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Updated RecentlyJohnny Brusco's vs LaRosa's Pizzeria Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Johnny Brusco's vs LaRosa's 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 | $303,200 - $770,000 | $725,500 - $1,885,000 |
| Franchise Fee | $30,000 | $35,000 |
| Royalty Fee | 4-5% | 4% |
| Advertising Fee | 2% | 4% |
| Year Founded | 1977 | 1954 |
| Year Franchised | 1995 | 1967 |
| Term Of Agreement | 10 years +10 | - |
| Term Of Agreement | 10 years +10 | - |
| Renewal Fee | - | - |
Business Experience Requirements |
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| Experience | - | - |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | -/- | -/- |
| Start-up Costs | -/- | -/- |
| Equipment | -/- | -/- |
| Inventory | -/- | -/- |
| Receivables | -/- | -/- |
| Payroll | -/- | -/- |
Training & Support |
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| Training | 1. Atlanta, GA 4 Weeks minimum 2. Memphis, TN 4 Weeks minimum 3. Dallas, TX 4 Weeks minimum | On-The-Job Training: 280-320 hours Classroom Training: 40-80 hours |
| Support | Central Purchasing Field Operation Evaluation Field Training Initial Store Opening Inventory Control Regional or National Meetings 800 Telephone Hotline: | Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform |
| Marketing | - | Ad Templates Regional Advertising Social media SEO Website development Email marketing Loyalty program/app |
| Operations | Average Number of Employees: 8 Full-time, 8 Part-time Passive Ownership: Allowed, But Discouraged | - |
Expansion Plans |
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| US Expansion | Yes | - |
| Canada Expansion | - | - |
| International Expansion | - | - |
Company Overviews
About Johnny Brusco's
Johnny Brusco's and Johnny's Pizza are true New York Style Pizzerias.
Johnny’s is proud to bring authentic, great-tasting New York Style Pizza and a
variety of house-made dinners, craft beers, subs and more to the
neighborhoods we call home. After a small-town start in 1977, we’ve
grown to over 70 pizzerias across the Southeast.
Our dough is made fresh daily, never frozen, hand-tossed and topped with
the best ingredients we can find - premium mozzarella and parmesan
cheeses, fresh-packed tomatoes, hand-cut veggies, and Italian sausage
and beef with no fillers. Then each pizza is brick-oven baked until it’s
golden brown, always with our signature soft and crispy crust, and
served hot at your table.
At Johnny’s, we grew up enjoying and perfecting pizza, and now we’re sharing our passion with everyone we serve
About LaRosa's Pizzeria
Buddy LaRosa was inspired to open his first pizzeria after
the pizzas he made for a church fundraiser using his Aunt Dena's recipe
turned out to be a hit. With $400 and a couple of partners, he opened
Papa Gino's in Cincinnati, Ohio, in 1954. After his partners left the
business a few years in, he changed the name of the pizzeria to
LaRosa's. In 1967, he began franchising.
Seeking new franchisees in Indiana, Kentucky, North Carolina, Ohio, Pennsylvania, Tennessee, Virginia and West Virginia
Seeking new franchisees in Indiana, Kentucky, North Carolina, Ohio, Pennsylvania, Tennessee, Virginia and West Virginia