Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Golden Corral | |
| Investment | 1600000 - 1800000 | 2700795 - 7037915 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 4% |
| Advertising Fee | 2% | 2.40% |
| Year Founded | 0 | 1973 |
| Year Franchised | 0 | 1986 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Golden Corral | |
| Experience | Industry experience (or must have partner with industry experience.) | |
Financing Options |
||
| Baton Rouge Restaurant | Golden Corral | |
| 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 | Golden Corral | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | On-The-Job Training: 665 hours Classroom Training: 8.5 hours Additional Training: At company training location |
| 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/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform |
| Marketing | National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app | |
| 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. | International franchisees required to buy multiple units/master licenses; 80% of all franchisees own more than one unit Number of employees needed to run franchised unit: 100 Absentee ownership of franchise is NOT allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Golden Corral | |
| 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 | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Golden Corral | 4% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Golden Corral | 2.40% |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Golden Corral | 1973 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Golden Corral | 1986 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Golden Corral | 15 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Golden Corral | 15 years (plus two, 5-year renewal options) |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Golden Corral | Industry experience (or must have partner with industry experience.) |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Golden Corral | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Golden Corral | |
| Inventory | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| Receivables | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| Payroll | |
| Baton Rouge Restaurant | |
| Golden Corral | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Golden Corral | On-The-Job Training: 665 hours Classroom Training: 8.5 hours Additional Training: At company training location |
| 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. |
| Golden Corral | Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform |
| Marketing | |
| Baton Rouge Restaurant | |
| Golden Corral | National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app |
| 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. |
| Golden Corral | International franchisees required to buy multiple units/master licenses; 80% of all franchisees own more than one unit Number of employees needed to run franchised unit: 100 Absentee ownership of franchise is NOT allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Golden Corral | 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 | |
| Baton Rouge Restaurant | |
| Golden Corral | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Golden Corral | |