Start-Up Costs and Fees |
||
| Cool Hand Luke's | Baton Rouge Restaurant | |
| Investment | 373000 - 1817500 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 2004 | 0 |
| Year Franchised | 2005 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Cool Hand Luke's | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Cool Hand Luke's | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Cool Hand Luke's | Baton Rouge Restaurant | |
| 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 |
||
| Cool Hand Luke's | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Cool Hand Luke's | 2004 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Cool Hand Luke's | 2005 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Equipment | |
| Cool Hand Luke's} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Receivables | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Payroll | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Cool Hand Luke's | |
| 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 | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Operations | |
| Cool Hand Luke's | |
| 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 | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Cool Hand Luke's | |
| Baton Rouge Restaurant | |