Start-Up Costs and Fees |
||
| Fresh To Order | Baton Rouge Restaurant | |
| Investment | 489500 - 646500 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 2005 | 0 |
| Year Franchised | 2006 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Fresh To Order | Baton Rouge Restaurant | |
| Experience | *Experience as a restaurant operator for a five year minimum *Recognition as a top restaurant operator *Net worth of $1 million, Multi unit 2 Million *Liquid assets of $250,000, Multi unit $500,000 *Infrastructure and resources to meet our development schedule *Total commitment to the development of the f2o brand *Cultural fit and a passion for our concept | |
Financing Options |
||
| Fresh To Order | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Fresh To Order | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | *Real Estate and Site Selection Approval *Lease Review *Design and Construction Support and Assistance *Marketing and Public Relations *Comprehensive Six Week Pre-Opening Training Program *Continuing Education *Field Support *Purchasing and Distribution | 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 | ||
| 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 |
||
| Fresh To Order | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Fresh To Order | |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Fresh To Order | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Fresh To Order | 2005 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Fresh To Order | 2006 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Fresh To Order | *Experience as a restaurant operator for a five year minimum *Recognition as a top restaurant operator *Net worth of $1 million, Multi unit 2 Million *Liquid assets of $250,000, Multi unit $500,000 *Infrastructure and resources to meet our development schedule *Total commitment to the development of the f2o brand *Cultural fit and a passion for our concept |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Equipment | |
| Fresh To Order} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Receivables | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Payroll | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Fresh To Order | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Fresh To Order | *Real Estate and Site Selection Approval *Lease Review *Design and Construction Support and Assistance *Marketing and Public Relations *Comprehensive Six Week Pre-Opening Training Program *Continuing Education *Field Support *Purchasing and Distribution |
| 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 | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Operations | |
| Fresh To Order | |
| 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 | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Fresh To Order | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Fresh To Order | |
| Baton Rouge Restaurant | |