If you are looking for information on the Nicolo's Pizza franchise business opportunity, Nicolo's Pizzeria franchises or Nicolo's Chicago Style Pizza franchising, then you have come to the right place.
Several years ago there was an article in Vanity Fair magazine that addressed this question. The article called "Out to lunch with ..." featured an interview while dining with a different celebrity each month. This particular month Vanity Fair was out to lunch with Gene Siskel and Roger Ebert at a well known Chicago pizzeria called Father and Son.
One of the first questions the interviewer asked was, "What constitutes a real Chicago Style Pizza?" Roger Ebert immediately said that there is a common misconception among people outside of Chicago that real Chicago pizza is deep dish pizza, even though probably 85% of the pizza consumed in Chicago is thin crust. He went on to say that because Chicago has so many Italians there was an abundance of great family restaurants and pizzerias, where everyone could experience homemade Italian sauces, sausage and crusts made from the freshest and finest ingredients and taste the fruits of many families' secrets. He also noted that the most popular pizza in Chicago was just cheese and sausage.
So, even though real Chicago Style Pizza will have things in common such as ingredients under the cheese and a pizza bag rather than a box for carry out or delivery, the common thread will more likely be homemade Italian food prepared with the freshest and finest ingredients as the Nicolo's family has been doing for almost forty years.
How can a business as small as ours receive so many accolades?
Perhaps it is because that's all we have ever wanted to be -
Not the biggest, not the fastest - JUST THE BEST!
For over 30 years we have prepared pizza and Italian food from the finest ingredients available, such as extra virgin olive oil, sauces made from the freshest tomatoes, imported Pecorino Romano cheese, and our own homemade Italian sausage. We use recipes that have been in our family for generations and were brought to America from Italy.
NICOLO'S is a chain of small restaurants that specialize in homemade Italian food and pizza. We offer families, young professionals and people on the go, high quality food at a reasonable price.
Our goal is to help keep your initial investment low with potential for high revenues. Out menu is designed to achieve this goal by providing more than just pizza! We also offer pasta, salads, sandwiches, desserts and beverages.
We are seeking enthusiastic, energetic individuals who have the ability to:
The information presented may have changed since first published. We recommend that you always verify fees, investment amounts and offers with the business opportunity directly prior to making a decision to invest.
1. What training and ongoing support do you provide?
You want to know what happens after you pay the initial fee. A strong franchisor provides comprehensive pre-opening training, site-selection help, operational playbooks, and continuous assistance with marketing, technology, and supply chains.
2. What is the total initial investment, and did actual startup costs match the estimates in Item 7 of the FDD?
The Franchise Disclosure Document (FDD) lists estimated startup costs in Item 7, but real-world expenses can run higher. Asking how closely current owners tracked to these estimates reveals if you need extra working capital or if hidden fees exist.
3. How do royalties and local/national marketing fees impact profitability?
You need to understand ongoing financial obligations-such as monthly royalty percentages and ad fund contributions-and evaluate whether the brand value and support justify cutting into your profit margins.
4. What are the common challenges new franchisees face, and how do you help them overcome them?
Transparent franchisors will openly discuss real hurdles like local competition, tight labor markets, or supply chain bottlenecks, and show you the exact playbook or field support they offer to solve them as well as allowing you to speak with other franchisees.
5. How many franchise locations have closed or left the system in the past few years, and why?
High turnover, store closures, or quiet franchise exits are major red flags. This question measures system stability, territory health, and whether the corporate team addresses struggling owners or lets them fail.
Food and Beverage Franchises