Marco's Pizza Franchise

On the Job with Scott Dickey

Monday, 08 June 2009 19:00

On the Job with Scott Dickey
By Andrea V. Hernandez
July 9, 2009
For more than 25 years, Scott Dickey worked in the corporate world in middle management positions. Now Dickey sells pizzas for a living — and loves it.
The Columbus businessman is a franchise owner and an area representative for Marco’s Pizza in the Columbus region. He recruits fellow franchise owners for the brand, which is in the midst of a nationwide strategic rollout of new stores — at least 40 by the end of the year.

Before he decided to move into the pizza business, Dickey served as chief operating officer and president of REMITCO, a Columbus payment processing company he helped found in 1997. In 2000, the business was sold to First Data Corp. Dickey stayed with the company until 2007.

The same year, he signed on with Marco’s Pizza and opened Georgia’s first franchise location the following year on Double Churches Road. Three more local franchises have opened since then — two in Columbus and one in Phenix City.

Marco’s, which touts product quality and freshness in its selling points, has about 800 new stores signed and in development in 17 states. Dickey said they’re expecting to open more area locations in LaGrange, Macon and Columbus before 2010.

Dickey sat down with the Ledger-Enquirer to talk about what he looks for in franchise owners, why he thinks the pizza business is recession proof and what types of pizza he recommends at Marco’s.

This interview has been edited for length and clarity.

How did you move from payment processing to the pizza business?

I had the (Marco’s) product in a little town in Michigan called Spring Arbor and I said, “This is the best pizza I’ve ever had.” I was looking for a new opportunity at the time and I felt like that’s what it should be.

My mission is to create young entrepreneurs and this is an excellent vehicle to teach young people the basic principles of business. It allows them to, perhaps to not necessarily go into the corporate arena, in light of the economy, but to go out on their own and start their own business. I show them how to do (profit and loss calculations,) scheduling, how to deal with customer service. Really, when they leave my store... they have skills they can use to start their own business. And if they want to start a pizza business, great.

What do you look for in franchise owners?

You look for an individual who has that entrepreneurial spirit, who is willing to work hard and will protect the brand and not take shortcuts. Obviously, they also have to have the financial wherewithal to obtain the financing to open a franchise. Marco’s has several different vehicles to help franchise owners obtain financing as well as leasing programs.

There’s no real model. I sit down and I interview them. I want to select owners who I can work with and support, and who are passionate about this brand. Most of (my franchise owners) have had the pizza before they decided to buy the franchise, so they already understand how important quality is.

Considering the tough economy, why expand now?

I look at this tough economy as an opportunity to expand our territory. Other brands are pulling back and we are looking to expand. If you look around, lease rates are probably going to be the best they’ll ever be in obtaining space. The work force is available, so we’re not having any trouble filling jobs. And it’s just an opportunity, again, to really take this brand — which has been perceived extremely well not only in Columbus, but across the southeast — and grow it right now. I look at these kinds of downturns as, this is when you claim your new territory. It’s not a time to slow down, it’s the time to get aggressive.

How competitive is the market in this area, with all the other pizza brands established here already?

I would consider it very competitive. Your national brands are out there, and you’ve also got some very strong local pizzerias that are very good. But there is room for Marco’s in this territory. And I think we’ve proven that. The stores have opened their doors and they’re profitable. Our sales to climb each month.

Do you think the pizza business is recession proof?

I do. It’s a very competitive, attractive price point for families. Typically, in the Marco’s chain, you can feed a family of four or five for $20. With the product as good as it is, it makes it really easy. We’ve actually seen our sales increase (in this area) the more the economy has gone down. Marco’s has had 11 consecutive quarters of positive same-store sales growth as a national brand.

So what’s your favorite kind of pizza at Marco’s?

SCOTT DICKEY Age: 52 Title: Franchise owner, area representative Company: Big Papa’s LLC (d.b.a. Marco’s Pizza) Education: High school diploma Family: Two sons and five grandchildren Previous jobs/experience: Middle management positions with Citibank and AT&T Universal Card; founder, chief operating officer and president of REMITCO (1997-2007)

My favorite pizza is the White Cheezy. I love it. My second favorite would be the Meat Supremo. And I love our subs. We have great hot subs.