Wonder if David Page is going to apply the Pizza Express business model to Franco Manca... 
I am not sure what aspects of the business model, but I know that they have preserved teh bit I was involved with: The dough recipe and the methodology of production including every single equipment and Forno Napoletano ovens...
I was having a chat with their new Head Pizzamaker (recruited after my initial involvement and that barely knew who I was and what I did for that model he religiously followed ;-)), responsible for all the branches, and it was a pleasure that he noted to me that although he had worked across London and Naples many wood fired pizzeria, he thought the Ovens at the Westfield'd branch ( 2 x 130cm Forno Napoletano mobile) were the very best he had ever used
