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Updated RecentlyPapa John's vs 1000 Degrees Pizza Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Papa John's vs 1000 Degrees 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 | $218,150 - $764,250 |
| Franchise Fee | $25,000 | $29,500 |
| Royalty Fee | 5% | 4%-6% |
| Advertising Fee | 8% | 2% Nat'l |
| 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 | - |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | -/- |
| Start-up Costs | No/No | -/- |
| Equipment | No/No | -/- |
| Inventory | No/No | -/- |
| 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. | - |
| Support | - | - |
| Marketing | - | - |
| Operations | - | - |
Expansion Plans |
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| US Expansion | Yes | 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.
At Papa John's we have a simple formula for success: Focus on one thing and try to do it better than anyone else. By keeping the Papa John's menu simple, we are able to focus on the quality of our product by using only superior-quality ingredients. Our commitment to quality can be seen in all of our ingredients, from our fresh (never frozen) water-purified traditional dough, to our vine-ripened fresh-packed tomato sauce (which goes from the vine to the can in an average of six hours), to our cheese made with 100% mozzarella and many other premium ingredients.
The total investment necessary to begin operation of a standard Papa
John’s franchise is $130,120 to $844,420. This includes up to $73,920
that must be paid to the franchisor or its affiliate.
The total investment necessary to begin operation of a non-traditional Papa John’s
franchise is $26,500 to $388,920. This includes up to $56,420 that must
be paid to the franchisor or its affiliate.
Seeking new franchise units Worldwide.
Better Ingredients, Better Pizza.
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#64 in Canada's Top franchises.
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#55 on Franchise Rankings.com
#146 in Franchise 500 for 2020.
#127 in Franchise 500 for 2021.
About 1000 Degrees Pizza
In any business, separation is key. At 1000 Degrees pizzeria franchise, we believe that we are far and away the clear choice when considering entering the pizza franchise market. Better food, reasonably low cost to construct, efficient dynamic marketing, a big picture mentality realizing that serving the best pizza in the city is a keystone part of our mission. Below are just a few reasons 1000 Degrees is the hottest pizza franchise concept in the nation!
A) Dough: Our authentic Neapolitan & Roman style dough recipes date back over 100 years from the Campania region of Italy (Naples) . Our authentic Neapolitan style thin crust (2 minute cook time) & new Roman style thick crust (3 minute cook time) dough is made fresh daily using “tipo 00 style” flour, and is mixed using an authentic Italian made “fork-style” mixer. We do not use the “dough hook” style traditional mixer used in most corner pizzeria franchises across the country. Our “fork-style” mixer is pivotal to the end product. A thin crispy, airy, light-on-the-belly crust, that is thin (Neapolitan style) or Thick (Roman Style) and the tastiest crust in town. Our “Roman style thick crust” is just as tasty but a with a thicker, heartier crust, similar to a Sicilian Pizza crust without the extra oil. Our dough is made fresh daily in each of our restaurants, and is 100% hand tossed giving us the best tasting authentic Neapolitan & Roman style pizzas anywhere. There just are no other pizza franchises that offer food like 1000 Degrees, it is plain and simple!
B) Sauces: 1000 Degrees Pizzeria Franchise prides itself on serving the best of the best, and our sauce follows suit. Our delicious San-Marzano and Cherry tomato based sauces will be the best your customers have ever tasted. We also offer a wide range of other delicious sauces, including Spicy Sriracha Marinara, Blue-cheese buffalo, pesto, and smokey bourbon barbecue to name a few. Our sauces are fresh tasting, innovative, and present a flavor profile for both those who appreciate old world taste and those who are looking to broaden their pizza experience alike.
C) Hand Made Brick Oven: Part of operating in a Quick Serve, or Fast-Casual pizzeria franchise environment is having a process that works. We use a hand-made brick oven, that cooks our pizzas to perfection in just about 2 minutes (for Neapolitan thin crust or 3 minutes for Roman style thick crust). Unlike “west-coast” pizza concepts, we know pizza and our concept was developed in the pizza capital of the United States. We do not use a dough press to turn our pizza into a fajita with a quick sear to compensate for a substandard cooking process. Our hand tossed pizzas cook for just about 120-180 seconds and are back to the customer just minutes after placing their order. We don’t just serve “fast pizza” we serve the BEST PIZZA IN THE CITY, it just happens to cook fast! Unlike other pizza franchises, our oven is state of the art, lined in imported Italian refractory brick, and is a pivotal “piece of the pie”!