Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Winger's Grill & Bar | |
| Investment | 1600000 - 1800000 | 150000 - 550000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 4% |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1993 |
| Year Franchised | 0 | 1997 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Winger's Grill & Bar | |
| Experience | Customer Focused Goal Oriented Self-Confident Willing to Be a Part of a Growing Franchise Chain! | |
Financing Options |
||
| Baton Rouge Restaurant | Winger's Grill & Bar | |
| 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 | Winger's Grill & Bar | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | At Winger's, we believe nothing guarantees success more than thorough training including the following elements: CASH REGISTER TRANSACTIONS END-OF-SHIFT REPORTING RECIPE PROCEDURE FOOD SANITATION PRINCIPLES BASIC SANITATION PRINCIPLES SUPPLY ORDERING MANAGEMENT REPORTING PROCEDURES MARKETING/LOCAL PROMOTIONS CASH CONTROL PROCEDURES CUSTOMER RELATIONS COOKING PROCEDURES BASIC SAFETY PROCEDURES PRODUCT ORDERING ROTATION PROCEDURES FINANCE OUR GOAL IS TO CREATE A COMFORTABLE AND CAPABLE OWNER/OPERATOR BY THE END OF THE TRAINING |
| 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. | Our team supports franchisees during the initial phases of business, such as site selection, construction, marketing, finance and training. We provide continuous services in areas such as ? Proven Success ? Easily expandable to multiple locations ? Assistance with site selection and lease negotiation ? Assistance with advertising and promotion ? Assistance with store decor including: full sign package, equipment package and complete menu package. ? Use of proprietary recipes and goods ? Low start up costs, great conversion opportunities |
| Marketing | Co-op advertising, Ad slicks, 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. | 40% of all franchisees own more than one unit Number of employees needed to run franchised unit: 35 Absentee ownership of franchise is allowed. (30% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Winger's Grill & Bar | |
| US Expansion | Mid West, North West, South West, West, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Winger's Grill & Bar | 4% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Winger's Grill & Bar | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Winger's Grill & Bar | 1993 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Winger's Grill & Bar | 1997 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | 15 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | 10% of current franchise fee |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | Customer Focused Goal Oriented Self-Confident Willing to Be a Part of a Growing Franchise Chain! |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Winger's Grill & Bar | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Winger's Grill & Bar | |
| Inventory | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| Receivables | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| Payroll | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Winger's Grill & Bar | At Winger's, we believe nothing guarantees success more than thorough training including the following elements: CASH REGISTER TRANSACTIONS END-OF-SHIFT REPORTING RECIPE PROCEDURE FOOD SANITATION PRINCIPLES BASIC SANITATION PRINCIPLES SUPPLY ORDERING MANAGEMENT REPORTING PROCEDURES MARKETING/LOCAL PROMOTIONS CASH CONTROL PROCEDURES CUSTOMER RELATIONS COOKING PROCEDURES BASIC SAFETY PROCEDURES PRODUCT ORDERING ROTATION PROCEDURES FINANCE OUR GOAL IS TO CREATE A COMFORTABLE AND CAPABLE OWNER/OPERATOR BY THE END OF THE TRAINING |
| 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. |
| Winger's Grill & Bar | Our team supports franchisees during the initial phases of business, such as site selection, construction, marketing, finance and training. We provide continuous services in areas such as ? Proven Success ? Easily expandable to multiple locations ? Assistance with site selection and lease negotiation ? Assistance with advertising and promotion ? Assistance with store decor including: full sign package, equipment package and complete menu package. ? Use of proprietary recipes and goods ? Low start up costs, great conversion opportunities |
| Marketing | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | Co-op advertising, Ad slicks, 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. |
| Winger's Grill & Bar | 40% of all franchisees own more than one unit Number of employees needed to run franchised unit: 35 Absentee ownership of franchise is allowed. (30% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | Mid West, North West, South West, West, |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Winger's Grill & Bar | |