Stuft Pizza vs Green Mill Restaurant & Bar Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Stuft Pizza vs Green Mill Restaurant & Bar including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees

 
Stuft Pizza Franchise
Green Mill Restaurant & Bar Franchise
Investment $350,000 - $650,000$1,000,000 - $1,500,000
Franchise Fee $30,000$40,000
Royalty Fee 4%4%
Advertising Fee --
Year Founded 19761975
Year Franchised 19851991
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements

 
Stuft Pizza Franchise
Green Mill Restaurant & Bar Franchise
Experience --

Financing Options

 
Stuft Pizza Franchise
Green Mill Restaurant & Bar Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees No/NoNo/No
Start-up Costs No/NoNo/Yes
Equipment No/NoNo/Yes
Inventory No/NoNo/No
Receivables No/NoNo/No
Payroll No/NoNo/No

Training & Support

 
Stuft Pizza Franchise
Green Mill Restaurant & Bar Franchise
Training --
Support Newsletter, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives-
Marketing --
Operations 20% of all franchisees own more than one unit

Number of employees needed to run franchised unit: 10 - 20

90% of current franchisees are owner/operators

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Expansion Plans

 
Stuft Pizza Franchise
Green Mill Restaurant & Bar Franchise
US Expansion Yes-
Canada Expansion NoNo
International Expansion NoNo

Company Overviews

About Stuft Pizza

Stuft Pizza was founded by Jack Bertram in 1976 as a small takeout restaurant in Cerritos, California. The company has been franchising since 1985 and has locations throughout California and Oregon. It is now based in La Quinta, California.

About Green Mill Restaurant & Bar

A legend has to start somewhere, right? Ours began in St. Paul in 1935. For forty years, Green Mill was a neighborhood staple & is still the oldest licensed pub in St. Paul. In 1975, on a trip to Chicago the Green Mill owners fell in love with the deep dish pizza and added their version of it to the Green Mill menu. What happened next was pizza history. Word spread. Lines formed. Awards were won. A legend was born.
 
 
Proven Concept

* 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)