Start-Up Costs and Fees |
||
| Seacrets | Cool-de-Sac | |
| Investment | 1639333 - 3061667 | 858700 - 1988667 |
| Franchise Fee | ||
| Royalty Fee | 6% and 10% from hotel | 6% |
| Advertising Fee | 1% local | |
| Year Founded | 0 | 2008 |
| Year Franchised | 0 | 2010 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Seacrets | Cool-de-Sac | |
| Experience | *You or an operating partner within your franchise team must have significant foodservice and/or hospitality experience in order to qualify to become a Seacrets franchise owner. *In most cases, we expect franchise owners/operating partners to take an active role in daily operations. *Sales, customer relations, and supervisory skills, plus a strong work ethic coupled with honesty and integrity, are also important. *You must be able to meet the financial requirements for developing and operating a Seacrets business. | |
Financing Options |
||
| Seacrets | Cool-de-Sac | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| Seacrets | Cool-de-Sac | |
| Training | *You and your key management and kitchen staff will receive up to eight weeks of training at our corporate location. *Additional training will be provided if hotel or nightclub operations are part of your franchise business | |
| Support | *Site Selection & Build-Out Guidance: site selection, building design and interior and exterior decor. *Initial Training and Ongoing Support: comprehensive corporate- and local-based training covering key business management functions. (Additional training will be provided to franchisees who oversee hotel or nightclub operations.) *Inventory Assistance: including planning and ordering initial equipment and supplies. *Established Standards and Procedures for every part of the business (front of house, back of house, bar, restaurant, music venues, and more), all detailed in our confidential operations manual. *Exclusive recipes, ingredients and cooking techniques for our specialty dishes, many of which are made from scratch; plus proprietary branded food products for retail sale. *Relationships with approved vendors and built-in volume discounts. *Marketing guidance and pre-developed materials for local advertising and promotions. | |
| Marketing | ||
| Operations | Number of employees needed to run franchised unit: 60 - 80. Absentee ownership of franchise is allowed. | |
Expansion Plans |
||
| Seacrets | 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 | |
| Seacrets | |
| Cool-de-Sac | |
| Franchise Fee | |
| Seacrets | |
| Cool-de-Sac | |
| Royalty Fee | |
| Seacrets | 6% and 10% from hotel |
| Cool-de-Sac | 6% |
| Advertising Fee | |
| Seacrets | 1% local |
| Cool-de-Sac | |
| Year Founded | |
| Seacrets | 0 |
| Cool-de-Sac | 2008 |
| Year Franchised | |
| Seacrets | 0 |
| Cool-de-Sac | 2010 |
| Term Of Agreement | |
| Seacrets | 10 years+10 +10 |
| Cool-de-Sac | 10 years |
| Renewal Fee | |
| Seacrets | |
| Cool-de-Sac | |
Business Experience Requirements |
|
| Experience | |
| Seacrets | *You or an operating partner within your franchise team must have significant foodservice and/or hospitality experience in order to qualify to become a Seacrets franchise owner. *In most cases, we expect franchise owners/operating partners to take an active role in daily operations. *Sales, customer relations, and supervisory skills, plus a strong work ethic coupled with honesty and integrity, are also important. *You must be able to meet the financial requirements for developing and operating a Seacrets business. |
| Cool-de-Sac | |
Financing Options |
|
| Franchise Fees | |
| Seacrets | |
| Cool-de-Sac | |
| Start-up Costs | |
| Seacrets | |
| Cool-de-Sac | |
| Equipment | |
| Seacrets} | |
| Cool-de-Sac | |
| Inventory | |
| Seacrets | |
| Cool-de-Sac | |
| Receivables | |
| Seacrets | |
| Cool-de-Sac | |
| Payroll | |
| Seacrets | |
| Cool-de-Sac | |
Training & Support |
|
| Training | |
| Seacrets | *You and your key management and kitchen staff will receive up to eight weeks of training at our corporate location. *Additional training will be provided if hotel or nightclub operations are part of your franchise business |
| Cool-de-Sac | |
| Support | |
| Seacrets | *Site Selection & Build-Out Guidance: site selection, building design and interior and exterior decor. *Initial Training and Ongoing Support: comprehensive corporate- and local-based training covering key business management functions. (Additional training will be provided to franchisees who oversee hotel or nightclub operations.) *Inventory Assistance: including planning and ordering initial equipment and supplies. *Established Standards and Procedures for every part of the business (front of house, back of house, bar, restaurant, music venues, and more), all detailed in our confidential operations manual. *Exclusive recipes, ingredients and cooking techniques for our specialty dishes, many of which are made from scratch; plus proprietary branded food products for retail sale. *Relationships with approved vendors and built-in volume discounts. *Marketing guidance and pre-developed materials for local advertising and promotions. |
| Cool-de-Sac | |
| Marketing | |
| Seacrets | |
| Cool-de-Sac | |
| Operations | |
| Seacrets | |
| Cool-de-Sac | Number of employees needed to run franchised unit: 60 - 80. Absentee ownership of franchise is allowed. |
Expansion Plans |
|
| US Expansion | |
| Seacrets | |
| 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 | |
| Seacrets | |
| 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 | |
| Seacrets | |
| 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 |