Start-Up Costs and Fees |
||
| Freshii | Stuft Pizza | |
| Investment | 179000 - 483000 | 350000 - 650000 |
| Franchise Fee | 0 | |
| Royalty Fee | 6% | 4% |
| Advertising Fee | 2% | |
| Year Founded | 2005 | 1976 |
| Year Franchised | 2008 | 1985 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Freshii | Stuft Pizza | |
| Experience | ||
Financing Options |
||
| Freshii | Stuft Pizza | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Freshii | Stuft Pizza | |
| Training | ||
| Support | Newsletter, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | ||
| Operations | * Efficient operations systems. * Sophisticated POS systems to manage our business, track key financial and demographic metrics and maximize profits. * Operations, Branding, and Finance Leaders who bring unique and high level skills to the Freshii Management Team. * Unique Service techniques and packaging materials to minimize environmental impact. * Established purchasing power and contacts with National and Local food vendors. | 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 20 90% of current franchisees are owner/operators |
Expansion Plans |
||
| Freshii | Stuft Pizza | |
| US Expansion | Arizona, California, Oregon, Utah, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Freshii | |
| Stuft Pizza | |
| Franchise Fee | |
| Freshii | |
| Stuft Pizza | |
| Royalty Fee | |
| Freshii | 6% |
| Stuft Pizza | 4% |
| Advertising Fee | |
| Freshii | 2% |
| Stuft Pizza | |
| Year Founded | |
| Freshii | 2005 |
| Stuft Pizza | 1976 |
| Year Franchised | |
| Freshii | 2008 |
| Stuft Pizza | 1985 |
| Term Of Agreement | |
| Freshii | |
| Stuft Pizza | |
| Renewal Fee | |
| Freshii | |
| Stuft Pizza | |
Business Experience Requirements |
|
| Experience | |
| Freshii | |
| Stuft Pizza | |
Financing Options |
|
| Franchise Fees | |
| Freshii | |
| Stuft Pizza | |
| Start-up Costs | |
| Freshii | |
| Stuft Pizza | |
| Equipment | |
| Freshii} | |
| Stuft Pizza | |
| Inventory | |
| Freshii | |
| Stuft Pizza | |
| Receivables | |
| Freshii | |
| Stuft Pizza | |
| Payroll | |
| Freshii | |
| Stuft Pizza | |
Training & Support |
|
| Training | |
| Freshii | |
| Stuft Pizza | |
| Support | |
| Freshii | |
| Stuft Pizza | Newsletter, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Freshii | |
| Stuft Pizza | |
| Operations | |
| Freshii | * Efficient operations systems. * Sophisticated POS systems to manage our business, track key financial and demographic metrics and maximize profits. * Operations, Branding, and Finance Leaders who bring unique and high level skills to the Freshii Management Team. * Unique Service techniques and packaging materials to minimize environmental impact. * Established purchasing power and contacts with National and Local food vendors. |
| Stuft Pizza | 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 20 90% of current franchisees are owner/operators |
Expansion Plans |
|
| US Expansion | |
| Freshii | |
| Stuft Pizza | Arizona, California, Oregon, Utah, |
| Canada Expansion | |
| Freshii | |
| Stuft Pizza | |
| International Expansion | |
| Freshii | |
| Stuft Pizza | |