Pizzeria NO.900, a Neapolitan pizza franchise known for authentic Italian pizzas and dining experiences, is exploring opportunities to open a location in Rimouski, Quebec.
The company is currently seeking a franchisee and investors to bring the brand to the city, according to Le Soir. While no franchise owner has been secured for Rimouski, Pizzeria NO.900 emphasizes its tested and approved operational standards, including product research and development, hygiene and sanitation controls, and marketing support. Interested partners would be joining what the company describes as a “guaranteed winning concept.”
Founded in 2014, Pizzeria NO.900 has grown to 33 restaurants across Quebec. The brand’s design and atmosphere are inspired by traditional pizzerias in Naples, Italy, including Italian-style décor, curated wine lists, antipasti, and desserts. Each location is crafted to deliver a consistent dining experience while highlighting artisanal pizza techniques.
The chain has earned international recognition, ranking 42nd on the 50Top World Artisan Pizza Chains list for two consecutive years, the only Canadian chain to appear on the ranking. In 2025, Executive Chef Mirko D’Agata also won the Neapolitan pizza category at the International Pizza Expo in Las Vegas, marking a first for a Quebec-based pizzaiolo. These milestones underscore the brand’s focus on quality and craftsmanship.
The menu features a variety of pizzas with both conventional toppings and authentic Italian flavors. Pizzas are AVPN-certified, prepared using traditional pizzaiolo techniques, and cooked in just 90 seconds. Many ingredients are sourced exclusively from Quebec and Italy, and each location offers a curated selection of privately imported Italian wines.
Pizzeria NO.900’s expansion into Rimouski would connect the city with one of Canada’s leading Neapolitan pizza concepts. While the search for a franchisee continues, the brand’s track record of awards, high standards, and carefully crafted dining experiences positions Rimouski as a promising location for its next restaurant.
