Coco Brooks vs Modern Market Eatery Franchise Comparison

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

Start-Up Costs and Fees
 
Coco Brooks Franchise
Modern Market Eatery Franchise
Investment $750,000$755,000 - $1,440,500
Franchise Fee $20,000$40,000
Royalty Fee -5%
Advertising Fee -1%Nat'l+1%Loc.
Year Founded 19992009
Year Franchised 20052020
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements
 
Coco Brooks Franchise
Modern Market Eatery Franchise
Experience --

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

Training & Support
 
Coco Brooks Franchise
Modern Market Eatery Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans
 
Coco Brooks Franchise
Modern Market Eatery Franchise
US Expansion -Yes
Canada Expansion --
International Expansion --

Company Overviews

About Coco Brooks

Coco Brooks, a people company serving pizza. New concept in pizza. Fast Casual Pizzaeria, 8" single serve pizzas only and 35 unique flavors. Dine In (60 seats), Take Out and Delivery. Hot Fresh Baked, Take n Bake and Frozen, pizzas, pasta & calzone. Fundraising and School Hot Lunch programs. New products, Salads in a Bread Bowl, Chili & Stews in a Bread Bowl & Apples and Caramel.

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.