Franchise Program RMS Franchise Group, Inc. 1616 S. Clementine Anaheim, CA 92802 714.323.7134 Fax: 714.991.5600 www.thepizzapress.com franchise@thepizzapress.com
This advertisement is not an offering. An offering can only be made by a prospectus filed first with appropriate agencies of the respective filing states. Such filing does not constitute approval by such agencies. This franchise has been registered under the Franchise Investment Law of the State of California. Such registration does not constitute approval, recommendation or endorsement by the Commissioner of Business Oversight nor a finding by the Commissioner that the information provided herein is true, complete and not misleading.
Newsworthy Pizza We’re Revolutionizing America’s PUBLISH YOUR PIZZA
FAVORITE FOOD
NEWSWORTHY PIZZA
Welcome to
“The Pizza Press dramatically changed the landscape when it opened across from Disneyland in 2012. Now we have eager, supportive fans from all over the world – a great base to build on!” – Dara Maleki, Founder & Publisher
In 2012, the headlines read “Newsworthy Pizza Now In Anaheim.” The goal was simple: to allow our guests to edit, proof, and publish their own pizza in record time. As “publishers” of their own pizza story, guests are able to create their very own pizza with unlimited toppings in an environment that harkens back to America’s rich newspaper tradition. It’s both nostalgic and fun for all ages to enjoy!
many years of learning the ins and outs of “resort retail” firsthand – from cashier to deliveryboy – I launched my own import/export business. I was working with clients from here to Australia, which really stretched my knowledge and vision for how far a small business can take you. The skills I acquired in both these spheres laid the groundwork for our first location in the Anaheim Resort Area.
In addition to “Publish Your Own Pizza,” our professional chef made sure to create eight delicious pizzas inspired by newspapers from around the country, including “The Times,” “The Tribune,” and “The Chronicle.” He also made sure we were in tune with current market trends, such as the use of fresh and nutritious ingredients in a fast, build-your-own environment. The result is a unique and newsworthy spin on one of America’s most popular foods.
Now, we’d like to take our fresh and fun “Publish Your Own Pizza” concept to other parts of the United States. The Pizza Press franchise program is a natural outgrowth of our commitment to encouraging small business owners and fostering positive relationships with everyone we meet. Together with our franchisees, we will continue to build on the respected brand of The Pizza Press and bring newsworthy pizza to your hometown.
My own story started when I was a kid growing up in an entrepreneurial family in Orange County, California. After
Sincerely, Dara Maleki, Founder & “Publisher”
“We are in love with this place! Our entire family got to make $10 pizzas the way they wanted them. Everyone was happy.” – OlystacyB., Olympia, WA (Yelp.com)1
“Customizable pizza concepts continue to open at a steady clip as consumers embrace the build-your-own concept and the freedom to add as many toppings as they like for one set price.”2 You can be part of the trend – and better yet, take it a step further with a uniquely themed, focused-on-freshness-and-quality franchise with The Pizza Press! 1. http://www.yelp.com/biz/the-pizza-press-anaheim?start=40 2. Pizza Power 2013 State of the Industry Report, PMQ Pizza Magazine, http://www.pmq.com/December-2012/Pizza-Power-2013-State-of-the-Industry-Report/index.php?cparticle=2&siarticle=1#artanc
NEWSWORTHY PIZZA
Welcome to
“The Pizza Press dramatically changed the landscape when it opened across from Disneyland in 2012. Now we have eager, supportive fans from all over the world – a great base to build on!” – Dara Maleki, Founder & Publisher
In 2012, the headlines read “Newsworthy Pizza Now In Anaheim.” The goal was simple: to allow our guests to edit, proof, and publish their own pizza in record time. As “publishers” of their own pizza story, guests are able to create their very own pizza with unlimited toppings in an environment that harkens back to America’s rich newspaper tradition. It’s both nostalgic and fun for all ages to enjoy!
many years of learning the ins and outs of “resort retail” firsthand – from cashier to deliveryboy – I launched my own import/export business. I was working with clients from here to Australia, which really stretched my knowledge and vision for how far a small business can take you. The skills I acquired in both these spheres laid the groundwork for our first location in the Anaheim Resort Area.
In addition to “Publish Your Own Pizza,” our professional chef made sure to create eight delicious pizzas inspired by newspapers from around the country, including “The Times,” “The Tribune,” and “The Chronicle.” He also made sure we were in tune with current market trends, such as the use of fresh and nutritious ingredients in a fast, build-your-own environment. The result is a unique and newsworthy spin on one of America’s most popular foods.
Now, we’d like to take our fresh and fun “Publish Your Own Pizza” concept to other parts of the United States. The Pizza Press franchise program is a natural outgrowth of our commitment to encouraging small business owners and fostering positive relationships with everyone we meet. Together with our franchisees, we will continue to build on the respected brand of The Pizza Press and bring newsworthy pizza to your hometown.
My own story started when I was a kid growing up in an entrepreneurial family in Orange County, California. After
Sincerely, Dara Maleki, Founder & “Publisher”
“We are in love with this place! Our entire family got to make $10 pizzas the way they wanted them. Everyone was happy.” – OlystacyB., Olympia, WA (Yelp.com)1
“Customizable pizza concepts continue to open at a steady clip as consumers embrace the build-your-own concept and the freedom to add as many toppings as they like for one set price.”2 You can be part of the trend – and better yet, take it a step further with a uniquely themed, focused-on-freshness-and-quality franchise with The Pizza Press! 1. http://www.yelp.com/biz/the-pizza-press-anaheim?start=40 2. Pizza Power 2013 State of the Industry Report, PMQ Pizza Magazine, http://www.pmq.com/December-2012/Pizza-Power-2013-State-of-the-Industry-Report/index.php?cparticle=2&siarticle=1#artanc
PUBLISH Your Own
PIZZA
At The Pizza Press, every patron is a publisher and every pizza is a brand new edition. It’s this custom approach to “pizza storytelling” that makes our concept truly newsworthy. When hungry guests step into line at The Pizza Press, they are greeted by “newsboys” and a menu of pizzas named for regional newspapers such as “The Times,” “The Herald,” or “The Sun.” But our guests find it even more fun to publish their own pizzas, creating original editions from our generous list of sauces, meats, and veggies. Since every pizza is assembled right before our guests’ eyes, there are never any surprises: all of our thincrust pizzas, no matter how many add-ons, are only $10*. And they’re “hot off the press” in four minutes! Fun and fast are good, but fresh is even better. People will come back to The Pizza Press to create more pizza editions because of the high-quality and locally sourced ingredients your franchise provides. Trademark thin crusts are the perfect way to feature your fresh-made sauces and tasty toppings; and your super-hot conveyor oven will bring out the natural flavors of these premium ingredients.
Savor this Sidebar! Our standard pizzas offer plenty of choices for guests who don’t want to “self-publish.” Here are examples from our simple but scrumptious menu:
EXTRAS and SCOOPS
The menu at The Pizza Press is focused and easy to replicate, but it will feel bountiful to your guests. Pleasing everyone is our special assignment at The Pizza Press. Our affordable 1-2-person pizzas make it possible for a family to compose several different editions from our 32 topping choices and 8 custom finishers. We keep our presses rolling from noon to 1 a.m., so kids can enjoy “Jr. Editor” meals early in the day, while couples can count on a late-night after-movie snack or beer. And orders can be called in or made online for even faster, more convenient service. Guests are also tempted by a refrigerated display case chockfull of packaged salads, bottled beverages, and desserts like chocolate mousse and tiramisu. To top off guests’ meals, your staff can also happily make root beer floats with artisan ice cream or pour pints of hand-crafted local beer from our taps.
A franchise with The Pizza Press could be the perfect old-fashioned but on-trend addition to your community’s casual dining scene! * suggested retail price
The Chronicle
Olive oil, mozzarella, artichoke heart, Roma tomato, red onion, mushrooms, chèvre, roasted peppers, parmesan, pesto.
The Tribune
Red sauce, mozzarella, pepperoni, Italian sausage, red onion, mushrooms, roasted peppers, kalamata olives, ricotta, parmesan.
The Sun
Red sauce, mozzarella, ham, bacon, cheddar, pineapple, Roma tomato, green onion, parmesan. And all pizzas can be “finished” with delicious condiments like balsamic glaze, basil, or cilantro barbecue sauce.
PUBLISH Your Own
PIZZA
At The Pizza Press, every patron is a publisher and every pizza is a brand new edition. It’s this custom approach to “pizza storytelling” that makes our concept truly newsworthy. When hungry guests step into line at The Pizza Press, they are greeted by “newsboys” and a menu of pizzas named for regional newspapers such as “The Times,” “The Herald,” or “The Sun.” But our guests find it even more fun to publish their own pizzas, creating original editions from our generous list of sauces, meats, and veggies. Since every pizza is assembled right before our guests’ eyes, there are never any surprises: all of our thincrust pizzas, no matter how many add-ons, are only $10*. And they’re “hot off the press” in four minutes! Fun and fast are good, but fresh is even better. People will come back to The Pizza Press to create more pizza editions because of the high-quality and locally sourced ingredients your franchise provides. Trademark thin crusts are the perfect way to feature your fresh-made sauces and tasty toppings; and your super-hot conveyor oven will bring out the natural flavors of these premium ingredients.
Savor this Sidebar! Our standard pizzas offer plenty of choices for guests who don’t want to “self-publish.” Here are examples from our simple but scrumptious menu:
EXTRAS and SCOOPS
The menu at The Pizza Press is focused and easy to replicate, but it will feel bountiful to your guests. Pleasing everyone is our special assignment at The Pizza Press. Our affordable 1-2-person pizzas make it possible for a family to compose several different editions from our 32 topping choices and 8 custom finishers. We keep our presses rolling from noon to 1 a.m., so kids can enjoy “Jr. Editor” meals early in the day, while couples can count on a late-night after-movie snack or beer. And orders can be called in or made online for even faster, more convenient service. Guests are also tempted by a refrigerated display case chockfull of packaged salads, bottled beverages, and desserts like chocolate mousse and tiramisu. To top off guests’ meals, your staff can also happily make root beer floats with artisan ice cream or pour pints of hand-crafted local beer from our taps.
A franchise with The Pizza Press could be the perfect old-fashioned but on-trend addition to your community’s casual dining scene! * suggested retail price
The Chronicle
Olive oil, mozzarella, artichoke heart, Roma tomato, red onion, mushrooms, chèvre, roasted peppers, parmesan, pesto.
The Tribune
Red sauce, mozzarella, pepperoni, Italian sausage, red onion, mushrooms, roasted peppers, kalamata olives, ricotta, parmesan.
The Sun
Red sauce, mozzarella, ham, bacon, cheddar, pineapple, Roma tomato, green onion, parmesan. And all pizzas can be “finished” with delicious condiments like balsamic glaze, basil, or cilantro barbecue sauce.
PIZZA TRENDS In the News
A recent article in the L.A. Times announced the advent of a new kind of pizza place, where guests design their own pizzas and watch them being made assembly-line fashion in a fast, casual setting4. As you can see, the concept for The Pizza Press is right in step with current trends! Healthier and faster pizzas are a growing niche in America’s $37 billion pizza industry5. “New, artisanal pizza chains are growing rapidly to keep up with consumer demand for their delectable pies,” reports Forbes Magazine 6. And part of what makes a pizza both artisanal and delectable is the use of fresh, local ingredients – another trademark of The Pizza Press. In fact, in a National Restaurant Association forecast, professional chefs have identified two of the Top 20 hot trends for 2014 as locally sourced meat and locally grown produce. In the alcohol category, locally produced beer was the second hottest trend 7. With our commitment to finding the best local ingredients, including craft beers, The Pizza Press has it covered!
“Friendly people making very good pizza is an easy sell. I hope more locations start popping up – they really have a good thing going.” – Joey D., Yorba Linda, CA (Yelp.com)8 The Pizza Press is clearly onto a big, trending story. And you can put your byline on it by opening your own franchise store.
Build your own
“Loved having the option of either creating your own pizza or choosing one of their delicious options! I also found it very entertaining to be able to watch the pizza being made!” – Alex H., Brentwood, CA (Yelp.com)3 3. http://www.yelp.com/biz/the-pizza-press-anaheim?start=80
PIZZA PRESS
Here’s how you would benefit from our program: •W e’re an independent, family-owned business with a friendly, laid-back feel. •A t the same time, our strong management team has years of entrepreneurial experience and is dedicated to growing and supporting small businesses. e theme of our stores – simple Americana in the age of local • Th newspapers – creates a strong brand that appeals to people of all generations. •O ur build-your-own concept with its simple but in-depth menu of fresh, local ingredients is designed to be ready to replicate. •Y our franchise will enjoy the multiple revenue possibilities that come from guests publishing their own pizzas, dining in, taking out, or ordering online; extended opening hours, from lunchtime to late-night; and the option of catering. You and your staff can proudly display the distinctive “masthead” of The Pizza Press knowing that it represents a tested brand attuned to market trends!
4. “Pizza chains race for more slices of the customized pie,” by Betty Hallock, LA Times, 2/28/14. http://www.latimes.com/food/la-fo-0301-pizza-wars-20140301,0,5569140.story#ixzz2vDMxAHJq 5. http://digital.pmq. com/pmqmag/december_2013#pg38 6. “Goodbye, Pizza Hut—Why Better Quick-Serve Pizza is the Next Big Dining Trend,” by Carol Tice, Forbes.com. http://www.forbes.com/sites/caroltice/2013/04/25/goodbye-pizzahut-why-better-quick-serve-pizza-is-the-next-big-dining-trend/ 7. 2014 Culinary Forecast, National Restaurant Association, Dec. 2013. http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot/What-sHot-2014.pdf 8. http://www.yelp.com/biz/the-pizza-press-anaheim?start=40
PIZZA TRENDS In the News
A recent article in the L.A. Times announced the advent of a new kind of pizza place, where guests design their own pizzas and watch them being made assembly-line fashion in a fast, casual setting4. As you can see, the concept for The Pizza Press is right in step with current trends! Healthier and faster pizzas are a growing niche in America’s $37 billion pizza industry5. “New, artisanal pizza chains are growing rapidly to keep up with consumer demand for their delectable pies,” reports Forbes Magazine 6. And part of what makes a pizza both artisanal and delectable is the use of fresh, local ingredients – another trademark of The Pizza Press. In fact, in a National Restaurant Association forecast, professional chefs have identified two of the Top 20 hot trends for 2014 as locally sourced meat and locally grown produce. In the alcohol category, locally produced beer was the second hottest trend 7. With our commitment to finding the best local ingredients, including craft beers, The Pizza Press has it covered!
“Friendly people making very good pizza is an easy sell. I hope more locations start popping up – they really have a good thing going.” – Joey D., Yorba Linda, CA (Yelp.com)8 The Pizza Press is clearly onto a big, trending story. And you can put your byline on it by opening your own franchise store.
Build your own
“Loved having the option of either creating your own pizza or choosing one of their delicious options! I also found it very entertaining to be able to watch the pizza being made!” – Alex H., Brentwood, CA (Yelp.com)3 3. http://www.yelp.com/biz/the-pizza-press-anaheim?start=80
PIZZA PRESS
Here’s how you would benefit from our program: •W e’re an independent, family-owned business with a friendly, laid-back feel. •A t the same time, our strong management team has years of entrepreneurial experience and is dedicated to growing and supporting small businesses. e theme of our stores – simple Americana in the age of local • Th newspapers – creates a strong brand that appeals to people of all generations. •O ur build-your-own concept with its simple but in-depth menu of fresh, local ingredients is designed to be ready to replicate. •Y our franchise will enjoy the multiple revenue possibilities that come from guests publishing their own pizzas, dining in, taking out, or ordering online; extended opening hours, from lunchtime to late-night; and the option of catering. You and your staff can proudly display the distinctive “masthead” of The Pizza Press knowing that it represents a tested brand attuned to market trends!
4. “Pizza chains race for more slices of the customized pie,” by Betty Hallock, LA Times, 2/28/14. http://www.latimes.com/food/la-fo-0301-pizza-wars-20140301,0,5569140.story#ixzz2vDMxAHJq 5. http://digital.pmq. com/pmqmag/december_2013#pg38 6. “Goodbye, Pizza Hut—Why Better Quick-Serve Pizza is the Next Big Dining Trend,” by Carol Tice, Forbes.com. http://www.forbes.com/sites/caroltice/2013/04/25/goodbye-pizzahut-why-better-quick-serve-pizza-is-the-next-big-dining-trend/ 7. 2014 Culinary Forecast, National Restaurant Association, Dec. 2013. http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot/What-sHot-2014.pdf 8. http://www.yelp.com/biz/the-pizza-press-anaheim?start=40
to our
SUBSCRIBE in-depth support The Pizza Press has a reputation for friendly service – and it’s no wonder, because happy and valued employees treat their guests well. Our management team firmly believes that building relationships is one of the most important elements of a robust business. So as a franchise owner, you can expect a high degree of respect and support as you build, open, and grow your franchise. We’re behind you in these ways: •G uidance on location selection, using our established criteria for analyzing demographics, traffic, and other variables. •H ands-on help with restaurant design and build-out with one of our approved architects and regular review of the construction process. • S haring established alliances with national and regional foodservice providers and helping to secure local suppliers of pizza ingredients and craft beers; assistance with the planning and ordering of initial inventories from these suppliers. •C omplete pre-opening training at corporate headquarters and onsite, covering key topics such as general business management, menus, food preparation, and human resources.
mple onsite training and assistance during the crucial •A early weeks of business; ongoing refresher training along with periodic field visits and business meetings to help keep you on target. •A comprehensive operations manual that includes all restaurant procedures, recipes, quality control guidelines, business forms, job descriptions, and everything else you’ll need for day-to-day operations. •M arketing guidance for promoting your franchise in the local community through the traditional news media, social media, and online coupons; training in the use of Facebook and our website for promotions and for taking orders. • S tate-of-the art business tools including tablet-based touchscreen POS system, in-store Internet radio, and our web-based wireless security system.
A Business Made to order People love the nostalgic look of The Pizza Press: antique typewriters and mailboxes, old photographs of the neighborhood, menus in old-fashioned type, and a staff clad in black and white with logoed newsboy caps. You can reproduce this atmosphere in your franchise location, wherever it might be. We recommend a space averaging 2,000-2,200 square feet with plenty of pedestrian or vehicle traffic, including shopping strips and malls, downtowns, arenas, airports, or – like our original store – in a resort setting. Depending on your goals and experience, you might want to put all your energy into one store or take advantage of our area development opportunities. Conversion of an existing store or chain is also possible for franchisees who have a lot of experience in the pizza business and want to try something new and on-trend. The Pizza Press franchise program is as flexible and full of choice as our custom pizza menu. Build your own business with the friendly support of our seasoned management team!
The Pizza Press staff love posting on Facebook! “ We know all our specialty pizzas are super tasty, and we also know making decisions can be hard. Next time you’re in try combining two specialties into one pizza! Maybe a Sunny Times? A Tribonicle? Let us know your specialty combinations!”9 9. https://www.facebook.com/ThePizzaPress/posts/502116856573990
to our
SUBSCRIBE in-depth support The Pizza Press has a reputation for friendly service – and it’s no wonder, because happy and valued employees treat their guests well. Our management team firmly believes that building relationships is one of the most important elements of a robust business. So as a franchise owner, you can expect a high degree of respect and support as you build, open, and grow your franchise. We’re behind you in these ways: •G uidance on location selection, using our established criteria for analyzing demographics, traffic, and other variables. •H ands-on help with restaurant design and build-out with one of our approved architects and regular review of the construction process. • S haring established alliances with national and regional foodservice providers and helping to secure local suppliers of pizza ingredients and craft beers; assistance with the planning and ordering of initial inventories from these suppliers. •C omplete pre-opening training at corporate headquarters and onsite, covering key topics such as general business management, menus, food preparation, and human resources.
mple onsite training and assistance during the crucial •A early weeks of business; ongoing refresher training along with periodic field visits and business meetings to help keep you on target. •A comprehensive operations manual that includes all restaurant procedures, recipes, quality control guidelines, business forms, job descriptions, and everything else you’ll need for day-to-day operations. •M arketing guidance for promoting your franchise in the local community through the traditional news media, social media, and online coupons; training in the use of Facebook and our website for promotions and for taking orders. • S tate-of-the art business tools including tablet-based touchscreen POS system, in-store Internet radio, and our web-based wireless security system.
A Business Made to order People love the nostalgic look of The Pizza Press: antique typewriters and mailboxes, old photographs of the neighborhood, menus in old-fashioned type, and a staff clad in black and white with logoed newsboy caps. You can reproduce this atmosphere in your franchise location, wherever it might be. We recommend a space averaging 2,000-2,200 square feet with plenty of pedestrian or vehicle traffic, including shopping strips and malls, downtowns, arenas, airports, or – like our original store – in a resort setting. Depending on your goals and experience, you might want to put all your energy into one store or take advantage of our area development opportunities. Conversion of an existing store or chain is also possible for franchisees who have a lot of experience in the pizza business and want to try something new and on-trend. The Pizza Press franchise program is as flexible and full of choice as our custom pizza menu. Build your own business with the friendly support of our seasoned management team!
The Pizza Press staff love posting on Facebook! “ We know all our specialty pizzas are super tasty, and we also know making decisions can be hard. Next time you’re in try combining two specialties into one pizza! Maybe a Sunny Times? A Tribonicle? Let us know your specialty combinations!”9 9. https://www.facebook.com/ThePizzaPress/posts/502116856573990
Bring Newsworthy Pizza TO YOUR
HOMETOWN
Imagine this headline in your local paper: People flock to The Pizza Press for delicious publish-your-own pizza! That story could be about you and your new franchise store. If you think The Pizza Press would be an asset in your community – and a great next step in your career – please consider becoming a franchise owner. We’re looking for hard-working, team-oriented individuals who have positive attitudes and solid skills in business operations, leadership, technology, communications, and problem-solving. Restaurant management experience is preferred but not required, particularly if you have a partner with a food-service background. Does it sound like we’re describing you? If so, please tell us more about yourself by completing the enclosed Confidential Information Request Form and submitting it to us. Once our corporate team has decided you’d be a good fit with our The Pizza Press concept, we’ll get in touch to continue the mutual evaluation. Soon you may be making news in your community as the owner of the latest store in The Pizza Press franchise program.
Bring Newsworthy Pizza TO YOUR
HOMETOWN
Imagine this headline in your local paper: People flock to The Pizza Press for delicious publish-your-own pizza! That story could be about you and your new franchise store. If you think The Pizza Press would be an asset in your community – and a great next step in your career – please consider becoming a franchise owner. We’re looking for hard-working, team-oriented individuals who have positive attitudes and solid skills in business operations, leadership, technology, communications, and problem-solving. Restaurant management experience is preferred but not required, particularly if you have a partner with a food-service background. Does it sound like we’re describing you? If so, please tell us more about yourself by completing the enclosed Confidential Information Request Form and submitting it to us. Once our corporate team has decided you’d be a good fit with our The Pizza Press concept, we’ll get in touch to continue the mutual evaluation. Soon you may be making news in your community as the owner of the latest store in The Pizza Press franchise program.
Franchise Program RMS Franchise Group, Inc. 1616 S. Clementine Anaheim, CA 92802 714.323.7134 Fax: 714.991.5600 www.thepizzapress.com franchise@thepizzapress.com
This advertisement is not an offering. An offering can only be made by a prospectus filed first with appropriate agencies of the respective filing states. Such filing does not constitute approval by such agencies. This franchise has been registered under the Franchise Investment Law of the State of California. Such registration does not constitute approval, recommendation or endorsement by the Commissioner of Business Oversight nor a finding by the Commissioner that the information provided herein is true, complete and not misleading.
Newsworthy Pizza We’re Revolutionizing America’s PUBLISH YOUR PIZZA
FAVORITE FOOD