Panzerotto Pizza vs Modern Market Eatery Franchise Comparison

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

Start-Up Costs and Fees
 
Panzerotto Pizza Franchise
Modern Market Eatery Franchise
Investment $130,000 - $190,000$755,000 - $1,440,500
Franchise Fee $20,000$40,000
Royalty Fee $175/week5%
Advertising Fee $175/week1%Nat'l+1%Loc.
Year Founded 19762009
Year Franchised 19782020
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements
 
Panzerotto Pizza Franchise
Modern Market Eatery Franchise
Experience --

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

Training & Support
 
Panzerotto Pizza Franchise
Modern Market Eatery Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans
 
Panzerotto Pizza Franchise
Modern Market Eatery Franchise
US Expansion YesYes
Canada Expansion Yes-
International Expansion Yes-

Company Overviews

About Panzerotto Pizza

New food concepts come and go, but Panzerotto Pizza stands for longevity and success. Established in 1976. With over 30 years of experience, you can depend on joining a professional team. Our concept is geared towards today's fast-paced, health-conscious lifestyle. Better pizza at an affordable price is here to stay for the long term.

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.