Start-Up Costs and Fees |
||
| Red Hot & Blue | Baton Rouge Restaurant | |
| Investment | 380700 - 1000000 | 1600000 - 1800000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | |
| Year Founded | 1988 | 0 |
| Year Franchised | 1990 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Red Hot & Blue | Baton Rouge Restaurant | |
| Experience | Industry experience | |
Financing Options |
||
| Red Hot & Blue | 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 |
||
| Red Hot & Blue | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, 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 | Ad slicks, National media, Regional advertising | |
| Operations | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT 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 |
||
| Red Hot & Blue | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Red Hot & Blue | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Red Hot & Blue | 1988 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Red Hot & Blue | 1990 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Red Hot & Blue | 20 years |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Red Hot & Blue | Industry experience |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Red Hot & Blue | No |
| Baton Rouge Restaurant | No |
| Start-up Costs | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Equipment | |
| Red Hot & Blue} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Receivables | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Payroll | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Red Hot & Blue | Newsletter, Meetings, Toll-free phone line, Grand opening, 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 | |
| Red Hot & Blue | Ad slicks, National media, Regional advertising |
| Baton Rouge Restaurant | |
| Operations | |
| Red Hot & Blue | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT 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 | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Red Hot & Blue | |
| Baton Rouge Restaurant | |