Start-Up Costs and Fees |
||
| Extreme Pizza | Mark's Pizzeria | |
| Investment | 209200 - 462500 | 125000 - 150000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 3% |
| Advertising Fee | 1% | |
| Year Founded | 1994 | 1982 |
| Year Franchised | 2000 | 1995 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Extreme Pizza | Mark's Pizzeria | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| Extreme Pizza | Mark's Pizzeria | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Extreme Pizza | Mark's Pizzeria | |
| Training | While our pizza may be extreme, you don’t have to be. The Extreme Team is dedicated to providing you everything you need for success. All Extreme Pizza franchisees are thoroughly trained in all facets of the business operations, marketing, finance, inventory control, food preparation, purchasing and scheduling. Our training, combined with our negotiated vendor pricing, allow our restaurants to maintain impressive overall cost controls. Our intensive and extensive 6-week training program we believe prepares you for everything that might come your way while owning a local fast-fresh, made-to-order pizza business. Prior to opening a new location, we require that all franchisees be thoroughly trained in all facets of running a pizza business. As part of the initial franchise fee, we provide hands-on training at our Extreme Pizza corporate offices and restaurants in San Francisco and on location as well. While in San Francisco, new franchisees work with the corporate training team for up to 4 weeks where they learn food and product preparation, food and labor management, human resource management, customer relations, financial management, inventory and cost control and marketing. Additional on-site training in the new restaurant for 2 weeks solidifies the training in your actual local restaurant kitchen and community. | As needed |
| Support | Of course it’s impossible to learn everything in six weeks that our team has learned in more than twenty years of a doing business. Which is why we provide you with a rock-solid support system to help you throughout your entire Extreme Pizza franchise experience. Once your store is up and running, an Extreme Pizza business coach, and the rest of the corporate team, will be available for ongoing support and training. As necessary, we will make visits to your location to provide one-on-one counsel. Additionally we will provide group training sessions open to all franchisees throughout the year, and will offer the opportunity to attend regional meetings and seminars that will enable you to meet and mingle with other franchisees in the Extreme Pizza system. | Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations |
| Marketing | Co-op advertising, Ad slicks | Co-op advertising, Ad slicks, Regional advertising |
| Operations | Number of employees needed to run franchised unit: 7 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
||
| Extreme Pizza | Mark's Pizzeria | |
| US Expansion | Connecticut, Florida, Georgia, Maryland, North Carolina, New York, Ohio, Pennsylvania, South Carolina, Virginia, Vermont, | |
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Extreme Pizza | |
| Mark's Pizzeria | |
| Franchise Fee | |
| Extreme Pizza | |
| Mark's Pizzeria | |
| Royalty Fee | |
| Extreme Pizza | 5% |
| Mark's Pizzeria | 3% |
| Advertising Fee | |
| Extreme Pizza | 1% |
| Mark's Pizzeria | |
| Year Founded | |
| Extreme Pizza | 1994 |
| Mark's Pizzeria | 1982 |
| Year Franchised | |
| Extreme Pizza | 2000 |
| Mark's Pizzeria | 1995 |
| Term Of Agreement | |
| Extreme Pizza | 15 years |
| Mark's Pizzeria | 15 years |
| Renewal Fee | |
| Extreme Pizza | |
| Mark's Pizzeria | 1/3 current franchise fee |
Business Experience Requirements |
|
| Experience | |
| Extreme Pizza | Industry experience General business experience |
| Mark's Pizzeria | |
Financing Options |
|
| Franchise Fees | |
| Extreme Pizza | No |
| Mark's Pizzeria | No |
| Start-up Costs | |
| Extreme Pizza | |
| Mark's Pizzeria | |
| Equipment | |
| Extreme Pizza} | |
| Mark's Pizzeria | |
| Inventory | |
| Extreme Pizza | |
| Mark's Pizzeria | |
| Receivables | |
| Extreme Pizza | |
| Mark's Pizzeria | |
| Payroll | |
| Extreme Pizza | |
| Mark's Pizzeria | |
Training & Support |
|
| Training | |
| Extreme Pizza | While our pizza may be extreme, you don’t have to be. The Extreme Team is dedicated to providing you everything you need for success. All Extreme Pizza franchisees are thoroughly trained in all facets of the business operations, marketing, finance, inventory control, food preparation, purchasing and scheduling. Our training, combined with our negotiated vendor pricing, allow our restaurants to maintain impressive overall cost controls. Our intensive and extensive 6-week training program we believe prepares you for everything that might come your way while owning a local fast-fresh, made-to-order pizza business. Prior to opening a new location, we require that all franchisees be thoroughly trained in all facets of running a pizza business. As part of the initial franchise fee, we provide hands-on training at our Extreme Pizza corporate offices and restaurants in San Francisco and on location as well. While in San Francisco, new franchisees work with the corporate training team for up to 4 weeks where they learn food and product preparation, food and labor management, human resource management, customer relations, financial management, inventory and cost control and marketing. Additional on-site training in the new restaurant for 2 weeks solidifies the training in your actual local restaurant kitchen and community. |
| Mark's Pizzeria | As needed |
| Support | |
| Extreme Pizza | Of course it’s impossible to learn everything in six weeks that our team has learned in more than twenty years of a doing business. Which is why we provide you with a rock-solid support system to help you throughout your entire Extreme Pizza franchise experience. Once your store is up and running, an Extreme Pizza business coach, and the rest of the corporate team, will be available for ongoing support and training. As necessary, we will make visits to your location to provide one-on-one counsel. Additionally we will provide group training sessions open to all franchisees throughout the year, and will offer the opportunity to attend regional meetings and seminars that will enable you to meet and mingle with other franchisees in the Extreme Pizza system. |
| Mark's Pizzeria | Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations |
| Marketing | |
| Extreme Pizza | Co-op advertising, Ad slicks |
| Mark's Pizzeria | Co-op advertising, Ad slicks, Regional advertising |
| Operations | |
| Extreme Pizza | Number of employees needed to run franchised unit: 7 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
| Mark's Pizzeria | Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Extreme Pizza | |
| Mark's Pizzeria | Connecticut, Florida, Georgia, Maryland, North Carolina, New York, Ohio, Pennsylvania, South Carolina, Virginia, Vermont, |
| Canada Expansion | |
| Extreme Pizza | 0 |
| Mark's Pizzeria | |
| International Expansion | |
| Extreme Pizza | |
| Mark's Pizzeria | |