Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Ben & Florentine Restaurants | |
| Investment | 1600000 - 1800000 | 619650 - 817800 |
| Franchise Fee | ||
| Royalty Fee | 5% | 6% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 2008 |
| Year Franchised | 0 | 2008 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Ben & Florentine Restaurants | |
| Experience | ||
Financing Options |
||
| Baton Rouge Restaurant | Ben & Florentine Restaurants | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | Ben & Florentine Restaurants | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks |
| 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. | |
| 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 |
||
| Baton Rouge Restaurant | Ben & Florentine Restaurants | |
| US Expansion | ||
| Canada Expansion | Ontario, Quebec | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Ben & Florentine Restaurants | 6% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Ben & Florentine Restaurants | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Ben & Florentine Restaurants | 2008 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Ben & Florentine Restaurants | 2008 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Ben & Florentine Restaurants | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Ben & Florentine Restaurants | |
| Inventory | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Receivables | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Payroll | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Ben & Florentine Restaurants | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks |
| 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. |
| Ben & Florentine Restaurants | |
| Marketing | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| 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. |
| Ben & Florentine Restaurants | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | Ontario, Quebec |
| International Expansion | |
| Baton Rouge Restaurant | |
| Ben & Florentine Restaurants | |