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Updated RecentlyJake's Pizza vs Zeppe's Pizzeria Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Jake's Pizza vs Zeppe'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 | $134,000 - $435,000 | $215,000 - $265,000 |
| Franchise Fee | $15,000 | $25,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | - |
| Year Founded | 1961 | 1990 |
| Year Franchised | 0 | 1990 |
| Term Of Agreement | - | 10 years |
| Term Of Agreement | - | 10 years |
| 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 | - | 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 |
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| US Expansion | - | Yes |
| Canada Expansion | - | - |
| International Expansion | - | - |
Company Overviews
About Jake's Pizza
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.
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!