Start-Up Costs and Fees |
||
| Veggirama | Z Pizza | |
| Investment | 150000 - 175000 | 249000 - 359000 |
| Franchise Fee | 0 | |
| Royalty Fee | 6% | |
| Advertising Fee | 3% | |
| Year Founded | 1979 | 1986 |
| Year Franchised | 1999 | 1999 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Veggirama | Z Pizza | |
| Experience | General business experience | |
Financing Options |
||
| Veggirama | Z Pizza | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Veggirama | Z Pizza | |
| Training | Additional training available as required | |
| Support | The zpizza support system is extremely detailed and begins from the moment your franchise agreement is signed, throughout your development phases, and through your store opening. Training is provided to the operational owners and managers for your store. The zpizza Training Program is a four week program comprehensive of all operational details involved in your business. zpizza provides a team to serve from pre-opening to opening. - Use of brand name, trademarks, recipes, operational systems and methods, and décor - Facility planning on site location and architectural design - Specifications for fixtures, equipment, and leasehold improvements - Assistance in site selection and lease negotiation - Corporate training for Owner/Operator and Director of Operations/General Managers - Kitchen/Back of the House Workflow design - Ongoing support from members of the Training and Operations Team - Ongoing updates for increasing profitability - Products with high industry demand - Favorable national contracts with suppliers of goods and services - Operating manuals, policies, procedures, and business management systems - Annual franchisee meetings - Access to zpizza's proprietary, Internet-based system that acts as a repository for all above-mentioned support materials, manuals, graphics and brand communications. | |
| 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: 15 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Veggirama | Z Pizza | |
| US Expansion | Arizona, California, Colorado, Maryland, Missouri, New Mexico, Nevada, Oregon, Utah, Virginia, Washington, Wyoming, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Veggirama | |
| Z Pizza | |
| Franchise Fee | |
| Veggirama | |
| Z Pizza | |
| Royalty Fee | |
| Veggirama | |
| Z Pizza | 6% |
| Advertising Fee | |
| Veggirama | |
| Z Pizza | 3% |
| Year Founded | |
| Veggirama | 1979 |
| Z Pizza | 1986 |
| Year Franchised | |
| Veggirama | 1999 |
| Z Pizza | 1999 |
| Term Of Agreement | |
| Veggirama | |
| Z Pizza | 10 years |
| Renewal Fee | |
| Veggirama | |
| Z Pizza | |
Business Experience Requirements |
|
| Experience | |
| Veggirama | |
| Z Pizza | General business experience |
Financing Options |
|
| Franchise Fees | |
| Veggirama | |
| Z Pizza | |
| Start-up Costs | |
| Veggirama | |
| Z Pizza | |
| Equipment | |
| Veggirama} | |
| Z Pizza | |
| Inventory | |
| Veggirama | |
| Z Pizza | |
| Receivables | |
| Veggirama | |
| Z Pizza | |
| Payroll | |
| Veggirama | |
| Z Pizza | |
Training & Support |
|
| Training | |
| Veggirama | |
| Z Pizza | Additional training available as required |
| Support | |
| Veggirama | |
| Z Pizza | The zpizza support system is extremely detailed and begins from the moment your franchise agreement is signed, throughout your development phases, and through your store opening. Training is provided to the operational owners and managers for your store. The zpizza Training Program is a four week program comprehensive of all operational details involved in your business. zpizza provides a team to serve from pre-opening to opening. - Use of brand name, trademarks, recipes, operational systems and methods, and décor - Facility planning on site location and architectural design - Specifications for fixtures, equipment, and leasehold improvements - Assistance in site selection and lease negotiation - Corporate training for Owner/Operator and Director of Operations/General Managers - Kitchen/Back of the House Workflow design - Ongoing support from members of the Training and Operations Team - Ongoing updates for increasing profitability - Products with high industry demand - Favorable national contracts with suppliers of goods and services - Operating manuals, policies, procedures, and business management systems - Annual franchisee meetings - Access to zpizza's proprietary, Internet-based system that acts as a repository for all above-mentioned support materials, manuals, graphics and brand communications. |
| Marketing | |
| Veggirama | |
| Z Pizza | Co-op advertising, Ad slicks, National media, Regional advertising |
| Operations | |
| Veggirama | |
| Z Pizza | 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: 15 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Veggirama | |
| Z Pizza | Arizona, California, Colorado, Maryland, Missouri, New Mexico, Nevada, Oregon, Utah, Virginia, Washington, Wyoming, |
| Canada Expansion | |
| Veggirama | |
| Z Pizza | |
| International Expansion | |
| Veggirama | |
| Z Pizza | |