Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | Salsarita's Fresh Cantina | |
| Investment | 1600000 - 1800000 | 283150 - 563900 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% | 1% Nat'l 1.5% Local |
| Year Founded | 0 | 1999 |
| Year Franchised | 0 | 2000 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | Salsarita's Fresh Cantina | |
| Experience | Industry experience General business experience Marketing skills Restaurant experience helpful | |
Financing Options |
||
| Baton Rouge Restaurant | Salsarita's Fresh Cantina | |
| Franchise Fees | No | No |
| Start-up Costs | No | No |
| Equipment | No | No |
| Inventory | No | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Baton Rouge Restaurant | Salsarita's Fresh Cantina | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | Training in Charlotte, NC at our "Burrito Bootcamp" for themselves and their manager. Salsarita's also helps you train your staff in the week prior to opening and running through the first full week of operation. We have Franchise Business Coaches available who can and will assist you in day-to-day operations and to make scheduled visits to your store. |
| Support | A successful opening is a critical step in the development of a B ton Rouge Franchise Operation. We assist the franchisee and his management team with a "hands-on" support team for the first 30 days of operation. The main function of the franchisor is to assist the franchise system. This means providing ongoing phone calls, restaurant visits and consultations to ensure all B ton Rouge's systems, specifications, and standards are in place, resulting in consistent operations, above average sales, and excellent profitability.B ton Rouge offers full support in all areas of accounting, menu development, marketing, financial planning, and system implementation. | Newsletter, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | B ton Rouge insists on having an owner/operator on-site. Ideally, we would prefer a proprietorship, but consideration is given to partnerships. We insist that one of the partners be responsible for the day-to-day on-site operation of the restaurant. | International franchisees required to buy multiple units/master licenses; 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. (50% of current franchisees are owner/operators) |
Expansion Plans |
||
| Baton Rouge Restaurant | Salsarita's Fresh Cantina | |
| US Expansion | Alaska, Alabama, Arkansas, Arizona, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Vermont, West Virginia, Wyoming, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| Salsarita's Fresh Cantina | 5% |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| Salsarita's Fresh Cantina | 1% Nat'l 1.5% Local |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| Salsarita's Fresh Cantina | 1999 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| Salsarita's Fresh Cantina | 2000 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | 10 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | 15% of then-current fee |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | Industry experience General business experience Marketing skills Restaurant experience helpful |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| Salsarita's Fresh Cantina | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| Equipment | |
| Baton Rouge Restaurant} | |
| Salsarita's Fresh Cantina | |
| Inventory | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| Receivables | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| Payroll | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Salsarita's Fresh Cantina | Training in Charlotte, NC at our "Burrito Bootcamp" for themselves and their manager. Salsarita's also helps you train your staff in the week prior to opening and running through the first full week of operation. We have Franchise Business Coaches available who can and will assist you in day-to-day operations and to make scheduled visits to your store. |
| Support | |
| Baton Rouge Restaurant | A successful opening is a critical step in the development of a B ton Rouge Franchise Operation. We assist the franchisee and his management team with a "hands-on" support team for the first 30 days of operation. The main function of the franchisor is to assist the franchise system. This means providing ongoing phone calls, restaurant visits and consultations to ensure all B ton Rouge's systems, specifications, and standards are in place, resulting in consistent operations, above average sales, and excellent profitability.B ton Rouge offers full support in all areas of accounting, menu development, marketing, financial planning, and system implementation. |
| Salsarita's Fresh Cantina | Newsletter, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | Co-op advertising, Ad slicks, Regional advertising |
| Operations | |
| Baton Rouge Restaurant | B ton Rouge insists on having an owner/operator on-site. Ideally, we would prefer a proprietorship, but consideration is given to partnerships. We insist that one of the partners be responsible for the day-to-day on-site operation of the restaurant. |
| Salsarita's Fresh Cantina | International franchisees required to buy multiple units/master licenses; 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 Absentee ownership of franchise is allowed. (50% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | Alaska, Alabama, Arkansas, Arizona, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Vermont, West Virginia, Wyoming, |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |
| International Expansion | |
| Baton Rouge Restaurant | |
| Salsarita's Fresh Cantina | |