LOUISVILLE Ky. Papa John’s International Inc. said it would carry over its franchise growth initiatives into the New Year, offering access to equipment, reduced royalty rates and waived fees to help franchisees grow the third largest pizza brand.
Through the company’s 2010 U.S. Development Incentive Program, new and existing franchisees could garner a waiver of franchise fees, which normally total $25,000; two Middleby-Marshall ovens, which may be purchased for $50 after the location is operating for two years; and a reduced royalty rate for the first 12 months of operation for restaurants that are opened on time, including a zero-percent royalty for restaurants opened by June.
“Given the continued uncertainty in the economy, we are excited to offer this program to help both existing and potential new franchisees grow within the Papa John’s family,” Jude Thompson, president and chief operating officer of Papa John’s, said in a statement. “We definitely are in a growth mode and believe the program will help franchisees offer our ‘better ingredients, better pizza’ to more consumers throughout the country.”
The incentives are available for qualifying franchisees who sign new development agreements through November 2010 for unit openings in 2010.
The company’s program for encouraging growth of its domestic franchise system continues incentive policies introduced this past April in honor of Papa John’s 25th anniversary. For the earlier round of incentives, the chain waived the franchise fees and royalties for new locations and also gave franchisees a $10,000 bonus for opening their restaurants ahead of schedule.
Papa John’s domestic system grew by 12 net franchised locations in the nine months ended Sept. 27, reflecting the opening of 58 franchised units and the closure of 47 such locations, as well as franchisees acquiring 12 units from Papa John’s International and selling 11 locations back to the franchisor. The company has opened a net total of 68 international franchised locations in 2009.
Papa John’s has 3,458 restaurants worldwide.
Contact Mark Brandau at [email protected].