If you are looking for information on the Pizza Construction and Catering Company franchise business opportunity, Pizza Construction franchises or Pizza Construction and Catering Company franchising, then you have come to the right place.
Since 1982, Pizza Construction Co. has served authentic New York style pizzas, calzones, pizza by the slice, pastas, mouthwatering sandwiches, subs, fresh salads and delectable homemade desserts. We are committed to providing fresh and made-to-order menu items with no compromises.
What really separates Pizza Construction from the rest is our unique market niche. In addition to strong in-restaurant and to-go sales, we offer corporate catering for breakfast, lunch, dinner and meeting breaks.
One amazing restaurant concept:
Add hard work, attention to detail and the willingness to follow the Pizza Construction system. Let the flavors blend, and watch your profits grow.
Q. What are Pizza Construction's philosophy and goals.
A. Our mission is to serve high quality food at a reasonable price. We pledge to our customers a constant commitment to quality, excellence, and personal attention to detail in customer service, ambience and restaurant cleanliness and maintenance.
We have a continuing commitment to excellence in our franchise program. We look at franchising as a true alliance.
Q. How much does it cost to open a Pizza Construction location?
A. The franchise fee is $19,500. Including this franchise fee, it can cost as little as $92,550 to launch a Pizza Construction location.
Q. Will I be charged a royalty?
A. No, rather than requiring you to pay a percentage of every dollar your restaurant generates, you pay only a flat, weekly service fee. This service fee starts at only $115 per week with periodic increases during the term of the Franchise Agreement.
Q. There are a lot of pizza restaurants out there. How do you separate Pizza Construction from the competition?
A. In addition to enjoying strong in-restaurant and to-go sales, Pizza Construction specializes in smaller to medium sized corporate catering jobs. These jobs are quite profitable, and our food adapts particularly well to catering. By emphasizing smaller to medium jobs, we meet the current business trends of fewer large events and more frequent smaller events.
Q. How much training will I receive?
A. Our extensive 21 day training program covers everything you need to know to operate your location successfully. We will also come to your location for up to ten more days to assist in training your staff, final location set up and the first few days of operations.
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