If you’re like most independent and small chain pizzerias, you’ve seen John Schnatter tossing footballs with Peyton Manning or the regional company opening pizza stores by the dozens and you’ve wondered: Can I do that too? Should I at least look into it?
The answer could well be, “Yes. At least look into it.”
We have the perfect guide to franchising for pizzeria owners in George Hadjis. He is the founder and CEO of Oggi’s Pizza & Brewing Co. in Southern California, which has used franchising to grow to 17 locations. George also has taught a course in franchise management for several years at San Diego State University.
One of the things he’ll show attendees who take his workshop — Franchising for Independents and Small Chains — is how to write the all-important operations manual. You can’t have a franchise company if you can’t write down the important aspects of your business, he says. He’ll show you what’s needed in your manual.
During his Wednesday morning two-hour School of Pizzeria Management workshop, Hadjis will discuss the benefits versus the pitfalls of franchising. And he’ll review and supply you with many of the necessary tools for this business strategy, including the 23 elements of the Franchise Disclosure Document.
You must pre-register for School of Pizzeria Management workshops. A ticket is required to enter the class.
George Hadjis: Pizza Expo Session
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