Start-Up Costs and Fees |
||
| George Webb Restaurants | Cool-de-Sac | |
| Investment | 402000 - 850000 | 858700 - 1988667 |
| Franchise Fee | ||
| Royalty Fee | 6% | |
| Advertising Fee | ||
| Year Founded | 1948 | 2008 |
| Year Franchised | 1953 | 2010 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| George Webb Restaurants | Cool-de-Sac | |
| 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 | Cool-de-Sac | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| George Webb Restaurants | Cool-de-Sac | |
| 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. | |
| Support | ||
| Marketing | ||
| Operations | Number of employees needed to run franchised unit: 60 - 80. Absentee ownership of franchise is allowed. | |
Expansion Plans |
||
| George Webb Restaurants | Cool-de-Sac | |
| 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 | Nationwide, Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory | |
| International Expansion | Argentina, Bahamas, Barbados, Bermuda, Bolivia, Brazil, Canada, Cayman Islands, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Fiji, French Guiana, Guatemala, Haiti, Honduras, Jamaica, Mexico, Panama, Paraguay, Peru, Puerto Rico, Sierra Leone, Trinidad & Tobago, United States, Uruguay, US Virgin Islands, Venezuela, Yugoslavia |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Franchise Fee | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Royalty Fee | |
| George Webb Restaurants | |
| Cool-de-Sac | 6% |
| Advertising Fee | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Year Founded | |
| George Webb Restaurants | 1948 |
| Cool-de-Sac | 2008 |
| Year Franchised | |
| George Webb Restaurants | 1953 |
| Cool-de-Sac | 2010 |
| Term Of Agreement | |
| George Webb Restaurants | |
| Cool-de-Sac | 10 years |
| Renewal Fee | |
| George Webb Restaurants | |
| Cool-de-Sac | |
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. |
| Cool-de-Sac | |
Financing Options |
|
| Franchise Fees | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Start-up Costs | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Equipment | |
| George Webb Restaurants} | |
| Cool-de-Sac | |
| Inventory | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Receivables | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Payroll | |
| George Webb Restaurants | |
| Cool-de-Sac | |
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. |
| Cool-de-Sac | |
| Support | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Marketing | |
| George Webb Restaurants | |
| Cool-de-Sac | |
| Operations | |
| George Webb Restaurants | |
| Cool-de-Sac | Number of employees needed to run franchised unit: 60 - 80. Absentee ownership of franchise is allowed. |
Expansion Plans |
|
| US Expansion | |
| George Webb Restaurants | |
| Cool-de-Sac | 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 | |
| George Webb Restaurants | |
| Cool-de-Sac | Nationwide, Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory |
| International Expansion | |
| George Webb Restaurants | |
| Cool-de-Sac | Argentina, Bahamas, Barbados, Bermuda, Bolivia, Brazil, Canada, Cayman Islands, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Fiji, French Guiana, Guatemala, Haiti, Honduras, Jamaica, Mexico, Panama, Paraguay, Peru, Puerto Rico, Sierra Leone, Trinidad & Tobago, United States, Uruguay, US Virgin Islands, Venezuela, Yugoslavia |