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Updated RecentlyExtreme Pizza vs Monical's Pizza Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Extreme Pizza vs Monical's Pizza including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $209,200 - $462,500 | $383,050 - $957,200 |
| Franchise Fee | $30,000 | $45,000 |
| Royalty Fee | 5% | - |
| Advertising Fee | 1% | - |
| Year Founded | 1994 | 1959 |
| Year Franchised | 2000 | 1968 |
| Term Of Agreement | 15 years | - |
| Term Of Agreement | 15 years | - |
| Renewal Fee | - | - |
Business Experience Requirements |
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| Experience | - | |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/Yes | -/- |
| Start-up Costs | No/Yes | -/- |
| Equipment | No/Yes | -/- |
| Inventory | No/Yes | -/- |
| Receivables | No/Yes | -/- |
| Payroll | No/Yes | -/- |
Training & Support |
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| Training | While our pizza may be extreme, you don’t have to be. The Extreme Team is dedicated to providing you everything you need for success. All Extreme Pizza franchisees are thoroughly trained in all facets of the business operations, marketing, finance, inventory control, food preparation, purchasing and scheduling. Our training, combined with our negotiated vendor pricing, allow our restaurants to maintain impressive overall cost controls. Our intensive and extensive 6-week training program we believe prepares you for everything that might come your way while owning a local fast-fresh, made-to-order pizza business. Prior to opening a new location, we require that all franchisees be thoroughly trained in all facets of running a pizza business. As part of the initial franchise fee, we provide hands-on training at our Extreme Pizza® corporate offices and restaurants in San Francisco and on location as well. While in San Francisco, new franchisees work with the corporate training team for up to 4 weeks where they learn food and product preparation, food and labor management, human resource management, customer relations, financial management, inventory and cost control and marketing. Additional on-site training in the new restaurant for 2 weeks solidifies the training in your actual local restaurant kitchen and community. | - |
| Support | Of course it’s impossible to learn everything in six weeks that our team has learned in more than twenty years of a doing business. Which is why we provide you with a rock-solid support system to help you throughout your entire Extreme Pizza franchise experience. Once your store is up and running, an Extreme Pizza business coach, and the rest of the corporate team, will be available for ongoing support and training. As necessary, we will make visits to your location to provide one-on-one counsel. Additionally we will provide group training sessions open to all franchisees throughout the year, and will offer the opportunity to attend regional meetings and seminars that will enable you to meet and mingle with other franchisees in the Extreme Pizza system. | - |
| Marketing | Co-op advertising, Ad slicks | - |
| Operations |
Number of employees needed to run franchised unit: 7 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About Extreme Pizza
Extreme Pizza® began in 1994 in a small 20 seat location on Fillmore Street in downtown San Francisco. Since then we have added new menu items and have been awarded many accolades over the years including "Best Pizza in San Francisco”, the East Bay and in other Bay Area communities numerous times.
Extreme - From the Start
Todd Parent-Founder It’s only natural that CEO Todd Parent would be the founder of a fresh concept named... Extreme Pizza. Born within the New York Metropolitan Area, Todd grew up on pizza. An avowed fan of extreme sports such as mountain biking, windsurfing, sailing, kite sailing and downhill skiing, Todd used his love for fierce competition and his culinary roots to formulate a concept devoted to serving the perfect pizza.
About Monical's Pizza
In 1959 the Monical family started making pizzas in the little town of Tolono, Illinois. Before long, their recipe became a hit with many of their local friends and neighbors. Thus was born Monical’s Pizza, a name that over the years has become synonymous locally with the very finest thin crust pizza.
Today there are over 60 Monical’s Pizza restaurants, primarily located throughout Central Illinois with several in Indiana, one in Missouri, and one in Wisconsin. Monical’s great pizza has evolved into a dining tradition for countless families and into a financially-solid steadily-growing foodservice institution. In an intensely competitive business environment, Monical’s Pizza has managed not only to keep up, but outpace many of its larger competitors. There are two reasons for this record of performance: People and Vision.
The Monical’s mission is simply stated as The Family Pleaser®…People Pleasing People®
The Monical’s vision is "In a world that pulls people apart… we bring people together”
Over the years, Monical’s Pizza has grown from a local pool hall pizzeria into a sophisticated, competitive multi-million dollar company. Monical’s has matured and flourished into a productive and efficient organization committed to providing value to guests and purpose to all of our team members. If you’re seeking a restaurant franchise that is backed by a solid reputation and strong traditions, you’ll find your ideal in Monical’s Pizza.