Start-Up Costs and Fees |
||
| Bar Louie | Baton Rouge Restaurant | |
| Investment | 923500 - 3707333 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% local, 1%Nat'l | 2% |
| Year Founded | 1991 | 0 |
| Year Franchised | 2010 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Bar Louie | Baton Rouge Restaurant | |
| Experience | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. | |
Financing Options |
||
| Bar Louie | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Bar Louie | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming | 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 | ||
| Operations | 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 |
||
| Bar Louie | Baton Rouge Restaurant | |
| US Expansion | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming | |
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Bar Louie | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Bar Louie | 2% local, 1%Nat'l |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Bar Louie | 1991 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Bar Louie | 2010 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Bar Louie | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Bar Louie | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Equipment | |
| Bar Louie} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Receivables | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Payroll | |
| Bar Louie | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Bar Louie | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Bar Louie | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming |
| 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 | |
| Bar Louie | |
| Baton Rouge Restaurant | |
| Operations | |
| Bar Louie | |
| 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 | |
| Bar Louie | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Bar Louie | 0 |
| Baton Rouge Restaurant | |
| International Expansion | |
| Bar Louie | |
| Baton Rouge Restaurant | |