Start-Up Costs and Fees |
||
| Salsarita's Fresh Cantina | Village Inn Restaurants | |
| Investment | 283150 - 563900 | 963000 - 2570000 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 4% |
| Advertising Fee | 1% Nat'l 1.5% Local | 1%local +0.5%Nat'l |
| Year Founded | 1999 | 1958 |
| Year Franchised | 2000 | 1961 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Salsarita's Fresh Cantina | Village Inn Restaurants | |
| Experience | Industry experience General business experience Marketing skills Restaurant experience helpful | |
Financing Options |
||
| Salsarita's Fresh Cantina | Village Inn Restaurants | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Salsarita's Fresh Cantina | Village Inn Restaurants | |
| 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. | |
| Support | Newsletter, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | |
| 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) | |
Expansion Plans |
||
| Salsarita's Fresh Cantina | Village Inn Restaurants | |
| 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 | |
| Village Inn Restaurants | |
| Franchise Fee | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
| Royalty Fee | |
| Salsarita's Fresh Cantina | 5% |
| Village Inn Restaurants | 4% |
| Advertising Fee | |
| Salsarita's Fresh Cantina | 1% Nat'l 1.5% Local |
| Village Inn Restaurants | 1%local +0.5%Nat'l |
| Year Founded | |
| Salsarita's Fresh Cantina | 1999 |
| Village Inn Restaurants | 1958 |
| Year Franchised | |
| Salsarita's Fresh Cantina | 2000 |
| Village Inn Restaurants | 1961 |
| Term Of Agreement | |
| Salsarita's Fresh Cantina | 10 years |
| Village Inn Restaurants | |
| Renewal Fee | |
| Salsarita's Fresh Cantina | 15% of then-current fee |
| Village Inn Restaurants | |
Business Experience Requirements |
|
| Experience | |
| Salsarita's Fresh Cantina | Industry experience General business experience Marketing skills Restaurant experience helpful |
| Village Inn Restaurants | |
Financing Options |
|
| Franchise Fees | |
| Salsarita's Fresh Cantina | No |
| Village Inn Restaurants | No |
| Start-up Costs | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
| Equipment | |
| Salsarita's Fresh Cantina} | |
| Village Inn Restaurants | |
| Inventory | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
| Receivables | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
| Payroll | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
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. |
| Village Inn Restaurants | |
| Support | |
| Salsarita's Fresh Cantina | Newsletter, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Village Inn Restaurants | |
| Marketing | |
| Salsarita's Fresh Cantina | Co-op advertising, Ad slicks, Regional advertising |
| Village Inn Restaurants | |
| 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) |
| Village Inn Restaurants | |
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, |
| Village Inn Restaurants | |
| Canada Expansion | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |
| International Expansion | |
| Salsarita's Fresh Cantina | |
| Village Inn Restaurants | |