Pizza Factory vs Carbone's Pizzeria Franchise Comparison

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

Start-Up Costs and Fees

 
Pizza Factory Franchise
Carbone's Pizzeria Franchise
Investment $129,200 - $425,000$79,000 - $140,500
Franchise Fee $5,000 - $20,000$5,000
Royalty Fee 5%4%
Advertising Fee --
Year Founded -1954
Year Franchised -1977
Term Of Agreement 20 years-
Term Of Agreement 20 years-
Renewal Fee $5000-


Business Experience Requirements

 
Pizza Factory Franchise
Carbone's Pizzeria Franchise
Experience --

Financing Options

 
Pizza Factory Franchise
Carbone's Pizzeria Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees -/--/-
Start-up Costs -/--/-
Equipment -/--/-
Inventory -/--/-
Receivables -/--/-
Payroll -/--/-

Training & Support

 
Pizza Factory Franchise
Carbone's Pizzeria Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans

 
Pizza Factory Franchise
Carbone's Pizzeria Franchise
US Expansion -Yes
Canada Expansion -Yes
International Expansion --

Company Overviews

About Pizza Factory

We Toss 'em They're Awesome!
Family owned and operated since its founding in 1979, Oakhurst, California-based Pizza Factory prepares pizzas, pasta, calzones and other favorites for its customers throughout the western United States and China. When Danny and Carol Wheeler opened the first restaurant near Yosemite National Park, it was called Danny's Red Devil Pizza. A name change and a few years later, the first franchise was opened with the help of Ron and Joyce Willey.Pizza Factory franchises are offered in three sizes - full, mid and express. Full and mid-sized restaurants can either stand-alone or operate within large strip and shopping centers. Express locations can operate within resorts, malls, convenience stores, gas stations and grocery stores.

About Carbone's Pizzeria

"Carbones

Much has changed and nothing has changed. A small Italian grocery on St. Paul’s east side that served as a bar and as a confection shop during prohibition has grown to an extended family of Carbone’s Pizzerias. The legacy of two hopeful, young Italians is still present in every visit, in every exchange and in every bite.