What Makes a Good Location?

The Round Table franchise team will help guide you through all aspects of site selection

Location, location, location. It’s long been touted as the most important concept in real estate, and it certainly holds true when you’re considering where to locate your business. Luckily, you don’t have to navigate the process of site-selection alone, because our real estate experts are there to guide you every step of the way.

Whether a new franchisee is looking to build from the ground up or they’ve purchased an existing Round Table Pizza location, we have a set of criteria that helps establish the best possible location for whatever market they’ve identified.

Round Table has created an extensive network of expert brokers in each of the markets we operate in. These brokers have experience and knowledge regarding Round Table site criteria, we rely on that network to search for the most appropriate sites for Round Table in their particular markets.

Different models, similar site needs

We have multiple pizza restaurant franchise options with varying square footage needs, including:

Delivery and carry-out only: A streamlined operation optimized for delivery and carry-out revenue. Typical square footage is 800-1,400 square feet.

Traditional dine-in conceptOur traditional Round Table dine-in restaurant includes a dining room, a party room and an arcade area for the kids depending on the size. It usually varies in size from 2,400-4,000 square feet square feet.

Clubhouse: Bigger than our traditional core dine-in concept, the Clubhouse features a larger dining room, a pub area, more meeting space and party rooms, a bigger arcade and an expanded menu. Clubhouses generally run from 4,200 to 6,500 square feet.

Regardless of the type of unit we are planning for, we are still looking for the right demographics for a Round Table Pizza restaurant franchise  . “We look at household counts, income, number of families and children,” says John Dyer, Director of Franchise Development and Real Estate. “We’re also looking for a median household income that allows families to buy “the last honest pizza” on a regular basis.

Site development

Dyer works with Round Table’s broker network to identify the sites that have proven to work best for us. Primarily we seek out shopping centers anchored by big-box retail stores like Target, The Home Depot, Lowe’s and … We prefer endcap locations but Round Table also works with inline locations when necessary. There are some freestanding building sites, but those are less common.

“Once the franchisee has identified a target market, site-selection is a collective effort between the expert broker we have contracted with in that area and myself, and of course we want to include the franchisee in that process as well,” Dyer says.

The other thing we’re looking for in a prime location is balance. We want to make sure the right location has abundant parking, visibility from the main thoroughfare and a good potential for lunch, dinner and dine-in traffic.

Lease negotiations

Franchisees who are looking to operate within a market they’re familiar with tend to have very important insights. Sometimes they know more about the trade area than anyone, so it’s important to include them in the process.

Most of our franchise owners lease their locations, and because of that, Round Table’s support during the lease negotiation process can be very helpful. Our broker is usually familiar with market rents and provides valuable insight. Your prime location is in our best interest, so we make sure all the right boxes are checked so you can get up and running as quickly as possible.

Making sites work

Our target characteristics define the preferred location for a Round Table Pizza franchise, but of course there are always exceptions to the rule.

“We have some locations that are in smaller towns, for instance, that have smaller populations than we traditionally look for but have been very successful locations,” Dyer says. “These aren’t hard and fast rules, although generally speaking they are important, but there are so many variables involved in every site. We work with our franchisees to find the location that will perform the best in their particular market.”

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