Start-Up Costs and Fees |
||
| Zambrero | Mucho Burrito | |
| Investment | 350000 - 450000 | 172300 - 375500 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 4% | |
| Year Founded | 2006 | 2006 |
| Year Franchised | 2009 | 2006 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Zambrero | Mucho Burrito | |
| Experience | ||
Financing Options |
||
| Zambrero | Mucho Burrito | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Zambrero | Mucho Burrito | |
| Training | - At least 2 weeks training in a restaurant before opening your first restaurant - Monthly store visits and continued training - Induction week held in Sydney's Zambrero Office before opening your first restaurant - Book keeping completed by Zambrero - Business intelligence software showing all stores sales data and history | Classroom lectures. Hands-on training, even cooking classes! Mucho Burrito™ University (MBU) offers an intensive training program teaching the skills necessary to become a successful Mucho Burrito™ Franchise partner. You ll graduate with a comprehensive understanding of our burrito making business. |
| Support | Constant support for all business elements: recruitment, leasing, marketing, operations and finance from the Zambrero support Office Team | |
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Zambrero | Mucho Burrito | |
| US Expansion | ||
| 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 | Australia |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Zambrero | |
| Mucho Burrito | |
| Franchise Fee | |
| Zambrero | |
| Mucho Burrito | |
| Royalty Fee | |
| Zambrero | |
| Mucho Burrito | 5% |
| Advertising Fee | |
| Zambrero | |
| Mucho Burrito | 4% |
| Year Founded | |
| Zambrero | 2006 |
| Mucho Burrito | 2006 |
| Year Franchised | |
| Zambrero | 2009 |
| Mucho Burrito | 2006 |
| Term Of Agreement | |
| Zambrero | |
| Mucho Burrito | |
| Renewal Fee | |
| Zambrero | |
| Mucho Burrito | |
Business Experience Requirements |
|
| Experience | |
| Zambrero | |
| Mucho Burrito | |
Financing Options |
|
| Franchise Fees | |
| Zambrero | |
| Mucho Burrito | |
| Start-up Costs | |
| Zambrero | |
| Mucho Burrito | |
| Equipment | |
| Zambrero} | |
| Mucho Burrito | |
| Inventory | |
| Zambrero | |
| Mucho Burrito | |
| Receivables | |
| Zambrero | |
| Mucho Burrito | |
| Payroll | |
| Zambrero | |
| Mucho Burrito | |
Training & Support |
|
| Training | |
| Zambrero | - At least 2 weeks training in a restaurant before opening your first restaurant - Monthly store visits and continued training - Induction week held in Sydney's Zambrero Office before opening your first restaurant - Book keeping completed by Zambrero - Business intelligence software showing all stores sales data and history |
| Mucho Burrito | Classroom lectures. Hands-on training, even cooking classes! Mucho Burrito™ University (MBU) offers an intensive training program teaching the skills necessary to become a successful Mucho Burrito™ Franchise partner. You ll graduate with a comprehensive understanding of our burrito making business. |
| Support | |
| Zambrero | Constant support for all business elements: recruitment, leasing, marketing, operations and finance from the Zambrero support Office Team |
| Mucho Burrito | |
| Marketing | |
| Zambrero | |
| Mucho Burrito | |
| Operations | |
| Zambrero | |
| Mucho Burrito | |
Expansion Plans |
|
| US Expansion | |
| Zambrero | |
| Mucho Burrito | |
| Canada Expansion | |
| Zambrero | |
| Mucho Burrito | Nationwide, Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory |
| International Expansion | |
| Zambrero | Australia |
| Mucho Burrito | |