Start-Up Costs and Fees |
||
| Shula's Steak House | Virginia Barbeque | |
| Investment | 1126600 - 3037500 | 81500 - 221500 |
| Franchise Fee | 0 | |
| Royalty Fee | 12% | 6% |
| Advertising Fee | Not less than $30,000 | |
| Year Founded | 0 | 2000 |
| Year Franchised | 0 | 2004 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Shula's Steak House | Virginia Barbeque | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| Shula's Steak House | Virginia Barbeque | |
| Franchise Fees | Yes | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Shula's Steak House | Virginia Barbeque | |
| Training | The Franchise Owner, the Head Coach, the Business Development Manager, the Shula's Chef, and any oth er employees that designated must attend and complete the Basic training program. The training is based at the franchise premise for 14 days. The franchisee must pay for the expenses incurred by the franchisor during the basic training. The Head Coach, Business Development Manager, and Shula's Chef must complete the Managers' Training Program, which consists of three to five business days located at corporate headquarters. | |
| Support | Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations | |
| Marketing | Co-op advertising, Regional advertising | |
| Operations | The franchisee must act as or hire a designated Head Coach to act as the franchised business's general manager. The Head Coach must devote, on a full-time basis, his or her best efforts to managing and operating the franchised business. The franchised business requires the Head Coach's day-to-day supervision. The franchisee must also hire a Business Development Manager, who is primarily responsible for developing business from individuals and organizations within the protected territory. The franchisee must also hire a Shula's Chef, who is the franchised business's head chef and is primar ily responsible for operating and managing its kitchen. | 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 6 - 6 Absentee ownership of franchise is allowed. (75% of current franchisees are owner/operators) |
Expansion Plans |
||
| Shula's Steak House | Virginia Barbeque | |
| US Expansion | North East, South East, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Franchise Fee | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Royalty Fee | |
| Shula's Steak House | 12% |
| Virginia Barbeque | 6% |
| Advertising Fee | |
| Shula's Steak House | Not less than $30,000 |
| Virginia Barbeque | |
| Year Founded | |
| Shula's Steak House | 0 |
| Virginia Barbeque | 2000 |
| Year Franchised | |
| Shula's Steak House | 0 |
| Virginia Barbeque | 2004 |
| Term Of Agreement | |
| Shula's Steak House | 10 years +10+10 |
| Virginia Barbeque | 10 years |
| Renewal Fee | |
| Shula's Steak House | |
| Virginia Barbeque | |
Business Experience Requirements |
|
| Experience | |
| Shula's Steak House | |
| Virginia Barbeque | Industry experience General business experience Marketing skills |
Financing Options |
|
| Franchise Fees | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Start-up Costs | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Equipment | |
| Shula's Steak House} | |
| Virginia Barbeque | |
| Inventory | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Receivables | |
| Shula's Steak House | |
| Virginia Barbeque | |
| Payroll | |
| Shula's Steak House | |
| Virginia Barbeque | |
Training & Support |
|
| Training | |
| Shula's Steak House | The Franchise Owner, the Head Coach, the Business Development Manager, the Shula's Chef, and any oth er employees that designated must attend and complete the Basic training program. The training is based at the franchise premise for 14 days. The franchisee must pay for the expenses incurred by the franchisor during the basic training. The Head Coach, Business Development Manager, and Shula's Chef must complete the Managers' Training Program, which consists of three to five business days located at corporate headquarters. |
| Virginia Barbeque | |
| Support | |
| Shula's Steak House | |
| Virginia Barbeque | Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations |
| Marketing | |
| Shula's Steak House | |
| Virginia Barbeque | Co-op advertising, Regional advertising |
| Operations | |
| Shula's Steak House | The franchisee must act as or hire a designated Head Coach to act as the franchised business's general manager. The Head Coach must devote, on a full-time basis, his or her best efforts to managing and operating the franchised business. The franchised business requires the Head Coach's day-to-day supervision. The franchisee must also hire a Business Development Manager, who is primarily responsible for developing business from individuals and organizations within the protected territory. The franchisee must also hire a Shula's Chef, who is the franchised business's head chef and is primar ily responsible for operating and managing its kitchen. |
| Virginia Barbeque | 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 6 - 6 Absentee ownership of franchise is allowed. (75% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Shula's Steak House | |
| Virginia Barbeque | North East, South East, |
| Canada Expansion | |
| Shula's Steak House | |
| Virginia Barbeque | |
| International Expansion | |
| Shula's Steak House | |
| Virginia Barbeque | |