Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | George Webb Restaurants | |
| Investment | 1600000 - 1800000 | 402000 - 850000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1948 |
| Year Franchised | 0 | 1953 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | George Webb Restaurants | |
| Experience | Previous restaurant/retail experience preferred for individuals with a passion for the restaurant business, operating under the philosophies of People, Place, Product and Profit. | |
Financing Options |
||
| Baton Rouge Restaurant | George Webb Restaurants | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | George Webb Restaurants | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | Comprehensive initial training and pre-opening training provided at company owned locations and corporate training center. On-going management training and development provided for all franchisees, operators, managers and supervisory staff. |
| 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 | George Webb Restaurants | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| George Webb Restaurants | |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| George Webb Restaurants | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| George Webb Restaurants | 1948 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| George Webb Restaurants | 1953 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | Previous restaurant/retail experience preferred for individuals with a passion for the restaurant business, operating under the philosophies of People, Place, Product and Profit. |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| George Webb Restaurants | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Equipment | |
| Baton Rouge Restaurant} | |
| George Webb Restaurants | |
| Inventory | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Receivables | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Payroll | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| George Webb Restaurants | Comprehensive initial training and pre-opening training provided at company owned locations and corporate training center. On-going management training and development provided for all franchisees, operators, managers and supervisory staff. |
| 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. |
| George Webb Restaurants | |
| Marketing | |
| Baton Rouge Restaurant | |
| George Webb 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. |
| George Webb Restaurants | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |
| International Expansion | |
| Baton Rouge Restaurant | |
| George Webb Restaurants | |