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Updated RecentlyBru-Go's Take-N-Bake Pizza Company vs Russo's New York Pizzeria Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Bru-Go's Take-N-Bake Pizza Company vs Russo's New York Pizzeria including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $76,200 - $137,950 | $400,000 - $1,500,000 |
| Franchise Fee | $19,500 | $49,500 |
| Royalty Fee | 4-5% | 7% |
| Advertising Fee | - | 2% |
| Year Founded | 1991 | 1978 |
| Year Franchised | 2002 | 1998 |
| Term Of Agreement | 10 years | 10 years +5 |
| Term Of Agreement | 10 years | 10 years +5 |
| Renewal Fee | 10% of franchise fee | - |
Business Experience Requirements |
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| Experience | No Restaurant experience necessary but helpful Minimum financials are $175K to $400K in investment capital and a $600K to $1.0MM net worth. | |
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 | - | Corporate Store, Houston, TX . 8 Week GM & Key Supervisor Training and Certification. |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | Central Data Processing: At Additional Cost
Field Operation Evaluation: At Additional Cost Field Training: At Additional Cost Initial Store Opening Inventory Control Regional or National Meetings 800 Telephone Hotline |
| Marketing | Co-op advertising, Ad slicks, National media, Regional advertising | - |
| Operations |
Number of employees needed to run franchised unit: 5 Absentee ownership of franchise is allowed. | Average Number of Employees: 10 Full-time, 6 Part-time Passive Ownership: Allowed, But Discouraged |
Expansion Plans |
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| US Expansion | Yes | Yes |
| Canada Expansion | No | - |
| International Expansion | Yes | Yes |
Company Overviews
About Bru-Go's Take-N-Bake Pizza Company
Get in early on the fastest growing pizza concept in the world! We're looking for entrepreneurs who want a great opportunity for success and profits with your own BRU-GO'S Take-N-Bake Pizza Co Co-Op Membership. Why BRU-GO'S? We simply know how to make a better pizza. From the freshest ingredients to our signature sauces and fresh crust, customers prefer the taste of our pizza. Your customers will return again and again once they experience a BRU-GO'S Take-N-Bake Pizza Co pizza. We have years of experience building and selling the finest Take-N-Bake pizzas to be found anywhere. We use this experience to help you establish your BRU-GO'S Take-N-Bake Pizza Co Co-Op and then keep it running profitably. In one of our corporate test kitchens we will fully train you in a hands on, fully operational facility so that your business will operate smoothly from the first customer's pizza. As your business grows, we will be there to offer further support and training for every aspect of your enterprise. And using our time tested recipes and pizza construction techniques, you'll be building the most satisfying Take-N-Bake pizza anywhere!
About Russo's New York Pizzeria
Russo's Restaurants is a national and international franchisor of the fast casual and casual dining brands Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen. Based in Houston, Russo's Restaurants are composed of a mix of corporate and franchised locations across Texas, Oklahoma, Arkansas, Tennessee, Florida and Hawaii. Russo's has entered international markets as well, with locations in Dubai, Abu Dhabi and Sharjah in the United Arab Emirates. There are an additional 20-plus units in development both in the United States and internationally. Chef Anthony Russo has created his concepts from years of applying his unique, family recipes featuring New York-style pizza along with a broad variety of handcrafted pasta creations, calzones, salads, sandwiches, soups and desserts, reflecting his commitment to his New York roots where food and family come first.