Johnnie's Pizza vs 1000 Degrees Pizza Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Johnnie's Pizza vs 1000 Degrees Pizza including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
| Investment |
$112,200 - $537,500 | $218,150 - $764,250 |
| Franchise Fee |
$30,000 | $29,500 |
| Royalty Fee |
6% | 4%-6% |
| Advertising Fee |
- | 2% Nat'l |
| Year Founded |
1984 | - |
| Year Franchised |
2005 | - |
| Term Of Agreement |
10 years | - |
| Term Of Agreement |
10 years | - |
| Renewal Fee |
- | - |
Business Experience Requirements |
| Experience |
- | - |
Financing Options |
| |
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 |
| Training |
* Available at headquarters: 1 week
* At franchisee's location: 2 weeks | - |
| Support |
- | - |
| Marketing |
- | - |
| Operations |
- | - |
Expansion Plans |
| US Expansion |
Yes | Yes |
| Canada Expansion |
- | - |
| International Expansion |
Yes | - |
Company Overviews
About Johnnie's Pizza
At 16 years old, Bruce Jackson was flipping pizza at the original Johnny’s Pizza in Manlius, New York. He loved the business: serving piping hot pizza - always made with fresh, authentic ingredients - to happy customers, sitting down with the locals on a Friday night for a slice, or feeding the high school football team after a win. He saw opportunity. And he wanted to build his own. Most of our franchise operators are familiar with the feeling.
In three short years, Bruce opened a Johnny’s Pizza just off the Syracuse University campus with Johnny’s younger brother Rosario. After six years of success there, Bruce and a new business partner, Scott Allen, were ready for a move to warmer weather! Atlanta, Georgia is where they landed.
In 1977, Bruce and Scott wrote "Now Open” on a pizza box, stuck it in the front window of their storefront in Atlanta, and started selling pizza. One year later, they opened a second store. As entrepreneurs, they saw bigger potential in the brand and the business model they’d so carefully fine-tuned. In 1994, they officially began to franchise. In 2003, we needed a unique name to operate on a national level. So we gave Johnny a last name, and Johnny Brusco’s Pizza was born!
Now a new generation of leadership is guiding Johnny’s Pizza into the future. Bruce’s son, Luke, is expanding the business across the southeast and focusing on growth in dine-in, delivery and online ordering segments. We’re also focusing on ways to increase individual store volume growth, including new seasonal menu offerings and an expanded craft beer selection.
About 1000 Degrees Pizza
In any business, separation is key. At 1000 Degrees pizzeria franchise, we believe that we are far and away the clear choice when considering entering the pizza franchise market. Better food, reasonably low cost to construct, efficient dynamic marketing, a big picture mentality realizing that serving the best pizza in the city is a keystone part of our mission. Below are just a few reasons 1000 Degrees is the hottest pizza franchise concept in the nation!
A) Dough: Our authentic Neapolitan & Roman style dough recipes date back over 100 years from the Campania region of Italy (Naples) . Our authentic Neapolitan style thin crust (2 minute cook time) & new Roman style thick crust (3 minute cook time) dough is made fresh daily using “tipo 00 style” flour, and is mixed using an authentic Italian made “fork-style” mixer. We do not use the “dough hook” style traditional mixer used in most corner pizzeria franchises across the country. Our “fork-style” mixer is pivotal to the end product. A thin crispy, airy, light-on-the-belly crust, that is thin (Neapolitan style) or Thick (Roman Style) and the tastiest crust in town. Our “Roman style thick crust” is just as tasty but a with a thicker, heartier crust, similar to a Sicilian Pizza crust without the extra oil. Our dough is made fresh daily in each of our restaurants, and is 100% hand tossed giving us the best tasting authentic Neapolitan & Roman style pizzas anywhere. There just are no other pizza franchises that offer food like 1000 Degrees, it is plain and simple!
B) Sauces: 1000 Degrees Pizzeria Franchise prides itself on serving the best of the best, and our sauce follows suit. Our delicious San-Marzano and Cherry tomato based sauces will be the best your customers have ever tasted. We also offer a wide range of other delicious sauces, including Spicy Sriracha Marinara, Blue-cheese buffalo, pesto, and smokey bourbon barbecue to name a few. Our sauces are fresh tasting, innovative, and present a flavor profile for both those who appreciate old world taste and those who are looking to broaden their pizza experience alike.
C) Hand Made Brick Oven: Part of operating in a Quick Serve, or Fast-Casual pizzeria franchise environment is having a process that works. We use a hand-made brick oven, that cooks our pizzas to perfection in just about 2 minutes (for Neapolitan thin crust or 3 minutes for Roman style thick crust). Unlike “west-coast” pizza concepts, we know pizza and our concept was developed in the pizza capital of the United States. We do not use a dough press to turn our pizza into a fajita with a quick sear to compensate for a substandard cooking process. Our hand tossed pizzas cook for just about 120-180 seconds and are back to the customer just minutes after placing their order. We don’t just serve “fast pizza” we serve the BEST PIZZA IN THE CITY, it just happens to cook fast! Unlike other pizza franchises, our oven is state of the art, lined in imported Italian refractory brick, and is a pivotal “piece of the pie”!
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