#SAFranchiseFriday featuring Col'Cacchio Pizzeria

BACKGROUND
Since 1992 Col’Cacchio has been dedicated to serving gourmet, thin-based woodfired pizza, generously proportioned fresh salads and delicious pasta dishes. In 2017, new traditional Italian-inspired dishes were added to the menu which now boasts breakfasts, light meals and main meals, including beef and chicken dishes along with all the Col’Cacchio classics.

The three directors, Kinga Baranowska, Michael Terespolsky and Greg Mommsen are very much involved in the day-to-day running of the business, keeping the entrepreneurial passion alive whilst providing support to the group with their solid business know-how. Michael and Kinga opened the first Col'Cacchio on Cape Town's Foreshore and Greg opened and owns the first franchised store, Col’Cacchio Nicolway in Bryanston.

THE CONCEPT 
Col'Cacchio caters to the South African appetite for consistent, healthy and fresh meals in a casually sophisticated setting. Col'Cacchio was voted Best Italian Franchise in 2011 and 2012, Best Pizza in 2013 and 2014, and Best Avo Pizza 2016 in the Leisure Options People's Choice Best of Joburg Awards. Col’Cacchio has also received Gold Awards for their wine list in the Diners Club International Wine List Awards.

Col'Cacchio pride themselves in sourcing top quality ingredients and in addition to all their regular Italian favourites they also offer a wide range of gluten and wheat-free pizza bases and pastas, banting approved dishes, low calorie options and vegan-friendly alternatives.

In their family friendly stores everyone can enjoy being part of the pizzeria experience. Kids are given dough to play with and are able draw up pizza designs on brown paper 'bases' while their meals are prepared.

The staffing structure at a Col'Cacchio restaurant consists of an owner-operator supported by managers, back-of-house and front-of-house staff.

FRANCHISOR SUPPORT
Franchise outlets are visited by field service managers on a regular basis who offer support and review operations to determine areas where franchisees may require assistance.

Before opening a store, the franchisee and all full-time staff complete a comprehensive training course conducted over eight weeks. This is followed up by an additional four weeks of onsite training once the store is operational. The training and support is provided by the national operations team.

The national marketing fund to which all franchisees are required to contribute is used to drive national marketing activities, including national advertising, promotions, public relations and brand awareness. In addition, the marketing team provides guidance, design and support for local store marketing initiatives.

FRANCHISEE PROFILE
All Col’Cacchio stores are owner-operated. Their best business owners are hard-working, cool under pressure, proactive in building their business and are not afraid of working long hours.

SNAPSHOT

HISTORY
Founders: Michael Terespolsky and Kinga Baranowska
Year founded: 1992
Area of origin: Cape Town, Western Cape
CEO: Michael Terespolsky

NETWORK
1st SA franchise opened: 2003
Number of SA outlets: 36

FRANCHISE AGREEMENT
Management fee: 6% of turnover
Marketing fee: 2% of turnover
Agreement term: 5 Years
Renewal term: 5 Years

FINANCIALS
* Amounts quoted are VAT exclusive
Establishment cost: R3,9 million
Franchise joining fee: R125 000
Working capital required: R100 000
Total average set-up cost: R4,125 million
Average monthly turnover: Available on request
Achievable gross margins: 66%

WANT TO KNOW MORE?
Contact Grant Thomson on +27 87 803 4000 or email grant@colcacchio.co.za
www.colcacchio.co.za