If you are looking for information on the What A Lot A Pizza franchise business opportunity, What A Lot A Pizza franchises or What A Lot A Pizza franchising, then you have come to the right place.
What a Lot a Pizza was created in 1993 by Wayne LaVigne. LaVigne wanted to provide a pizza that was the lowest cost possible, anytime, without coupons or specials. The first restaurant opened in Fountain Valley and has since grown to a ten unit concept with over 55 units in development and they have sold over three million pizzas. The restaurants are 800 - 1,200 square feet and the average check is $12.
By creating these efficiencies in operations, it enabled WALA to create a concept which focused solely on the customer; the customers would receive the great taste of WALA pizzas while also receiving the benefits of the lowest price possible.
"WALA is about as easy as it can be for restaurant franchisees - carry-out only, no delivery, no in-house dining, 1 size pizza, only pizza, only 4 prices, and that pizza bakes in a conveyor belt driven oven with a timer so the pizza is always perfectly cooked."
"This is the perfect concept for entrepreneurs looking to invest in their first restaurant franchise. In addition to the simplicity of the business model, I was attracted to WALA Pizza because it thrives in "B" sites in "B" markets so we don't get caught up chasing expensive real estate locations." Dan Rowe, president of Fransmart stated.
WALA Pizza offers guests fresh pizza at incredibly affordable prices. The simplicity of their operations is founded in offering one size pizza through carry-out only, allowing WALA Pizza to maintain a consistently superior product. WALA Pizza's menu offers a large, 14 inch, pizza with four price points selections: cheese for $5.95, 1 topping for $6.95, 2 topping for $7.95, or Deluxe (3-10 toppings) for $8.95.
Wayne, his wife, Bonnie and family followed their dream, and as Wayne has said, "We made the decision to share that dream we had over a decade ago by offering franchising opportunities to individuals who share his passion.
Would you like to join the What A Lot A Pizza family?
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