Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Red Hot & Blue | |
| Investment | 1600000 - 1800000 | 380700 - 1000000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1988 |
| Year Franchised | 0 | 1990 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Red Hot & Blue | |
| Experience | Industry experience | |
Financing Options |
||
| Baton Rouge Restaurant | Red Hot & Blue | |
| 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 | Red Hot & Blue | |
| 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. | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations |
| Marketing | Ad slicks, 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. | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Red Hot & Blue | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Red Hot & Blue | 5% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Red Hot & Blue | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Red Hot & Blue | 1988 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Red Hot & Blue | 1990 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | 20 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | Industry experience |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Red Hot & Blue | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Red Hot & Blue | |
| Inventory | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Receivables | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Payroll | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Red Hot & Blue | |
| 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. |
| Red Hot & Blue | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations |
| Marketing | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | Ad slicks, 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. |
| Red Hot & Blue | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Red Hot & Blue | |