Start-Up Costs and Fees |
||
| Doc Chey's Asian Kitchen | Rasoee | |
| Investment | 287500 - 462000 | 200000 - 275000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 6% |
| Advertising Fee | 2% | |
| Year Founded | 1997 | 1996 |
| Year Franchised | 2004 | 2007 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Doc Chey's Asian Kitchen | Rasoee | |
| Experience | 3 years of restaurant experience | |
Financing Options |
||
| Doc Chey's Asian Kitchen | Rasoee | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Doc Chey's Asian Kitchen | Rasoee | |
| Training | Rasoee has organized a comprehensive training program for our franchisees. Our training program principally focuses on food preparation, restaurant operations, inventory management and financial / legal obligations required to run a company. The food preparation segment of the program is Rasoee's key advantage in the industry. Our proprietary production systems allow minimum staffing and minimal product knowledge, while delivering award- winning gourmet cuisine within minutes. | |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | Rasoee Chefs and management team are continuously developing new recipes to keep up with current food trends (no trans fats, Omega-3/multigrain Naan breads) in the dynamic world of foodservice. The Rasoee franchise partnership will provide all the tools needed to comfortably run the Rasoee restau- rant throughout the process. We have carefully designed the system in order to allow the franchisee to focus largely on the guest experience and build the business with personal relationships; while the business and food production details run meticulously in parallel. |
| Marketing | Co-op advertising | |
| Operations | Number of employees needed to run franchised unit: 25 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Doc Chey's Asian Kitchen | Rasoee | |
| US Expansion | Mid West, North East, South, South East, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| Franchise Fee | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| Royalty Fee | |
| Doc Chey's Asian Kitchen | 5% |
| Rasoee | 6% |
| Advertising Fee | |
| Doc Chey's Asian Kitchen | |
| Rasoee | 2% |
| Year Founded | |
| Doc Chey's Asian Kitchen | 1997 |
| Rasoee | 1996 |
| Year Franchised | |
| Doc Chey's Asian Kitchen | 2004 |
| Rasoee | 2007 |
| Term Of Agreement | |
| Doc Chey's Asian Kitchen | 10 years |
| Rasoee | |
| Renewal Fee | |
| Doc Chey's Asian Kitchen | 50% of then-current fee |
| Rasoee | |
Business Experience Requirements |
|
| Experience | |
| Doc Chey's Asian Kitchen | 3 years of restaurant experience |
| Rasoee | |
Financing Options |
|
| Franchise Fees | |
| Doc Chey's Asian Kitchen | No |
| Rasoee | No |
| Start-up Costs | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| Equipment | |
| Doc Chey's Asian Kitchen} | |
| Rasoee | |
| Inventory | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| Receivables | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| Payroll | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
Training & Support |
|
| Training | |
| Doc Chey's Asian Kitchen | |
| Rasoee | Rasoee has organized a comprehensive training program for our franchisees. Our training program principally focuses on food preparation, restaurant operations, inventory management and financial / legal obligations required to run a company. The food preparation segment of the program is Rasoee's key advantage in the industry. Our proprietary production systems allow minimum staffing and minimal product knowledge, while delivering award- winning gourmet cuisine within minutes. |
| Support | |
| Doc Chey's Asian Kitchen | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations |
| Rasoee | Rasoee Chefs and management team are continuously developing new recipes to keep up with current food trends (no trans fats, Omega-3/multigrain Naan breads) in the dynamic world of foodservice. The Rasoee franchise partnership will provide all the tools needed to comfortably run the Rasoee restau- rant throughout the process. We have carefully designed the system in order to allow the franchisee to focus largely on the guest experience and build the business with personal relationships; while the business and food production details run meticulously in parallel. |
| Marketing | |
| Doc Chey's Asian Kitchen | Co-op advertising |
| Rasoee | |
| Operations | |
| Doc Chey's Asian Kitchen | Number of employees needed to run franchised unit: 25 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
| Rasoee | |
Expansion Plans |
|
| US Expansion | |
| Doc Chey's Asian Kitchen | Mid West, North East, South, South East, |
| Rasoee | |
| Canada Expansion | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |
| International Expansion | |
| Doc Chey's Asian Kitchen | |
| Rasoee | |