Dominos spfld mo12/31/2023 ![]() “Pizza delivery was not something that happened regularly – it was usually for a special occasion,” Hurteau says. At the time, that was prime, plus two, and we wanted to lock it in because we were afraid the rates might go higher.”Īs only the third franchise in the state after Columbia and Warrensburg, the Domino’s name was not yet a recognized brand, and food delivery was in its infancy. “That first store loan was 22 percent interest. ![]() “This is not a business for the faint of heart,” says Hurteau, who like Prather quit college in Ohio to enter the pizza business. Small Business Administration-backed loan through Boatmen’s National Bank. With $23,000 in cash and seeking another $46,000 to cover franchise and startup costs, they were turned down by three banks before securing a U.S. However, they discovered being twenty-somethings with vision and drive didn’t go very far, given that era’s recession. They met and began their careers as delivery drivers, as do 90 percent of all Domino’s franchise owners. The partners currently operate five stores in Springfield and one each in Nixa, Ozark, Republic and Bolivar, as well as two seasonal operations at Hammons Field and White Water amusement park in Branson.īeyond that first uncomfortable night in the store, the two overcame or ignored many other obstacles while launching their pizza startup. Organized under A&M Pizza Inc., Hurteau and Prather have held on to their brand in a market where old-guard franchises Burger King and Shoney’s have faltered. In the United States, 1,100 independent owner-operators run nearly 5,000 stores, generating $3.5 billion in domestic sales for the company, which is 95 percent franchise-owned. (NYSE: DPZ) has become a major franchise force, delivering 1 million pizzas worldwide each day and generating sales of $7.4 billion in 2012. ![]() It eventually arrived, and Domino’s Pizza opened as Springfield’s first franchise food delivery operation.ĭomino’s Pizza Inc. On the evening before their 1981 grand opening, Art Hurteau and Marty Prather spent the night on the floor of their new joint business venture, waiting for an oven to be delivered.
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