Bottoms Up Pizza vs Zeppe's Pizzeria Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Bottoms Up Pizza vs Zeppe's Pizzeria including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees

 
Bottoms Up Pizza Franchise
Zeppe's Pizzeria Franchise
Investment $485,650 - $829,250$215,000 - $265,000
Franchise Fee $35,000$25,000
Royalty Fee 5%5%
Advertising Fee --
Year Founded 19901990
Year Franchised 20061990
Term Of Agreement -10 years
Term Of Agreement -10 years
Renewal Fee --


Business Experience Requirements

 
Bottoms Up Pizza Franchise
Zeppe's Pizzeria Franchise
Experience --

Financing Options

 
Bottoms Up Pizza Franchise
Zeppe's Pizzeria Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees No/No-/-
Start-up Costs No/Yes-/-
Equipment No/Yes-/-
Inventory No/No-/-
Receivables No/No-/-
Payroll No/No-/-

Training & Support

 
Bottoms Up Pizza Franchise
Zeppe's Pizzeria Franchise
Training -We have a 6 week training program in our training center for the franchisee/manager as well as 16 hour training in our center for hourly employees. Additionally, our Training manager will come to your store and assist in training your staff on your site.
Support --
Marketing --
Operations --

Expansion Plans

 
Bottoms Up Pizza Franchise
Zeppe's Pizzeria Franchise
US Expansion -Yes
Canada Expansion No-
International Expansion No-

Company Overviews

About Bottoms Up Pizza

Bottoms Up is one of the most exciting opportunities in the franchise market today! The full-service restaurant offers customers gourmet products, excellent service, and an atmosphere where one can sit back and enjoy. The casual dining restaurant provides an upscale, sophisticated environment with modern, artistic elements. Most famous for its unique "slices", Bottoms Up has been voted "Best Pizza" by Richmonders for nearly two decades. The franchise units are a scaled down version of the original Bottoms Up, located in upscale retail centers, with a footprint of 3,500-4,200 square feet. Franchise expansion plans are in full force throughout the Southeast.

About Zeppe's Pizzeria

Our dough is made fresh, twice per day in every Zeppe’s pizzeria. Our pepperoni is sliced thicker and aged longer, and our traditional homemade sauce is made from California Roma tomatoes, freshly packed and NEVER from concentrate. Zeppe’s uses all original recipes passed down from the Old Country, making each dish a one-of- a-kind masterpiece!