Zyng Noodlery has sold a multi-unit, multi market franchise to Frank Marcello, a Copeland’s of New Orleans franchisee based in Albuquerque, New Mexico. Frank was also the former Director of Operations with Semolina, a casual dining Italian chain before joining Copeland’s. Frank Marcello will develop Zyng Noodlery franchises in New Mexico, Colorado, and Louisiana with the first two units planned for Albuquerque, New Mexico. “For the price of a typical freestanding casual dining restaurant, you can open 10 Zyng Noodlery’s, spread your risk and reward out across multiple markets, and afford multi-unit infrastructure immediately. I am getting in early enough in Zyng’s US expansion that I will play a key part in helping to enhance their systems, quality, and unit economic model in time for our first opening which is expected to be towards the end of 2002 in downtown Albuquerque”�.Frank Marcello In addition to Frank Marcellos development, Zyng Noodlery is also in the process of awarding contracts for markets in Virginia, North Carolina, Georgia, and Southern California. Zyng Noodlery expects to have over 100 units sold for future development by the end of this year. Zyng Noodlery restaurants are casual dining restaurants, approximately 2500 � 3000 SF, seating 100 or so guests plus another 30 at the bar. Serving lunch and dinner, with a $11.50 check average, cost approximately $300,000 to open and are expected to average $1.2 - $1.5 million in the US (based on the performance of the Canadian restaurants). Zyng Noodlery was founded in Montreal, Canada but recently formed a joint venture with Fransmart, an Alexandria, Virginia-based franchise development company to grow Zyng Noodlery restaurants in throughout the US. Fransmart is a franchise development company specializing in growing emerging franchise brands through its network of multi-unit franchisees of other brands looking for non-competitive concepts to expand with. The founders of Fransmart joined forces for the company now known as QDOBA in 1997 when there was only 1 restaurant and within four years had helped that chain grow to over 100 units with a base of franchisees who also owned and operated Applebee’s, Johnny Rockets, Papa Johns, Subway, and other brands.
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