PieZoni's vs Modern Market Eatery Franchise Comparison

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

Start-Up Costs and Fees
 
PieZoni's Franchise
Modern Market Eatery Franchise
Investment $250,000 - $350,000$755,000 - $1,440,500
Franchise Fee $25,000$40,000
Royalty Fee -5%
Advertising Fee -1%Nat'l+1%Loc.
Year Founded 20022009
Year Franchised 20062020
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements
 
PieZoni's Franchise
Modern Market Eatery Franchise
Experience --

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

Training & Support
 
PieZoni's Franchise
Modern Market Eatery Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans
 
PieZoni's Franchise
Modern Market Eatery Franchise
US Expansion -Yes
Canada Expansion --
International Expansion --

Company Overviews

About PieZoni's

PieZoni’s takes pride in offering the freshest and healthiest pizza, salads, and subs in the marketplace. In 2015, we began improving upon the fresh food practices we were already committed to. We expect this process to take some time as we search the food service industry for the tastiest and cleanest ingredients we can find, but we think you’ll agree we are well on our way.

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.