The pizza sold at a Marco’s Pizza franchise is made with fresh, premium ingredients that consumers crave
Marco’s Pizza is on pace to grow globally and internationally in 2016 and is projected to have 1,000 stores open by late 2017.
In a market filled with pizza franchises, Marco’s Pizza® stands out on several levels. We are the only national pizza franchise founded by a native Italian, and we were making artisan pizzas long before they became a trend. Although our President and COO Bryon Stephens was recently on Undercover Boss, there is nothing undercover about our quality. We have made a name for ourselves in the busy pizza industry by selling handmade pizza that starts with fresh dough made daily on-site. Every step of the pizza making process at Marco’s features unique blends and recipes, such as our proprietary three-cheese blend and secret pizza sauce recipe.
2015 was an outstanding year for Marco’s Pizza, one of the nation’s fastest-growing pizza franchise chains. Our leadership focused on strategic domestic and international growth, and our franchise was recognized as an industry leader in the fast-casual segment. Our strategic growth will continue in 2016 as we fill a need for Ah!thentic Italian Pizza® made with the premium meats and fresh vegetables that discerning consumers crave.
Marco’s Pizza stands out among competitors
Research firm Technomic estimated in 2013 that Americans eat 350 slices of pizza each second, and that 40 percent of us eat pizza at least once a week. In this busy and competitive market for pizza, Marco’s stands out with its premium product. The artisan pizza craze has picked up nationwide, but Marco’s Pizza has been making pizzas this way since we were founded in 1978. While many national pizza chains have given their signature pizza recipe a long overdue makeover, Marco’s set the bar high from day one.
At Marco’s we work diligently to ensure that our pizzas are high-quality and unique. For the first time ever, U.S. consumers are spending more money dining out than buying groceries, according to Bloomberg. Pizza is a great option for busy families who are looking for an option to spend their dining dollars. The Marco’s Pizza test kitchen in Toledo, Ohio, is where we dream up our limited special offering pizzas, such as the Chicken Florentine pizza. From our regular menu, cheese fanatics can choose the White Cheezy, which has four cheeses, and meat lovers can opt for Pepperoni Magnifico pizza, which features Old World and Classic Pepperoni.
Marco’s ingredients are fresh and never frozen
Time-starved Americans don’t necessarily want fast food. Marco’s Pizza franchise locations offer a fast-casual dining experience that is attractive to families who crave fresh, quality ingredients. It’s the Italian way to never skimp on servings and quality, and families aren’t the only demographic craving healthier, fresher options. Millennials, who will be spending an estimated $200 billion in the U.S. annually by 2017 are more likely to order food featuring fresh ingredients whenever they get the chance.
At Marco’s Pizza franchise, the emphasis on freshness is ingrained in our product offerings. Every Marco’s pizza is made in-house daily with the freshest ingredients possible. Our dough is made in-store daily from spring wheat flour, specially filtered water and high-quality yeast, and our proprietary pizza sauce was developed by our founder and his father from blended tomatoes and spices. Our cheese is never frozen, and our fresh vegetables are prepped in the kitchen every day. We use premium, thick-cut meats from top-quality suppliers to top our pizzas.
Our side items add depth to our menu and increase sales
At Marco’s we pay close attention to the quality of our entire menu, from our Cheezy Bread to our CinnaSquares®. We appeal to families because we have a variety of options on our menu, such as wings, salads and subs. We spend considerable time in our test kitchen developing new products and never introduce anything but the highest of quality items to our menu, ensuring that sales are as consistent as our menu.
“Almost half of our franchisees were consumers first; 100% of the people in our organization are here because they love our product,” Chief Development Officer Cameron Cummins says. “If you serve a great-tasting pizza, the business will follow. In our industry, you are only as good as your last pizza, and our customers keep buying from us because our pizzas taste better.”
New franchisees spend several weeks at Marco’s University learning business and leadership skills and how to make our pizzas, which start with our delicious handmade dough made in-house daily.
Learn more about Marco’s Pizza
For in-depth details about the Marco’s Pizza® franchise opportunity, download our free franchise report. You can also learn more by visiting our research pages.
