| ||||
Updated RecentlyMark's Pizzeria vs Green Mill Restaurant & Bar Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Mark's Pizzeria vs Green Mill Restaurant & Bar including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
||
| Investment | $125,000 - $150,000 | $1,000,000 - $1,500,000 |
| Franchise Fee | $15,000 | $40,000 |
| Royalty Fee | 3% | 4% |
| Advertising Fee | - | - |
| Year Founded | 1982 | 1975 |
| Year Franchised | 1995 | 1991 |
| Term Of Agreement | 15 years | - |
| Term Of Agreement | 15 years | - |
| Renewal Fee | 1/3 current franchise fee | - |
Business Experience Requirements |
||
| Experience | - | - |
Financing Options |
||
| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/Yes | No/No |
| Start-up Costs | No/Yes | No/Yes |
| Equipment | No/Yes | No/Yes |
| Inventory | No/Yes | No/No |
| Receivables | No/No | No/No |
| Payroll | No/No | No/No |
Training & Support |
||
| Training | As needed | - |
| Support | Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations | - |
| 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 |
||
| US Expansion | Yes | - |
| Canada Expansion | No | No |
| International Expansion | Yes | No |
Company Overviews
About Mark's Pizzeria
The concept and business of Mark's Pizzeria began in 1982 as one of both necessity and inspiration to the founder, Mr. Mark Crane. With 29 restaurants across the Greater Rochester area, we serve up the tastiest pizza, calzones, subs, and wings outside of Italy! We'd like to thank our Rochester customers for voting us as the #1 Best Pizza in Rochester SIX times! For over 35 years, we've been providing delicious, quality food and service with a smile.
Mark's Pizzeria began humbly in 1982 as a small pizza restaurant in Palmyra founded by Mark Crane. Even back then, our goals were to always put customers first and to make sure they left with a smile on their face. As we expanded to Fairport, Victor, Penfield, and other cities across Rochester, quality and service remained ingrained in our culture. We still use fresh dough that's made in-store every day, and natural ingredients you can actually taste. Whether you're ordering a hot sandwich, a loaded bomber sub, or a sheet pizza, you know that you're getting quality ingredients.
At Mark's Pizzeria, we serve great food and treat our customers like family. We're proud to know our regulars, and some of our patrons have been coming to us for decades. Kids always get a free slushy, and everybody gets a taste of our classic Grandma's fried dough with cinnamon sugar; it's our way of saying thank you to the community. Whether you're a first-time visitor or a repeat customer, we'll always provide friendly service with a smile. Stop by today to see the Mark's Pizzeria way of doing things!
On top of that, we're also excited to offer you valuable coupons, redeemable in all locations across the Greater Rochester area. With virtually any order, you instantly qualify for one of our coupons, which you can use when ordering online or when you come to one of our restaurants. Just print out the applicable coupon, or enter the coupon code at checkout! After all, what's better than good food and good company? We can't think of much else, so why not have some of our amazing pizza with your loved ones?
About Green Mill Restaurant & Bar
* Established in 1975 * Nearly 30 franchised locations * Winners of over 100 food awards * Full-service restaurant and bar * Free-standing locations or hotel experience - Currently connected to 14 hotel properties Proven Catering * On and off-site catering expertise * Awarded Best Wedding Catering in 2012 by Mpls.St.Paul Magazine - Won judges and people's choice * Best of The Knot 2014 * Best of The Knot 2015 * Cater thousands of events each year - Weddings - Banquets - Business meetings - Parties Proven Business Model * Strong brand * Helps drive REV PAR in hotel properties * Low royalty and advertising fees * Comprehensive operations and training programs * Ongoing menu development * Marketing support Proven Leadership * Over 100 years of leadership and restaurant experience on team - Paul Dzubnar, CEO (17 years) - Mary Jule Erickson, President (31 years) - John Hinz, CMO (18 years) - Tim Kreiser, VP of Operations (15 years) - Pete Waldon, Executive Chef (26 years)