(Ambrosio’s note: Over the next few days, I will be discussing the Item 19 financial performance representations of 10 up-and-coming pizza franchises that you’ve probably never heard of.
Unlike Papa John’s, Papa Murphy’s, Marco’s Pizza, and Hungry Howie’s (all of which I’ve featured previously on FDD Talk), these franchises are not yet household names. But I do think they are worth examining because they can provide us with helpful clues on the profit potential of pizza franchises in general.
Please stay tuned for my industry-level bottom line analysis to be published at the end of this series.)
Highlights of the 2011 Franchise Disclosure Document of Jimano’s Pizzeria
- The following is a statement of the ranges of annual sales volume reached by franchise units for the calendar year 2010 and the calendar year 2009. The franchise outlets included in each year were those opened by January of that calendar year and that remained in operation as of December 31 of that year.
- This information was compiled from sales reports submitted to the franchisor by the franchisees and information in franchisees’ point of sales systems accessed by the franchisor. This information has not been audited and the franchisor has not taken any steps to independently verify the accuracy of the information submitted by the franchisees other than through the franchisees’ point of sales systems.
- For the calendar year 2010, the time period the 11 franchisees included in the statement had been in operation as of December 31, 2010 ranged from 22 months to 13 years, including years of operation while owned by an affiliated company. For the calendar year 2009, the time period the 9 franchisees included in the statement had been in operation as of December 31, 2009 ranged from 2 1/2 years to 12 years, including years of operation while owned by an affiliated company.
- A new franchisee’s financial results are likely to differ from the results stated in this statement.
- Annual sales as used here means the total gross sales derived from the operation of the restaurant in the calendar year shown from all sales of products and services made in, upon, or from the unit, including delivery fees, whether for cash, check, credit, or otherwise, less sales tax collected from customers and paid to the applicable tax authorities, and less coupons and discounts given to customers.