How Is Marco’s Different From Its Competitors?
Quality pizza is our biggest concern
If you asked 100 people what their favorite pizza is, you’d probably get a hundred different answers. But if you let 100 people sample Marco’s specialty pizzas alongside its competitors, the majority of them would choose Marco’s.
When we hired the Procter & Gamble Test Kitchen, MRSI, to conduct a four-month study with focus groups, 72% of people who tried Marco’s pizza said they’d purchase it again — more than twice the intent to repurchase of the other pizza delivery franchises the kitchen tested.
“If you serve a great tasting pizza, the business will follow,” says Bryon Stephens, Marco’s President. “In our industry, you are only as good as your last pizza and our customers keep buying from us because our pizzas taste better.”
The business world is starting to take notice:
- Marco’s is now the fastest growing pizza company in the country.
- Marco’s was ranked No. 81 on Entrepreneur magazine’s prestigious Franchise 500 list in 2016.
- Franchise Business Review included Marco’s on its annual Top 200, a list of the best systems for franchisee satisfaction.
- Nations Restaurant News ranked Marco’s as the second fastest-growing restaurant chain in the Top 100 report for 2016.
- Marco’s was ranked 12th on the Top 100 Pizza Companies in the United State by Pizza Today magazine in 2014.
The Taste of Italy
Founder Pasquale “Pat” Giammarco spent his early childhood in Italy, where people used only the best, freshest ingredients available. Pat wanted his own brand of pizza to be made in the same authentic Italian way. Here are four reasons Marco’s pizza is so much better than the others:
- The Dough. Our pizza crust isn’t just frozen in some factory and shipped to hundreds of stores for efficiency’s sake. We make the dough fresh in-store every day from premium spring wheat flour, specially filtered water and high quality yeast. After analyzing the type of flour that works best for our pizza in our ovens, we found Minnesota-grown spring wheat, with its higher protein content, produces the best-tasting crust.
- The Sauce. From a recipe developed by Pat and his father, our sauce packs a punch of flavor. The sauce originally included three types of tomato — one each for taste, color and texture. From there, growers developed an hybrid that included the best qualities of all three tomatoes, grown in California just for Marco’s. All our sauce is made from these specially grown tomatoes, and proprietary spices are blended into the sauce daily in the store.
- The Cheese. Among the top 25 pizza chains, few use fresh cheese. Most ship a frozen cheese substitute, called ‘cheese for pizza,’ to their stores. We use a secret blend of three fresh cheeses from Wisconsin and Iowa to blanket our pizzas, giving our pizza a distinct flavor. It’s as good as the best gourmet pizza you can buy in any mom-and-pop and almost unheard of on a delivery pizza.
- The Toppings. We use only premium, thick-cut and top quality meats, including two types of pepperoni and our own meatball-sized sweet Italian sausage. As for how many toppings we use, you need only feel the heft of a Marco’s pizza box to know we are generous and our portions are robust.
We pay attention to quality in our other menu items, too, from our CheezyBread and CinnaSquares® to our wings, salads and subs. Marco’s is an affordable luxury; Marco’s costs a couple of bucks more than the other guys, but our customers know we’re worth it.
Think about it. For about $4 a person, you get a mass-produced, “fast food” quality pizza. For about $5 a person at Marco’s, you get an authentic Italian pizzeria-quality product. Which would you rather have?
That’s why we’re growing.
Our stores have experienced same-store sales increases almost every quarter since 2004. More and more customers are choosing quality.