2016: An Award-Winning Year for Marco’s Pizza

Marco’s continues to rack up industry and consumer recognition


Marco's PizzaSo far, 2016 has been an amazing year for Marco’s Pizza® as our fast-growing brand continues to rack up industry awards as well as praise from our franchisees and fans of our pizza. We are on a winning streak, and we have the sales growth and expansion to prove it as we progress toward 1,000 new stores open by the end of 2017.

Our authentic, high-quality pizza, proven business model and sustainable growth are getting coverage from national publications such as Forbes, Consumer Reports and Entrepreneur, which included Marco’s Pizza on its prestigious Franchise 500 list for 2016. Likewise, industry publications such as Franchise Business Review recognize our growth momentum, selecting us as a top franchise opportunity for 2016.

“All these different magazines and articles are pointing to Marco’s being the brand of destiny. I stand here humbled to be able to have the honor of representing the brand and also to be up in front of all of you because I know that all of the things we are accomplishing are from the dedication and hard work from you our franchisees, our area reps, our support center staff and from the young men and young women who are in our stores every day serving our customers,” said our President and COO, Bryon Stephens, at the national convention this summer.  “It truly is good to be us, so thank you.”

The accolades we are receiving single out a sound business choice for entrepreneurs and a delicious choice for thousands of satisfied customers.

National media recognizes Marco’s Pizza as a good investment

Each year, Forbes ranks the best franchises to buy in America; in 2016 they ranked Marco’s as the #2 medium investment level franchise in the $150,000 – $500,000 range. In addition, Marco’s ranked #1 in growth in this same category, racking up an impressive 24% growth rate over five years.

Marco’s also debuted on Nation’s Restaurant News (NRN)’s Top 100 report released in June 2016, in which the industry publication touted us as “chain on the rise.” We were also second in sales growth for restaurant chains in the United States as ranked by NRN for the second year in a row. With a 23.7 percent sales growth increase over 2015, Marco’s also ranked No. 4 in total number of U.S. units growth with a 15.4 percent unit growth increase compared with 2015.

Our brand continues to rise on industry lists

Marco's Pizza

Marco’s continued to rise toward the top of other industry lists as well, moving up four spots from 2015 on Franchise Times’ Fast and Serious annual ranking, with 75 percent revenue growth and 71 percent unit increase from 2012 to 2014. “We have a huge change of culture sweeping through our organization. It’s a culture of achievement through personal and organizational accountability,” Bryon told the publication.

Marco’s Pizza also advanced on Entrepreneur magazine’s prestigious annual Franchise 500® rankings list for the seventh consecutive year, climbing to the No. 81 spot from No. 95 a year ago. The ascension further solidifies Marco’s Pizza as one of the fastest growing pizza franchise in the United States.

Consumers give Marco’s top ranks

You can’t have sustainable growth without a great product to back it up, and consumers love our delicious, high-quality pizza. The annual NRN rankings also reported consumer favorites, naming Marco’s a top-three favorite pizza brand with consumers nationwide.

With notable accolades like these recognizing our growth and quality, it’s no surprise that Marco’s continues to rank as one of the fastest growing pizza franchises in the U.S. As we near the end of 2016, we have our sights set on 1,000 restaurants open by the end of 2017. Throughout all this growth momentum, we stay committed to serving the freshest, most authentic, Italian-inspired pizza in the fast-casual space.

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.