Start-Up Costs and Fees |
||
| Ruby Tuesday | Baton Rouge Restaurant | |
| Investment | 1559650 - 3877400 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 4% of gross sales | 5% |
| Advertising Fee | 1.5% of gross sales | 2% |
| Year Founded | 1972 | 0 |
| Year Franchised | 1997 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Ruby Tuesday | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Ruby Tuesday | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Ruby Tuesday | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | 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 | ||
| 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 |
||
| Ruby Tuesday | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Ruby Tuesday | 4% of gross sales |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Ruby Tuesday | 1.5% of gross sales |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Ruby Tuesday | 1972 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Ruby Tuesday | 1997 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Equipment | |
| Ruby Tuesday} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Receivables | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Payroll | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Ruby Tuesday | |
| 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 | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Operations | |
| Ruby Tuesday | |
| 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 | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Ruby Tuesday | 0 |
| Baton Rouge Restaurant | |
| International Expansion | |
| Ruby Tuesday | |
| Baton Rouge Restaurant | |