Start-Up Costs and Fees |
||
| Port Of Subs | Vivanty's Kitchen | |
| Investment | 214500 - 397100 | 165000 - 185000 |
| Franchise Fee | ||
| Royalty Fee | 5.50% | |
| Advertising Fee | 1% | |
| Year Founded | 1972 | 0 |
| Year Franchised | 1985 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Port Of Subs | Vivanty's Kitchen | |
| Experience | ||
Financing Options |
||
| Port Of Subs | Vivanty's Kitchen | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Port Of Subs | Vivanty's Kitchen | |
| Training | Two people per restaurant are required to successfully complete the Port of Subs ’ training in a Certified Training Restaurant. One person will spend four weeks of training in the restaurant and at the Port of Subs Corporate Office in Reno, Nevada. The second person will spend two weeks of training in the restaurant. | |
| Support | ||
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Port Of Subs | Vivanty's Kitchen | |
| US Expansion | Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Texas, Utah, Washington, Wyoming | |
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Franchise Fee | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Royalty Fee | |
| Port Of Subs | 5.50% |
| Vivanty's Kitchen | |
| Advertising Fee | |
| Port Of Subs | 1% |
| Vivanty's Kitchen | |
| Year Founded | |
| Port Of Subs | 1972 |
| Vivanty's Kitchen | 0 |
| Year Franchised | |
| Port Of Subs | 1985 |
| Vivanty's Kitchen | 0 |
| Term Of Agreement | |
| Port Of Subs | 10 years |
| Vivanty's Kitchen | |
| Renewal Fee | |
| Port Of Subs | |
| Vivanty's Kitchen | |
Business Experience Requirements |
|
| Experience | |
| Port Of Subs | |
| Vivanty's Kitchen | |
Financing Options |
|
| Franchise Fees | |
| Port Of Subs | No |
| Vivanty's Kitchen | No |
| Start-up Costs | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Equipment | |
| Port Of Subs} | |
| Vivanty's Kitchen | |
| Inventory | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Receivables | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Payroll | |
| Port Of Subs | |
| Vivanty's Kitchen | |
Training & Support |
|
| Training | |
| Port Of Subs | Two people per restaurant are required to successfully complete the Port of Subs ’ training in a Certified Training Restaurant. One person will spend four weeks of training in the restaurant and at the Port of Subs Corporate Office in Reno, Nevada. The second person will spend two weeks of training in the restaurant. |
| Vivanty's Kitchen | |
| Support | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Marketing | |
| Port Of Subs | |
| Vivanty's Kitchen | |
| Operations | |
| Port Of Subs | |
| Vivanty's Kitchen | |
Expansion Plans |
|
| US Expansion | |
| Port Of Subs | Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Texas, Utah, Washington, Wyoming |
| Vivanty's Kitchen | |
| Canada Expansion | |
| Port Of Subs | 0 |
| Vivanty's Kitchen | |
| International Expansion | |
| Port Of Subs | |
| Vivanty's Kitchen | |