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His store was bought by Iranian migrant Kamran Talebi who also lasted only two years before selling out. Yin reported Dehsabzi to head office shortly after he quit his job in April The long hours, poor pay and heat exhaustion finally got to him. So how does this stockmarket juggernaut really operate? More stores in the network means more sales are generated, and that results in more profits for head office. They warned that things would only get tougher, as competition intensifies with rival Pizza Hut revitalising its brand and offering half-price pizza during the month of February. The Fair Work Ombudsman says it has a record that 12 workers were underpaid by one of his businesses. He said sometimes store managers deliver pizzas and this accounted for the pay-slip differences. Azrael Yin, his former store manager, remembers long hours in suffocating heat, with no air conditioning. He says that is detrimental to the brand. She found discrepancies in the audit and says she negotiated it down. It refused to answer how many stores spot-checked or audited were found to be underpaying staff. Some franchisees, such as Darren Ramm, who owns three stores in Queensland, argues that new technologies grow customer numbers. Former Queensland franchisee Rohit Malhotra said he was aware of some franchisees using raw ingredients that fell off unbaked pizzas. Twenty one franchisees are receiving financial support, according to Meij. Some weeks the entire delivery of pizzas at the store was Azreal Yin. But not all his staff agree. Panchal sold her store just before Christmas. When he finally did, nobody seemed to care. In , after three years managing stores in and around Sydney, she decided to buy her own store in Bathurst on the NSW central tablelands. In one week he was credited with making deliveries as well as working 35 hours as store manager. Do you know more? Contact Adele Ferguson at adele.{/INSERTKEYS}{/PARAGRAPH} Keeping purchase prices low ensures a constant pipeline of prospective buyers. {PARAGRAPH}{INSERTKEYS}But, when you lift the lid, many of its people are struggling to make a crust. His boss, franchisee Pamir Dehsabzi, had told him to keep labour costs below 27 per cent of sales by any means. It says since four franchisees operating seven stores have been terminated for wage fraud. It also refused to say how many workers it had found were underpaid or the aggregate amount in dollars. At the same time they will have to battle rising labour costs with the impending rollout of a new enterprise agreement, and food costs continue to rise. Every week Yin would send Dehsabzi payroll reports which listed employees working less than their actual hours. Dehsabzi vigorously denies allegations that he underpaid workers. The company says over the past three years it has conducted spot checks of franchisees and some have been followed up with external audits. Franchises are traditionally sold for 26 to 28 times average weekly sales, but some stores are being sold well below that. This had the effect of denying him overtime payments for extra hours he worked. Dehsabzi says store managers can work 50 hours but he never asks them to work more than 38 hours a week. He recently visited 70 stores across the country after receiving a number of calls from workers and franchisees. Pamir Dehsabzi runs 10 stores on the outskirts of Sydney. The stress of making ends meet took its toll and he realised after just six months the business he had bought into was not viable. I want them, when they come, they are not scared of me … they are very hardworking, I love them and they love me. The franchisee is still working in the system. Fairfax Media has confirmed some of these franchises were not terminated despite underpayment of wages and likely fraudulent behaviour. Stores are bought and sold on a multiple of these sales, not on profit. Food and labour represent more than half the costs of running a store. It says it had not seen any connection between franchise profitability and the deliberate underpayment of wages. It also charges for other services. Malhotra lost four stores following an audit that found underpayment of wages. But they also credited him with payments for deliveries he never made. So, nobody is left to pay for this but the franchisees. Yin said he worked between 50 hours and 60 hours a week but that his pay slips often showed he worked 35 hours as anything above 38 hours would attract penalties. When he was working as a delivery driver and cook, Rob Goodwin remembers being told by a franchiser to scrimp on core ingredients like flour. But after I know you hold our pay, I have to come back to the store and spend more than an hour to write this email. Pamir Dehsabzi. She was no novice. He says he always paid overtime correctly. He says it was standard practice across many stores. I would have to make the pizza, run to customers if they came into the shop, take phone orders, deal with complaints, go out the back and make the pizza, pack the pizza, train staff, order stock and do the payroll.