Start-Up Costs and Fees |
||
| Ben & Florentine Restaurants | Bar Louie | |
| Investment | 619650 - 817800 | 923500 - 3707333 |
| Franchise Fee | ||
| Royalty Fee | 6% | 5% |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 2008 | 1991 |
| Year Franchised | 2008 | 2010 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Ben & Florentine Restaurants | Bar Louie | |
| Experience | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. | |
Financing Options |
||
| Ben & Florentine Restaurants | Bar Louie | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Ben & Florentine Restaurants | Bar Louie | |
| Training | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks | |
| Support | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming | |
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Ben & Florentine Restaurants | Bar Louie | |
| US Expansion | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming | |
| Canada Expansion | Ontario, Quebec | 0 |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Franchise Fee | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Royalty Fee | |
| Ben & Florentine Restaurants | 6% |
| Bar Louie | 5% |
| Advertising Fee | |
| Ben & Florentine Restaurants | |
| Bar Louie | 2% local, 1%Nat'l |
| Year Founded | |
| Ben & Florentine Restaurants | 2008 |
| Bar Louie | 1991 |
| Year Franchised | |
| Ben & Florentine Restaurants | 2008 |
| Bar Louie | 2010 |
| Term Of Agreement | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Renewal Fee | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
Business Experience Requirements |
|
| Experience | |
| Ben & Florentine Restaurants | |
| Bar Louie | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. |
Financing Options |
|
| Franchise Fees | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Start-up Costs | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Equipment | |
| Ben & Florentine Restaurants} | |
| Bar Louie | |
| Inventory | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Receivables | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Payroll | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
Training & Support |
|
| Training | |
| Ben & Florentine Restaurants | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks |
| Bar Louie | |
| Support | |
| Ben & Florentine Restaurants | |
| Bar Louie | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming |
| Marketing | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
| Operations | |
| Ben & Florentine Restaurants | |
| Bar Louie | |
Expansion Plans |
|
| US Expansion | |
| Ben & Florentine Restaurants | |
| Bar Louie | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming |
| Canada Expansion | |
| Ben & Florentine Restaurants | Ontario, Quebec |
| Bar Louie | 0 |
| International Expansion | |
| Ben & Florentine Restaurants | |
| Bar Louie | |