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Updated RecentlyPapa John's vs 241 Pizza Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Papa John's vs 241 Pizza including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $26,500 - $844,420 | $190,000 - $235,000 |
| Franchise Fee | $25,000 | $20,000 |
| Royalty Fee | 5% | 5% of all Sales or $350/ week |
| Advertising Fee | 8% | 3% or $345/mo. |
| Year Founded | 1985 | - |
| Year Franchised | 1986 | - |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 years | - |
| Renewal Fee | - | - |
Business Experience Requirements |
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| Experience | The prospective franchisee should have at least one partner with a successful business management background and one partner who qualifies as the Principal Operator. For single-unit development, an individual can apply to be both owner and Principal Operator. The Principal Operator must have prior general management experience relative to the number of units to be developed and must own or have the right to acquire at least 5% equity in the business within 12 months of hire date. A fully completed Request for Consideration Form and current resume must be submitted for each member of the proposed franchise group or the owner operator, including the proposed Principal Operator. Also, Papa John's will request supporting documentation from each proposed owner | *Desire to provide the highest quality service and product to customers. *Personal potential for business success. *Adherence and integrity to the business plan. *Managerial skill and aptitude. *Capital investment requirements. |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | Yes/Yes |
| Start-up Costs | No/No | -/Yes |
| Equipment | No/No | -/Yes |
| Inventory | No/No | -/Yes |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | We provide initial training for the operator of 6-8 weeks. In addition, we continue to provide ongoing training for your operator and team. | Both classroom instruction and on-the-job training for approximately 50 hours per week. It covers basic principals of management, food preparation, customer service and other details vital to the success of your new business. 241 Pizza will provide an extensive training program covering all aspects of store operations including food preparation, operating policies, equipment maintenance, selling and merchandising, management and financial control, etc. This program is three weeks in duration and is held at one of our designated training stores. |
| Support | - | Comprehensive, confidential 241 Pizza Operations Manual covering the important facets of your restaurant's operation. Ongoing advice and guidance from your Business Development Manager (BDM), including: *Recruiting, Hiring, Training and Maintaining Sufficient Staff Levels *Business Planning, Projecting and Budgeting *Maximizing Financial Performance *Cost Controls *Cash Flow Management *Customer and Community Relations *Maintaining High Operational Standards for Focusing on Quality, Service, Cleanliness & Value *Safety and Security *Food Management and Sanitation 241 Pizza National Office maintains skilled personnel to ensure efficient administration and program coordination. Regardless of the level of industry experience you may or may not have, we will provide with the guidance and training you will need to efficiently manage your business. |
| Marketing | - | - |
| Operations | - | - |
Expansion Plans |
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| US Expansion | Yes | - |
| Canada Expansion | No | - |
| International Expansion | Yes | - |
Company Overviews
About Papa John's
We didn’t start our business in a boardroom. We started it in a broom
closet. Back in 1984, our Founder, John Schnatter (that’s Papa John to
you) sold his beloved muscle car to buy pizza‐making equipment. Armed
with only an oven and a love for making quality pizza, John opened the
very first Papa John’s in the crowded broom closet of his father’s
tavern.
Over the years, this passion for making better pizza
informed every decision and pizza we made...because the last thing we
wanted to be was a pizza company. So instead of chopping vegetables with
machines, we chop them by hand every day. Instead of investing in
gimmicks, we invest in fresh ingredients. And we pile them high on our
fresh, never-frozen original dough.
Today, we’ve surrounded ourselves with like-minded people
with a passion for making better pizza, including franchisees,
suppliers, athletes, pizza makers, and farmers we’ve known for over 30
years. Like our friend Dino in California - "he grows the best tomatoes.
In the end, John’s desire to create a better pizza built more than a pizza company...he built a pizza family.
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About 241 Pizza