Start-Up Costs and Fees |
||
| Teriyaki Stix | Doc Chey's Asian Kitchen | |
| Investment | 0 - 0 | 287500 - 462000 |
| Franchise Fee | 0 | 0 |
| Royalty Fee | 5% | |
| Advertising Fee | ||
| Year Founded | 0 | 1997 |
| Year Franchised | 0 | 2004 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Teriyaki Stix | Doc Chey's Asian Kitchen | |
| Experience | 3 years of restaurant experience | |
Financing Options |
||
| Teriyaki Stix | Doc Chey's Asian Kitchen | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Teriyaki Stix | Doc Chey's Asian Kitchen | |
| Training | ||
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | |
| Marketing | Co-op advertising | |
| Operations | 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 |
||
| Teriyaki Stix | 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 | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Franchise Fee | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Royalty Fee | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | 5% |
| Advertising Fee | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Year Founded | |
| Teriyaki Stix | 0 |
| Doc Chey's Asian Kitchen | 1997 |
| Year Franchised | |
| Teriyaki Stix | 0 |
| Doc Chey's Asian Kitchen | 2004 |
| Term Of Agreement | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | 10 years |
| Renewal Fee | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | 50% of then-current fee |
Business Experience Requirements |
|
| Experience | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | 3 years of restaurant experience |
Financing Options |
|
| Franchise Fees | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Start-up Costs | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Equipment | |
| Teriyaki Stix} | |
| Doc Chey's Asian Kitchen | |
| Inventory | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Receivables | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Payroll | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
Training & Support |
|
| Training | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| Support | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations |
| Marketing | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | Co-op advertising |
| Operations | |
| Teriyaki Stix | |
| 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 | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | Mid West, North East, South, South East, |
| Canada Expansion | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |
| International Expansion | |
| Teriyaki Stix | |
| Doc Chey's Asian Kitchen | |