Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | White Spot Restaurants | |
| Investment | 1600000 - 1800000 | 900000 - 999999 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1928 |
| Year Franchised | 0 | 1994 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | White Spot Restaurants | |
| Experience | ||
Financing Options |
||
| Baton Rouge Restaurant | White Spot Restaurants | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Baton Rouge Restaurant | White Spot Restaurants | |
| 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 | White Spot Restaurants | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| White Spot Restaurants | |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| White Spot Restaurants | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| White Spot Restaurants | 1928 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| White Spot Restaurants | 1994 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| White Spot Restaurants | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Equipment | |
| Baton Rouge Restaurant} | |
| White Spot Restaurants | |
| Inventory | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Receivables | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Payroll | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| White Spot Restaurants | |
| 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. |
| White Spot Restaurants | |
| Marketing | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| 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. |
| White Spot Restaurants | |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | 0 |
| International Expansion | |
| Baton Rouge Restaurant | |
| White Spot Restaurants | |