High Volume Al's Beef & Nancy Pizza

Chicago, IL (Cook County)

High Volume Al's Beef & Nancy Pizza

Asking Price:$599,000

Cash Flow:N/A

Gross Revenue:$1,157,349

EBITDA:N/A

FF&E:N/A

Inventory:N/A

Established:N/A

High Volume Al's Beef & Nancy Pizza

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Business Description

The Sandwich That Started It All The history of Al’s #1 Italian Beef Restaurants dates back to 1938 when Al Ferrari and his sister and brother-in-law, Frances and Chris Pacelli, Sr., developed the original idea and recipe for the original Italian beef sandwich. The great Chicago sandwich was actually formed out of necessity during the Great Depression when meat was scarce. In order to make the most of what they had, Chris and Al would slice the meat very thin and place it on thick loaves of fresh made Italian bread. The original recipe, which is still used in all Al’s Beef locations today, was developed in Al’s home kitchen. The family sold the delicious sandwiches at a neighborhood food stand and delivered them to local businesses.

Detailed Information

Facilities:
leased Space, Rent $11,500/Month, Open 7Days/Week
Growth & Expansion:
From Food Stand To Franchise What started in 1938 as a neighborhood food stand in Chicago’s “Little Italy,” has grown into a quintessential food icon and Chicago legend. In 1999, Dave Howey of Chicago Franchise Systems, Inc., owner and franchisor of Nancy’s Pizza, purchased the rights to Al’s #1 Italian Beef Restaurants. A longtime customer himself since 1974, Mr. Howey saw the potential and expanded the local legend to other markets, opening the first franchise location in Tinley Park, IL in 2001. Howey has continued to expand the restaurant across the country from Las Vegas to southern California with many new locations on the horizon.
Support & Training:
All new franchisees participate in comprehensive training program at our corporate headquarters in Mokena, IL. You will begin at our state-of-the-art training facility which is equipped with classrooms, computer work stations, and kitchens for hands on experience with our trainers. You will then move to one of our training restaurants for the operational phase of your training. We are here to teach you everything you need to know. When your restaurant opens we typically spend the first 2-3 weeks with you to assist with hiring, training, and general operational assistance. Once open, franchisees receive regular updates to their training, including regular site and operational review

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DEEPIKA SYAL

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DEEPIKA SYAL

DEEPIKA SYAL

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