Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | The Pantry | |
| Investment | 1600000 - 1800000 | 450000 - 600000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1975 |
| Year Franchised | 0 | 1977 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | The Pantry | |
| Experience | ||
Financing Options |
||
| Baton Rouge Restaurant | The Pantry | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | The Pantry | |
| 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 | The Pantry | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| The Pantry | |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| The Pantry | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| The Pantry | 1975 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| The Pantry | 1977 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| The Pantry | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| The Pantry | |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| The Pantry | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Equipment | |
| Baton Rouge Restaurant} | |
| The Pantry | |
| Inventory | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Receivables | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Payroll | |
| Baton Rouge Restaurant | |
| The Pantry | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| The Pantry | |
| 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. |
| The Pantry | |
| Marketing | |
| Baton Rouge Restaurant | |
| The Pantry | |
| 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. |
| The Pantry | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| The Pantry | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| The Pantry | 0 |
| International Expansion | |
| Baton Rouge Restaurant | |
| The Pantry | |