Start-Up Costs and Fees |
||
| Cool Hand Luke's | Winger's Grill & Bar | |
| Investment | 373000 - 1817500 | 150000 - 550000 |
| Franchise Fee | 0 | |
| Royalty Fee | 4% | |
| Advertising Fee | ||
| Year Founded | 2004 | 1993 |
| Year Franchised | 2005 | 1997 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Cool Hand Luke's | Winger's Grill & Bar | |
| Experience | Customer Focused Goal Oriented Self-Confident Willing to Be a Part of a Growing Franchise Chain! | |
Financing Options |
||
| Cool Hand Luke's | Winger's Grill & Bar | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Cool Hand Luke's | Winger's Grill & Bar | |
| Training | At Winger's, we believe nothing guarantees success more than thorough training including the following elements: CASH REGISTER TRANSACTIONS END-OF-SHIFT REPORTING RECIPE PROCEDURE FOOD SANITATION PRINCIPLES BASIC SANITATION PRINCIPLES SUPPLY ORDERING MANAGEMENT REPORTING PROCEDURES MARKETING/LOCAL PROMOTIONS CASH CONTROL PROCEDURES CUSTOMER RELATIONS COOKING PROCEDURES BASIC SAFETY PROCEDURES PRODUCT ORDERING ROTATION PROCEDURES FINANCE OUR GOAL IS TO CREATE A COMFORTABLE AND CAPABLE OWNER/OPERATOR BY THE END OF THE TRAINING | |
| Support | Our team supports franchisees during the initial phases of business, such as site selection, construction, marketing, finance and training. We provide continuous services in areas such as ? Proven Success ? Easily expandable to multiple locations ? Assistance with site selection and lease negotiation ? Assistance with advertising and promotion ? Assistance with store decor including: full sign package, equipment package and complete menu package. ? Use of proprietary recipes and goods ? Low start up costs, great conversion opportunities | |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | |
| Operations | 40% of all franchisees own more than one unit Number of employees needed to run franchised unit: 35 Absentee ownership of franchise is allowed. (30% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Cool Hand Luke's | Winger's Grill & Bar | |
| US Expansion | Mid West, North West, South West, West, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Franchise Fee | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Royalty Fee | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | 4% |
| Advertising Fee | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Year Founded | |
| Cool Hand Luke's | 2004 |
| Winger's Grill & Bar | 1993 |
| Year Franchised | |
| Cool Hand Luke's | 2005 |
| Winger's Grill & Bar | 1997 |
| Term Of Agreement | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | 15 years |
| Renewal Fee | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | 10% of current franchise fee |
Business Experience Requirements |
|
| Experience | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | Customer Focused Goal Oriented Self-Confident Willing to Be a Part of a Growing Franchise Chain! |
Financing Options |
|
| Franchise Fees | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Start-up Costs | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Equipment | |
| Cool Hand Luke's} | |
| Winger's Grill & Bar | |
| Inventory | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Receivables | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| Payroll | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
Training & Support |
|
| Training | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | At Winger's, we believe nothing guarantees success more than thorough training including the following elements: CASH REGISTER TRANSACTIONS END-OF-SHIFT REPORTING RECIPE PROCEDURE FOOD SANITATION PRINCIPLES BASIC SANITATION PRINCIPLES SUPPLY ORDERING MANAGEMENT REPORTING PROCEDURES MARKETING/LOCAL PROMOTIONS CASH CONTROL PROCEDURES CUSTOMER RELATIONS COOKING PROCEDURES BASIC SAFETY PROCEDURES PRODUCT ORDERING ROTATION PROCEDURES FINANCE OUR GOAL IS TO CREATE A COMFORTABLE AND CAPABLE OWNER/OPERATOR BY THE END OF THE TRAINING |
| Support | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | Our team supports franchisees during the initial phases of business, such as site selection, construction, marketing, finance and training. We provide continuous services in areas such as ? Proven Success ? Easily expandable to multiple locations ? Assistance with site selection and lease negotiation ? Assistance with advertising and promotion ? Assistance with store decor including: full sign package, equipment package and complete menu package. ? Use of proprietary recipes and goods ? Low start up costs, great conversion opportunities |
| Marketing | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | Co-op advertising, Ad slicks, Regional advertising |
| Operations | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | 40% of all franchisees own more than one unit Number of employees needed to run franchised unit: 35 Absentee ownership of franchise is allowed. (30% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | Mid West, North West, South West, West, |
| Canada Expansion | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |
| International Expansion | |
| Cool Hand Luke's | |
| Winger's Grill & Bar | |