Start-Up Costs and Fees |
||
| Samurai Sam's Teriyaki Grill | Doc Chey's Asian Kitchen | |
| Investment | 106300 - 432100 | 287500 - 462000 |
| Franchise Fee | 0 | 0 |
| Royalty Fee | 6% | 5% |
| Advertising Fee | 1% | |
| Year Founded | 1994 | 1997 |
| Year Franchised | 1995 | 2004 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Samurai Sam's Teriyaki Grill | Doc Chey's Asian Kitchen | |
| Experience | General business experience | 3 years of restaurant experience |
Financing Options |
||
| Samurai Sam's Teriyaki Grill | Doc Chey's Asian Kitchen | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Samurai Sam's Teriyaki Grill | Doc Chey's Asian Kitchen | |
| Training | K-Tec is a 5-day training all Kahala franchisees receive and is the companion to brand specific in-store training. It introduces participants to the Kahala culture, level of support provided, and the roles and responsibilities for supporting franchisee and franchisor success. It provides exposure to basic business concepts such as customer service, profitability, quality assurance, inventory, purchasing and distribution, and more. | |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | Co-op advertising |
| Operations | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 25 Absentee ownership of franchise is allowed. (80% of current franchisees are owner/operators) | Number of employees needed to run franchised unit: 25 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
||
| Samurai Sam's Teriyaki Grill | Doc Chey's Asian Kitchen | |
| US Expansion | Mid West, North East, South, South East, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| Franchise Fee | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| Royalty Fee | |
| Samurai Sam's Teriyaki Grill | 6% |
| Doc Chey's Asian Kitchen | 5% |
| Advertising Fee | |
| Samurai Sam's Teriyaki Grill | 1% |
| Doc Chey's Asian Kitchen | |
| Year Founded | |
| Samurai Sam's Teriyaki Grill | 1994 |
| Doc Chey's Asian Kitchen | 1997 |
| Year Franchised | |
| Samurai Sam's Teriyaki Grill | 1995 |
| Doc Chey's Asian Kitchen | 2004 |
| Term Of Agreement | |
| Samurai Sam's Teriyaki Grill | 15 years |
| Doc Chey's Asian Kitchen | 10 years |
| Renewal Fee | |
| Samurai Sam's Teriyaki Grill | $5K |
| Doc Chey's Asian Kitchen | 50% of then-current fee |
Business Experience Requirements |
|
| Experience | |
| Samurai Sam's Teriyaki Grill | General business experience |
| Doc Chey's Asian Kitchen | 3 years of restaurant experience |
Financing Options |
|
| Franchise Fees | |
| Samurai Sam's Teriyaki Grill | No |
| Doc Chey's Asian Kitchen | No |
| Start-up Costs | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| Equipment | |
| Samurai Sam's Teriyaki Grill} | |
| Doc Chey's Asian Kitchen | |
| Inventory | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| Receivables | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| Payroll | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
Training & Support |
|
| Training | |
| Samurai Sam's Teriyaki Grill | K-Tec is a 5-day training all Kahala franchisees receive and is the companion to brand specific in-store training. It introduces participants to the Kahala culture, level of support provided, and the roles and responsibilities for supporting franchisee and franchisor success. It provides exposure to basic business concepts such as customer service, profitability, quality assurance, inventory, purchasing and distribution, and more. |
| Doc Chey's Asian Kitchen | |
| Support | |
| Samurai Sam's Teriyaki Grill | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Doc Chey's Asian Kitchen | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations |
| Marketing | |
| Samurai Sam's Teriyaki Grill | Co-op advertising, Ad slicks, Regional advertising |
| Doc Chey's Asian Kitchen | Co-op advertising |
| Operations | |
| Samurai Sam's Teriyaki Grill | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 25 Absentee ownership of franchise is allowed. (80% of current franchisees are owner/operators) |
| Doc Chey's Asian Kitchen | Number of employees needed to run franchised unit: 25 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | Mid West, North East, South, South East, |
| Canada Expansion | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |
| International Expansion | |
| Samurai Sam's Teriyaki Grill | |
| Doc Chey's Asian Kitchen | |