Why D.P. Dough

Information Request Form



it's differentiated
While calzones are often thrown into the pizza category, D.P. Dough is The Pizza Alternative®. That means that we don't sell pizza. Since we don't have to compete with the very crowded pizza market, we have a competitive advantage over pizza places. D.P. Dough is able to offer a wide variety of calzones so that each customer gets exactly what they want.

it's profitable
D.P. Dough Franchising understands that franchisees must be able to make a solid return on their investment. That's why D.P. Dough makes it easier for owners to see profit by requiring lower fees than other franchise systems. Shop around and see for yourself!
  • 4% Royalty
  • 1% National Advertising Fund (applies once 30 D.P. Dough restaurants are open)
  • $30,000 Initial Franchise Fee
  • $778,071 average unit volume
  • $107,565 average unit EBITDA

it's proven
Owning a D.P. Dough can be hard work, but you will not be re-inventing the wheel. Calzones are the focus of our business and the reason that D.P. Dough is a dorm-hold name across college campuses. During your initial training, we will teach you how to be a world-class calzone maker, and more importantly, a smart restaurant owner, by using our proven systems. If you are awarded a D.P. Dough, you will be supported by a dedicated team from D.P. Dough Franchising and will become part of the close-knit community of D.P. Dough owners.

it's delicious
We don't mean to brag, but our calzones are amazing! We use the best ingredients to make the best calzones. We give our customers a ton of options without confusing them. People drive hours to have our calzones. Our delivery drivers get hugs from students on campus. Seriously. It's that good. (Check out our Twitter feed to see what our customers are saying about us!)


Recent News

D.P. Dough CEO speaks at Franchise Times Finance & Growth Conference

Matt Crumpton, CEO, of D.P. Dough Franchising, recently spoke at the Franchise Times Finance &

D.P. Dough Named to Entrepreneur Magazine Top 200 Food Franchises

For the second year in a row, Entrepreneur Magazine has named D.P. Dough a Top 200 Food Franchise. S

D.P. Dough Opens First Long Island Location

D.P. Dough recently opened our 27th location at Stony Brook University on Long Island. The students

D.P. Dough in the News!

Our CEO, Matt Crumpton, is quoted at length in this new piece about operating restaurants on college