Start-Up Costs and Fees |
||
| Doc Chey's Asian Kitchen | Samurai Sam's Teriyaki Grill | |
| Investment | 287500 - 462000 | 106300 - 432100 |
| Franchise Fee | 0 | 0 |
| Royalty Fee | 5% | 6% |
| Advertising Fee | 1% | |
| Year Founded | 1997 | 1994 |
| Year Franchised | 2004 | 1995 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Doc Chey's Asian Kitchen | Samurai Sam's Teriyaki Grill | |
| Experience | 3 years of restaurant experience | General business experience |
Financing Options |
||
| Doc Chey's Asian Kitchen | Samurai Sam's Teriyaki Grill | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Doc Chey's Asian Kitchen | Samurai Sam's Teriyaki Grill | |
| Training | K-Tec is a 5-day training all Kahala franchisees receive and is the companion to brand specific in-store training. It introduces participants to the Kahala culture, level of support provided, and the roles and responsibilities for supporting franchisee and franchisor success. It provides exposure to basic business concepts such as customer service, profitability, quality assurance, inventory, purchasing and distribution, and more. | |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | Co-op advertising | Co-op advertising, Ad slicks, Regional 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) | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 25 Absentee ownership of franchise is allowed. (80% of current franchisees are owner/operators) |
Expansion Plans |
||
| Doc Chey's Asian Kitchen | Samurai Sam's Teriyaki Grill | |
| 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 | |
| Samurai Sam's Teriyaki Grill | |
| Franchise Fee | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
| Royalty Fee | |
| Doc Chey's Asian Kitchen | 5% |
| Samurai Sam's Teriyaki Grill | 6% |
| Advertising Fee | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | 1% |
| Year Founded | |
| Doc Chey's Asian Kitchen | 1997 |
| Samurai Sam's Teriyaki Grill | 1994 |
| Year Franchised | |
| Doc Chey's Asian Kitchen | 2004 |
| Samurai Sam's Teriyaki Grill | 1995 |
| Term Of Agreement | |
| Doc Chey's Asian Kitchen | 10 years |
| Samurai Sam's Teriyaki Grill | 15 years |
| Renewal Fee | |
| Doc Chey's Asian Kitchen | 50% of then-current fee |
| Samurai Sam's Teriyaki Grill | $5K |
Business Experience Requirements |
|
| Experience | |
| Doc Chey's Asian Kitchen | 3 years of restaurant experience |
| Samurai Sam's Teriyaki Grill | General business experience |
Financing Options |
|
| Franchise Fees | |
| Doc Chey's Asian Kitchen | No |
| Samurai Sam's Teriyaki Grill | No |
| Start-up Costs | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
| Equipment | |
| Doc Chey's Asian Kitchen} | |
| Samurai Sam's Teriyaki Grill | |
| Inventory | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
| Receivables | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
| Payroll | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
Training & Support |
|
| Training | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | K-Tec is a 5-day training all Kahala franchisees receive and is the companion to brand specific in-store training. It introduces participants to the Kahala culture, level of support provided, and the roles and responsibilities for supporting franchisee and franchisor success. It provides exposure to basic business concepts such as customer service, profitability, quality assurance, inventory, purchasing and distribution, and more. |
| Support | |
| Doc Chey's Asian Kitchen | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations |
| Samurai Sam's Teriyaki Grill | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Doc Chey's Asian Kitchen | Co-op advertising |
| Samurai Sam's Teriyaki Grill | Co-op advertising, Ad slicks, Regional advertising |
| 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) |
| Samurai Sam's Teriyaki Grill | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 25 Absentee ownership of franchise is allowed. (80% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Doc Chey's Asian Kitchen | Mid West, North East, South, South East, |
| Samurai Sam's Teriyaki Grill | |
| Canada Expansion | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |
| International Expansion | |
| Doc Chey's Asian Kitchen | |
| Samurai Sam's Teriyaki Grill | |