Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Arthur Treacher's | |
| Investment | 1600000 - 1800000 | 145000 - 268000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1969 |
| Year Franchised | 0 | 1969 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Arthur Treacher's | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| Baton Rouge Restaurant | Arthur Treacher's | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Baton Rouge Restaurant | Arthur Treacher's | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | 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. | Newsletter, Meetings, Grand opening, Field operations/evaluations |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| 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. | Number of employees needed to run franchise unit: 10 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Arthur Treacher's | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Arthur Treacher's | 5% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Arthur Treacher's | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Arthur Treacher's | 1969 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Arthur Treacher's | 1969 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | 10 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | Current fee |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | Industry experience General business experience |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Arthur Treacher's | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Arthur Treacher's | |
| Inventory | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Receivables | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Payroll | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Arthur Treacher's | |
| Support | |
| 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. |
| Arthur Treacher's | Newsletter, Meetings, Grand opening, Field operations/evaluations |
| Marketing | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | Co-op advertising, Ad slicks, Regional advertising |
| Operations | |
| 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. |
| 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) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Arthur Treacher's | |