Marco’s Pizza

Glenn Ajmo, Area Representative and multi-unit owner, Florida

“Site selection, it’s funny. With the previous chain I was with, site selection was, ‘I like this spot,’ they said, ‘OK,’ and you took it. With Marco’s, it’s totally the opposite. We do everything we can to find the right locations. One of the best things with Marco’s when it comes to the growth opportunity is availability. Marco’s is growing like a rocket. There’s a lot of availability, there’s a lot of growth potential and there are still a lot of exclusive areas.”

Tim Brown, multi-unit owner, Alabama

“The hardest part of the business, which is great product - it’s done, it’s easy. They have a great recipe. The hard part - the service, the image - I was already good at that. It was just a simple decision.”

Laurel Wilkerson, Multi-Unit Franchisee of the Year 2012, Oklahoma

“We had literally quit eating pizza for years. When we retired from the military, our friend opened a Marco’s in Georgia. We tried it and were blown away. It was so good we ordered it every week. When we started looking at business opportunities, Marco’s popped immediately to mind. Obviously we have a great brand.”

Rick Poston, multi-unit owner, Georgia

“The thing I like the best about Marco’s, you’ve got to have a good product and you’ve got to have a good image, but I think the timing is perfect. The company is large enough that it’s had a few growing pains and it’s worked its way through those things and it’s positioned itself to grow. But it’s small enough that there’s a lot of opportunity.”

David Knoles, multi-unit owner

“I chose Marco’s Pizza for the type of pizza, the brand quality. Coming from another brand after 25 years, my favorite saying to my employees was, ‘Would you sell that to your mother?’ I didn’t feel comfortable selling that brand to my mother anymore.”