Start-Up Costs and Fees |
||
| Taco Villa | Sea Casa | |
| Investment | 140000 - 150000 | 221500 - 344000 |
| Franchise Fee | ||
| Royalty Fee | 6% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1995 |
| Year Franchised | 0 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Taco Villa | Sea Casa | |
| Experience | ||
Financing Options |
||
| Taco Villa | Sea Casa | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Taco Villa | Sea Casa | |
| Training | 1. Head Office 1 Week 2. In Store 3 Weeks | |
| Support | Central Data Processing Central Purchasing Field Operation Evaluation Field Training Initial Store Opening Franchisee Newsletter 800 Telephone Hotline | |
| Marketing | ||
| Operations | Average Number of Employees: 3 Full-time, 5 Part-time Passive Ownership: Not Allowed | |
Expansion Plans |
||
| Taco Villa | Sea Casa | |
| US Expansion | Connecticut, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Rhode Island, Vermont | |
| Canada Expansion | Nationwide, Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Taco Villa | |
| Sea Casa | |
| Franchise Fee | |
| Taco Villa | |
| Sea Casa | |
| Royalty Fee | |
| Taco Villa | 6% |
| Sea Casa | |
| Advertising Fee | |
| Taco Villa | 2% |
| Sea Casa | |
| Year Founded | |
| Taco Villa | 0 |
| Sea Casa | 1995 |
| Year Franchised | |
| Taco Villa | 0 |
| Sea Casa | 0 |
| Term Of Agreement | |
| Taco Villa | 10 years +10 |
| Sea Casa | |
| Renewal Fee | |
| Taco Villa | |
| Sea Casa | |
Business Experience Requirements |
|
| Experience | |
| Taco Villa | |
| Sea Casa | |
Financing Options |
|
| Franchise Fees | |
| Taco Villa | |
| Sea Casa | |
| Start-up Costs | |
| Taco Villa | |
| Sea Casa | |
| Equipment | |
| Taco Villa} | |
| Sea Casa | |
| Inventory | |
| Taco Villa | |
| Sea Casa | |
| Receivables | |
| Taco Villa | |
| Sea Casa | |
| Payroll | |
| Taco Villa | |
| Sea Casa | |
Training & Support |
|
| Training | |
| Taco Villa | 1. Head Office 1 Week 2. In Store 3 Weeks |
| Sea Casa | |
| Support | |
| Taco Villa | Central Data Processing Central Purchasing Field Operation Evaluation Field Training Initial Store Opening Franchisee Newsletter 800 Telephone Hotline |
| Sea Casa | |
| Marketing | |
| Taco Villa | |
| Sea Casa | |
| Operations | |
| Taco Villa | Average Number of Employees: 3 Full-time, 5 Part-time Passive Ownership: Not Allowed |
| Sea Casa | |
Expansion Plans |
|
| US Expansion | |
| Taco Villa | Connecticut, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Rhode Island, Vermont |
| Sea Casa | |
| Canada Expansion | |
| Taco Villa | Nationwide, Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory |
| Sea Casa | |
| International Expansion | |
| Taco Villa | |
| Sea Casa | |