Start-Up Costs and Fees |
||
| Pizzeria Venti | Stuft Pizza | |
| Investment | 135000 - 239000 | 350000 - 650000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 4% |
| Advertising Fee | 1% | |
| Year Founded | 0 | 1976 |
| Year Franchised | 0 | 1985 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Pizzeria Venti | Stuft Pizza | |
| Experience | ||
Financing Options |
||
| Pizzeria Venti | Stuft Pizza | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Pizzeria Venti | Stuft Pizza | |
| Training | ||
| Support | Newsletter, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | ||
| Operations | 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 |
||
| Pizzeria Venti | Stuft Pizza | |
| US Expansion | Arizona, California, Oregon, Utah, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Franchise Fee | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Royalty Fee | |
| Pizzeria Venti | 5% |
| Stuft Pizza | 4% |
| Advertising Fee | |
| Pizzeria Venti | 1% |
| Stuft Pizza | |
| Year Founded | |
| Pizzeria Venti | 0 |
| Stuft Pizza | 1976 |
| Year Franchised | |
| Pizzeria Venti | 0 |
| Stuft Pizza | 1985 |
| Term Of Agreement | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Renewal Fee | |
| Pizzeria Venti | |
| Stuft Pizza | |
Business Experience Requirements |
|
| Experience | |
| Pizzeria Venti | |
| Stuft Pizza | |
Financing Options |
|
| Franchise Fees | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Start-up Costs | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Equipment | |
| Pizzeria Venti} | |
| Stuft Pizza | |
| Inventory | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Receivables | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Payroll | |
| Pizzeria Venti | |
| Stuft Pizza | |
Training & Support |
|
| Training | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Support | |
| Pizzeria Venti | |
| Stuft Pizza | Newsletter, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Pizzeria Venti | |
| Stuft Pizza | |
| Operations | |
| Pizzeria Venti | |
| 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 | |
| Pizzeria Venti | |
| Stuft Pizza | Arizona, California, Oregon, Utah, |
| Canada Expansion | |
| Pizzeria Venti | |
| Stuft Pizza | |
| International Expansion | |
| Pizzeria Venti | |
| Stuft Pizza | |