Start-Up Costs and Fees |
||
| Eatza Pizza | Greco Pizza Donair | |
| Investment | 226500 - 371500 | 184500 - 233500 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | |
| Advertising Fee | ||
| Year Founded | 1996 | 1977 |
| Year Franchised | 1999 | 1977 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Eatza Pizza | Greco Pizza Donair | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| Eatza Pizza | Greco Pizza Donair | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Eatza Pizza | 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, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | Franchisees required to buy multiple units/master licenses; 80% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 25 Absentee ownership of franchise is allowed. (50% 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 |
||
| Eatza Pizza | Greco Pizza Donair | |
| US Expansion | Mid West, North West, South, South East, South West, West, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Franchise Fee | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Royalty Fee | |
| Eatza Pizza | 5% |
| Greco Pizza Donair | |
| Advertising Fee | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Year Founded | |
| Eatza Pizza | 1996 |
| Greco Pizza Donair | 1977 |
| Year Franchised | |
| Eatza Pizza | 1999 |
| Greco Pizza Donair | 1977 |
| Term Of Agreement | |
| Eatza Pizza | 10 years |
| Greco Pizza Donair | |
| Renewal Fee | |
| Eatza Pizza | 1/3 of franchise fee |
| Greco Pizza Donair | |
Business Experience Requirements |
|
| Experience | |
| Eatza Pizza | Industry experience General business experience Marketing skills |
| Greco Pizza Donair | |
Financing Options |
|
| Franchise Fees | |
| Eatza Pizza | No |
| Greco Pizza Donair | No |
| Start-up Costs | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Equipment | |
| Eatza Pizza} | |
| Greco Pizza Donair | |
| Inventory | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Receivables | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| Payroll | |
| Eatza Pizza | |
| Greco Pizza Donair | |
Training & Support |
|
| Training | |
| Eatza Pizza | |
| 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 | |
| Eatza Pizza | Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Greco Pizza Donair | |
| Marketing | |
| Eatza Pizza | Co-op advertising, Ad slicks, Regional advertising |
| Greco Pizza Donair | |
| Operations | |
| Eatza Pizza | Franchisees required to buy multiple units/master licenses; 80% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 25 Absentee ownership of franchise is allowed. (50% 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 | |
| Eatza Pizza | Mid West, North West, South, South East, South West, West, |
| Greco Pizza Donair | |
| Canada Expansion | |
| Eatza Pizza | |
| Greco Pizza Donair | |
| International Expansion | |
| Eatza Pizza | |
| Greco Pizza Donair | |