Franco Manca

Franco Manca is a sit-down pizzeria concept built around Neapolitan pizza on slow-fermented sourdough. At its core is a short, deliberately pared-back menu of pizzas topped with carefully sourced ingredients, often from small suppliers, baked in wood or specialist ovens and sold at an accessible price point. What sets the brand apart is the combination of artisan sourdough dough as the hero product, a tight no-fuss menu and a neighbourhood-trattoria atmosphere — positioning it as a credible casual-dining brand rather than a fast-food outlet.

As a franchisee, outside the home market you gain exclusive rights to a defined territory and support in establishing and rolling out restaurants under the brand. Headquarters supplies the proven concept and recipes, the sourdough-dough know-how and supply specifications, brand identity and marketing frameworks, site-selection input, training and an experienced central team. You as the operator provide the capital, secure and fit out the premises, recruit and manage staff, run day-to-day service and uphold brand and recipe standards in your market. The path to partnership runs through an enquiry and a discovery process at HQ before a deal is agreed.