Pizza Forum vs Modern Market Eatery Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Pizza Forum vs Modern Market Eatery including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
Investment |
$574,000 - $983,500 | $755,000 - $1,440,500 |
Franchise Fee |
N/A | $40,000 |
Royalty Fee |
- | 5% |
Advertising Fee |
- | 1%Nat'l+1%Loc. |
Year Founded |
1994 | 2009 |
Year Franchised |
1994 | 2020 |
Term Of Agreement |
- | - |
Term Of Agreement |
- | - |
Renewal Fee |
- | - |
Business Experience Requirements |
Experience |
- | - |
Financing Options |
|
In-House/3rd Party | In-House/3rd Party |
Franchise Fees |
-/- | -/- |
Start-up Costs |
-/- | -/- |
Equipment |
-/- | -/- |
Inventory |
-/- | -/- |
Receivables |
-/- | -/- |
Payroll |
-/- | -/- |
Training & Support |
Training |
- | - |
Support |
- | - |
Marketing |
- | - |
Operations |
- | - |
Expansion Plans |
US Expansion |
Yes | Yes |
Canada Expansion |
- | - |
International Expansion |
- | - |
Company Overviews
About Pizza Forum
Franchises are offered for the establishment of a pizza and pasta food
operation with a unique proprietary amusement enclosure operating under
the trade name:
Pizza Forum® or Greek's® PIZZERIA.
The total investment necessary to begin operation of a Pizza Forum® or Greek's® PIZZERIA franchise is up to $437,500.00 for an establishment to
be developed in an existing building, and up to $983,500 for an
establishment to be developed including construction of a new
building. This includes $18,500.00 that must be paid to the franchisor or affiliate.
About Modern Market Eatery
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.