Green Mill Restaurants is a full-service casual dining franchise known for its award-winning deep-dish pizza, pasta, wings, and beer. The brand was originally established as a soda fountain in St. Paul, Minnesota in 1935 and remains headquartered there.

Over the years, it evolved into a full-fledged restaurant known for quality food and a relaxed dining experience. The franchise began offering Chicago-style deep-dish pizza in 1975, which became its signature offering.

Green Mill started franchising shortly after and now operates multiple franchised locations primarily in Minnesota. In 2018, the company introduced “Green Mill On The Go,” a fast-casual, takeout-focused model to appeal to modern dining trends and busy consumers.

Green Mill offers a wide menu including pizza, pasta, sandwiches, salads, and a full-service bar. The brand also provides catering services for both small gatherings and large events, earning a strong reputation in the catering space.

Its dedication to quality, consistency, and customer satisfaction continues to be a major draw for franchisees and guests alike. What sets Green Mill apart is its combination of deep-rooted Midwest heritage, diverse menu, and strong franchisee support.

Training

Green Mill Restaurants provides an in-depth training program for its franchisees to ensure effective business operations. The following numbered programs outline the key components of the franchisor’s training:

1. Initial Management Training Program: This foundational training lasts at least ten weeks and is typically held in Minneapolis-St. Paul, Minnesota or another location designated by the franchisor. It is required for the franchisee or their on-site general manager, along with the kitchen manager, assistant kitchen manager, and dining room manager. All these individuals must complete the program prior to opening the restaurant.
2. Pre-Opening Support and Opening Team Assistance: Green Mill requires franchisees to engage four to six trainers—either employed by the franchisor or by other franchisees—to assist with training staff during the two weeks before and after the grand opening. These trainers help ensure the restaurant operates to brand standards from day one. The franchisee bears all associated costs, including labor, travel, and accommodations.
3. Ongoing and Supplemental Training: The franchisor may require attendance at periodic regional training or orientation seminars. Any new managers or assistant managers hired must also attend the same training program to maintain consistency in operations. These additional sessions are designed to reinforce standards and support long-term success.

Territory Protection

Green Mill Restaurants offers its franchisees a protected territory known as the "Designated Territory," which is mapped and included in the franchise agreement. Within this designated area, the franchisor agrees not to establish any company-owned or franchised Green Mill Restaurant locations, provided the franchisee complies with the agreement terms.

However, this protection does not constitute an exclusive territory, as overlaps with other franchisee areas or company service zones may occur due to population and geographic factors.

While franchisees have certain protections, Green Mill retains broad rights to operate or license restaurants under different marks, including those selling similar or competing products, both inside and outside a franchisee's Designated Territory.