Start-Up Costs and Fees |
||
| Johnny Brusco's | Freshslice Pizza | |
| Investment | 303200 - 770000 | 130000 - 325000 |
| Franchise Fee | ||
| Royalty Fee | 4-5% | 0 |
| Advertising Fee | 2% | 0 |
| Year Founded | 1977 | 1999 |
| Year Franchised | 1995 | 2000 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Johnny Brusco's | Freshslice Pizza | |
| Experience | - Be entrepreneurial. - Have management experience. - Process partnership mentality. - Have food or retail experience. - Be financially stable. - Be passionate about the Freshslice brand. | |
Financing Options |
||
| Johnny Brusco's | Freshslice Pizza | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Johnny Brusco's | Freshslice Pizza | |
| Training | 1. Atlanta, GA 4 Weeks minimum 2. Memphis, TN 4 Weeks minimum 3. Dallas, TX 4 Weeks minimum | The initial training is 15 days full time. The Training is held in one of our Training Stores. |
| Support | Central Purchasing Field Operation Evaluation Field Training Initial Store Opening Inventory Control Regional or National Meetings 800 Telephone Hotline: | - Business coach. - Buying power. - Marketing power. - Ongoing training. - Financing power. - Pre-opening support. |
| Marketing | ||
| Operations | Average Number of Employees: 8 Full-time, 8 Part-time Passive Ownership: Allowed, But Discouraged | |
Expansion Plans |
||
| Johnny Brusco's | Freshslice Pizza | |
| US Expansion | Alabama, Florida, Georgia, North Carolina, South Carolina, Tennessee, Texas | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Franchise Fee | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Royalty Fee | |
| Johnny Brusco's | 4-5% |
| Freshslice Pizza | 0 |
| Advertising Fee | |
| Johnny Brusco's | 2% |
| Freshslice Pizza | 0 |
| Year Founded | |
| Johnny Brusco's | 1977 |
| Freshslice Pizza | 1999 |
| Year Franchised | |
| Johnny Brusco's | 1995 |
| Freshslice Pizza | 2000 |
| Term Of Agreement | |
| Johnny Brusco's | 10 years +10 |
| Freshslice Pizza | |
| Renewal Fee | |
| Johnny Brusco's | |
| Freshslice Pizza | |
Business Experience Requirements |
|
| Experience | |
| Johnny Brusco's | |
| Freshslice Pizza | - Be entrepreneurial. - Have management experience. - Process partnership mentality. - Have food or retail experience. - Be financially stable. - Be passionate about the Freshslice brand. |
Financing Options |
|
| Franchise Fees | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Start-up Costs | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Equipment | |
| Johnny Brusco's} | |
| Freshslice Pizza | |
| Inventory | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Receivables | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Payroll | |
| Johnny Brusco's | |
| Freshslice Pizza | |
Training & Support |
|
| Training | |
| Johnny Brusco's | 1. Atlanta, GA 4 Weeks minimum 2. Memphis, TN 4 Weeks minimum 3. Dallas, TX 4 Weeks minimum |
| Freshslice Pizza | The initial training is 15 days full time. The Training is held in one of our Training Stores. |
| Support | |
| Johnny Brusco's | Central Purchasing Field Operation Evaluation Field Training Initial Store Opening Inventory Control Regional or National Meetings 800 Telephone Hotline: |
| Freshslice Pizza | - Business coach. - Buying power. - Marketing power. - Ongoing training. - Financing power. - Pre-opening support. |
| Marketing | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| Operations | |
| Johnny Brusco's | Average Number of Employees: 8 Full-time, 8 Part-time Passive Ownership: Allowed, But Discouraged |
| Freshslice Pizza | |
Expansion Plans |
|
| US Expansion | |
| Johnny Brusco's | Alabama, Florida, Georgia, North Carolina, South Carolina, Tennessee, Texas |
| Freshslice Pizza | |
| Canada Expansion | |
| Johnny Brusco's | |
| Freshslice Pizza | |
| International Expansion | |
| Johnny Brusco's | |
| Freshslice Pizza | |