Start-Up Costs and Fees |
||
| San Francisco Oven | Greco Pizza Donair | |
| Investment | 474100 - 807300 | 184500 - 233500 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | |
| Advertising Fee | ||
| Year Founded | 2001 | 1977 |
| Year Franchised | 2003 | 1977 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| San Francisco Oven | Greco Pizza Donair | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| San Francisco Oven | Greco Pizza Donair | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| San Francisco Oven | Greco Pizza Donair | |
| Training | Greco's simplified menu and service concept make it easy for the new franchisee without previous restaurant experience to learn the Greco system in a short period of time. The current training program thoroughly prepares a new franchisee to operate a Greco restaurant after a four-week correspondence course. 21 days of advance training in an established Greco restaurant and on-site assistance after you open your own Greco restaurant. | |
| 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) | Our comprehensive operational system is fully documented in our Operations Manual. The manual features our exclusive Greco control system in areas including product preparation, service, personnel, cost control, security and maintenance. |
Expansion Plans |
||
| San Francisco Oven | Greco Pizza Donair | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Franchise Fee | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Royalty Fee | |
| San Francisco Oven | 5% |
| Greco Pizza Donair | |
| Advertising Fee | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Year Founded | |
| San Francisco Oven | 2001 |
| Greco Pizza Donair | 1977 |
| Year Franchised | |
| San Francisco Oven | 2003 |
| Greco Pizza Donair | 1977 |
| Term Of Agreement | |
| San Francisco Oven | 10 years |
| Greco Pizza Donair | |
| Renewal Fee | |
| San Francisco Oven | |
| Greco Pizza Donair | |
Business Experience Requirements |
|
| Experience | |
| San Francisco Oven | Industry experience General business experience Marketing skills |
| Greco Pizza Donair | |
Financing Options |
|
| Franchise Fees | |
| San Francisco Oven | No |
| Greco Pizza Donair | No |
| Start-up Costs | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Equipment | |
| San Francisco Oven} | |
| Greco Pizza Donair | |
| Inventory | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Receivables | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Payroll | |
| San Francisco Oven | |
| Greco Pizza Donair | |
Training & Support |
|
| Training | |
| San Francisco Oven | |
| Greco Pizza Donair | Greco's simplified menu and service concept make it easy for the new franchisee without previous restaurant experience to learn the Greco system in a short period of time. The current training program thoroughly prepares a new franchisee to operate a Greco restaurant after a four-week correspondence course. 21 days of advance training in an established Greco restaurant and on-site assistance after you open your own Greco restaurant. |
| Support | |
| San Francisco Oven | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Greco Pizza Donair | |
| Marketing | |
| San Francisco Oven | Co-op advertising, Ad slicks, National media, Regional advertising |
| Greco Pizza Donair | |
| 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) |
| Greco Pizza Donair | Our comprehensive operational system is fully documented in our Operations Manual. The manual features our exclusive Greco control system in areas including product preparation, service, personnel, cost control, security and maintenance. |
Expansion Plans |
|
| US Expansion | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| Canada Expansion | |
| San Francisco Oven | |
| Greco Pizza Donair | |
| International Expansion | |
| San Francisco Oven | |
| Greco Pizza Donair | |