Somewhere in America a restaurant owner is closing his doors for the last time. Not because his food was not good, or his location not accessible. The restaurant is closing because he or she simply had no idea of the important facts of managing a restaurant or the correct purchasing practices that mean the difference between success and failure and the ability to have a name known far and wide with a reputation of quality to draw customers in. This owner was an owner of an independent operation, he was not a franchise owner.
The fact is, franchise operations succeed 90% more often than non-franchise operations, earn higher revenue and score higher on perceived customer rankings for discretionary spending patterns.

Americans are eating an average of one in three meals out of the house. This is nearly double the one in six meals only four years ago.
Home meal replacement through the delivery method is one of the fastest growing food sale segments today. And pizza is the largest replacement segment by dollar volume today. This has occurred for three reasons, speed , price and perceived healthiness of the food product. Pizza is a nutrient dense food and makes a healthy meal.

Yet the cost per pie is low, and the profit margin one of the highest in the food sales industry, surpassed only by liquor sales which runs an 18% cost of product. Compared with pizza's average food cost of 20%. Followed By QSR of 24% Dinner House of 25-26% White Linen establishments of 33% and member owned clubs running 40%

At Classi-Co Group we provide training, ongoing education, corporate product development, advertising design and implementation for the units. A food sales commissary system to supply each of our stores with the best possible pricing and the systems and methods to ensure your business starts out
right.