Multi-Unit Franchisee Magazine Issue IV, 2015 | Page 28

D OM I N A T O R S RECONNECT
in Virginia in 1984.
When we profiled Pietrzyk in mid-2010,
he was blazing his way through a 58-store
development agreement with Firehouse
Subs and had opened 21 units. Today, he
has 45 open, with three more in development that will open for business before
year-end. “Our territory now stretches
into Virginia, West Virginia,
parts of Kentucky, and North
Carolina,” he says.
His development plan has
not been without challenges. He
says it can be difficult to find the
right candidate who understands
both the restaurant business and
franchising. “We want it to be
a good fit all the way around,”
he says. “If it’s not right, then
it’s best for all parties to not
move forward.” He’s also glad
that the brand is very selective
about territories and locations
where it will allow expansion.
“There is a strict set of criteria
for identifying and opening new
stores, and it really is beneficial
to everyone.”

Pietrzyk, a big supporter of the new
menu items Firehouse rolled out in 2014,
is eagerly anticipating the introduction of
cold sandwiches to the brand’s predominantly hot sandwich offerings. “In 2014
we added an Under 500 Calories menu
of six subs and salads. We are also adding
a new line of Cold Deli Heroes,” he says.

If the market tests now under way at 100
restaurants nationwide are successful, the
line of six Cold Deli Heroes sandwiches
will be rolled out to the brand’s more than
900 locations in 2016.
Though his passion for business and
the Firehouse brand has not waned, Pietrzyk is now 65, and his son Chris has
been stepping in more and
more as a partner. “I think we’ll
be at our 58 stores within the
next 3 years,” he says. “I see
us renewing our development
agreement and Chris taking on
more and more responsibility.”
In the meantime, Pietrzyk
will continue supporting good
causes. The Firehouse Subs
Public Safety Foundation is
continuing to make a difference in communities nationwide. Now in its 10th year, the
foundation has donated $14
million in 43 states, providing
life-saving equipment to first
responders, he says. “That’s
something I am really proud
to be a part of.”

PERSONAL
First job: Burger Chef, 1971.

I still play basketball.

Formative influences/events: I have been fortunate to work for companies at a time they were very successful. This was a major learning curve
for me.

Best advice you ever got: From my father-in-law, a well-respected doctor,
who said, “Think like a farmer. First you build the barn, take care of the livestock, and then build your house. In other words, take care of the employees
and the business, and then the business will take care of you.”

Key accomplishments: I’ve had several. The first would be my first job
as a manager in 1971 with Burger Chef when I helped rescue a losing store
scheduled to close and made it profitable. In 1994 I received Franchisee of the
Year honors with Little Caesars. In 2009 I was named Area Representative of
the Year with Firehouse Subs, and in 2010 I received the Firehouse Subs Public
Safety Foundation Culture Award.
Biggest current challenge: Part of my job as an area representative is
working closely with new and existing franchisees. A challenge has been helping new business owners find the best locations for development in a competitive environment.
Next big goal: To transition my business to my son in the next 5 years.
First turning point in your career: Putting together the necessary financial package and operating plan to buy out my partner in Little Caesars.
Best business decision: In 1984 I gave up a very good position with
Wendy’s to become a franchisee with Little Caesars.

How do you balance life and work? I have learned the hard way that
you must make time for yourself and loved ones. I have a great business partner in my son Chris, who assists me with operating our successful business.
Guilty pleasure: Drambuie \]Y]\