Start-Up Costs and Fees |
||
| Bar Louie | Red Hot & Blue | |
| Investment | 923500 - 3707333 | 380700 - 1000000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 1991 | 1988 |
| Year Franchised | 2010 | 1990 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Bar Louie | Red Hot & Blue | |
| 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. | Industry experience |
Financing Options |
||
| Bar Louie | Red Hot & Blue | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Bar Louie | Red Hot & Blue | |
| 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 | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations |
| Marketing | Ad slicks, National media, Regional advertising | |
| Operations | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Bar Louie | Red Hot & Blue | |
| 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 | |
| Red Hot & Blue | |
| Franchise Fee | |
| Bar Louie | |
| Red Hot & Blue | |
| Royalty Fee | |
| Bar Louie | 5% |
| Red Hot & Blue | 5% |
| Advertising Fee | |
| Bar Louie | 2% local, 1%Nat'l |
| Red Hot & Blue | |
| Year Founded | |
| Bar Louie | 1991 |
| Red Hot & Blue | 1988 |
| Year Franchised | |
| Bar Louie | 2010 |
| Red Hot & Blue | 1990 |
| Term Of Agreement | |
| Bar Louie | |
| Red Hot & Blue | 20 years |
| Renewal Fee | |
| Bar Louie | |
| Red Hot & Blue | |
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. |
| Red Hot & Blue | Industry experience |
Financing Options |
|
| Franchise Fees | |
| Bar Louie | |
| Red Hot & Blue | |
| Start-up Costs | |
| Bar Louie | |
| Red Hot & Blue | |
| Equipment | |
| Bar Louie} | |
| Red Hot & Blue | |
| Inventory | |
| Bar Louie | |
| Red Hot & Blue | |
| Receivables | |
| Bar Louie | |
| Red Hot & Blue | |
| Payroll | |
| Bar Louie | |
| Red Hot & Blue | |
Training & Support |
|
| Training | |
| Bar Louie | |
| Red Hot & Blue | |
| 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 |
| Red Hot & Blue | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations |
| Marketing | |
| Bar Louie | |
| Red Hot & Blue | Ad slicks, National media, Regional advertising |
| Operations | |
| Bar Louie | |
| Red Hot & Blue | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) |
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 |
| Red Hot & Blue | |
| Canada Expansion | |
| Bar Louie | 0 |
| Red Hot & Blue | |
| International Expansion | |
| Bar Louie | |
| Red Hot & Blue | |