Baton Rouge Restaurant vs Western Sizzlin Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Baton Rouge Restaurant vs Western Sizzlin including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
  Baton Rouge Restaurant Western Sizzlin
Investment 1600000 - 1800000 811000 - 2300000
Franchise Fee
Royalty Fee 5% 3%
Advertising Fee 2%
Year Founded 0 1962
Year Franchised 0 1965
Term Of Agreement
Term Of Agreement
Renewal Fee


Business Experience Requirements
  Baton Rouge Restaurant Western Sizzlin
Experience

Financing Options
  Baton Rouge Restaurant Western Sizzlin
 
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 Western Sizzlin
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, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives
Marketing Ad slicks
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. 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators)

Expansion Plans
  Baton Rouge Restaurant Western Sizzlin
US Expansion Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Canada Expansion 0
International Expansion

Start-Up Costs and Fees Mobile
Investment
Baton Rouge Restaurant
Western Sizzlin
Franchise Fee
Baton Rouge Restaurant
Western Sizzlin
Royalty Fee
Baton Rouge Restaurant 5%
Western Sizzlin 3%
Advertising Fee
Baton Rouge Restaurant 2%
Western Sizzlin
Year Founded
Baton Rouge Restaurant 0
Western Sizzlin 1962
Year Franchised
Baton Rouge Restaurant 0
Western Sizzlin 1965
Term Of Agreement
Baton Rouge Restaurant
Western Sizzlin 20 years
Renewal Fee
Baton Rouge Restaurant
Western Sizzlin


Business Experience Requirements
Experience
Baton Rouge Restaurant
Western Sizzlin

Financing Options
 
Franchise Fees
Baton Rouge Restaurant No
Western Sizzlin No
Start-up Costs
Baton Rouge Restaurant
Western Sizzlin
Equipment
Baton Rouge Restaurant}
Western Sizzlin
Inventory
Baton Rouge Restaurant
Western Sizzlin
Receivables
Baton Rouge Restaurant
Western Sizzlin
Payroll
Baton Rouge Restaurant
Western Sizzlin

Training & Support
Training
Baton Rouge Restaurant A twelve-week training program is mandatory at the franchisee's expense.
Western Sizzlin
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.
Western Sizzlin Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives
Marketing
Baton Rouge Restaurant
Western Sizzlin Ad slicks
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.
Western Sizzlin 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators)

Expansion Plans
US Expansion
Baton Rouge Restaurant
Western Sizzlin Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Canada Expansion
Baton Rouge Restaurant
Western Sizzlin 0
International Expansion
Baton Rouge Restaurant
Western Sizzlin