Z Pizza

→ www.zpizza.com

Z Pizza was founded in the art colony of Laguna Beach, California, where creativity and craftsmanship have flourished for almost a century. So it comes as no surprise that their critically acclaimed pizza is a true Laguna original. A passion for great food is why they start with dough made from premium Montana winter-wheat flour prepared fresh every day, hand-thrown and fire-baked until uniquely crisp. Their zest for quality continues when the toppings go on. They combine select ingredients using award-winning skim mozzarella from Wisconsin, certified organic tomato sauce, MSG-free pepperoni, additive-free sausage, and fresh produce. Their gourmet salads and sandwiches are just as delicious.

Z Pizza is a rapidly growing chain of gourmet, health conscious pizza stores operating in high-profile lifestyle centers and metropolitan retail centers. The store footprint is approximately 1,000 to 1,200 square feet. Z Pizza serves four day parts which include, lunch, afternoon chill, dinner and catering. The wide menu serves pizza, pizza by the slice, salads, sandwiches and oven-baked pasta.

The Z Pizza support system is extremely detailed and begins immediately from the time the contracts are signed, throughout your development phases, and through your store opening. Z Pizza will provide you with a detailed timeline covering each week of development, and will assign you to members of their Development Team and Training and Operational Support Team to assist you throughout the process. Training is provided to the operational owners and managers for your store. The Z Pizza Training Program is a four week program comprehensive of all operational details involved in your business. Z Pizza provides a team to serve from pre-opening to opening.

The franchise system includes owning and operating an assigned Z Pizza franchise, use of brand name, trademarks, recipes, operational systems and methods, and décor. Additionally, you will receive support in these specific areas: facility planning on site location and architectural design; specifications for fixtures, equipment, and leasehold improvements; assistance in site selection and lease negotiation; corporate training for Owner/Operator and Director of Operations/General Managers; Kitchen/Back of the House Workflow design; ongoing support from members of the Training and Operations Team; ongoing updates for increasing profitability; products with high industry demand; efficiency in all systems; favorable national contracts with suppliers of goods and services; and operating manuals, policies, procedures, and business management systems.

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