Lo res-franchise book.ƒ

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Lo res-franchise book.ƒ

  1. 1. F r a n c h i s e p o r t f o l i o
  2. 2. russo’sfranchisebrandThe son of first-generation Italian immigrants, Chef Anthony Russo grewup in a New Jersey home where the kitchen was the center of familylife. There was always cooking and baking at home. And many of theingredients came from the family garden. Just as his Grandpa and NonaRusso did back in Avellino, Italy.These experiences stuck with young Anthony as his family to Galveston,Texas, in 1978. His father opened Russo’s Italian Restaurant, which quicklybecame a local favorite. Just like that, Anthony found a second home inthe restaurant kitchen. By the age of 12, he was learning family recipesfrom relatives who flew in from Naples and Sicily each summer. Makingpizza and squachatta (calzones) became a passion.the entrepreneur emergesAfter earning his Chef’s distinction, Anthony opened his first pizza placeat the young age of 18. Shortly after, he opened “Anthony’s Pizzeria” inClear Lake, Texas. A move to Houston brought “Café Anthony,” then theupscale Italian restaurant “Russo Café Anthony.” In 1992 Russo’s NewYork Pizzeria opened, and proved a model for success.Like his father, Chef Russo created a loyal, almost cult following.Nowhere else in Houston, could people find authentic New York-stylepizza. The family recipe for hand-tossed dough, the sauce made fromfresh-crushed California tomatoes, the imported Italian cheese blends,all of these little things made a big difference. Plus, Chef Russo wasamong the first in Houston to use a coal-fired brick oven. The bubblingof the crust, the flavors of a well-used oven, the preparation of pureingredients — it was unrivaled, as is today.it all started in russo’sfamily kitchenChef Russo’s mother’s familyChef-to-be, Anthony at age 12Chef Russohand-selectingthe finest freshtomatoes
  3. 3. russo’sfranchisebrandIn traditional Italian families, some of life’s greatest joystake place around the table. Italians understand the magiccreated when the joys of conversation and intimacy minglewith the pleasures of beautiful food and drink.At Russo’s, we strive to recreate this phenomenon betweenfamily and friends at every meal. It’s not just the food, it’sthe experience that keeps customers coming back. Theycome for warmth, conversation, and a sense of belonging.Traditions provide a means to honor and maintain bondswith our ancestors. Chef Russo’s family traditions play arole in every aspect of the business - the preparation ofeach authentic recipe, the warm welcome shown to eachcustomer, the respect given to every employee. Allpassed down through generations, never to be forgotten.Generations in the makingourculture“Because our company holds our family name andfamily recipes, we’re dedicated to continuing thefamily tradition. Every day, I’m honored to havethis legacy passed on to us.”anthony russo, ceo and founderrusso’s new york pizzeria
  4. 4. russo’sfranchisebrandOur mission is to Serve fresh-to-ordermeals that reflect the integrity of ouroriginal family recipes—in a fast—casualenvironment. From fresh ingredients toauthentic know-how, every Russo’sfranchise location will master the skills ittakes to deliver a delicious, quality Italianmeal for our customers—every time.100% BLACK PMS 1807 PMS 110PMS COATED COLORSrusso’sbrand promiseWhen you’re as passionate as Anthony is about food, you have no choice but to become personallyinvolved. The smallest of details is often the most important and is from which we take the most pride.
  5. 5. $1,057,516.93AVERAGE ANNUAL GROSS SALES$216,253.59OR 20.45% AVERAGE FOOD COSTS$251,896.16OR 23.82% AVERAGE PRE-TAX CASH FLOWSrusso’s corporate new york pizzeria restaurants’facts and figuresThese figures represent the average restaurant revenue of four (4) domestic Company-operated Russo’s New York Pizzeria locations of various designs and sizes for ourfiscal year ended December 31, 2012, along with average Food Costs and Pre-Tax Cash Flows for the four (4) domestic Company-operated Russo’s New York Pizzeria outletsonly. Actual results could vary substantially from unit to unit and Franchisor cannot estimate the results of any particular franchise. In arriving at our Food Cost calculation,the food costs at the Company-operated Russo’s New York Pizzeria Westheimer location were reduced by 4% because that is the Corporate Training store for Franchisees.The Average Pre-Tax Cash flow does not include a royalty fee because these locations are Company-operated. The expenses incurred by a franchised restaurant willinclude our standard royalty fee. Because Russo’s operates 5 Company-operated Restaurants (4 Russo’s New York Pizzeria and 1 Russo’s Coal-Fired Italian Kitchenlocations), we are able to achieve certain economies of scale and operational efficiencies that may not be available to a Franchisee operating one Restaurant, as is the casefor the typical Franchisee. However, the income from our Company-operated Restaurants ultimately must bear costs of our management team and other corporate officeoverhead. These costs are not reflected in the foregoing cash flow data, which reflect operational cash flows at the Restaurant level, excluding the burden of corporateoverhead. We are also able to obtain economies of scale in other areas, such as insurance, that may not be available to Franchisees. Because of the size of our operations,insurance risks are spread over multiple Restaurants, which enables us to bargain for lower group-rate insurance costs. We are also able to use the size of our operations toachieve volume discounts and other cost savings based on our purchasing power. These cost savings, in areas including telephone services and marketing, may not beavailable to Franchisees operating on a smaller scale.CAUTION – AS A CONSEQUENCE OF THE FACTORS DISCUSSED ABOVE, AND OTHER VARIABLES THAT WE CANNOT ACCURATELY PREDICT, A NEWFRANCHISEE’S INDIVIDUAL FINANCIAL RESULTS ARE LIKELY TO DIFFER FROM THE RESULTS SHOWN IN THESE FIGURES.
  6. 6. russo’sfranchisebrandhere are threebig opportunitiesRusso new york pizzeria concept grows more sales per sq/ft then ourcompetitors in today market place. below is our big opportunity to grow moremarket share.{1} {2} {3}sit-down diningOur classic sit-down restaurantsserve fresh made-to-order pizza,pasta and salads, allowing pizza-lovers to experience thetraditional New York Pizzeria feel,but still at a reasonable price.deliveryPizza delivery services allowcustomers to call in or place theirorders online. This concept is akey service to some of the mostpopular pizza franchises—including our competitors. Butwhat separates us is that we offerand deliver unique menu itemsalong with our fresh pizza whichincreases your sales.carry outApproximately 20 to 45 percentof our customer orders are carryout, making this the most popularpizza carry-out service. Offeringthe same convenience andquickness as delivery services,minus the extra delivery tip.
  7. 7. growth opportunities in thedomestic market30 locations in the following citiesHouston, TexasGalveston, TexasRichardson, TexasMcAllen, TexasCorpus Christi, TexasConway, ArkansasGermantown, TennesseeMiami, FloridaKingwood, TexasPearland, TexasKaty, TexasSugarland, TexasThe Woodlands, Texasnew locations coming soonDallas, TexasTulsa,OklahomaHawaiiMaryland
  8. 8. russo’sfranchisebrandgrowth opportunities in theinternational marketinternational locationsAbu Dhabi, UAEDubai, UAEinternational locations coming soonRiyadh, Saudia ArabiaDoha, QatarManama, Bahrain
  9. 9. we love to hearfrom our franchisees“Definitely look at the benefits anddiscounts and compare them withother franchises. I never had myown business, and from day one hewalked me through every step.”robert carlisleNew York Pizzeria Franchisee, 2013“We opened a Russo’s Coal-fired ItalianKitchen near our home because we knewthey would support us, which is exactlywhat happened.”ali ahlyCoal-Fired Italian Kitchen Franchisee, 2007“the quality of the food, in my opinion, isexceptional. It really makes a differencein the food quality because We use freshingredients and our customers enjoy thatwe make their pasta dishes to order.”allyson hustonCoal-Fired Italian Kitchen Franchisee, 2008“WhatappealedtouswithRusso’sisthefactithasfreshingredients.”murad al nasurNew York Pizzeria Franchisee, 2013“I have so many repeating customers that come here on a regular basis,every time they visit, they have good comments on the excellent pizza,excellent food and excellent service.”akshey patelNew York Pizzeria Franchisee, 2006
  10. 10. russo’sfranchisebrandwe’re makingheadlinesour effortsawardedWe do things differently, and people notice. From ravingreviews to franchise expansion news, please take a momentto read our recent write-ups.We’re extremely proud of our franchise system andhonored by any recognition we receive. Please take amoment to browse our virtual trophy case below.“No matter how you slice it,Anthony Russo’s pizza is tops”“Culinary Queen Rachel Raychooses best pizza in thecountry; Russo’s Coal-FiredItalian Kitchen makes the cut.”“A Slice of Heaven: New YorkPizzeria bakes up a pie that’sthe stuff of dreams”“2009 Nominee...Best Pizza in Houston Contest”
  11. 11. russo’sfranchisebrandbe a part of the passionin just 8 easy steps1 Prospective franchisee receives and reviews Russo’sNew York Pizzeria’s franchise information packet andreturns the completed confidential application to theNew York Pizzeria corporate office.2Pre-qualified prospective franchisee is invited to visitNew York Pizzeria’s corporate office.3Franchise Review Committee notifies candidate thatthey are approved or denied. If approved, they areinvited to Discovery Day to take a tour of our concept.4A Franchise Agreement and UFOC are sent to theapproved candidate to be reviewed, at which time, theprospective franchisee has 14 days in which to review alldocuments. After 14 days, the candidate then pays thefranchise fee.5At this time, New York Pizzeria will provide siteguidelines and assist the approved franchisee insite selection.6New York Pizzeria will work with an assignedarchitect in order to provide the franchisee with an initialstore layout.7While the store is being constructed, franchisee willattend training and orientation at our corporateheadquarters in Houston, Texas.8 One week prior to opening, we will conduct a finalinspection and ensure that the NEW FRANCHISEEAND TEAM ARE READY FOR SUCCESS!Congratulations! Thanks for sharing in our passion for fine, fresh food and an unforgettable customerexperience. You are well on your way to becoming an entrepreneur and an important part of theRusso’s New York Pizzeria family.
  12. 12. upscale dining franchise conceptWe’ve taken our award-winning Russo’s NY Pizzeriafranchise and expanded the concept in every way: themenu, the building, the target markets. What hasremained the same? The freshest, premiumingredients; the authentic Italian recipes; the oldworld charm and hospitality. It’s all been repackagedinto an upscale, sit-down restaurant. We’re extendingto you a personal invitation to join us at Chef AnthonyRusso’s table. Let us share with you our food, ourpassion, and above all, the secrets to our success.Find out how we set ourselves far apart from otherItalian restaurant chains.
  13. 13. location specifications• 2,700 - 5,000 sq/ft• Minimum 15ft store frontage• Minimum finished 12ft ceiling height• In-line or end-cap• Excellent street visibility• Outdoor seating if available• Ample parkingdemographics• Average Household income:$95,000 plus• Daytime population:35,000 within 3 mile radius• Residential Population:50-75,000 in a 3 mile radiuslocation type• Strip centers• Lifestyle centers• Regional power centers• Street Retail• Campus sites near schools/colleges• Family friendly neighborhoodshow to meet the followingfranchise criteria
  14. 14. Here is a summary of the costassociated with investing in a single-unit Russo’s Coal Fired Italian Kitchen.We have spent years developing abusiness strategy and initial investmentthat is one of the lowest in thecomparable category within the quickservice restaurant industry. This is atop line estimated summary,qualify by numbersHere are some basic requirements tobecome a part of the Coal-Fired ItalianKitchen Franchise Team:• Total Capital Required: $649,850 – $1,410,000• Minimum Cash-on-Hand: $150,000 to $450,000• Net Worth Minimum: $1 Million• Ongoing Royalty Payment: 6% of gross sales 1% Brand Management• Financing by Third Partythe numbers breakdown*ExpenseItemInitial Franchise FeeLeasehold ImprovementsBusiness licenses, permits,utility deposits, etc.Lease and other rental expensesArchitecturalEngineeringRetail Equipment/DeliveryElectronic Cash Register SystemFacsimile MachineSignageTravel, lodging and meals forinitial trainingAncillary Real Estate FeesAdditional FundsInitial InventoryInsurance deposits/premiumsGrand Opening AdvertisementIn-Store OpeningTrainingSite Evaluation ExpensesTotalPrice RangeLow$ 49,500$ 350,000$ 5,000$ 5,000$ 15,000$ 4,000$ 130,000$ 10,000$ 350$ 5,000$ 10,000$ 5,000$ 25,000$ 10,000$ 10,000$ 7,500$ 7,500$ 1,000$ 649,850High$ 49,500$ 750,000$ 10,000$ 25,000$ 25,000$ 10,000$ 240,000$ 40,000$ 500$ 40,000$ 40,000$ 10,000$ 50,000$ 30,000$ 20,000$ 15,000$ 50,000$ 5,000$ 1,410,000franchiseinvestmentdomesticfranchiseopportunities
  15. 15. 290 at Highway 6–Houston, Texas
  16. 16. coal-fireditaliankitchenhouston, texas290 at hwy 6restaurant facts• 2,950 sq/ft• Estimated cost: $595K• Seating capacity: 120• Avg food cost: 18%• Avg ticket: $32.50• Avg gross salesper sq/ft: $545custom features• Unique menu items• Dine-in, take-out,catering• Custom designedinterior
  17. 17. Richardson–Dallas, Texas
  18. 18. coal-fireditaliankitchenrestaurant facts• 2,600 sq ft• Estimated cost: $550K• Seating capacity: Inside: 95 Outdoor patio: 50• Avg food cost: 19%• Avg ticket: $35• Avg gross salesper sq ft: $553custom features• Wine bar• Dine-in, delivery,take-out, catering• Custom designedinteriordallas, texasrichardson
  19. 19. Sienna Plantation–Missouri City, Texas
  20. 20. coal-fireditaliankitchenmissouri city, texassienna plantationrestaurant facts• 2,620 sq ft• Estimated cost: $690k• Seating capacity: Inside: 84 Outdoor patio: 68• Avg food cost: 21%• Avg ticket: $32.50custom features• Gelato Bar• Wine bar• Dine-in, delivery,take-out, catering• Custom designedinterior
  21. 21. Spinach Artichoke NapolatanaTruth be told, when trying to gain anappreciation for our premium ingredientsand authentic recipes, the pictures saymore than words ever can. We are strongbelievers in serving the finest and freshestItalian Cuisine.when tasting is not an option.seeing is believing
  22. 22. Stuffed Peppers
  23. 23. Pasta di Mari
  24. 24. Pasta Campitelli Gluten-Free
  25. 25. Cucumber Salad
  26. 26. Uova and Salsiccia
  27. 27. Calamari Fritti
  28. 28. Grilled Salmon Picatta
  29. 29. Ricotta Portobello Pizza
  30. 30. Stuffed Eggplant
  31. 31. fast casual franchise conceptNew York, one of the culinary capital of the world, is knownfor great Italian food, particularly, pizza. Our NY Pizzeriarestaurant is reminiscent of the authentic pizzerias thatemerged in the 1800s. In 1992, the level of cuisine found atAnthony Russo’s first NY Pizzeria in Houston, Texas, was aquality unknown to the Texas market. It didn’t take longuntil Russo’s was the rave of Houston—with family stories,their traditions and the incredible fresh taste that differedfrom everyone else New York Pizzeria has experiencedsteady growth since the first restaurant in 1992, with morethan 30 locations. We invite you to find out how we setourselves apart from other pizza franchise concepts.
  32. 32. location specifications• 1,500 - 3,500 sq/ft• Minimum 15ft store frontage• Minimum finished 12ft ceiling height• In-line or end-cap• Excellent street visibility• Outdoor seating if available• Ample parkingdemographics• Average Household income:$60,000 plus• Daytime population:35,000 within 3 mile radius• Residential Population:50-75,000 in a 3 mile radiuslocation type• Strip centers• Lifestyle centers• Regional power centers• Street Retail• Campus sites near schools/colleges• Family friendly neighborhoodshow to meet the followingfranchise criteria
  33. 33. the numbers breakdown*ExpenseItemInitial Franchise FeeLeasehold ImprovementsBusiness licenses, permits,utility deposits, etc.Lease and other rental expensesArchitecturalEngineeringRetail Equipment/DeliveryElectronic Cash Register SystemFacsimile MachineSignageTravel, lodging and meals forinitial trainingAncillary Real Estate FeesAdditional FundsInitial InventoryInsurance deposits/premiumsGrand Opening AdvertisementIn-Store OpeningTrainingSite Evaluation ExpensesTotalPrice RangeLow$ 49,500$ 150,000$ 5,000$ 5,000$ 15,000$ 4,000$ 130,000$ 10,000$ 350$ 5,000$ 10,000$ 5,000$ 20,000$ 10,000$ 5,000$ 7,500$ 7,500$ 1,000$ 439,850High$ 49,500$ 750,000$ 10,000$ 25,000$ 25,000$ 10,000$ 270,000$ 40,000$ 500$ 40,000$ 40,000$ 2,000$ 30,000$ 20,000$ 20,000$ 15,000$ 50,000$ 5,000$ 1,410,000Here is a summary of the costassociated with investing in a single-unit Russo’s New York Pizzeria. Wehave spent years developing a businessstrategy and initial investment that isone of the lowest in the comparablecategory within the quick servicerestaurant industry. This is a top lineestimated summary, so if you have anyadditional questions please do nothesitate to contact us.qualify by numbersIn order to become a part of the NewYork Pizzeria Franchise Team, here aresome basic requirements:• Total Capital Required: $439,850 to $1,410,000• Minimum Cash-on-Hand: $75,000 to $450,000• Net Worth Minimum: $500,000• Ongoing Royalty Payment: 6% of gross sales 1% Brand Management• Financing by Third Partyfranchiseinvestmentnewyorkpizzeria
  34. 34. The Woodlands, Texas
  35. 35. newyorkpizzeriarestaurant facts• 2,560 sq ft• Estimated cost: $395K• Seating capacity: 96• Avg food cost: 21%• Avg ticket: $23custom features• Counter service• Dine-in, take-out, delivery• Custom designed interiorthe woodlands, texasthe woodlands
  36. 36. Bella Terra–Richmond, Texas
  37. 37. newyorkpizzeriarestaurant facts• 1,700 sq ft• Estimated cost: $300K• Seating capacity: 50• Avg food cost: 21%• Avg ticket: $22custom features• Counter service• Dine-in, take-out, delivery• Custom designed interiorrichmond, texasbella terra
  38. 38. Germantown, Tennessee
  39. 39. newyorkpizzeriarestaurant facts• 5,000 sq ft• Estimated cost: $850K• Seating capacity: 225• Avg food cost: 22%• Avg ticket: $24custom features• Counter/table service• Dine-in, take-out,delivery, cateringgermantown, texasgermantown
  40. 40. It starts with genuine, hand-tossed dough madefrom 100% Italian semolina wheat with no additivesor preservatives. Next, the sauce. Vine-ripenedtomatoes direct from California are hand-crushed,simmered and enhanced with a generations-oldRusso family recipe. Then, we add 100% pure, freshmozzarella cheese that comes from a small dairyfarm in Wisconsin.all-natural ingredients make our pizzasbetter, naturally.
  41. 41. Brick-Oven Calzone
  42. 42. Proscuitto Mozzarella Pizza
  43. 43. Baked Ziti
  44. 44. Pizza with Clams
  45. 45. Italian Deli Flatbread
  46. 46. Chicken Picatta
  47. 47. Spaghetti with Meatballs
  48. 48. Cannolis
  49. 49. via presto®
  50. 50. Jumeirah Centre–Dubai, UAE
  51. 51. internationalfranchisedubai, uaejumeirah centrerestaurant facts• 1,375 sq ft• Seating capacity: 40custom features• Counter service• Dine-in, take-out, delivery• Custom designed interior
  52. 52. Al Wahda–Abu Dahbi, UAE
  53. 53. internationalfranchiserestaurant facts• 2,770 sq ft• Seating capacity: 92custom features• Counter service• Dine-in, take-out, delivery• Custom designed interiorabu dahbi, uaeal wahda
  54. 54. Manama, Bahrain
  55. 55. internationalfranchisemanama, bahrainbahrainLevel 1 - Ground Floor Level 2 - Upstairs Patio
  56. 56. Corporate OfficeNew York Pizzeria, Inc.5847 San Felipe | Suite 1730 | Houston, TX 77057Toll-free 855.978.7767 Office 713.821.1322 Fax 713.821.1318For new franchise inquiries, contact our franchise sales team atfranchise@nypizzeria.com.M ember of

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