Start-Up Costs and Fees |
||
| Ameci Pizza & Pasta | Peter Piper Pizza | |
| Investment | 250000 - 300000 | 1567500 - 999999 |
| Franchise Fee | ||
| Royalty Fee | 6% | 5% |
| Advertising Fee | 3% | |
| Year Founded | 1984 | 1973 |
| Year Franchised | 0 | 1977 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Ameci Pizza & Pasta | Peter Piper Pizza | |
| Experience | Food service experience is certainly an advantage but is not necessary. Your aptitude, your desire, your work ethics, your grooming and courtesy are all paramount to your success. | |
Financing Options |
||
| Ameci Pizza & Pasta | Peter Piper Pizza | |
| Franchise Fees | Yes | No |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | Yes | No |
| Receivables | Yes | No |
| Payroll | Yes | No |
Training & Support |
||
| Ameci Pizza & Pasta | Peter Piper Pizza | |
| Training | Ameci has developed a hands on and in-depth training program that is sensitive to the learning pace of each candidate. There is both on-site/on-the-job training and classroom type training. Ameci training personnel have worked as operational employees of the company and understand what it takes to be a successful franchise owner. The company will also continue to develop new products and operational techniques and systems to stay in a competitive position. Training, therefore, is an ongoing way of life and a major commitment of Ameci management. | |
| Support | ||
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Ameci Pizza & Pasta | Peter Piper Pizza | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Franchise Fee | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Royalty Fee | |
| Ameci Pizza & Pasta | 6% |
| Peter Piper Pizza | 5% |
| Advertising Fee | |
| Ameci Pizza & Pasta | 3% |
| Peter Piper Pizza | |
| Year Founded | |
| Ameci Pizza & Pasta | 1984 |
| Peter Piper Pizza | 1973 |
| Year Franchised | |
| Ameci Pizza & Pasta | 0 |
| Peter Piper Pizza | 1977 |
| Term Of Agreement | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | 10 years |
| Renewal Fee | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | $5K |
Business Experience Requirements |
|
| Experience | |
| Ameci Pizza & Pasta | Food service experience is certainly an advantage but is not necessary. Your aptitude, your desire, your work ethics, your grooming and courtesy are all paramount to your success. |
| Peter Piper Pizza | |
Financing Options |
|
| Franchise Fees | |
| Ameci Pizza & Pasta | Yes |
| Peter Piper Pizza | Yes |
| Start-up Costs | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Equipment | |
| Ameci Pizza & Pasta} | |
| Peter Piper Pizza | |
| Inventory | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Receivables | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Payroll | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
Training & Support |
|
| Training | |
| Ameci Pizza & Pasta | Ameci has developed a hands on and in-depth training program that is sensitive to the learning pace of each candidate. There is both on-site/on-the-job training and classroom type training. Ameci training personnel have worked as operational employees of the company and understand what it takes to be a successful franchise owner. The company will also continue to develop new products and operational techniques and systems to stay in a competitive position. Training, therefore, is an ongoing way of life and a major commitment of Ameci management. |
| Peter Piper Pizza | |
| Support | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Marketing | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Operations | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
Expansion Plans |
|
| US Expansion | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |
| Canada Expansion | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | 0 |
| International Expansion | |
| Ameci Pizza & Pasta | |
| Peter Piper Pizza | |