Franco Manca

About Franco Manca

Franco Manca is a British Neapolitan-style pizza restaurant brand founded in 2008 by Giuseppe Mascoli and Bridget Hugo. Its first pizzeria opened in Brixton, London, establishing a concept centred on slow-risen sourdough bases, carefully sourced ingredients and traditional pizza-making techniques. The menu combines classic pizzas with seasonal specials, salads, desserts and drinks.

The business expanded across the UK and was acquired by The Fulham Shore in 2015. Fulham Shore subsequently became part of Japanese restaurant group Toridoll in 2023. Following a company voluntary arrangement approved in May 2026, Franco Manca announced the closure of 16 UK restaurants as part of a restructuring programme. Its franchise strategy remains focused on overseas markets, where experienced catering operators can develop the brand under territorial agreements. Support includes operational training, restaurant standards and guidance from an experienced development team.

Why franchise with Franco Manca

• ✓Introduce an established British sourdough pizza brand to a suitable international market.
• ✓Offer Neapolitan-style pizzas made with slow-risen dough and carefully selected ingredients.
• ✓Explore exclusive territorial development rights, subject to agreement with the franchisor.
• ✓Access guidance from an experienced restaurant development and operational support team.
• ✓Receive training covering pizza preparation, customer service and restaurant management.
• ✓Build a casual dining business around a recognised concept with a distinctive food offer.

Investment breakdown

Minimum investment	£200,000
Maximum investment	£500,000
Management service fee	On request
Marketing contribution	On request
Agreement term	On request

What's expected of a franchisee

Property requirements

Franco Manca requires restaurant premises suitable for a Neapolitan-style pizzeria, with space for pizza preparation, ovens, chilled storage, customer seating and service facilities. High-footfall urban locations, established dining areas and accessible commercial districts may be appropriate. The ideal size, seating capacity and property specification depend on the market and proposed format. International partners must agree suitable locations and development plans with the franchisor.

Training and support

Franco Manca offers international franchise partners ongoing support from an experienced development team. The supplied franchise information describes initial training in pizza-making techniques, food preparation, customer service, marketing and restaurant management. Franchisees are also expected to receive operating guidance and assistance with maintaining brand standards. 

Operational requirements

Franco Manca franchisees manage restaurant operations, including sourdough preparation, pizza production, customer service, food hygiene, staffing and financial performance. Operators must maintain consistent recipes, ingredient standards and presentation while overseeing purchasing, stock control and local marketing. International partners are responsible for developing the brand in their agreed territory and ensuring restaurants comply with applicable food safety and employment requirements.

Experience required

Franco Manca seeks experienced catering professionals capable of establishing and developing the brand in international markets. Applicants should demonstrate restaurant management expertise, commercial judgement, financial resources and the ability to recruit and lead operational teams. The franchisor favours committed hospitality operators rather than applicants considering their first restaurant venture. Partners must be prepared to maintain brand standards and manage development within an agreed territory.

Territory availability

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