‘Nation’s Restaurant News’ Spotlights Marco’s Owner as Part of the New Wave of Millennial Franchisees
Marco’s Pizza® franchise continues to make national news as we grow at an explosive pace toward 1,000 stores by the end of 2017. With nearly 40 years of history behind us, some of our newest franchisees were not even born when Marco’s founder Pasquale “Pat” Giammarco introduced the American market to his authentic Italian pie in 1978. This new generation of franchisees is proof that rising through the ranks at Marco’s can ultimately lead to a fulfilling longtime career as a Marco’s franchisee.
Brian Fairbanks was one of several millennial franchisees from various national restaurant franchises spotlighted by Nation’s Restaurant News this summer. Brian was 22 when he started working at Marco’s. He moved up the ranks quickly, advancing to shift manager within just a couple of months and eventually promoted to general manager. Just four years later, in 2013, Brian officially transitioned from employee to owner when he bought the Landen, Ohio, store with his father.
“He was looking for retirement income,” Brian told Nation’s Restaurant News. “I was interested in a career. We decided to dive into Marco’s.”
Marco’s Pizza, one of the nation’s fastest-growing pizza franchise chains, prides itself on making the best delivery pizza money can buy. Marco’s Pizza is handmade in the Italian tradition, using fresh, never-frozen cheeses, making the dough in stores daily and using only premium meats and vegetables. Founded in Toledo in 1978, Marco’s is the only Top 20 pizza chain founded by a native Italian. Our pizza franchise has enjoyed significant growth in recent years and is on pace to have 1,000 restaurants open by the end of 2017.
Franchisee inspires peers to pursue business ownership
Brian was recently elected to our six-person franchisee advisory board, where the 29-year-old can bring his perspective to his fellow franchisees as well as company leadership. He is also working toward opening his second location and has a deal to build four additional restaurants. Marco’s Pizza currently has 24 locations in Cincinnati with 6 more locations available.
“Honestly, I think I bring, as a younger person, energy and insight,” Brian told Nation’s Restaurant News. “As a millennial, I’m into what drives that age group. I bring to the table that younger point of view, somebody who has a connection to the age group.”
Brian also believes his business ownership story will inspire his generation to pursue the entrepreneurial track.
“A lot of my age group doesn’t think it’s possible to be in the position I am in, to own your own business. It’s extremely important to realize that it’s possible to do. It’s much more fun to work for yourself than for somebody else, anyway.”
Marco’s paves the way to ownership for employees
Brian’s story is indicative of the ease in which Marco’s employees can rise through the ranks from entry-level restaurant work to store ownership. No prior restaurant experience? No problem. We teach you everything you need to know about the pizza business and our special methods of making pizza. We do look for entrepreneur-minded individuals with a passion for our product and our winning culture, as well as a team-player mindset and close ties to their community.
“There is definitely a common thread among our franchisees — passion for the Marco’s product. Almost three-quarters of them were Marco’s consumers first. They fell in love with our product,” says Vice President of Development Cameron Cummins.
Over the course of our eight-week training program, franchisees learn how to own and operate a Marco’s Pizza franchise through our proprietary Marco’s University and in-store training. In addition to teaching about our fresh and delicious pizza from the daily made in-house dough to the finished product served to hungry customers, we help franchisees learn to manage the business side of the franchise, including training staff, managing finances and running savvy marketing campaigns.
Learn more about Marco’s Pizza