Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Seacrets | |
| Investment | 1600000 - 1800000 | 1639333 - 3061667 |
| Franchise Fee | ||
| Royalty Fee | 5% | 6% and 10% from hotel |
| Advertising Fee | 2% | 1% local |
| Year Founded | 0 | 0 |
| Year Franchised | 0 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Seacrets | |
| Experience | *You or an operating partner within your franchise team must have significant foodservice and/or hospitality experience in order to qualify to become a Seacrets franchise owner. *In most cases, we expect franchise owners/operating partners to take an active role in daily operations. *Sales, customer relations, and supervisory skills, plus a strong work ethic coupled with honesty and integrity, are also important. *You must be able to meet the financial requirements for developing and operating a Seacrets business. | |
Financing Options |
||
| Baton Rouge Restaurant | Seacrets | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | Seacrets | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | *You and your key management and kitchen staff will receive up to eight weeks of training at our corporate location. *Additional training will be provided if hotel or nightclub operations are part of your franchise business |
| 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. | *Site Selection & Build-Out Guidance: site selection, building design and interior and exterior decor. *Initial Training and Ongoing Support: comprehensive corporate- and local-based training covering key business management functions. (Additional training will be provided to franchisees who oversee hotel or nightclub operations.) *Inventory Assistance: including planning and ordering initial equipment and supplies. *Established Standards and Procedures for every part of the business (front of house, back of house, bar, restaurant, music venues, and more), all detailed in our confidential operations manual. *Exclusive recipes, ingredients and cooking techniques for our specialty dishes, many of which are made from scratch; plus proprietary branded food products for retail sale. *Relationships with approved vendors and built-in volume discounts. *Marketing guidance and pre-developed materials for local advertising and promotions. |
| 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 | Seacrets | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Seacrets | 6% and 10% from hotel |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Seacrets | 1% local |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Seacrets | 0 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Seacrets | 0 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Seacrets | 10 years+10 +10 |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Seacrets | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Seacrets | *You or an operating partner within your franchise team must have significant foodservice and/or hospitality experience in order to qualify to become a Seacrets franchise owner. *In most cases, we expect franchise owners/operating partners to take an active role in daily operations. *Sales, customer relations, and supervisory skills, plus a strong work ethic coupled with honesty and integrity, are also important. *You must be able to meet the financial requirements for developing and operating a Seacrets business. |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Seacrets | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Seacrets | |
| Inventory | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Receivables | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Payroll | |
| Baton Rouge Restaurant | |
| Seacrets | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Seacrets | *You and your key management and kitchen staff will receive up to eight weeks of training at our corporate location. *Additional training will be provided if hotel or nightclub operations are part of your franchise business |
| 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. |
| Seacrets | *Site Selection & Build-Out Guidance: site selection, building design and interior and exterior decor. *Initial Training and Ongoing Support: comprehensive corporate- and local-based training covering key business management functions. (Additional training will be provided to franchisees who oversee hotel or nightclub operations.) *Inventory Assistance: including planning and ordering initial equipment and supplies. *Established Standards and Procedures for every part of the business (front of house, back of house, bar, restaurant, music venues, and more), all detailed in our confidential operations manual. *Exclusive recipes, ingredients and cooking techniques for our specialty dishes, many of which are made from scratch; plus proprietary branded food products for retail sale. *Relationships with approved vendors and built-in volume discounts. *Marketing guidance and pre-developed materials for local advertising and promotions. |
| Marketing | |
| Baton Rouge Restaurant | |
| Seacrets | |
| 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. |
| Seacrets | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Seacrets | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Seacrets | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Seacrets | |