Start-Up Costs and Fees |
||
| Breadeaux Pizza | Gino's Pizza | |
| Investment | 69500 - 310000 | 200000 - 250000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | $200-$600/ week |
| Advertising Fee | $150/week | |
| Year Founded | 1985 | 0 |
| Year Franchised | 1985 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Breadeaux Pizza | Gino's Pizza | |
| Experience | ||
Financing Options |
||
| Breadeaux Pizza | Gino's Pizza | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Breadeaux Pizza | Gino's Pizza | |
| Training | ||
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives | After an agreement has been executed, the Franchisee is provided with Training and Services necessary to successfully open and operate a Gino's Pizza outlet. We assist with arranging financing, site location, turnkey construction, equipment, use of trademarks and recipes. We also arrange relationships with authorized suppliers, advertising, promotional support and provide ongoing operation support. |
| Marketing | Co-op advertising, Ad slicks, National media | |
| Operations | 15% of all franchisees own more than one unit Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Breadeaux Pizza | Gino's Pizza | |
| US Expansion | Iowa, Illinois, Kansas, Michigan, Minnesota, Missouri, Nebraska, | |
| Canada Expansion | Ontario | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Franchise Fee | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Royalty Fee | |
| Breadeaux Pizza | 5% |
| Gino's Pizza | $200-$600/ week |
| Advertising Fee | |
| Breadeaux Pizza | |
| Gino's Pizza | $150/week |
| Year Founded | |
| Breadeaux Pizza | 1985 |
| Gino's Pizza | 0 |
| Year Franchised | |
| Breadeaux Pizza | 1985 |
| Gino's Pizza | 0 |
| Term Of Agreement | |
| Breadeaux Pizza | 15 years |
| Gino's Pizza | |
| Renewal Fee | |
| Breadeaux Pizza | 1/4 of then-current fee |
| Gino's Pizza | |
Business Experience Requirements |
|
| Experience | |
| Breadeaux Pizza | |
| Gino's Pizza | |
Financing Options |
|
| Franchise Fees | |
| Breadeaux Pizza | No |
| Gino's Pizza | No |
| Start-up Costs | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Equipment | |
| Breadeaux Pizza} | |
| Gino's Pizza | |
| Inventory | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Receivables | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Payroll | |
| Breadeaux Pizza | |
| Gino's Pizza | |
Training & Support |
|
| Training | |
| Breadeaux Pizza | |
| Gino's Pizza | |
| Support | |
| Breadeaux Pizza | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives |
| Gino's Pizza | After an agreement has been executed, the Franchisee is provided with Training and Services necessary to successfully open and operate a Gino's Pizza outlet. We assist with arranging financing, site location, turnkey construction, equipment, use of trademarks and recipes. We also arrange relationships with authorized suppliers, advertising, promotional support and provide ongoing operation support. |
| Marketing | |
| Breadeaux Pizza | Co-op advertising, Ad slicks, National media |
| Gino's Pizza | |
| Operations | |
| Breadeaux Pizza | 15% of all franchisees own more than one unit Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
| Gino's Pizza | |
Expansion Plans |
|
| US Expansion | |
| Breadeaux Pizza | Iowa, Illinois, Kansas, Michigan, Minnesota, Missouri, Nebraska, |
| Gino's Pizza | |
| Canada Expansion | |
| Breadeaux Pizza | |
| Gino's Pizza | Ontario |
| International Expansion | |
| Breadeaux Pizza | |
| Gino's Pizza | |