Start-Up Costs and Fees |
||
| Hard Times Cafe | Baton Rouge Restaurant | |
| Investment | 449000 - 1000000 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | |
| Advertising Fee | 2% | |
| Year Founded | 0 | 0 |
| Year Franchised | 0 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Hard Times Cafe | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Hard Times Cafe | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Hard Times Cafe | Baton Rouge Restaurant | |
| Training | 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 |
||
| Hard Times Cafe | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Hard Times Cafe | 0 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Hard Times Cafe | 0 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Equipment | |
| Hard Times Cafe} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Receivables | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Payroll | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Hard Times Cafe | |
| 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 | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Operations | |
| Hard Times Cafe | |
| 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 | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |
| International Expansion | |
| Hard Times Cafe | |
| Baton Rouge Restaurant | |