Start-Up Costs and Fees |
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| Gimme Sum | Rasoee | |
| Investment | 273000 - 345000 | 200000 - 275000 |
| Franchise Fee | ||
| Royalty Fee | 6% | |
| Advertising Fee | 2% | |
| Year Founded | 2003 | 1996 |
| Year Franchised | 2004 | 2007 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
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| Gimme Sum | Rasoee | |
| Experience | ||
Financing Options |
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| Gimme Sum | Rasoee | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
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| Gimme Sum | Rasoee | |
| Training | Rasoee has organized a comprehensive training program for our franchisees. Our training program principally focuses on food preparation, restaurant operations, inventory management and financial / legal obligations required to run a company. The food preparation segment of the program is Rasoee's key advantage in the industry. Our proprietary production systems allow minimum staffing and minimal product knowledge, while delivering award- winning gourmet cuisine within minutes. | |
| Support | Rasoee Chefs and management team are continuously developing new recipes to keep up with current food trends (no trans fats, Omega-3/multigrain Naan breads) in the dynamic world of foodservice. The Rasoee franchise partnership will provide all the tools needed to comfortably run the Rasoee restau- rant throughout the process. We have carefully designed the system in order to allow the franchisee to focus largely on the guest experience and build the business with personal relationships; while the business and food production details run meticulously in parallel. | |
| Marketing | ||
| Operations | ||
Expansion Plans |
||
| Gimme Sum | Rasoee | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Gimme Sum | |
| Rasoee | |
| Franchise Fee | |
| Gimme Sum | |
| Rasoee | |
| Royalty Fee | |
| Gimme Sum | |
| Rasoee | 6% |
| Advertising Fee | |
| Gimme Sum | |
| Rasoee | 2% |
| Year Founded | |
| Gimme Sum | 2003 |
| Rasoee | 1996 |
| Year Franchised | |
| Gimme Sum | 2004 |
| Rasoee | 2007 |
| Term Of Agreement | |
| Gimme Sum | |
| Rasoee | |
| Renewal Fee | |
| Gimme Sum | |
| Rasoee | |
Business Experience Requirements |
|
| Experience | |
| Gimme Sum | |
| Rasoee | |
Financing Options |
|
| Franchise Fees | |
| Gimme Sum | |
| Rasoee | |
| Start-up Costs | |
| Gimme Sum | |
| Rasoee | |
| Equipment | |
| Gimme Sum} | |
| Rasoee | |
| Inventory | |
| Gimme Sum | |
| Rasoee | |
| Receivables | |
| Gimme Sum | |
| Rasoee | |
| Payroll | |
| Gimme Sum | |
| Rasoee | |
Training & Support |
|
| Training | |
| Gimme Sum | |
| Rasoee | Rasoee has organized a comprehensive training program for our franchisees. Our training program principally focuses on food preparation, restaurant operations, inventory management and financial / legal obligations required to run a company. The food preparation segment of the program is Rasoee's key advantage in the industry. Our proprietary production systems allow minimum staffing and minimal product knowledge, while delivering award- winning gourmet cuisine within minutes. |
| Support | |
| Gimme Sum | |
| Rasoee | Rasoee Chefs and management team are continuously developing new recipes to keep up with current food trends (no trans fats, Omega-3/multigrain Naan breads) in the dynamic world of foodservice. The Rasoee franchise partnership will provide all the tools needed to comfortably run the Rasoee restau- rant throughout the process. We have carefully designed the system in order to allow the franchisee to focus largely on the guest experience and build the business with personal relationships; while the business and food production details run meticulously in parallel. |
| Marketing | |
| Gimme Sum | |
| Rasoee | |
| Operations | |
| Gimme Sum | |
| Rasoee | |
Expansion Plans |
|
| US Expansion | |
| Gimme Sum | |
| Rasoee | |
| Canada Expansion | |
| Gimme Sum | 0 |
| Rasoee | |
| International Expansion | |
| Gimme Sum | |
| Rasoee | |