Training

Pizza Factory offers a structured training program to ensure that franchisees and their staff are well-equipped to operate a franchise successfully. These training sessions are mandatory for key personnel and include the following types:

1. Initial Training Program
   This foundational course consists of approximately 225 hours spread over 60 days. It is mandatory for the Operating Principal and the initial general manager and covers the Standards and operations of a Pizza Factory restaurant through classroom instruction, practical training, remote sessions, and self-study.
2. On-Site Opening Assistance
   Provided around the time of the restaurant’s launch, this includes up to seven days of hands-on support from a company-provided training crew. The assistance focuses on practical implementation and operations to help set up the restaurant in line with brand requirements.
3. Additional Training Programs
   These periodic sessions may be required by the franchisor for existing or new staff. They can include live or prerecorded webinars, in-person seminars, or self-directed learning modules, depending on the franchisor's discretion and needs of the franchise.
4. Optional and Refresher Training
   Franchisees may elect to attend additional training or may be required to do so based on performance assessments. Optional programs are also available at company-wide or regional conferences and can be beneficial for continuous learning.

Territory Protection

Pizza Factory offers its franchisees a limited form of territory protection through a designated “Protected Area.” Within this area, no other Pizza Factory restaurant will be opened or authorized, as long as the franchisee remains compliant with the agreement.

However, this exclusivity does not apply to specific customers or prevent the franchisor from fulfilling orders placed online or through mobile apps that reach customers inside the protected zone.

The protection also has significant exceptions. Pizza Factory retains the right to open or license restaurants outside the protected zone and operate other business formats, including those that may still serve the area indirectly. This means franchisees are not completely insulated from competitive activities initiated by the franchisor or its affiliates.