Sal’s Pizza began with a single store in Salem, New Hampshire and two employees, Sal and Nick Lupoli. The brothers vowed to use only the freshest ingredients, and prepare their dough daily. The Lupoli Brothers set out to establish a reputation for the best quality, largest pizza at the lowest price. They offered the 3-pound 19-inch pizza, which quickly became a legend. Today Sal’s Pizza and Salvatore’s restaurants make over 60,000 pizzas a week.
The company received an SBA-guaranteed 7(a) loan in 1992 for $132,000 to help purchase equipment. Sal’s Pizza received a second SBA loan in July, 1999 to help purchase real estate and additional equipment.
Prior to receiving SBA assistance, the Sal’s Pizza employed two individuals. By the year 2000, the company employed 200 people. Currently, the pizza operation employs 350 throughout their thirty-five retail locations. The company’s current revenues exceed $19.5 million.
The business has become a large retail, franchise and wholesale operation serving all of New England with additional locations in California, Florida, and opening soon in Virginia. Under the franchise structure employees are allowed to realize their dream of establishing their own business. Several former employees have gone on to own their own Sal’s Pizza franchise and today there are over twenty franchises throughout the country.