Start-Up Costs and Fees |
||
| Teriyaki Stix | Manchu Wok | |
| Investment | 0 - 0 | 476050 - 787500 |
| Franchise Fee | 0 | 0 |
| Royalty Fee | 7% | |
| Advertising Fee | 1% | |
| Year Founded | 0 | 1981 |
| Year Franchised | 0 | 1989 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Teriyaki Stix | Manchu Wok | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| Teriyaki Stix | Manchu Wok | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Teriyaki Stix | Manchu Wok | |
| Training | ||
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | Co-op advertising, Ad slicks, National media, Regional advertising | |
| Operations | 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Teriyaki Stix | Manchu Wok | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Teriyaki Stix | |
| Manchu Wok | |
| Franchise Fee | |
| Teriyaki Stix | |
| Manchu Wok | |
| Royalty Fee | |
| Teriyaki Stix | |
| Manchu Wok | 7% |
| Advertising Fee | |
| Teriyaki Stix | |
| Manchu Wok | 1% |
| Year Founded | |
| Teriyaki Stix | 0 |
| Manchu Wok | 1981 |
| Year Franchised | |
| Teriyaki Stix | 0 |
| Manchu Wok | 1989 |
| Term Of Agreement | |
| Teriyaki Stix | |
| Manchu Wok | 5 years |
| Renewal Fee | |
| Teriyaki Stix | |
| Manchu Wok | $3K per year |
Business Experience Requirements |
|
| Experience | |
| Teriyaki Stix | |
| Manchu Wok | Industry experience General business experience Marketing skills |
Financing Options |
|
| Franchise Fees | |
| Teriyaki Stix | |
| Manchu Wok | |
| Start-up Costs | |
| Teriyaki Stix | |
| Manchu Wok | |
| Equipment | |
| Teriyaki Stix} | |
| Manchu Wok | |
| Inventory | |
| Teriyaki Stix | |
| Manchu Wok | |
| Receivables | |
| Teriyaki Stix | |
| Manchu Wok | |
| Payroll | |
| Teriyaki Stix | |
| Manchu Wok | |
Training & Support |
|
| Training | |
| Teriyaki Stix | |
| Manchu Wok | |
| Support | |
| Teriyaki Stix | |
| Manchu Wok | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Teriyaki Stix | |
| Manchu Wok | Co-op advertising, Ad slicks, National media, Regional advertising |
| Operations | |
| Teriyaki Stix | |
| Manchu Wok | 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Teriyaki Stix | |
| Manchu Wok | |
| Canada Expansion | |
| Teriyaki Stix | |
| Manchu Wok | |
| International Expansion | |
| Teriyaki Stix | |
| Manchu Wok | |