Start-Up Costs and Fees |
||
| Bar Louie | Max & Erma's | |
| Investment | 923500 - 3707333 | 622500 - 3100000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 4% |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 1991 | 1972 |
| Year Franchised | 2010 | 1998 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Bar Louie | Max & Erma's | |
| 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 | Max & Erma's | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Bar Louie | Max & Erma's | |
| Training | ||
| 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 | Max & Erma's | |
| 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 | 0 |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Bar Louie | |
| Max & Erma's | |
| Franchise Fee | |
| Bar Louie | |
| Max & Erma's | |
| Royalty Fee | |
| Bar Louie | 5% |
| Max & Erma's | 4% |
| Advertising Fee | |
| Bar Louie | 2% local, 1%Nat'l |
| Max & Erma's | |
| Year Founded | |
| Bar Louie | 1991 |
| Max & Erma's | 1972 |
| Year Franchised | |
| Bar Louie | 2010 |
| Max & Erma's | 1998 |
| Term Of Agreement | |
| Bar Louie | |
| Max & Erma's | |
| Renewal Fee | |
| Bar Louie | |
| Max & Erma's | |
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. |
| Max & Erma's | |
Financing Options |
|
| Franchise Fees | |
| Bar Louie | |
| Max & Erma's | |
| Start-up Costs | |
| Bar Louie | |
| Max & Erma's | |
| Equipment | |
| Bar Louie} | |
| Max & Erma's | |
| Inventory | |
| Bar Louie | |
| Max & Erma's | |
| Receivables | |
| Bar Louie | |
| Max & Erma's | |
| Payroll | |
| Bar Louie | |
| Max & Erma's | |
Training & Support |
|
| Training | |
| Bar Louie | |
| Max & Erma's | |
| 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 |
| Max & Erma's | |
| Marketing | |
| Bar Louie | |
| Max & Erma's | |
| Operations | |
| Bar Louie | |
| Max & Erma's | |
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 |
| Max & Erma's | |
| Canada Expansion | |
| Bar Louie | 0 |
| Max & Erma's | 0 |
| International Expansion | |
| Bar Louie | |
| Max & Erma's | |