Ameci Pizza & Pasta vs Persona Wood Fired Pizzeria Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Ameci Pizza & Pasta vs Persona Wood Fired Pizzeria including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees

 
Ameci Pizza & Pasta Franchise
Persona Wood Fired Pizzeria Franchise
Investment $250,000 - $300,000$242,650 - $506,600
Franchise Fee $25,000$25,000 - $35,000
Royalty Fee 6%6%
Advertising Fee 3%2%
Year Founded 19842012
Year Franchised 02014
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements

 
Ameci Pizza & Pasta Franchise
Persona Wood Fired Pizzeria Franchise
Experience Food service experience is certainly an advantage but is not necessary. Your aptitude, your desire, your work ethics, your grooming and courtesy are all paramount to your success.-

Financing Options

 
Ameci Pizza & Pasta Franchise
Persona Wood Fired Pizzeria Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees Yes/--/-
Start-up Costs -/--/-
Equipment -/--/-
Inventory Yes/--/-
Receivables Yes/--/-
Payroll Yes/--/-

Training & Support

 
Ameci Pizza & Pasta Franchise
Persona Wood Fired Pizzeria Franchise
Training Ameci has developed a hands on and in-depth training program that is sensitive to the learning pace of each candidate. There is both on-site/on-the-job training and classroom type training. Ameci training personnel have worked as operational employees of the company and understand what it takes to be a successful franchise owner. The company will also continue to develop new products and operational techniques and systems to stay in a competitive position. Training, therefore, is an ongoing way of life and a major commitment of Ameci management.-
Support --
Marketing --
Operations --

Expansion Plans

 
Ameci Pizza & Pasta Franchise
Persona Wood Fired Pizzeria Franchise
US Expansion --
Canada Expansion --
International Expansion --

Company Overviews

About Ameci Pizza & Pasta

The eating habits in America have changed with the advancement of food technology and the advent of the two member working family. The recent trends show that outside eating especially fast food and outside food preparedness, will continue to increase because of increasing time constraints and overall economics. Italian food is the number one ethnic group preference. Pizza is now more frequently consumed in the U.S than in Italy. Pizza is one of the most popular food items with children along with hamburgers and hot dogs.
The Ameci Pizza and Pasta corporation is continually expanding into new areas, and becoming a franchisee will make you part of a fast-growing and lucrative industry.

About Persona Wood Fired Pizzeria

Persona Wood Fired Pizzeria is the only "Create Your Own" concept of its kind that was developed by two Chefs - one classically trained and the other an Italian Pizzaiolo and World Pizza Champion. Persona's exceptional quality starts with our fresh and extremely high quality ingredients. We craft an authentic Neapolitan pizza from imported "00" flour imported from Naples, Italy. The vine ripe plum tomatoes grown for our tomato sauce are sourced from the San Joaquin Valley. Our hand-made meatballs, sausage and sauces have all won gold medal acclaim worldwide, and we think your taste buds will agree. You can choose from one of our chef inspired specialty pizzas or create your own with over 30 toppings to choose from. Our expert pizza makers will create your pizza just the way you like it. Your imagination and creativity is the only limit! Once your pizza assembly is complete, we bake it in one of our imported Italian Marra Forni wood fired ovens. At 800 degrees, 90 seconds is all it takes to produce a pizza that is crispy and chewy in the Neapolitan tradition. Craving something from the garden? Our freshly tossed salads are a great complement to your wood fired pizza. Our award- winning dressings are all made from scratch. Complete your experience with our rich gelato hand-made locally by an Austrian-trained gelato chef.