Start-Up Costs and Fees |
||
| Fresh To Order | IHOP | |
| Investment | 489500 - 646500 | 414866 - 3374043 |
| Franchise Fee | ||
| Royalty Fee | 4.50% | |
| Advertising Fee | 3.50% | |
| Year Founded | 2005 | 1958 |
| Year Franchised | 2006 | 1960 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Fresh To Order | IHOP | |
| 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 | IHOP | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Fresh To Order | IHOP | |
| Training | ||
| 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 | |
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Fresh To Order | IHOP | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Fresh To Order | |
| IHOP | |
| Franchise Fee | |
| Fresh To Order | |
| IHOP | |
| Royalty Fee | |
| Fresh To Order | |
| IHOP | 4.50% |
| Advertising Fee | |
| Fresh To Order | |
| IHOP | 3.50% |
| Year Founded | |
| Fresh To Order | 2005 |
| IHOP | 1958 |
| Year Franchised | |
| Fresh To Order | 2006 |
| IHOP | 1960 |
| Term Of Agreement | |
| Fresh To Order | |
| IHOP | |
| Renewal Fee | |
| Fresh To Order | |
| IHOP | |
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 |
| IHOP | |
Financing Options |
|
| Franchise Fees | |
| Fresh To Order | |
| IHOP | |
| Start-up Costs | |
| Fresh To Order | |
| IHOP | |
| Equipment | |
| Fresh To Order} | |
| IHOP | |
| Inventory | |
| Fresh To Order | |
| IHOP | |
| Receivables | |
| Fresh To Order | |
| IHOP | |
| Payroll | |
| Fresh To Order | |
| IHOP | |
Training & Support |
|
| Training | |
| Fresh To Order | |
| IHOP | |
| 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 |
| IHOP | |
| Marketing | |
| Fresh To Order | |
| IHOP | |
| Operations | |
| Fresh To Order | |
| IHOP | |
Expansion Plans |
|
| US Expansion | |
| Fresh To Order | |
| IHOP | |
| Canada Expansion | |
| Fresh To Order | |
| IHOP | 0 |
| International Expansion | |
| Fresh To Order | |
| IHOP | |