Start-Up Costs and Fees |
||
| Arthur Treacher's | Baton Rouge Restaurant | |
| Investment | 145000 - 268000 | 1600000 - 1800000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 1969 | 0 |
| Year Franchised | 1969 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Arthur Treacher's | Baton Rouge Restaurant | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| Arthur Treacher's | Baton Rouge Restaurant | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Arthur Treacher's | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | Newsletter, Meetings, Grand opening, Field operations/evaluations | A successful opening is a critical step in the development of a B ton Rouge Franchise Operation. We assist the franchisee and his management team with a "hands-on" support team for the first 30 days of operation. The main function of the franchisor is to assist the franchise system. This means providing ongoing phone calls, restaurant visits and consultations to ensure all B ton Rouge's systems, specifications, and standards are in place, resulting in consistent operations, above average sales, and excellent profitability.B ton Rouge offers full support in all areas of accounting, menu development, marketing, financial planning, and system implementation. |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | Number of employees needed to run franchise unit: 10 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | B ton Rouge insists on having an owner/operator on-site. Ideally, we would prefer a proprietorship, but consideration is given to partnerships. We insist that one of the partners be responsible for the day-to-day on-site operation of the restaurant. |
Expansion Plans |
||
| Arthur Treacher's | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Arthur Treacher's | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Arthur Treacher's | 1969 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Arthur Treacher's | 1969 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Arthur Treacher's | 10 years |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Arthur Treacher's | Current fee |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Arthur Treacher's | Industry experience General business experience |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Arthur Treacher's | No |
| Baton Rouge Restaurant | No |
| Start-up Costs | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Equipment | |
| Arthur Treacher's} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Receivables | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Payroll | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Arthur Treacher's | Newsletter, Meetings, Grand opening, Field operations/evaluations |
| Baton Rouge Restaurant | A successful opening is a critical step in the development of a B ton Rouge Franchise Operation. We assist the franchisee and his management team with a "hands-on" support team for the first 30 days of operation. The main function of the franchisor is to assist the franchise system. This means providing ongoing phone calls, restaurant visits and consultations to ensure all B ton Rouge's systems, specifications, and standards are in place, resulting in consistent operations, above average sales, and excellent profitability.B ton Rouge offers full support in all areas of accounting, menu development, marketing, financial planning, and system implementation. |
| Marketing | |
| Arthur Treacher's | Co-op advertising, Ad slicks, Regional advertising |
| Baton Rouge Restaurant | |
| Operations | |
| Arthur Treacher's | Number of employees needed to run franchise unit: 10 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
| Baton Rouge Restaurant | B ton Rouge insists on having an owner/operator on-site. Ideally, we would prefer a proprietorship, but consideration is given to partnerships. We insist that one of the partners be responsible for the day-to-day on-site operation of the restaurant. |
Expansion Plans |
|
| US Expansion | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Arthur Treacher's | |
| Baton Rouge Restaurant | |