Start-Up Costs and Fees |
||
| Golden Griddle | Baton Rouge Restaurant | |
| Investment | 100000 - 450000 | 1600000 - 1800000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 1964 | 0 |
| Year Franchised | 1977 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Golden Griddle | Baton Rouge Restaurant | |
| Experience | General business experience | |
Financing Options |
||
| Golden Griddle | Baton Rouge Restaurant | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Golden Griddle | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | Internet, Security/safety procedures, Field operations/evaluations | 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 | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | Franchisees required to buy multiple units/master licenses; 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) | 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 |
||
| Golden Griddle | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Golden Griddle | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Golden Griddle | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Golden Griddle | 1964 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Golden Griddle | 1977 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Golden Griddle | 10 years |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Golden Griddle | General business experience |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Golden Griddle | No |
| Baton Rouge Restaurant | No |
| Start-up Costs | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Equipment | |
| Golden Griddle} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Receivables | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Payroll | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Golden Griddle | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Golden Griddle | Internet, Security/safety procedures, Field operations/evaluations |
| 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 | |
| Golden Griddle | Co-op advertising, Ad slicks, Regional advertising |
| Baton Rouge Restaurant | |
| Operations | |
| Golden Griddle | Franchisees required to buy multiple units/master licenses; 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 20 - 30 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
| 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 | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Golden Griddle | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Golden Griddle | |
| Baton Rouge Restaurant | |