Start-Up Costs and Fees |
||
| Bar Louie | White Hen Pantry | |
| Investment | 923500 - 3707333 | 52400 - 225200 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | Varies |
| Advertising Fee | 2% local, 1%Nat'l | |
| Year Founded | 1991 | 1965 |
| Year Franchised | 2010 | 1965 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Bar Louie | White Hen Pantry | |
| Experience | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. | Industry experience General business experience |
Financing Options |
||
| Bar Louie | White Hen Pantry | |
| Franchise Fees | Yes | |
| Start-up Costs | Yes | |
| Equipment | No | |
| Inventory | Yes | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Bar Louie | White Hen Pantry | |
| Training | ||
| Support | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming | Newsletter, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | ||
| Operations | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. | |
Expansion Plans |
||
| Bar Louie | White Hen Pantry | |
| US Expansion | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming | Illinois, Indiana, Massachusetts, New Hampshire, |
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Bar Louie | |
| White Hen Pantry | |
| Franchise Fee | |
| Bar Louie | |
| White Hen Pantry | |
| Royalty Fee | |
| Bar Louie | 5% |
| White Hen Pantry | Varies |
| Advertising Fee | |
| Bar Louie | 2% local, 1%Nat'l |
| White Hen Pantry | |
| Year Founded | |
| Bar Louie | 1991 |
| White Hen Pantry | 1965 |
| Year Franchised | |
| Bar Louie | 2010 |
| White Hen Pantry | 1965 |
| Term Of Agreement | |
| Bar Louie | |
| White Hen Pantry | 10 years |
| Renewal Fee | |
| Bar Louie | |
| White Hen Pantry | |
Business Experience Requirements |
|
| Experience | |
| Bar Louie | Just as there is no cookie cutter location, there is no cookie-cutter franchisee. A company's objective should determine if a potential franchisee is a good fit. For franchisees looking to build on a unique culture, franchisees should be excited for the opportunity to customize. Someone who wants to expand quickly through a replication and repetition rollout approach will not deliver the guest experience that customers should come to expect from the brand. |
| White Hen Pantry | Industry experience General business experience |
Financing Options |
|
| Franchise Fees | |
| Bar Louie | |
| White Hen Pantry | |
| Start-up Costs | |
| Bar Louie | |
| White Hen Pantry | |
| Equipment | |
| Bar Louie} | |
| White Hen Pantry | |
| Inventory | |
| Bar Louie | |
| White Hen Pantry | |
| Receivables | |
| Bar Louie | |
| White Hen Pantry | |
| Payroll | |
| Bar Louie | |
| White Hen Pantry | |
Training & Support |
|
| Training | |
| Bar Louie | |
| White Hen Pantry | |
| Support | |
| Bar Louie | We offer extensive support along the way, including: * Full support through the site identification and construction process * A comprehensive training program for restaurant teams * MALT (Music, Atmosphere, Lighting, Temperature) - the secret to creating the Bar Louie experience * Access to leading software and restaurant management tools * Compelling advertising and local store marketing materials * Extensive PR and social media programming |
| White Hen Pantry | Newsletter, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Bar Louie | |
| White Hen Pantry | |
| Operations | |
| Bar Louie | |
| White Hen Pantry | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. |
Expansion Plans |
|
| US Expansion | |
| Bar Louie | Nationwide, Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming |
| White Hen Pantry | Illinois, Indiana, Massachusetts, New Hampshire, |
| Canada Expansion | |
| Bar Louie | 0 |
| White Hen Pantry | |
| International Expansion | |
| Bar Louie | |
| White Hen Pantry | |