaus Bar & Grill in Keego Harbor. 

The Buscemi’s Pizza Bar and Grills will have new logos and signage and expanded offerings that will include steak burgers — and square pizza, of course.  After all, it’s what they know best.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Food News: Events, Openings, Menu Changes, and More

What's new in metro Detroit's dining scene

The Charm Is in the Details at Cellar 313

A charming interior meets well-curated wines at this quaint Grosse Pointe hotspot

Avalon’s Cafe Is a Bakery With More Than Just Bread

Once tiny bakery’s Woodward outpost includes breakfast, lunch, and dinner — and drinks, too

Foodtography 101

Sarah Fennel, the Detroit-based blogger behind Broma Bakery, shares her secrets

Making Sense of ‘Meritage’

How the badge indicates that an American wine blend reaches Bordeaux-level quality
Edit Module
Edit ModuleShow Tags

Most Popular

  1. 2018 Restaurant of the Year: Parc
    Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere...
  2. The Fisher Building Is a One-Stop Shop for the Alternative Bride
    Plus, bridal looks with vintage flare
  3. What’s the Source of the Steam Pouring Out of Detroit’s Sidewalks?
    Environmental groups want to clear the air about the fuel behind a little-known power system
  4. An Hour With ... Angela Aufdemberge
    President and CEO, Vista Maria
  5. Cocktail Recipe: Man on the Moon
  6. Love at First Sip
    Michiganders dish about their love affairs with local wine
  7. Local Winter Activities Worth Bracing the Cold
    Metro Detroit’s parks are prime for winter adventures
  8. Meet the Makers: The Empowerment Plan
    How the non-profit’s coat, sleeping bag project continues to expand
  9. Netflix Set to Bring Local Author’s Horror Novel to Life
    Sandra Bullock stars in the film adaptation of Ferndale author/musician Josh Malerman’s...
  10. The Charm Is in the Details at Cellar 313
    A charming interior meets well-curated wines at this quaint Grosse Pointe hotspot