May 11, 2005, Lone Tree, Colo., … Nick-N-Willy’s Franchise Company is proud to introduce their latest restaurant concept, the new Take-N-Bake Outlet (TBO) business model franchise. The TBO franchise model has been developed as an alternative to the current Take-N-Bake Restaurant model (TBR).

A working TBO model officially rolled out April 30, and has been unveiled at the Nick-N-Willy’s location in Highlands Ranch, Colo. Previously, Nick-N-Willy’s franchise owners had only the option of purchasing the combined restaurant and carryout concept, the TBR. While the TBR remains a popular franchise model option, the new TBO aims to accommodate franchise owners’ desires for a carryout only concept, with no baking or dine-in on premises.

The TBO franchise model takes advantage of smaller retail spaces available and is a great alternative growth vehicle for franchise owners in an expansion mode. With the development of this new format, a new marketing tool has been added: Each store features a daily sampling area, which is intended for sampling Nick-N-Willy’s signature pizzas, cookies, cheese-N-garlic bread and other menu items such as limited time offers. A home oven will be added to the TBO locations, in place of the traditional conveyor oven, so Nick-N-Willy’s can provide Take-N-Bake products made under the same baking conditions consumers experience in their homes. This sampling concept is also being introduced to all current Nick-N-Willy’s locations, and will be a part of all future TBR and TBO locations.

Additionally, the TBO franchise is a great option for larger markets. "We’

ve found that the smaller markets, such as Rapid City, S.D. and Evergreen, Colo., have proven very successful in using the TBR," said Scott Adams, Nick-N-Willy’s Franchise Company CEO. "When it comes to metro areas and larger markets, like Denver, Dallas and Los Angeles, the need for a dine-in restaurant is significantly lower because of the multitude of choices of fast, casual restaurant concepts. Customers in these larger markets are on the run, grabbing the pizza post-soccer practices and on the way home. From extensive market research, we’ve decided to launch a more accommodating, convenient concept, the TBO."

Visually, the TBO still employs the use of cutting edge, state of the art interior design. It’s essentially the same look and feel of current Nick-N-Willy’s locations with slight modifications to accommodate the new franchise model. (PHOTOS ARE AVAILABLE UPON REQUEST.)

The new TBO model is in place in the Nick-N-Willy’s Franchise Company "headquarters" store, 9362 S. Colorado Blvd., Highlands Ranch, Colo.

Potential franchise owners interested in visiting the location and seeing an operating TBO model are invited to attended the monthly National Discovery Days in Denver, Colo. The next day will be held May 20, 2005.

Founded in 1989, Nick-N-Willy’s World Famous Take-N-Bake Pizza® is a Colorado-based franchised pizza operation that sells gourmet take-N-bake pizza, baked personal pizzas and fresh salads. Their award-winning pizzas feature the highest quality ingredients and toppings. The pizza dough includes real, 100% pure olive oil and is made from scratch daily; cut, kneaded and hand-tossed right in the store. Prepared to order in the store, and baked in their customer’s ovens, Nick-N-Willy's pizza sets a standard for freshness and taste that is unsurpassed even as it offers new conveniences and experiences for customers who "bake it themselves" on their own schedule. Nick-N-Willy’s is one of the fastest growing pizza chains in North America.

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WHY PIZZA?

Pizza makeups a very large portion of the food industry. In the United States, pizza represents over $30 billion in sales per year.* Pizza has broad appeal. 93% of Americans eat at least one pizza per

month.**

WHY NICK-N-WILLY’S TAKE-N-BAKE?

Take-N-Bake is hot! Pizza Marketing Quarterly calls Take-N-Bake the "next mega-trend in pizza."***

*Pizza Today, 2004

**Parade Magazine, 2002

***PMQ Magazine, 2001

Source: Kruzic Communications