Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Fresh To Order | |
| Investment | 1600000 - 1800000 | 489500 - 646500 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 2005 |
| Year Franchised | 0 | 2006 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Fresh To Order | |
| Experience | *Experience as a restaurant operator for a five year minimum *Recognition as a top restaurant operator *Net worth of $1 million, Multi unit 2 Million *Liquid assets of $250,000, Multi unit $500,000 *Infrastructure and resources to meet our development schedule *Total commitment to the development of the f2o brand *Cultural fit and a passion for our concept | |
Financing Options |
||
| Baton Rouge Restaurant | Fresh To Order | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | Fresh To Order | |
| 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. | *Real Estate and Site Selection Approval *Lease Review *Design and Construction Support and Assistance *Marketing and Public Relations *Comprehensive Six Week Pre-Opening Training Program *Continuing Education *Field Support *Purchasing and Distribution |
| 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 | Fresh To Order | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Fresh To Order | |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Fresh To Order | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Fresh To Order | 2005 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Fresh To Order | 2006 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Fresh To Order | *Experience as a restaurant operator for a five year minimum *Recognition as a top restaurant operator *Net worth of $1 million, Multi unit 2 Million *Liquid assets of $250,000, Multi unit $500,000 *Infrastructure and resources to meet our development schedule *Total commitment to the development of the f2o brand *Cultural fit and a passion for our concept |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Fresh To Order | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Fresh To Order | |
| Inventory | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Receivables | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Payroll | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Fresh To Order | |
| 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. |
| Fresh To Order | *Real Estate and Site Selection Approval *Lease Review *Design and Construction Support and Assistance *Marketing and Public Relations *Comprehensive Six Week Pre-Opening Training Program *Continuing Education *Field Support *Purchasing and Distribution |
| Marketing | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| 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. |
| Fresh To Order | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Fresh To Order | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Fresh To Order | |