Chicken Delight vs 1000 Degrees Pizza Franchise Comparison

When Al Tunick bought some deep fryers from a company that was going out of business, he didn't quite know what to do with them. With the help of some friends, Tunick began experimenting, trying to cook different foods in the fryers. The entrepreneur found his answer in chicken, and in 1952, Chicken Delight was born. The company quickly expanded throughout the United States and first moved into Canada in 1958.

Winnipeg entrepreneur Otto Koch purchased his first Chicken Delight franchise in 1969. Seeing the potential of the chain in Canada, Koch built and acquired additional franchise locations and in 1976 bought Chicken Delight of Canada Ltd. By providing quality service and cleanliness, the Canadian operation prospered. This success led to Koch’s acquisition of the U.S. and International arm - Chicken Delight International Inc. in 1979. For the first time the total Chicken Delight system was under one roof. Otto Koch passed away in December 2010 - but that wasn’t the end for Chicken Delight. Winnipeg couple Jim and Nadine Cartman became the new owners of Chicken Delight in June 2012. Under their leadership, Chicken Delight is now undergoing a brand refresh with focus on renovating existing stores, adding new menu items and improving customer service.

The Cartmans and their team keep a close eye on the marketplace and are constantly looking to expand Chicken Delight through franchising.

Chicken Delight features a menu of fried chicken, pizza and ribs for dine-in, delivery and takeout.

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”!