Start-Up Costs and Fees |
||
| Quaker Steak & Lube | Baton Rouge Restaurant | |
| Investment | 1800000 - 3700000 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 5% |
| Advertising Fee | 3% | 2% |
| Year Founded | 1974 | 0 |
| Year Franchised | 1997 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Quaker Steak & Lube | Baton Rouge Restaurant | |
| Experience | Quaker Steak & Lube is looking for franchise owners who will be passionate about the brand and philosophically aligned with our values and approach to operating a business. Criteria for a successful franchisee team: * Minimum $500,000 liquidity for single unit development and $1,000,000 liquidity for multi-unit development * Restaurant and/or operational experience * Strong understanding in executing Four-Walls and Local Marketing * Passion for guest service | |
Financing Options |
||
| Quaker Steak & Lube | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Quaker Steak & Lube | Baton Rouge Restaurant | |
| Training | Available at headquarters: 8-10 weeks. | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, 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, National media, Regional advertising | |
| Operations | 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 |
||
| Quaker Steak & Lube | Baton Rouge Restaurant | |
| US Expansion | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming | |
| Canada Expansion | ||
| International Expansion | Worldwide, |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Quaker Steak & Lube | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Quaker Steak & Lube | 3% |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Quaker Steak & Lube | 1974 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Quaker Steak & Lube | 1997 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Quaker Steak & Lube | Quaker Steak & Lube is looking for franchise owners who will be passionate about the brand and philosophically aligned with our values and approach to operating a business. Criteria for a successful franchisee team: * Minimum $500,000 liquidity for single unit development and $1,000,000 liquidity for multi-unit development * Restaurant and/or operational experience * Strong understanding in executing Four-Walls and Local Marketing * Passion for guest service |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Equipment | |
| Quaker Steak & Lube} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Receivables | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| Payroll | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Quaker Steak & Lube | Available at headquarters: 8-10 weeks. |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Quaker Steak & Lube | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, 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 | |
| Quaker Steak & Lube | Co-op advertising, National media, Regional advertising |
| Baton Rouge Restaurant | |
| Operations | |
| Quaker Steak & Lube | |
| 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 | |
| Quaker Steak & Lube | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Quaker Steak & Lube | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Quaker Steak & Lube | Worldwide, |
| Baton Rouge Restaurant | |