Start-Up Costs and Fees |
||
| Eggspectation | Baton Rouge Restaurant | |
| Investment | 650000 - 1500000 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 5% |
| Advertising Fee | 2% Nat'l 1% local | 2% |
| Year Founded | 1993 | 0 |
| Year Franchised | 1998 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Eggspectation | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Eggspectation | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Eggspectation | Baton Rouge Restaurant | |
| Training | *An initial training program as defined in the franchise agreement. *Training programs, seminars and other related activities regarding the operation of the Restaurant as we reasonably deem necessary or appropriate. *Certain on-site remedial training when requested and found appropriate. | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | *Site selection. *Onsite assistance prior to and during restaurant opening. *Regular visits, evaluations of the Restaurant, products and services provided at the Restaurant to ensure that the high standards of quality, appearance and service of the System are maintained. *Our prototype restaurant design and consultation provided during restaurant construction. *Assist in local marketing and advertising for your restaurant unit. *Advice and written materials (including updates to the Manuals) concerning techniques for managing and operating the Restaurant, including new developments and improvements in equipment, food products, packaging and preparation. *The use of our established supply sources, including negotiated prices that could not likely be attained by an independent operator. *Merchandising support programs, product tie-ins and seasonal promotions to attract new customers, enhance customer loyalty to maximize the frequency of visits. *The benefit of our Research and Development team that is constantly testing new products and searching for new ideas and better ways to serve customers. | 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. |
| Marketing | *With available marketing funds, we plan marketing campaigns on regional or national level. *Assist in local marketing and advertising for your restaurant unit. | |
| 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. | |
Expansion Plans |
||
| Eggspectation | Baton Rouge Restaurant | |
| 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 | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Eggspectation | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Eggspectation | 2% Nat'l 1% local |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Eggspectation | 1993 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Eggspectation | 1998 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Eggspectation | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Eggspectation | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Equipment | |
| Eggspectation} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Receivables | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| Payroll | |
| Eggspectation | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Eggspectation | *An initial training program as defined in the franchise agreement. *Training programs, seminars and other related activities regarding the operation of the Restaurant as we reasonably deem necessary or appropriate. *Certain on-site remedial training when requested and found appropriate. |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Eggspectation | *Site selection. *Onsite assistance prior to and during restaurant opening. *Regular visits, evaluations of the Restaurant, products and services provided at the Restaurant to ensure that the high standards of quality, appearance and service of the System are maintained. *Our prototype restaurant design and consultation provided during restaurant construction. *Assist in local marketing and advertising for your restaurant unit. *Advice and written materials (including updates to the Manuals) concerning techniques for managing and operating the Restaurant, including new developments and improvements in equipment, food products, packaging and preparation. *The use of our established supply sources, including negotiated prices that could not likely be attained by an independent operator. *Merchandising support programs, product tie-ins and seasonal promotions to attract new customers, enhance customer loyalty to maximize the frequency of visits. *The benefit of our Research and Development team that is constantly testing new products and searching for new ideas and better ways to serve customers. |
| 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. |
| Marketing | |
| Eggspectation | *With available marketing funds, we plan marketing campaigns on regional or national level. *Assist in local marketing and advertising for your restaurant unit. |
| Baton Rouge Restaurant | |
| Operations | |
| Eggspectation | |
| 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. |
Expansion Plans |
|
| US Expansion | |
| Eggspectation | 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 |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Eggspectation | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Eggspectation | |
| Baton Rouge Restaurant | |