Sarpino's Pizzeria vs Modern Market Eatery Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Sarpino's Pizzeria vs Modern Market Eatery including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees

 
Sarpino's Pizzeria Franchise
Modern Market Eatery Franchise
Investment $319,000 - $499,000$755,000 - $1,440,500
Franchise Fee $19,995$40,000
Royalty Fee 6%5%
Advertising Fee 2%1%Nat'l+1%Loc.
Year Founded 20002009
Year Franchised 20012020
Term Of Agreement 5 years-
Term Of Agreement 5 years-
Renewal Fee --


Business Experience Requirements

 
Sarpino's Pizzeria Franchise
Modern Market Eatery Franchise
Experience

*Desire to change your life and create an income, lifestyle, wealth, and equity for you and your family. *Ability to follow proven systems that will lead you to success. *Respect and appreciation for the customers. *Liquid assets of at least $100K. *Ability to finance the Sarpino’s Pizzeria opening.

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Financing Options

 
Sarpino's Pizzeria Franchise
Modern Market Eatery Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees No/Yes-/-
Start-up Costs No/Yes-/-
Equipment No/Yes-/-
Inventory No/No-/-
Receivables No/No-/-
Payroll No/No-/-

Training & Support

 
Sarpino's Pizzeria Franchise
Modern Market Eatery Franchise
Training

3 weeks of on-the-job training in our training center, one week of classroom training in the Chicago area, and one month of opening assistance with an on-site team at your Sarpino’s restaurant. We will help you to create a business plan for your store during training. Your business plan is your roadmap, it will show you how the restaurant will achieve the goals set for its success.

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Support Meetings, Grand opening, Internet, Field operations/evaluations-
Marketing Ad slicks, Regional advertising-
Operations 0% of all franchisees own more than one unit

Number of employees needed to run franchised unit: 6 - 10

Absentee ownership of franchise is NOT allowed.

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Expansion Plans

 
Sarpino's Pizzeria Franchise
Modern Market Eatery Franchise
US Expansion -Yes
Canada Expansion No-
International Expansion Yes-

Company Overviews

About Sarpino's Pizzeria

Every neighborhood needs a classic old-world Italian eatery like Sarpino’s. Today’s consumers want sophisticated Italian food and delectable pizza lovingly made from scratch with the highest quality ingredients. Our rapidly changing world demands even more from restaurants: convenience, delivery, menu choices, along with the timeless classics. On every front, Sarpino’s more than measures up.

Born as a delivery and pickup only concept, Sarpino’s is uniquely positioned to take advantage of the transformative changes that are challenging the rest of the restaurant industry. While other national brands are struggling to keep up with the demand for delivery, we have excelled at delivery since day one. While other pizza chains offer cheap ingredients and pizzas off an assembly line, Sarpino’s consistently delivers exceptional quality.

Sarpino’s carry-out & delivery business model is recession-resistant, maximizes profitability, and is built for lasting growth. With a low cost of entry and world-class support that goes above and beyond the rest of the industry, investing in a Sarpino’s is a wise choice for an entrepreneur with a passion for community, quality, and most of all, serving inspiring food. If you are interested in learning more about our pizza franchise opportunities for sale, contact us today by completing our form to the right, and a member of our team will reach out shortly.

 

 

About Modern Market Eatery

"Modern
Modern life makes eating out or ordering online a necessity. Modern Market Eatery was born in 2009 in Boulder, CO with the purpose of providing convenient access to clean, nurturing and delicious food. Modern Market Eatery disrupted the fast casual industry because our founding team came from design and finance, not restaurant backgrounds. Modern Market Eatery has truly been reinventing the concept from the kitchen out, putting as much thought into engineering our model for the modern operator as we have for the modern diner.