Start-Up Costs and Fees |
||
| Giorgio Restaurants | White Hen Pantry | |
| Investment | 175000 - 500000 | 52400 - 225200 |
| Franchise Fee | 0 | |
| Royalty Fee | 4.5%-7% | Varies |
| Advertising Fee | ||
| Year Founded | 0 | 1965 |
| Year Franchised | 0 | 1965 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Giorgio Restaurants | White Hen Pantry | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| Giorgio Restaurants | White Hen Pantry | |
| Franchise Fees | Yes | |
| Start-up Costs | Yes | |
| Equipment | No | |
| Inventory | Yes | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Giorgio Restaurants | White Hen Pantry | |
| Training | ||
| Support | Newsletter, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | |
| Marketing | ||
| Operations | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. | |
Expansion Plans |
||
| Giorgio Restaurants | White Hen Pantry | |
| US Expansion | Illinois, Indiana, Massachusetts, New Hampshire, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Franchise Fee | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Royalty Fee | |
| Giorgio Restaurants | 4.5%-7% |
| White Hen Pantry | Varies |
| Advertising Fee | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Year Founded | |
| Giorgio Restaurants | 0 |
| White Hen Pantry | 1965 |
| Year Franchised | |
| Giorgio Restaurants | 0 |
| White Hen Pantry | 1965 |
| Term Of Agreement | |
| Giorgio Restaurants | |
| White Hen Pantry | 10 years |
| Renewal Fee | |
| Giorgio Restaurants | |
| White Hen Pantry | |
Business Experience Requirements |
|
| Experience | |
| Giorgio Restaurants | |
| White Hen Pantry | Industry experience General business experience |
Financing Options |
|
| Franchise Fees | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Start-up Costs | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Equipment | |
| Giorgio Restaurants} | |
| White Hen Pantry | |
| Inventory | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Receivables | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Payroll | |
| Giorgio Restaurants | |
| White Hen Pantry | |
Training & Support |
|
| Training | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Support | |
| Giorgio Restaurants | |
| White Hen Pantry | Newsletter, Meetings, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| Operations | |
| Giorgio Restaurants | |
| White Hen Pantry | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. |
Expansion Plans |
|
| US Expansion | |
| Giorgio Restaurants | |
| White Hen Pantry | Illinois, Indiana, Massachusetts, New Hampshire, |
| Canada Expansion | |
| Giorgio Restaurants | |
| White Hen Pantry | |
| International Expansion | |
| Giorgio Restaurants | |
| White Hen Pantry | |