Piazza Puglia vs Modern Market Eatery Franchise Comparison

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

Start-Up Costs and Fees

 
Piazza Puglia Franchise
Modern Market Eatery Franchise
Investment $55,000 - And Up$755,000 - $1,440,500
Franchise Fee N/A$40,000
Royalty Fee $200/mo. from 3rd year5%
Advertising Fee -1%Nat'l+1%Loc.
Year Founded -2009
Year Franchised -2020
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements

 
Piazza Puglia Franchise
Modern Market Eatery Franchise
Experience

* Completed the age of majority; attend the course for certified administration of foods and drinks; * Opening VAT, as a company or as an individual entrepreneur; * Registration with INPS and INAL; * Premises for rent or ownership preferably at least 300 square meters for the full format or with a size of 100 square meters for single module * Capital affiliation between 50,000 and 200,000 Euros.

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Financing Options

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

Training & Support

 
Piazza Puglia Franchise
Modern Market Eatery Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans

 
Piazza Puglia Franchise
Modern Market Eatery Franchise
US Expansion -Yes
Canada Expansion --
International Expansion Yes-

Company Overviews

About Piazza Puglia

The brand "Cioce" born and establishes itself in Puglia, starting from Andria, thanks to a thirty-year experience in Food and Beverage, copious results in the opening (and in the restructuring and / or conversion) of public local trend and strong appeal for demanding and selected guests. The testing of the most diversified formulas in the specific area and the constant search for quality in services and products must be lead to a concentration of know -how which is the current competitive plus. In the world of franchising the Group Cioce srl suggests a format of great charm called "Piazza Puglia", presenting itself as a leading developer in franchise location structured and modular for the typical food and quality, with a strong and unique geographical connotation " Made in Puglia ". A qualified and well-organized team of professionals follows frontline supplier selection, product selection, recipe creation, the scenery of the location, the structuring of sales outlets, staff training and the organization of work, ensuring compliance with the highest standards of market.

The previous route supports the ambitious project of "Piazza Puglia", a prototype of a small Apulia square, party decorated with lots of lights, where there are three forms bearing (the restaurant Trattoria / stove / grill restaurant / wood stove / fry; the typical Gastronomy Regional with its many delights for the palate, intended for tasting and for sale to the detail, the Caffe '/ bakery / ice cream / fruit store.

STRONG POINTS

*Apulia (Region's leading wine tourism) as a trademark driving *Know-how and long experience in the Campaigns of Communication and Promotion default *Logistical support capillary *Pre and post opening support *Cutting-edge information system *Continuing education *Organizational procedures standardized *Flexibility and dynamism in the reception of changing tastes of customers *Economies of scale in real estate costs, equipment and supplies

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.