Start-Up Costs and Fees |
||
| Salsarita's Fresh Cantina | Baton Rouge Restaurant | |
| Investment | 283150 - 563900 | 1600000 - 1800000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 1% Nat'l 1.5% Local | 2% |
| Year Founded | 1999 | 0 |
| Year Franchised | 2000 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Salsarita's Fresh Cantina | Baton Rouge Restaurant | |
| Experience | Industry experience General business experience Marketing skills Restaurant experience helpful | |
Financing Options |
||
| Salsarita's Fresh Cantina | 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 |
||
| Salsarita's Fresh Cantina | Baton Rouge Restaurant | |
| Training | Training in Charlotte, NC at our "Burrito Bootcamp" for themselves and their manager. Salsarita's also helps you train your staff in the week prior to opening and running through the first full week of operation. We have Franchise Business Coaches available who can and will assist you in day-to-day operations and to make scheduled visits to your store. | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | Newsletter, 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, Ad slicks, Regional advertising | |
| Operations | International franchisees required to buy multiple units/master licenses; 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. (50% 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 |
||
| Salsarita's Fresh Cantina | Baton Rouge Restaurant | |
| US Expansion | Alaska, Alabama, Arkansas, Arizona, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Vermont, West Virginia, Wyoming, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Salsarita's Fresh Cantina | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Salsarita's Fresh Cantina | 1% Nat'l 1.5% Local |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Salsarita's Fresh Cantina | 1999 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Salsarita's Fresh Cantina | 2000 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Salsarita's Fresh Cantina | 10 years |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Salsarita's Fresh Cantina | 15% of then-current fee |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Salsarita's Fresh Cantina | Industry experience General business experience Marketing skills Restaurant experience helpful |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Salsarita's Fresh Cantina | No |
| Baton Rouge Restaurant | No |
| Start-up Costs | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| Equipment | |
| Salsarita's Fresh Cantina} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| Receivables | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| Payroll | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Salsarita's Fresh Cantina | Training in Charlotte, NC at our "Burrito Bootcamp" for themselves and their manager. Salsarita's also helps you train your staff in the week prior to opening and running through the first full week of operation. We have Franchise Business Coaches available who can and will assist you in day-to-day operations and to make scheduled visits to your store. |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Salsarita's Fresh Cantina | Newsletter, 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 | |
| Salsarita's Fresh Cantina | Co-op advertising, Ad slicks, Regional advertising |
| Baton Rouge Restaurant | |
| Operations | |
| Salsarita's Fresh Cantina | International franchisees required to buy multiple units/master licenses; 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. (50% 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 | |
| Salsarita's Fresh Cantina | Alaska, Alabama, Arkansas, Arizona, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Vermont, West Virginia, Wyoming, |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Salsarita's Fresh Cantina | |
| Baton Rouge Restaurant | |