Thanks to recent success, marketplace demands and employee growth, Palermo’s has proposed the build-out of a new 200,000-square-foot production facility, located at 3900 W. Lincoln Ave. in West Milwaukee.
The state-of-the-art production facility, located just three miles west of the company’s headquarters at the former Froedtert Malt / MaltEurop site on Lincoln Avenue is slated to move forward pending approvals by the Plan Commission, CDA, and Village Board.
"Palermo Villa, Inc. is a dynamic, growing company and would be a great community partner." notes John Stalewski, West Milwaukee Village President
The new facility, which will assist the company in meeting demand for both branded and private-label pizzas, is also expected to create 50 jobs for skilled workers.
“Our priority is to keep market competitive jobs local,” notes Giacomo Fallucca, CEO and Chairman of the Board for Palermo’s. “And that means growth at our company headquarters on Canal Street in Milwaukee, continuing to increase capacity at our recently added Jefferson, Wisconsin facility, and now the development in West Milwaukee.”
The expansion follows on the heels of a parking expansion project at Palermo’s headquarters on Canal Street, which was implemented to address the needs of the company’s growing employee base, which has surpassed 1200 people.
This expansion set us up for future growth opportunities at our headquarters on Canal Street.” said Angelo Fallucca, President of Palermo’s Pizza. “We continue to see demand for our pizzas increase and are being proactive to meet future needs.”
According to information released today by Palermo’s Villa, the facility will be developed and constructed by The Dickman Company, Briohn Builders and Excel Engineering. Groundbreaking is slated for this August and the expected completion date is June 2025.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
