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Marco's sets up financing for franchiseesMarco's sets up financing for franchisees

Pizza chain the latest to seek alternative financing to fund growth

Bret Thorn, Senior Food Editor

July 30, 2010

2 Min Read
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Bret Thorn

Marco’s Pizza said it has secured a $7.5 million lending facility from Main Street Bank of San Antonio, Texas, to spur its plans for growth through franchising.

The 215-unit pizza chain opened 10 units in 2007, 19 units in 2008 and 33 units in 2009. It plans to open another 50 to 60 restaurants this year and as many as 100 in 2011, said Jack Butorac, chief executive of the Toledo, Ohio-based chain.

The $7.5 million would fund between 30 and 50 Marco’s Pizza units, said chief financial officer Ken Switzer, adding that it costs about $300,000 to open one of the restaurants, including post-closing costs and working capital.

According to the agreement with Main Street Bank, franchisees meeting the bank’s approval could borrow up to 75 percent of that $300,000, as opposed to the more typical 66 percent.

Butorac said the approval process would be more streamlined than applying for a loan through the small-business administration and other programs, as the bank is already familiar with the economics of Marco’s Pizza units.

Switzer said this is the latest in a series of financing programs Marco’s has set up for franchisees. It first set up a captive leasing company called MFS Leasing to use a line of credit to lease stores to franchisees. MFS started its first transaction in 2007.

Marco’s later set up a similar fund, Firehouse Leasing, funded by a different bank.

In the wake of the credit crunch that intensified in September 2008, Marco’s set up Marco’s Assurance, a company that offered banks a $50,000 certificate of guarantee for loans to its franchisees, which typically amount to around $200,000. Those funds, which come from franchise fees and royalty income, go into escrow in case they’re needed.

Marco’s Assurance also has funding available to relocate restaurants that open in what turn out to be unfavorable locations, Switzer said.

“It’s a moral guarantee as well as a financial one,” Butorac said of the certificate of guarantee, indicating the company’s faith in the franchisee.

The company has also established Marco’s Capital, a $5 million private-equity fund to provide $40,000 to $50,000 in equity to franchisees.

The fund was established through a private placement from the same people who had invested in Marco’s in the past, including franchisees, “and some of our relatives,” Butorac said.

“We’re going to continue to seek various franchising programs that make sense for us,” Butorac said.

Contact Bret Thorn at [email protected].

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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