Twenty years ago, Roly Poly founders Linda Wolf and Julie Reid were looking for a nutritious lunch while on the go, and the options were few and far between. Burgers, fried chicken, subs – who wants to load up at lunch with unhealthy food that is more nap-inspiring than energizing? The only option at the time was the traditional sandwich, but only in the "bigger is better" and "$5 foot long" variety.
The duo decided to reinvent the traditional sandwich – but with a twist of their own. Taking all of the ingredients they wanted in a quick healthy lunch, they rolled them in a fresh flour tortilla. Nothing but pure ingredients, bold flavors, and healthy benefits. The first Roly Poly sandwich was born! In 1996, the first Roly Poly store was unveiled in the competitive Buckhead market of Atlanta, Georgia. The verdict was immediate! Health conscious customers loved the extensive menu that proved great taste and superior nutrition was possible in one sandwich. The word quickly spread. In the first year, franchises were sold in upscale markets in Alabama, Connecticut, Georgia, Louisiana, and North Carolina. To top it off, Roly Poly was selected by Nation’s
Restaurant News as a "Hot Concept Award" winner.
Roly Poly’s success in the quick service healthy food category is due to the distinctive taste and quality of the product as well as the in-store experience and simplicity of the operation. Today there are over 100 stores in 25 states with multiple new stores in development. Linda and Julie continue their "hands on" involvement with owners, operators, and store staff. Their mission of offering quick, delicious, and healthy rolled sandwiches is supported by their extended franchisee "family" across the country.
For additional information, please feel free to contact Linda Wolf or Julie Reid at:
[email protected] Please contact our office for a copy of our full color sales brochure.
Established: 1996
First Unit Franchised: 1997
Franchised Units: 102
Company Owned Units: 0
States Registered In: All states exluding Minnesota
Cash Investment: $50,000
Total Investment: $101,050 - $220,200
Minimum Net Worth: $300,000
Franchise Fee: $25,000
Royalty: 4% - 5%
Ad: 1% (currently not collected)
Average Number of Employees: 6
Passive Ownership: Yes
Home Based: No
B2B: No
Master Franchise Opportunities: Yes
Financial Assistance Provided: No
Site Selection Assistance: Yes
Lease Negotiation Assistance: Yes
Recruiting Assistance: Yes
Co-Operative Advertising: No
Training: 6 days of pre training at a designated corporate training store plus 12 days of on site training at your own store opening.
Other Info: 4% monthly royalty with the exception of the following states which have a 5% royalty fee based on Master Developer status: Alabama, Mississippi, Louisiana, Arkansas, Northern Illinois, East Texas.
Please contact RPFS for more details. All Master developers have approved the IFPG Non Exclusive Referral Agreement.
The beauty of Roly Poly is that it is a non cooking fresh ingredient owner/operator concept. With qualified and experienced team members a store can operate with as few as 4-6 in staff - including delivery drivers. Owners/operators should expect to spend approximately 45 - 50 hours a week at the store. Roly Poly business is typically heavy lunch, catering and delivery with breakfast and dinner business accounting for less than 20% of sales. A typical day involves arriving at the store at 8:30 am to set up and heat daily soup selections, turn on sandwich toasters and complete simple opening procedures. As staff members arrive the owner/manager oversees the final set up and preparation of sliced meats, cheeses, vegetables and spreads. Lunch starts with 35 different hot and cold rolled sandwiches, 6 signature salads and 4 special recipe soups for customers to choose from. Owner/operators are the "quarterbacks" of the Roly Poly team - filling in where needed and assisting in the smooth implementation of systems and procedures. They take a working position at lunch - cashier, sandwich roller or expediter. As lunch slows down a prep check list is prepared and for the next 2 hours prep and cleaning tasks are completed for the next day. Customers continue to trickle in for the rest of the day and in some locations dinner business is strong between 6pm and 8pm. There are extensive opening and closing procedure check lists as well as recipes and order guides that are simple to follow. Cleaning and resetting the store for the next day of business as well as counting down the register and final paperwork takes about an hour after closing time. Required hours of operation are 10am to 6pm - 7 days a week however RPFS approves closing on Sundays in special circumstances.
Receive FREE information
SUBMIT the Request Information Form below.
