Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Ground Round I.O.C. | |
| Investment | 1600000 - 1800000 | 995000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 3.50% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1969 |
| Year Franchised | 0 | 1970 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Ground Round I.O.C. | |
| Experience | ||
Financing Options |
||
| Baton Rouge Restaurant | Ground Round I.O.C. | |
| 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 | Ground Round I.O.C. | |
| 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. | |
| 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 | Ground Round I.O.C. | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Ground Round I.O.C. | 3.50% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Ground Round I.O.C. | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Ground Round I.O.C. | 1969 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Ground Round I.O.C. | 1970 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | 10 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | 50% of current royalty fee |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Ground Round I.O.C. | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Ground Round I.O.C. | |
| Inventory | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Receivables | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Payroll | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Ground Round I.O.C. | |
| 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. |
| Ground Round I.O.C. | |
| Marketing | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| 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. |
| Ground Round I.O.C. | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | 0 |
| International Expansion | |
| Baton Rouge Restaurant | |
| Ground Round I.O.C. | |