Start-Up Costs and Fees |
||
| Ben & Florentine Restaurants | Baton Rouge Restaurant | |
| Investment | 619650 - 817800 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 6% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 2008 | 0 |
| Year Franchised | 2008 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Ben & Florentine Restaurants | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Ben & Florentine Restaurants | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Ben & Florentine Restaurants | Baton Rouge Restaurant | |
| Training | * The owner/operator follows six (6) weeks of training. (Theoretical & Practical) * Grand opening training & assistance for two (2) weeks | 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 |
||
| Ben & Florentine Restaurants | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | Ontario, Quebec | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Ben & Florentine Restaurants | 6% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Ben & Florentine Restaurants | 2008 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Ben & Florentine Restaurants | 2008 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Equipment | |
| Ben & Florentine Restaurants} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Receivables | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Payroll | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
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 |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Ben & Florentine Restaurants | |
| 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. |
| Marketing | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Operations | |
| Ben & Florentine Restaurants | |
| 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. |
Expansion Plans |
|
| US Expansion | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Ben & Florentine Restaurants | Ontario, Quebec |
| Baton Rouge Restaurant | |
| International Expansion | |
| Ben & Florentine Restaurants | |
| Baton Rouge Restaurant | |