Start-Up Costs and Fees |
||
| Baton Rouge Restaurant | White Hen Pantry | |
| Investment | 1600000 - 1800000 | 52400 - 225200 |
| Franchise Fee | 0 | |
| Royalty Fee | 5% | Varies |
| Advertising Fee | 2% | |
| Year Founded | 0 | 1965 |
| Year Franchised | 0 | 1965 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Baton Rouge Restaurant | White Hen Pantry | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| Baton Rouge Restaurant | White Hen Pantry | |
| Franchise Fees | No | Yes |
| Start-up Costs | No | Yes |
| Equipment | No | No |
| Inventory | No | Yes |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| Baton Rouge Restaurant | White Hen Pantry | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| 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, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | ||
| 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. | 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 |
||
| Baton Rouge Restaurant | White Hen Pantry | |
| US Expansion | Illinois, Indiana, Massachusetts, New Hampshire, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| Franchise Fee | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| Royalty Fee | |
| Baton Rouge Restaurant | 5% |
| White Hen Pantry | Varies |
| Advertising Fee | |
| Baton Rouge Restaurant | 2% |
| White Hen Pantry | |
| Year Founded | |
| Baton Rouge Restaurant | 0 |
| White Hen Pantry | 1965 |
| Year Franchised | |
| Baton Rouge Restaurant | 0 |
| White Hen Pantry | 1965 |
| Term Of Agreement | |
| Baton Rouge Restaurant | |
| White Hen Pantry | 10 years |
| Renewal Fee | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
Business Experience Requirements |
|
| Experience | |
| Baton Rouge Restaurant | |
| White Hen Pantry | Industry experience General business experience |
Financing Options |
|
| Franchise Fees | |
| Baton Rouge Restaurant | No |
| White Hen Pantry | No |
| Start-up Costs | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| Equipment | |
| Baton Rouge Restaurant} | |
| White Hen Pantry | |
| Inventory | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| Receivables | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| Payroll | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
Training & Support |
|
| Training | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| White Hen Pantry | |
| 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. |
| White Hen Pantry | Newsletter, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| 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. |
| 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 | |
| Baton Rouge Restaurant | |
| White Hen Pantry | Illinois, Indiana, Massachusetts, New Hampshire, |
| Canada Expansion | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |
| International Expansion | |
| Baton Rouge Restaurant | |
| White Hen Pantry | |