Houlihan's vs Baton Rouge Restaurant Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Houlihan's vs Baton Rouge Restaurant including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
  Houlihan's Baton Rouge Restaurant
Investment 1600000 - 4300000 1600000 - 1800000
Franchise Fee 0
Royalty Fee 4% 5%
Advertising Fee 2%
Year Founded 1972 0
Year Franchised 1994 0
Term Of Agreement
Term Of Agreement
Renewal Fee


Business Experience Requirements
  Houlihan's Baton Rouge Restaurant
Experience Industry experience General business experience Must live in same market being developed

Financing Options
  Houlihan's 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
  Houlihan's Baton Rouge Restaurant
Training A twelve-week training program is mandatory at the franchisee's expense.
Support Meetings, Field operations/evaluations, Purchasing cooperatives 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 Number of employees needed to run franchised unit: 78 Absentee ownership of franchise is allowed. (80% 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
  Houlihan's Baton Rouge Restaurant
US Expansion Alaska, Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Canada Expansion
International Expansion

Start-Up Costs and Fees Mobile
Investment
Houlihan's
Baton Rouge Restaurant
Franchise Fee
Houlihan's
Baton Rouge Restaurant
Royalty Fee
Houlihan's 4%
Baton Rouge Restaurant 5%
Advertising Fee
Houlihan's
Baton Rouge Restaurant 2%
Year Founded
Houlihan's 1972
Baton Rouge Restaurant 0
Year Franchised
Houlihan's 1994
Baton Rouge Restaurant 0
Term Of Agreement
Houlihan's 20 years
Baton Rouge Restaurant
Renewal Fee
Houlihan's $5K
Baton Rouge Restaurant


Business Experience Requirements
Experience
Houlihan's Industry experience General business experience Must live in same market being developed
Baton Rouge Restaurant

Financing Options
 
Franchise Fees
Houlihan's No
Baton Rouge Restaurant No
Start-up Costs
Houlihan's
Baton Rouge Restaurant
Equipment
Houlihan's}
Baton Rouge Restaurant
Inventory
Houlihan's
Baton Rouge Restaurant
Receivables
Houlihan's
Baton Rouge Restaurant
Payroll
Houlihan's
Baton Rouge Restaurant

Training & Support
Training
Houlihan's
Baton Rouge Restaurant A twelve-week training program is mandatory at the franchisee's expense.
Support
Houlihan's Meetings, Field operations/evaluations, Purchasing cooperatives
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
Houlihan's Co-op advertising, Ad slicks, Regional advertising
Baton Rouge Restaurant
Operations
Houlihan's Franchisees required to buy multiple units/master licenses Number of employees needed to run franchised unit: 78 Absentee ownership of franchise is allowed. (80% 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
Houlihan's Alaska, Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Baton Rouge Restaurant
Canada Expansion
Houlihan's
Baton Rouge Restaurant
International Expansion
Houlihan's
Baton Rouge Restaurant