Start-Up Costs and Fees |
||
| San Francisco Oven | Bottoms Up Pizza | |
| Investment | 474100 - 807300 | 485650 - 829250 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | ||
| Year Founded | 2001 | 1990 |
| Year Franchised | 2003 | 2006 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| San Francisco Oven | Bottoms Up Pizza | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| San Francisco Oven | Bottoms Up Pizza | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| San Francisco Oven | Bottoms Up Pizza | |
| Training | ||
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | Co-op advertising, Ad slicks, National media, Regional advertising | |
| Operations | Franchisees required to buy multiple units/master licenses; 100% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) | |
Expansion Plans |
||
| San Francisco Oven | Bottoms Up Pizza | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Franchise Fee | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Royalty Fee | |
| San Francisco Oven | 5% |
| Bottoms Up Pizza | 5% |
| Advertising Fee | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Year Founded | |
| San Francisco Oven | 2001 |
| Bottoms Up Pizza | 1990 |
| Year Franchised | |
| San Francisco Oven | 2003 |
| Bottoms Up Pizza | 2006 |
| Term Of Agreement | |
| San Francisco Oven | 10 years |
| Bottoms Up Pizza | |
| Renewal Fee | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
Business Experience Requirements |
|
| Experience | |
| San Francisco Oven | Industry experience General business experience Marketing skills |
| Bottoms Up Pizza | |
Financing Options |
|
| Franchise Fees | |
| San Francisco Oven | No |
| Bottoms Up Pizza | No |
| Start-up Costs | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Equipment | |
| San Francisco Oven} | |
| Bottoms Up Pizza | |
| Inventory | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Receivables | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Payroll | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
Training & Support |
|
| Training | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Support | |
| San Francisco Oven | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Bottoms Up Pizza | |
| Marketing | |
| San Francisco Oven | Co-op advertising, Ad slicks, National media, Regional advertising |
| Bottoms Up Pizza | |
| Operations | |
| San Francisco Oven | Franchisees required to buy multiple units/master licenses; 100% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
| Bottoms Up Pizza | |
Expansion Plans |
|
| US Expansion | |
| San Francisco Oven | |
| Bottoms Up Pizza | |
| Canada Expansion | |
| San Francisco Oven | |
| Bottoms Up Pizza | 0 |
| International Expansion | |
| San Francisco Oven | |
| Bottoms Up Pizza | |