Established in 2004, PizzaBoyz has reinvented itself to become an icon amongst Pizza aficionados. Our square Pizzas offer incomparable taste and quality that has set us aside from the normal run-of-the-mill products that are on offer in the marketplace.
The primary reason that we are in this business, is because we love Pizza. Every one of our pizzas are individually hand-crafted and great care has been taken to develop our unique dough as well as the sourcing of all our ingredient to ensure that we always deliver a product that exceeds our beloved customer’s expectations.
The net result is that as our customer base has grown over the years, so has the demand from locals and visitors alike who have seen the potential to open a PizzaBoyz outlet in their area.
However, we have allowed patience to prevail until we had developed all the necessary systems to ensure that the potential investor in the PizzaBoyz brand would realise a sustainable return-on-investment.
We make no excuses for our Italian heritage which translates into traditional and authentic Italian fare.
Our hand-stretched pizza bases are produced from a fermented dough which consists of a secret blend of stone-ground ‘doppio 00’ unbleached and GMO-free flour, imported Italian Semolina and other natural ingredients. This combination produces a perfect pizza base that is thin in the centre with a slightly thicker crust.
If that is not enough, we have opted to only use our own homemade Napoletana tomato sauce which is made from imported Italian whole-peeled tomatoes and a blend of fresh herbs. The pizza is topped off with the best locally produced 100% mozzarella and a range of fresh ingredient to die for.
Our Gourmet pizzas which is affectionately referred to as the ‘Gourmet Crust’ range has taken the art of pizza making to a whole new level offering a more sophisticated range of toppings such as Fresh Rocket, Smoked Mozzarella, Parma Ham and Spicy Italian Sausage just to name a few.
It is virtually impossible to be able to produce ‘Artisan’ products without fully-train Artisans and all our Pizzaiolos (Pizza Makers/Chefs) go through an intense training programme to perfect the art of hand-stretching dough thus ensuring that every single PizzaBoyz pizza is fashioned without the use of modern machinery.
As far as the range of PizzaBoyz durum wheat pastas are concerned there are three styles to choose from, Spaghetti, Penne or Fettuccini. Sauces include a choice between tomato-based or cream-based sauces and Pasta Al Forno.
We are fully recognised and accredited by NIHT (National Independent Halaal Trust) where we offer a fully recognised Halaal set up boasting 5 Halaal stores in KZN.
Our target market is middle to upper LSM with the emerging markets seeming to have taken to our square pizza concept as “square is more” more value for money.
Locations: We are looking to grow our footprint in the KZN region, however if viable options arise in other provinces we are willing to discuss these options. The ideal locations are densely populated areas where we can get involved with the community through schools and business where we offer loyalty programs & promotions. Busy Strip malls and shopping centers where rentals are affordable.
A typical Pizzaboyz store would compile of 8-10 kitchen staff on a rotational shift system with 3-4 Cashiers and 2 fulltime Store managers. For delivery we have the option of hiring fulltime or casual students. We have a full integrated online ordering app which allows us to use our own internal delivery service as well as 3rd party deliveries.
Compulsory training
The training schedule for both franchisees and selected staff consists of a combination of theory and hands-on practical training and you will be required to attend training at the selected training store. During the training period mandatory assessments and written tests on key sections will be undertaken with a minimum pass rate of 90% to qualify and be certified competent to work in the franchise business.
Duration of Training – Compulsory:
Franchisees 4 to 6 weeks
Managers 4 to 5 weeks
Kitchen Staff 3 to 4 weeks
Cashiers 2 weeks
Drivers On the job training
Ongoing training
The Franchisee will be given support, training on any new developments on an ongoing basis by:
FRANCHISEE PROFILE
Characteristics:
The prospective Franchisee must possess the following attributes:
Skills:
The prospective Franchisee must have:
Founders
Year Established
1st Franchise Opened
CEO
Head Office
No. of Outlets
Available Opportunities
FASA Membership
Average set-up cost
Initial franchise fee
Initial Working Capital
Minimum owners contribution
Management services fee
Marketing fee
Initial agreement term
Renewal term
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