Start-Up Costs and Fees |
||
| Mark's Pizzeria | Gino's Pizza | |
| Investment | 125000 - 150000 | 200000 - 250000 |
| Franchise Fee | 0 | |
| Royalty Fee | 3% | $200-$600/ week |
| Advertising Fee | $150/week | |
| Year Founded | 1982 | 0 |
| Year Franchised | 1995 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Mark's Pizzeria | Gino's Pizza | |
| Experience | ||
Financing Options |
||
| Mark's Pizzeria | Gino's Pizza | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Mark's Pizzeria | Gino's Pizza | |
| Training | As needed | |
| Support | Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations | After an agreement has been executed, the Franchisee is provided with Training and Services necessary to successfully open and operate a Gino's Pizza outlet. We assist with arranging financing, site location, turnkey construction, equipment, use of trademarks and recipes. We also arrange relationships with authorized suppliers, advertising, promotional support and provide ongoing operation support. |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Mark's Pizzeria | Gino's Pizza | |
| US Expansion | Connecticut, Florida, Georgia, Maryland, North Carolina, New York, Ohio, Pennsylvania, South Carolina, Virginia, Vermont, | |
| Canada Expansion | Ontario | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Mark's Pizzeria | |
| Gino's Pizza | |
| Franchise Fee | |
| Mark's Pizzeria | |
| Gino's Pizza | |
| Royalty Fee | |
| Mark's Pizzeria | 3% |
| Gino's Pizza | $200-$600/ week |
| Advertising Fee | |
| Mark's Pizzeria | |
| Gino's Pizza | $150/week |
| Year Founded | |
| Mark's Pizzeria | 1982 |
| Gino's Pizza | 0 |
| Year Franchised | |
| Mark's Pizzeria | 1995 |
| Gino's Pizza | 0 |
| Term Of Agreement | |
| Mark's Pizzeria | 15 years |
| Gino's Pizza | |
| Renewal Fee | |
| Mark's Pizzeria | 1/3 current franchise fee |
| Gino's Pizza | |
Business Experience Requirements |
|
| Experience | |
| Mark's Pizzeria | |
| Gino's Pizza | |
Financing Options |
|
| Franchise Fees | |
| Mark's Pizzeria | No |
| Gino's Pizza | No |
| Start-up Costs | |
| Mark's Pizzeria | |
| Gino's Pizza | |
| Equipment | |
| Mark's Pizzeria} | |
| Gino's Pizza | |
| Inventory | |
| Mark's Pizzeria | |
| Gino's Pizza | |
| Receivables | |
| Mark's Pizzeria | |
| Gino's Pizza | |
| Payroll | |
| Mark's Pizzeria | |
| Gino's Pizza | |
Training & Support |
|
| Training | |
| Mark's Pizzeria | As needed |
| Gino's Pizza | |
| Support | |
| Mark's Pizzeria | Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations |
| Gino's Pizza | After an agreement has been executed, the Franchisee is provided with Training and Services necessary to successfully open and operate a Gino's Pizza outlet. We assist with arranging financing, site location, turnkey construction, equipment, use of trademarks and recipes. We also arrange relationships with authorized suppliers, advertising, promotional support and provide ongoing operation support. |
| Marketing | |
| Mark's Pizzeria | Co-op advertising, Ad slicks, Regional advertising |
| Gino's Pizza | |
| Operations | |
| Mark's Pizzeria | Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
| Gino's Pizza | |
Expansion Plans |
|
| US Expansion | |
| Mark's Pizzeria | Connecticut, Florida, Georgia, Maryland, North Carolina, New York, Ohio, Pennsylvania, South Carolina, Virginia, Vermont, |
| Gino's Pizza | |
| Canada Expansion | |
| Mark's Pizzeria | |
| Gino's Pizza | Ontario |
| International Expansion | |
| Mark's Pizzeria | |
| Gino's Pizza | |