When Jim Reed, a 25-year veteran of the pizza segment, couldn’t find pies that lived up to his standards in his town of Bakersfield, Calif., he knew just what do to: open a pizzeria of his own.
While researching pizza that met his expectations of quality, he learned of Gurnee, Ill.-based Jimano’s Pizzeria and contacted the chain’s founder, Jimmy OBerto, about franchise opportunities.
Reed was impressed with the business model, he said, but it was the chain’s Chicago-style pizza that sealed the deal.
“I knew as soon as I tasted it,” he said.
Reed’s store, Jimano’s first unit in California, opened in February, bringing the chain’s count to 13. Currently, the other stores are in Illinois and Wisconsin, but the chain is selling franchises in 35 states, with an emphasis on the Southeast and the West Coast, said Anna OBerto, franchise sales director and wife of Jimmy OBerto.
Since its debut, the Bakersfield store has exceeded sales expectations, something Reed credits to positive word-of-mouth and an unwavering attention to quality and service.
You’ve worked at a number of pizza concepts over the years. What drew you to Jimano’s?
I was looking for something better to bring to our small town of Bakersfield. Most every [chain] here is fast food. I stumbled across [Jimano’s] on the Internet and looked at the menu and thought, “There’s no way this is going to be another fast-food pizza.” I could tell by the quality of the products that they offered.
FAST FACTS EXPERIENCE: 25 years in the pizza segment, including management positions at Domino’s Pizza, Lamppost Pizza, Traders Pizza, John’s Incredible Pizza Co. and Papa O’s PizzeriaHOMETOWN: Emmett, Idaho; but has lived in Bakersfield for 28 yearsHOBBIES: golfingPERSONAL: married to wife, Torrie, with whom he has two children: Morgan, 3, and Molly, nearly 1; also has a daughter, Chelsea, 20, from a previous marriage
California is a long way from Jimano’s Chicago-area roots. What made you think the concept would be a good fit?
I knew people were looking for a better product. Something they can go, “This is what pizza is supposed to be like.” I was looking for better pizza, and I thought, “I bet there are other people looking for better pizza, too. I’m sure they’re tired of the same old thing, too.”
You opened about four months ago. How has business been so far?
We turned the light on, flipped the open sign on, and they just kept coming. We’ve already exceeded our expectations. We doubled the sales we planned to do for the first month. We were hoping for $48,000, and we did $72,000 the first full month open. And that was just our first month. [Business] has been real consistent. For next year we’re expecting to be at least a million-dollar store. Seems like more and more people are learning about us and what we’re all about. It’s all word-of-mouth.
What is the key to success as a franchisee?
You’ve got to have passion, got to have a love for it. If you’re not going to be [in the restaurant] every day, look elsewhere. This is a business that you’ll make money in only if you’re willing to put in the hours. You’ve got to be here, to make sure customers are taken care of. A lot of people take their customers for granted; we don’t. Every customer is valued.