Mark's Pizzeria vs 1000 Degrees Pizza Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Mark's Pizzeria vs 1000 Degrees Pizza including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
 
Mark's Pizzeria Franchise
1000 Degrees Pizza Franchise
Investment $125,000 - $150,000$218,150 - $764,250
Franchise Fee $15,000$29,500
Royalty Fee 3%4%-6%
Advertising Fee -2% Nat'l
Year Founded 1982-
Year Franchised 1995-
Term Of Agreement 15 years-
Term Of Agreement 15 years-
Renewal Fee 1/3 current franchise fee-


Business Experience Requirements
 
Mark's Pizzeria Franchise
1000 Degrees Pizza Franchise
Experience --

Financing Options
 
Mark's Pizzeria Franchise
1000 Degrees Pizza Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees No/Yes-/-
Start-up Costs No/Yes-/-
Equipment No/Yes-/-
Inventory No/Yes-/-
Receivables No/No-/-
Payroll No/No-/-

Training & Support
 
Mark's Pizzeria Franchise
1000 Degrees Pizza Franchise
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
 
Mark's Pizzeria Franchise
1000 Degrees Pizza Franchise
US Expansion YesYes
Canada Expansion No-
International Expansion Yes-

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 1000 Degrees Pizza

In any business, separation is key. At 1000 Degrees pizzeria franchise, we believe that we are far and away the clear choice when considering entering the pizza franchise market.  Better food, reasonably low cost to construct, efficient dynamic marketing, a big picture mentality realizing that serving the best pizza in the city is a keystone part of our mission.  Below are just a few reasons 1000 Degrees is the hottest pizza franchise concept in the nation!  

A) Dough: Our authentic Neapolitan & Roman style dough recipes date back over 100 years from the Campania region of Italy (Naples) . Our authentic Neapolitan style thin crust (2 minute cook time) & new Roman style thick crust (3 minute cook time) dough is made fresh daily using “tipo 00 style” flour, and is mixed using an authentic Italian made “fork-style” mixer. We do not use the “dough hook” style traditional mixer used in most corner pizzeria franchises across the country. Our “fork-style” mixer is pivotal to the end product. A thin crispy, airy, light-on-the-belly crust, that is thin (Neapolitan style) or Thick (Roman Style) and the tastiest crust in town.  Our “Roman style thick crust” is just as tasty but a with a thicker, heartier crust, similar to a Sicilian Pizza crust without the extra oil.  Our dough is made fresh daily in each of our restaurants, and is 100% hand tossed giving us the best tasting authentic Neapolitan & Roman style pizzas anywhere.  There just are no other pizza franchises that offer food like 1000 Degrees, it is plain and simple!

B) Sauces: 1000 Degrees Pizzeria Franchise prides itself on serving the best of the best, and our sauce follows suit.  Our delicious San-Marzano and Cherry tomato based sauces will be the best your customers have ever tasted. We also offer a wide range of other delicious sauces, including Spicy Sriracha Marinara, Blue-cheese buffalo, pesto, and smokey bourbon barbecue to name a few.  Our sauces are fresh tasting, innovative, and present a flavor profile for both those who appreciate old world taste and those who are looking to broaden their pizza experience alike.

C) Hand Made Brick Oven: Part of operating in a Quick Serve, or Fast-Casual pizzeria franchise environment is having a process that works. We use a hand-made brick oven, that cooks our pizzas to perfection in just about 2 minutes (for Neapolitan thin crust or 3 minutes for Roman style thick crust). Unlike “west-coast” pizza concepts, we know pizza and our concept was developed in the pizza capital of the United States. We do not use a dough press to turn our pizza into a fajita with a quick sear to compensate for a substandard cooking process. Our hand tossed pizzas cook for just about 120-180 seconds and are back to the customer just minutes after placing their order.  We don’t just serve “fast pizza”  we serve the BEST PIZZA IN THE CITY, it just happens to cook fast!  Unlike other pizza franchises, our oven is state of the art, lined in imported Italian refractory brick, and is a pivotal “piece of the pie”!