Start-Up Costs and Fees |
||
| Goodcents Deli Fresh Subs | Vivanty's Kitchen | |
| Investment | 211432 - 431843 | 165000 - 185000 |
| Franchise Fee | ||
| Royalty Fee | 6% | |
| Advertising Fee | 3.50% | |
| Year Founded | 1988 | 0 |
| Year Franchised | 1990 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Goodcents Deli Fresh Subs | Vivanty's Kitchen | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| Goodcents Deli Fresh Subs | Vivanty's Kitchen | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Goodcents Deli Fresh Subs | Vivanty's Kitchen | |
| Training | On-The-Job Training: 120 hours Classroom Training: 40 hours | |
| Support | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line rand Opening Online Support Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform | |
| Marketing | Co-op Advertising Ad Templates National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app | |
| Operations | Franchisees required to buy multiple units/master licenses; 30% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. | |
Expansion Plans |
||
| Goodcents Deli Fresh Subs | Vivanty's Kitchen | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Franchise Fee | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Royalty Fee | |
| Goodcents Deli Fresh Subs | 6% |
| Vivanty's Kitchen | |
| Advertising Fee | |
| Goodcents Deli Fresh Subs | 3.50% |
| Vivanty's Kitchen | |
| Year Founded | |
| Goodcents Deli Fresh Subs | 1988 |
| Vivanty's Kitchen | 0 |
| Year Franchised | |
| Goodcents Deli Fresh Subs | 1990 |
| Vivanty's Kitchen | 0 |
| Term Of Agreement | |
| Goodcents Deli Fresh Subs | 10 years |
| Vivanty's Kitchen | |
| Renewal Fee | |
| Goodcents Deli Fresh Subs | 60% of current fee |
| Vivanty's Kitchen | |
Business Experience Requirements |
|
| Experience | |
| Goodcents Deli Fresh Subs | Industry experience General business experience Marketing skills |
| Vivanty's Kitchen | |
Financing Options |
|
| Franchise Fees | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Start-up Costs | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Equipment | |
| Goodcents Deli Fresh Subs} | |
| Vivanty's Kitchen | |
| Inventory | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Receivables | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Payroll | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
Training & Support |
|
| Training | |
| Goodcents Deli Fresh Subs | On-The-Job Training: 120 hours Classroom Training: 40 hours |
| Vivanty's Kitchen | |
| Support | |
| Goodcents Deli Fresh Subs | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line rand Opening Online Support Security/Safety Procedures Field Operations Site Selection Proprietary Software Franchisee Intranet Platform |
| Vivanty's Kitchen | |
| Marketing | |
| Goodcents Deli Fresh Subs | Co-op Advertising Ad Templates National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app |
| Vivanty's Kitchen | |
| Operations | |
| Goodcents Deli Fresh Subs | Franchisees required to buy multiple units/master licenses; 30% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. |
| Vivanty's Kitchen | |
Expansion Plans |
|
| US Expansion | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| Canada Expansion | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |
| International Expansion | |
| Goodcents Deli Fresh Subs | |
| Vivanty's Kitchen | |