Crazy Dough's vs Carbone's Pizzeria Franchise Comparison

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

Start-Up Costs and Fees
 
Crazy Dough's Franchise
Carbone's Pizzeria Franchise
Investment $325,000 - $475,000$79,000 - $140,500
Franchise Fee $20,000$5,000
Royalty Fee 5%4%
Advertising Fee 3%-
Year Founded 19991954
Year Franchised 19991977
Term Of Agreement --
Term Of Agreement --
Renewal Fee --


Business Experience Requirements
 
Crazy Dough's Franchise
Carbone's Pizzeria Franchise
Experience --

Financing Options
 
Crazy Dough's Franchise
Carbone's Pizzeria Franchise
  In-House/3rd PartyIn-House/3rd Party
Franchise Fees -/--/-
Start-up Costs -/--/-
Equipment -/--/-
Inventory -/--/-
Receivables -/--/-
Payroll -/--/-

Training & Support
 
Crazy Dough's Franchise
Carbone's Pizzeria Franchise
Training --
Support --
Marketing --
Operations --

Expansion Plans
 
Crazy Dough's Franchise
Carbone's Pizzeria Franchise
US Expansion YesYes
Canada Expansion -Yes
International Expansion --

Company Overviews

About Crazy Dough's

Crazy Dough’s Pizza first opened in 1999 in Boston, Mass, when husband and wife team, Doug and Melissa Ferriman, created an artisan slice bar in the heart of Boston. They named it Crazy Dough’s because the pizza (and its famous grilled-crust) was so innovative and CRAZY good!

Now Crazy Dough’s Pizza has a cool new look and feel, awesome new pizza creations, same award-winning crust, and opportunities to franchise in new markets. Check out our newest location in Sugar Hill, Georgia as well as 3 new locations in Georgia: Buford, Midtown Atlanta, and Duluth.

Through its parent company, Georgia Franchise Group (GFG), Crazy Dough’s Pizza is looking for new franchisees ready to embrace our culture and to make a difference in their communities.

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.