Start-Up Costs and Fees |
||
| Manhattan Bagel | Baton Rouge Restaurant | |
| Investment | 481000 - 705000 | 1600000 - 1800000 |
| Franchise Fee | ||
| Royalty Fee | 5% | 5% |
| Advertising Fee | 5% | 2% |
| Year Founded | 0 | 0 |
| Year Franchised | 0 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Manhattan Bagel | Baton Rouge Restaurant | |
| Experience | ||
Financing Options |
||
| Manhattan Bagel | Baton Rouge Restaurant | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Manhattan Bagel | 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 |
||
| Manhattan Bagel | Baton Rouge Restaurant | |
| US Expansion | ||
| Canada Expansion | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| Manhattan Bagel | 5% |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| Manhattan Bagel | 5% |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| Manhattan Bagel | 0 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| Manhattan Bagel | 0 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Start-up Costs | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Equipment | |
| Manhattan Bagel} | |
| Baton Rouge Restaurant | |
| Inventory | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Receivables | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Payroll | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| Manhattan Bagel | |
| 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 | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Operations | |
| Manhattan Bagel | |
| 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 | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| Manhattan Bagel | 0 |
| Baton Rouge Restaurant | |
| International Expansion | |
| Manhattan Bagel | |
| Baton Rouge Restaurant | |