Start-Up Costs and Fees |
||
| George Webb Restaurants | Baton Rouge Restaurant | |
| Investment | 402000 - 850000 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 1948 | 0 |
| Year Franchised | 1953 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| George Webb Restaurants | Baton Rouge Restaurant | |
| Experience | Previous restaurant/retail experience preferred for individuals with a passion for the restaurant business, operating under the philosophies of People, Place, Product and Profit. | |
Financing Options |
||
| George Webb Restaurants | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| George Webb Restaurants | Baton Rouge Restaurant | |
| Training | Comprehensive initial training and pre-opening training provided at company owned locations and corporate training center. On-going management training and development provided for all franchisees, operators, managers and supervisory staff. | 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. | |
| 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 |
||
| George Webb Restaurants | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| George Webb Restaurants | 1948 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| George Webb Restaurants | 1953 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| George Webb Restaurants | Previous restaurant/retail experience preferred for individuals with a passion for the restaurant business, operating under the philosophies of People, Place, Product and Profit. |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Equipment | |
| George Webb Restaurants} | |
| Baton Rouge Restaurant | |
| Inventory | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Receivables | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Payroll | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| George Webb Restaurants | Comprehensive initial training and pre-opening training provided at company owned locations and corporate training center. On-going management training and development provided for all franchisees, operators, managers and supervisory staff. |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| George Webb Restaurants | |
| 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 | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Operations | |
| George Webb Restaurants | |
| 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 | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |
| International Expansion | |
| George Webb Restaurants | |
| Baton Rouge Restaurant | |