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Units: 225 total; 126 company-owned, including the company-owned store in a Walmart in St. Louis, opening Feb. 2011; 99 franchised
Size: Prototypes will range from 2,000 to 2,400 square feet. In Dayton, an in-line unit in a strip center, 2,100 square feet; Edwardsville, Ill., converted from a pizza restaurant, in a duplex building on a shopping center pad, 2,300 square feet; older locations are 2,900 to 3,400 square feet. Newer restaurants will offer curbside carryout or drive-through depending on location.
Seats: Prototypes will average 74 seats in a 2,400-square-foot unit. Dayton, 69 seats; Edwardsville, 70 seats plus patio seating
Average Check: $5.75, lunch; $5.59, dinner ($4.69 on Tuesday Kids' Night)
Total Annual Sales: $239 million; prototypes, end-unit volume averaging $750,000 to $1.4 million in units with drive-throughs
Transactions: 468 guests per day
Franchise Cost: $30,000 per location plus 4% royalty
Hours: Sunday to Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.
Menu Specialties: Made-to-order baked Italian entrees, Submarinos®, sandwiches, pizzas and salads
Staff: Approximately 35 total employees per location; eight to 12 per shift, including three to five in the kitchen
Total Unit Investment: $500,000
Equipment Investment: $165,000 to $180,000 per location
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