Pizzaville vs Modern Market Eatery Franchise Comparison

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

Start-Up Costs and Fees
 
Pizzaville Franchise
Modern Market Eatery Franchise
Investment $90,000$755,000 - $1,440,500
Franchise Fee $10,000$40,000
Royalty Fee -5%
Advertising Fee -1%Nat'l+1%Loc.
Year Founded 19632009
Year Franchised 19692020
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements
 
Pizzaville Franchise
Modern Market Eatery Franchise
Experience --

Financing Options
 
Pizzaville Franchise
Modern Market Eatery Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees -/--/-
Start-up Costs -/--/-
Equipment -/--/-
Inventory -/--/-
Receivables -/--/-
Payroll -/--/-

Training & Support
 
Pizzaville Franchise
Modern Market Eatery Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans
 
Pizzaville Franchise
Modern Market Eatery Franchise
US Expansion -Yes
Canada Expansion --
International Expansion --

Company Overviews

About Pizzaville

Pizzaville is a Southern Ontario regional based Italian pizza and panzerotto take-out and delivery chain. Our marketing and product has won many awards but more importantly our unique radio commercials "It was a rainy day in Pizzaville" distinguishes us from the rest of the pizza chains. Our marketing plan is simple: maintain the enthusiasm, treat our franchisees right, open successful stores.

"Top
#120 in Canada's Top franchises.

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.