Start-Up Costs and Fees |
||
| Bar Louie | Ben & Florentine Restaurants | |
| Investment | 923500 - 3707333 | 619650 - 817800 |
| Franchise Fee | ||
| Royalty Fee | 5% | 6% |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 1991 | 2008 |
| Year Franchised | 2010 | 2008 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Bar Louie | Ben & Florentine Restaurants | |
| 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 | Ben & Florentine Restaurants | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Bar Louie | Ben & Florentine Restaurants | |
| Training | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks | |
| 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 | |
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Bar Louie | Ben & Florentine Restaurants | |
| 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 | Ontario, Quebec |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Franchise Fee | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Royalty Fee | |
| Bar Louie | 5% |
| Ben & Florentine Restaurants | 6% |
| Advertising Fee | |
| Bar Louie | 2% local, 1%Nat'l |
| Ben & Florentine Restaurants | |
| Year Founded | |
| Bar Louie | 1991 |
| Ben & Florentine Restaurants | 2008 |
| Year Franchised | |
| Bar Louie | 2010 |
| Ben & Florentine Restaurants | 2008 |
| Term Of Agreement | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Renewal Fee | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
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. |
| Ben & Florentine Restaurants | |
Financing Options |
|
| Franchise Fees | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Start-up Costs | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Equipment | |
| Bar Louie} | |
| Ben & Florentine Restaurants | |
| Inventory | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Receivables | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Payroll | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
Training & Support |
|
| Training | |
| Bar Louie | |
| Ben & Florentine Restaurants | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks |
| 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 |
| Ben & Florentine Restaurants | |
| Marketing | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
| Operations | |
| Bar Louie | |
| Ben & Florentine Restaurants | |
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 |
| Ben & Florentine Restaurants | |
| Canada Expansion | |
| Bar Louie | 0 |
| Ben & Florentine Restaurants | Ontario, Quebec |
| International Expansion | |
| Bar Louie | |
| Ben & Florentine Restaurants | |