Overview
Nancy's has been selling pizza in Chicago since 1971 and we are the "officially recognized inventor of stuffed pizza." Our many Chicagoland locations have been the foundation of our outstanding reputation, quoted by food critics as "one of the most highly and often honored pizza products in Chicago." Today we have Franchisees with stores located in Illinois, North Carolina, Georgia, and Indiana.
We are currently franchising carryout and delivery pizzerias. This proven business format allows for the most efficient and profitable type of pizza operation. Each pizzeria is approximately 1,400 square feet and all locations sell our award winning thin pizza, stuffed pizza, along with sandwiches, salads, appetizers, desserts and beverages, (great pasta dishes are also available at select locations). We have created an efficient operational concept designed to produce all orders quickly and consistently in high volume locations. This is critical in maintaining our quality throughout the franchise system. Each location is fully computerized and utilizes state-of-the-art equipment in every aspect of the business.
We are currently franchising carryout and delivery pizzerias. This proven business format allows for the most efficient and profitable type of pizza operation. Each pizzeria is approximately 1,400 square feet and all locations sell our award winning thin pizza, stuffed pizza, along with sandwiches, salads, appetizers, desserts and beverages, (great pasta dishes are also available at select locations). We have created an efficient operational concept designed to produce all orders quickly and consistently in high volume locations. This is critical in maintaining our quality throughout the franchise system. Each location is fully computerized and utilizes state-of-the-art equipment in every aspect of the business.
Products & Services
The success of the stuffed pizza is the story of Nancy and Rocco Palese. They had lived most of their adult lives in Turin, Italy, making pizza, before emigrating with their three children from Potenza to the United States, in 1969.
After 18 months in Chicago, Nancy and Rocco opened their first pizza parlor, Guy's Pizza, featuring the then popular thin crust pizza. Business had its ups and downs, and friends tried to get the Palese's to experiment with pan pizza. Rather than imitate, in 1971, Rocco decided to introduce his own pizza, known as "scarciedda," an Easter specialty cake. He visited Potenza and secured his mother's recipe.
Rocco began experimenting with his new pizza, trying to perfect its marketability. He went into a solo business, then a partnership, then again tried it on his own before the right combination of circumstances brought to him, to Nancy's™ and to stuffed pizza, fabulous success.
The time, place and product were finally right when Rocco opened his new pizza restaurant in Harwood Heights. The new location was named Nancy's™ after Rocco's wife (Annunziata) and was dedicated to the preparation and serving of stuffed pizza, the newest entry into the pizza market and invention of Rocco Palese.
Nancy's™ had a seating capacity of only 35 people when it opened. Within six months, Rocco had to begin the first of a series of expansions, which eventually increased the restaurant's capacity to 140 people. This was especially necessary after the 1975 rating of Nancy's™ by Chicago Magazine as, "The Best Pizza in Chicago."
As the restaurant prospered and became widely known, the Paleses decided to open another Nancy's™ in Elmhurst, Illinois, with a partner Vince Lombardo.
After 18 months in Chicago, Nancy and Rocco opened their first pizza parlor, Guy's Pizza, featuring the then popular thin crust pizza. Business had its ups and downs, and friends tried to get the Palese's to experiment with pan pizza. Rather than imitate, in 1971, Rocco decided to introduce his own pizza, known as "scarciedda," an Easter specialty cake. He visited Potenza and secured his mother's recipe.
Rocco began experimenting with his new pizza, trying to perfect its marketability. He went into a solo business, then a partnership, then again tried it on his own before the right combination of circumstances brought to him, to Nancy's™ and to stuffed pizza, fabulous success.
The time, place and product were finally right when Rocco opened his new pizza restaurant in Harwood Heights. The new location was named Nancy's™ after Rocco's wife (Annunziata) and was dedicated to the preparation and serving of stuffed pizza, the newest entry into the pizza market and invention of Rocco Palese.
Nancy's™ had a seating capacity of only 35 people when it opened. Within six months, Rocco had to begin the first of a series of expansions, which eventually increased the restaurant's capacity to 140 people. This was especially necessary after the 1975 rating of Nancy's™ by Chicago Magazine as, "The Best Pizza in Chicago."
As the restaurant prospered and became widely known, the Paleses decided to open another Nancy's™ in Elmhurst, Illinois, with a partner Vince Lombardo.
Training & Support
Prior to opening your Nancy's Franchise, you and your managers will be required to complete extensive training in the operation of your business. Nancy's has very specific procedures to follow with regard to the operation of your business and our training program is designed to impart this important knowledge to you. Once you have completed your training, you will work closely with our personnel in opening your own franchise.We will assist in developing your personalized Grand Opening marketing plan. To assure that your business opens smoothly and the positive public perception of Nancy's is maximized, we will be with you every step of the way.
Nancy's requires that prior to commencement of your franchised business, you must attend training sessions taught at Nancy's corporate offices and/or at an existing Franchise location. The course is person to person and lasts two hundred and seventy (270) hours. You must pay for all travel, lodging and meals during the training course. The fundamentals of our restaurant operations are taught. The training has been designed to cover all the vital areas you will need to master to become a successful Franchise owner. Included in your training are:
- A step-by-step use and understanding of the operations manual;
- Food handling, safety and quality control;
- Understanding the Nancy's products;
- Equipment layout, use and maintenance;
- Inventory control methods;
- Bookkeeping and accounting including a detailed training in the use of our required POS computer system and it's reporting capabilities;
- Advertising and promotion methods;
- Personnel policies and training requirements;
- Hands on training in an existing store.
An experienced operational specialist will be present for the first ten (10) days of operation. Our trained staff will be with you on an ongoing basis to assure a smooth start and continuing support. The Nancy's Manual of Operations will continually be revised to impart new techniques and variations that Nancy's has approved for store operations.
Why Nancy's Pizzeria?
The Nancy's Pizzeria name has been a household word since 1971 throughout the Chicagoland area. The Nancy's products have been continuously awarded the highest honors the Chicagoland food polls can offer. With an outstanding product line and a huge perceived value by the consumers, Nancy's not only offers great products but also a great business system and franchise opportunity.
Are You a Good Fit for Nancy's Pizzeria?
Single unit franchises are available as well as area development rights for multi-unit operators. The average startup cost for a single unit is approximately $320,000 to $360,000, which includes the initial franchise fee of $30,000. We may be able to assist qualified individuals in obtaining financing.
Each Franchisee pays a 5% royalty and contributes 2% of gross sales to the joint advertising fund.
Each Franchisee pays a 5% royalty and contributes 2% of gross sales to the joint advertising fund.
