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There are 96 listings in this section of the directory. 76 of them state a starting investment, ranging from $250 to $1,800,000, with a median of $250,000. Figures are franchisor-supplied and should be confirmed before you rely on them.
Pizza is one of the few restaurant categories where several quite different business models sit under the same word, and the differences drive almost everything about what you are buying. A delivery and pickup store needs a small unit in a cheap plaza, carries low rent and usually opens for well under a full-service build. A dine-in pizzeria with a liquor licence costs multiples of that and runs on different hours, different staffing and different margins. A ghost kitchen or shared-kitchen model strips out the storefront entirely. Comparing a delivery concept with a casual dining concept on investment alone tells you very little.
Ask three questions early. First, what the real total opening cost is including leaseholds, equipment, signage and the working capital to get through the first few months, rather than the franchise fee on its own. Second, where food and packaging have to be bought and at what margin to the franchisor, because mandatory supply arrangements affect your food cost permanently. Third, how delivery app commissions are handled, since those fees now decide profitability for a lot of delivery-led stores and some franchise agreements leave the whole cost with the franchisee.
Territory is worth checking carefully in this category because pizza trade areas are small. Two stores a few kilometres apart genuinely compete, so read the protected radius in the agreement rather than relying on a map in a brochure.
Based on the 76 listings here that state a starting investment. The other 20 give no figure, or give one that cannot be read as a number.
Head office locations for the listings on this page: Ontario (3), British Columbia (2), Quebec (1), Nova Scotia (1), New Brunswick (1). Head office is not the same as where territory is available, so ask the franchisor which provinces they are currently granting.
The range is wide because the formats are so different. Delivery and pickup concepts sit at the low end, while dine-in restaurants with a licence sit several times higher. The figures on the listings below are franchisor-supplied and often state only the low end of a range, so use them to shortlist and get the real number from the franchisor.
The opening cost is usually lower because the unit is smaller and the fit-out is simpler. Running costs are a different question: delivery app commissions, drivers and packaging can take a larger share of revenue than a dine-in store spends on front-of-house. Ask for a breakdown of both.
Less than in most categories, because pizza trade areas are small and franchisors fit more stores into a city. Read the protected radius in the franchise agreement and ask directly how many additional units the franchisor plans in your area.
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