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Below is an in-depth analysis and side-by-side comparison of Jet's Pizza vs Jake's 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 | $437,500 - $631,000 | $134,000 - $435,000 |
Franchise Fee | $25,000 | $15,000 |
Royalty Fee | 8%-10% | 5% |
Advertising Fee | Up to 1% | - |
Year Founded | 1978 | 1961 |
Year Franchised | 1990 | 0 |
Term Of Agreement | 10 years | - |
Term Of Agreement | 10 years | - |
Renewal Fee | $2K | - |
Business Experience Requirements |
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Experience | - | |
Financing Options |
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In-House/3rd Party | In-House/3rd Party | |
Franchise Fees | No/Yes | -/- |
Start-up Costs | No/Yes | -/- |
Equipment | No/Yes | -/- |
Inventory | No/Yes | -/- |
Receivables | No/Yes | -/- |
Payroll | No/Yes | -/- |
Training & Support |
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Training | On-The-Job Training: 270 hours Classroom Training: 30 hours | - |
Support | Newsletter Meetings/Conventions Grand Opening Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform | - |
Marketing | Co-op Advertising Ad Templates Regional Advertising Social media SEO Website development Email marketing | - |
Operations |
International franchisees required to buy multiple units/master licenses; 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 15 Absentee ownership of franchise is NOT allowed. (99% of current franchisees are owner/operators) | - |
Expansion Plans |
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US Expansion | Yes | - |
Canada Expansion | No | - |
International Expansion | No | - |
America has a rich history of powerful companies rising from humble beginnings. It's the entrepreneurial spirit that fuels the American Dreams. And at Jake's Pizza, that drive is at our very foundation. In 1961, when the first Jake's was launched in Mount Prospect, Illinois, the ambitious young owner never dreamed that his fledgling store would one day spring up into 15 locations in 2 states. As a matter of fact, the founder of Jake's was far more concerned with perfecting his pizza crust, tracking down the finest ingredients, and setting a unwavering standard for quality that endures today. And for that, we are grateful. It's those high standards - still steadfastly followed decades later - that are the source of our success today.