Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Quaker Steak & Lube | |
| Investment | 1600000 - 1800000 | 1800000 - 3700000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | 3% |
| Year Founded | 0 | 1974 |
| Year Franchised | 0 | 1997 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Quaker Steak & Lube | |
| Experience | Quaker Steak & Lube is looking for franchise owners who will be passionate about the brand and philosophically aligned with our values and approach to operating a business. Criteria for a successful franchisee team: * Minimum $500,000 liquidity for single unit development and $1,000,000 liquidity for multi-unit development * Restaurant and/or operational experience * Strong understanding in executing Four-Walls and Local Marketing * Passion for guest service | |
Financing Options |
||
| Baton Rouge Restaurant | Quaker Steak & Lube | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | Quaker Steak & Lube | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | Available at headquarters: 8-10 weeks. |
| 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, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | Co-op advertising, National media, 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. | |
Expansion Plans |
||
| Baton Rouge Restaurant | Quaker Steak & Lube | |
| 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 | Worldwide, |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Quaker Steak & Lube | 5% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Quaker Steak & Lube | 3% |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Quaker Steak & Lube | 1974 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Quaker Steak & Lube | 1997 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | Quaker Steak & Lube is looking for franchise owners who will be passionate about the brand and philosophically aligned with our values and approach to operating a business. Criteria for a successful franchisee team: * Minimum $500,000 liquidity for single unit development and $1,000,000 liquidity for multi-unit development * Restaurant and/or operational experience * Strong understanding in executing Four-Walls and Local Marketing * Passion for guest service |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Quaker Steak & Lube | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Quaker Steak & Lube | |
| Inventory | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Receivables | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
| Payroll | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Quaker Steak & Lube | Available at headquarters: 8-10 weeks. |
| 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. |
| Quaker Steak & Lube | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | Co-op advertising, National media, 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. |
| Quaker Steak & Lube | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | 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 | |
| Quaker Steak & Lube | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Quaker Steak & Lube | Worldwide, |