Start-Up Costs and Fees |
||
| Cool Hand Luke's | Bar Louie | |
| Investment | 373000 - 1817500 | 923500 - 3707333 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 2004 | 1991 |
| Year Franchised | 2005 | 2010 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Cool Hand Luke's | 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 |
||
| Cool Hand Luke's | Bar Louie | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Cool Hand Luke's | Bar Louie | |
| Training | ||
| 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 |
||
| Cool Hand Luke's | 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 | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Cool Hand Luke's | |
| Bar Louie | |
| Franchise Fee | |
| Cool Hand Luke's | |
| Bar Louie | |
| Royalty Fee | |
| Cool Hand Luke's | |
| Bar Louie | 5% |
| Advertising Fee | |
| Cool Hand Luke's | |
| Bar Louie | 2% local, 1%Nat'l |
| Year Founded | |
| Cool Hand Luke's | 2004 |
| Bar Louie | 1991 |
| Year Franchised | |
| Cool Hand Luke's | 2005 |
| Bar Louie | 2010 |
| Term Of Agreement | |
| Cool Hand Luke's | |
| Bar Louie | |
| Renewal Fee | |
| Cool Hand Luke's | |
| Bar Louie | |
Business Experience Requirements |
|
| Experience | |
| Cool Hand Luke's | |
| 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 | |
| Cool Hand Luke's | |
| Bar Louie | |
| Start-up Costs | |
| Cool Hand Luke's | |
| Bar Louie | |
| Equipment | |
| Cool Hand Luke's} | |
| Bar Louie | |
| Inventory | |
| Cool Hand Luke's | |
| Bar Louie | |
| Receivables | |
| Cool Hand Luke's | |
| Bar Louie | |
| Payroll | |
| Cool Hand Luke's | |
| Bar Louie | |
Training & Support |
|
| Training | |
| Cool Hand Luke's | |
| Bar Louie | |
| Support | |
| Cool Hand Luke's | |
| 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 | |
| Cool Hand Luke's | |
| Bar Louie | |
| Operations | |
| Cool Hand Luke's | |
| Bar Louie | |
Expansion Plans |
|
| US Expansion | |
| Cool Hand Luke's | |
| 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 | |
| Cool Hand Luke's | |
| Bar Louie | 0 |
| International Expansion | |
| Cool Hand Luke's | |
| Bar Louie | |