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Franchise: Toppers Pizza

Initial Investment
LOW:$291,666
HIGH: $527,152
Change in Units
+10.6% +7 UNITS (1 Year)
+49.0% +24 UNITS (3 Years)

Ongoing Support
Purchasing Co-ops
Newsletter
Meetings
Toll-Free Line
Grand Opening
Internet
Security
Field Operations
Marketing Support
Co-op Advertising
Ad Slicks
National Media
Regional Media

Training Onsite: 14 days

Training at headquarters: 28 days

About Toppers Pizza

Scott Gittrich got his start in the pizza world working as a deliver driver for Domino's while attending the University of Illinois in 1984. He worked his way up to director of operations for a group of Domino's franchises before deciding in 1991 to open his own pizza restaurant: Toppers. The company began franchising in 2000.

Toppers' menu features specialty pizzas with toppings such as French-fried onions, oven-roasted tomatoes, mac 'n cheese and tater tots, along with the company's signature cheesy breadsticks called Topperstix.

Founded

1991

Franchising Since

2000 (17 Years)

Corporate Address

333 W. Center St. Whitewater, WI 53190

CEO

Scott Gittrich

Units (Locations)

Where Seeking Franchisees:
Franchisor is seeking new franchise units in the following regions/states:
See List

Financial Requirements

Initial Investment

$291,666 - $527,152

Net-worth Requirement

$750,000 - $1,000,000

Liquid Cash Requirement

$350,000 - $500,000

Ongoing Fees

Initial Franchise Fee

$30,000 - $30,000

Ongoing Royalty Fee

5.5%

Ad Royalty Fee

3%

Financing Options

Toppers Pizza has relationships with third-party sources which offer financing to cover the following: 
franchise fee, startup costs, equipment, inventory, accounts receivable, payroll

Veteran Incentives


$10,000 off franchise fee

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Disclaimer

The Franchise 500 is not intended to endorse, advertise, or recommend any particular franchise. It is solely a research tool you can use to compare franchise operations. Entrepreneur stresses that you should always conduct your own independent investigation before investing money in a franchise.

Updated: August 17th, 2016

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