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Updated RecentlySamuel Mancino's Italian Eatery vs Bottoms Up Pizza Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Samuel Mancino's Italian Eatery vs Bottoms Up 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 | $234,500 - $304,500 | $485,650 - $829,250 |
| Franchise Fee | $30,000 | $35,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | - |
| Year Founded | 1959 | 1990 |
| Year Franchised | 1994 | 2006 |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 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 | No/No |
| Start-up Costs | No/Yes | No/Yes |
| Equipment | No/Yes | No/Yes |
| Inventory | No/Yes | No/No |
| Receivables | No/Yes | No/No |
| Payroll | No/Yes | No/No |
Training & Support |
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| Training | - | - |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | - |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | - |
| Operations |
30% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is NOT allowed. (90% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | - | - |
| Canada Expansion | No | No |
| International Expansion | Yes | No |
Company Overviews
About Samuel Mancino's Italian Eatery
In the late 1950s my parents, Samuel and Marion Mancino Sr. established Sammy's Pizzeria in St. Clair Shores, Michigan. My father worked in the family restaurants for many years. In the early 1980s, my wife, Michele Mancino and I opened our first restaurant in Three Rivers, Michigan. In 1990 I was the proud owner of two Mancino’s restaurants. These were Mom and Pop concepts that I developed myself. I was frequently asked how somone could own and operate their own Mancino’s restaurant. In 1991 I met with an attorney about how I could start selling the Mancino's Italian Eatery name and let people share in my dream without owning the restaurant myself. My attorney recommended this could be done through franchising. From 1991 until 1993 I built on my dream of franchising my restaurant name and families concept until finally, in February of 1994 my first franchise was up and running. My staff consisted of myself and my one working partner. We did everything from building the stores to marketing.
About Bottoms Up Pizza
Bottoms Up is one of the most exciting opportunities in the franchise market today! The full-service restaurant offers customers gourmet products, excellent service, and an atmosphere where one can sit back and enjoy. The casual dining restaurant provides an upscale, sophisticated environment with modern, artistic elements. Most famous for its unique "slices", Bottoms Up has been voted "Best Pizza" by Richmonders for nearly two decades. The franchise units are a scaled down version of the original Bottoms Up, located in upscale retail centers, with a footprint of 3,500-4,200 square feet. Franchise expansion plans are in full force throughout the Southeast.