Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Golden Griddle | |
| Investment | 1600000 - 1800000 | 100000 - 450000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1964 |
| Year Franchised | 0 | 1977 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Golden Griddle | |
| Experience | General business experience | |
Financing Options |
||
| Baton Rouge Restaurant | Golden Griddle | |
| 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 Griddle | |
| 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. | Internet, Security/safety procedures, 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. | Franchisees required to buy multiple units/master licenses; 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Golden Griddle | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Golden Griddle | 5% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Golden Griddle | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Golden Griddle | 1964 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Golden Griddle | 1977 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Golden Griddle | 10 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Golden Griddle | General business experience |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Golden Griddle | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Golden Griddle | |
| Inventory | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Receivables | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Payroll | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Golden Griddle | |
| 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 Griddle | Internet, Security/safety procedures, Field operations/evaluations |
| Marketing | |
| Baton Rouge Restaurant | |
| Golden Griddle | 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. |
| Golden Griddle | Franchisees required to buy multiple units/master licenses; 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Golden Griddle | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Golden Griddle | |