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Updated RecentlyPapa John's vs Tony Saccos Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Papa John's vs Tony Saccos 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 | $39,520 - $1,030,625 |
| Franchise Fee | $25,000 | $20,000 - $25,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 8% | - |
| 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 Tony Saccos
Unlike full service restaurants, no previous restaurant experience is required with Tony Sacco's. All of the cooking in the entire store takes place at the coal fired oven and easy-to-hire, experienced pizza makers will be employed to do this job. The result is a restaurant that can be run by an operator who does not have a food service background. Our proprietary recipes and our training program will provide all the information and hands-on experience you need to serve up a perfect dining experience time after time.
At Tony Sacco's, simplicity is behind all that we do. It is our goal to help you get up and running quickly and to stay up and running for a long time. And the best way to accomplish this is to provide you with a winning formula.
Tony Sacco's provides a franchise opportunity like no other:
Simplicity: At the heart of Tony Sacco's is our signature Coal Fired Oven that is used to cook everything that we serve. There are no fryers, grills or microwave ovens. Our Coal Fired Oven ensures that the taste of our menu items is accentuated by the rich, lightly smoky flavor that the oven produces. This unique taste is unavailable with any other cooking method. By serving pizzas, sandwiches, and salads, no high-paid kitchen personnel are required.
Low Food Costs: Controlling food costs is one of the keys in operating a successful restaurant. Many restaurants' food costs can run between 30 to 35 percent of sales. Tony Sacco's operates at a food cost of less than 25%, which can translate into higher profits for franchisees. Our menu is designed to use all ingredients to produce more than 1 menu item, thereby reducing cost and waste.
A Better Pizza: You hear claims all the time that one pizza is better than another, yet they are cooked with the same oven, with the same dough and many of the same ingredients. Thus, many people tend to think that all pizzas are the same. At Tony Sacco's the difference is in the coal. It produces a unique flavor and crispy crust that traditional pizza ovens cannot rival. In keeping with the trend of fresh, healthy food, all of our ingredients are prepared freshly from scratch. We do not use any frozen or pre-prepared ingredients in our restaurant. The coal oven, and the totally fresh ingredients, delivers a 1 - 2 punch of flavor that no other pizza can even come close to matching. The result is a premium pizza offering that separates you from others in the $30 Billion pizza industry.
The total investment necessary to begin operations of a Full Size
Restaurant is $295,250 to $1,030,625. This includes $15,000 that must be
paid to the franchisor or an affiliate. The total investment necessary
to begin operations of a DELCO Facility is $179,000 to $348,000. This
includes the $15,000 that must be paid to the franchisor or an
affiliate. The total investment to begin operations of a Satellite
ranges from $39,520 to $132,340. This includes the $15,000 initial
franchise fee paid to the franchisor or an affiliate. The total
investment necessary to begin operations of a Multi-Unit Operator ranges
from $17,625 to $64,100, plus the cost to establish the first
Franchised Facility. This includes the initial development fee of
$15,000.