How did you get into the industry?

Worked in Pizzerias in Highschool then continued into higher-end restaurants to find me in culinary school at The Culinary Institute of America. I found myself working in the industry for other industry leaders when I decided I would open a restaurant, soon followed by a food truck to lend to family and work-life balance.

What’s New in the Business or in the Franchise Model?

We offer 3 different models to franchisees: food trailer, food truck or brick and mortar while maintaining low overhead.  Our goal was to create a diverse, unique and wide range of offerings to fit within the brand and offer franchise investors something for every type of interest.  All of the models are great and leverage our great product line, streamlined operating model and proven system.

Where do you See Opportunities or Challenges for the Franchise/Business Moving Forward?

Opportunities:

  • A great opportunity for our franchise is that all 3 models can be run with 3-6 people total.
  • Create your own schedule with the Food Truck/Trailer.
  • Low overhead with a large profit.
  • Fast service, the highest quality to get our customers in and out, allowing us to serve more clients and repeat business.
  • Ability to travel to where the people/events are.

Challenges:

  • With food truck/trailer, events are subject to weather.
  • With a truck or trailer you’re subject to the promoter and their overstocking food trucks vs the attendees or vice versa and they don’t have enough trucks for the number of attendees.
  • With a brick and mortar, you are subject to waiting for the business to come to you .*Educating promoters that we are able to deliver 150 – 200 slices per hour is key to ensuring profitability per food truck. (Example: We can serve 300 people in an hour and a half.) If you have 500 people and 5 trucks it becomes non-profitable for all trucks.

What is your Goal for the Business Moving Forward?

 I would like to have franchises nationwide, bringing our amazing product and fast service of true Brooklyn Pizza to everyone to enjoy.

Talk to us About Training and Support, How Do You Deliver?

 There is a couple of weeks of training on the Ricco’s modeled food truck, followed by a couple of weeks of training on the franchisee’s truck/trailer or brick and mortar. I have designed this to be super simple, so if you have had no culinary experience you can be trained in a week and start making money on Day 1! Further training by phone/email or in person.

Your most difficult moment in the Franchise Business?

Getting into the food truck business when it was new and not popular.  We were one of the early adopters and saw a great opportunity in this market segment, but there were plenty of naysayers and people who didn’t think it would work.

Define your Franchise Model:

A. Training and Support Model? 

    There is a couple of weeks of training on the Ricco’s modeled food truck, followed by a couple of weeks of training on the franchisee’s truck/trailer or brick and mortar. I have designed this to be super simple, so if you have had no culinary experience you can be trained in a week and start making money on Day 1! Further training by phone/email or in person.

B. What is the Fee Structure? 

  • Initial Investment for a Truck or Trailer is around $250,000 with equipment including the franchise fee.
  • Brick and Mortar Fee subject to location.
  • Between 5-8% royalty fee
  • Locally Licensing NOT INCLUDED.

C. Territory Definition? 

  • Purchase of zip codes with multiple zip code purchase discount.

D. Day in the life of a Franchisee? 

  • Arrive at your commissary, load your product, and head to your event.
  • Finish last-minute prep while ovens are heating up. Start making pizzas 1-2 hours before opening, depending on the event.
  • Taking inventory, creating an order/shopping list.
  • Creating a PULL list for the next day/event.
  • Checking emails and booking future events.
  • Basic maintenance, filling propane, picking up product from ie: Sam’s Club.
  • Sending out invoice/contracts.
  • Updating expense reports through QuickBooks.

The way I’ve designed this is a “load up and go”.

Who is the Ideal Franchise Candidate?

 Someone who wants to have a work/life balance, and maintain their own schedule and income.  This is designed by a veteran/family-owned model that can run on 3 – 6 people, keeping overhead low and profits high.

Success Stories and Failures with Franchisees?

We have seen with another model the lack of training, support, lack of new innovative ideas, and nickel and diming of the franchisees. We have a base model menu that must be kept at all times but we want our franchisees to explore, have new and innovative ideas, as well as grow with us. 

What Goals Do You Have for the Franchise Model in the Future?

To be nationwide and a household name with a mix of franchise models (ie: trucks, trailers and brick and mortar concepts).  We want our franchise partners to see a great return on investment with us and create a community among our owners.

For more information on the Johnny Ricco’s Pizza Franchise, visit the franchise site: https://johnnyriccos.com/franchise/