Start-Up Costs and Fees |
||
| Virginia Barbeque | Shula's Steak House | |
| Investment | 81500 - 221500 | 1126600 - 3037500 |
| Franchise Fee | 0 | |
| Royalty Fee | 6% | 12% |
| Advertising Fee | Not less than $30,000 | |
| Year Founded | 2000 | 0 |
| Year Franchised | 2004 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Virginia Barbeque | Shula's Steak House | |
| Experience | Industry experience General business experience Marketing skills | |
Financing Options |
||
| Virginia Barbeque | Shula's Steak House | |
| Franchise Fees | Yes | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Virginia Barbeque | Shula's Steak House | |
| Training | The Franchise Owner, the Head Coach, the Business Development Manager, the Shula's Chef, and any oth er employees that designated must attend and complete the Basic training program. The training is based at the franchise premise for 14 days. The franchisee must pay for the expenses incurred by the franchisor during the basic training. The Head Coach, Business Development Manager, and Shula's Chef must complete the Managers' Training Program, which consists of three to five business days located at corporate headquarters. | |
| Support | Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations | |
| Marketing | Co-op advertising, Regional advertising | |
| Operations | 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 6 - 6 Absentee ownership of franchise is allowed. (75% of current franchisees are owner/operators) | The franchisee must act as or hire a designated Head Coach to act as the franchised business's general manager. The Head Coach must devote, on a full-time basis, his or her best efforts to managing and operating the franchised business. The franchised business requires the Head Coach's day-to-day supervision. The franchisee must also hire a Business Development Manager, who is primarily responsible for developing business from individuals and organizations within the protected territory. The franchisee must also hire a Shula's Chef, who is the franchised business's head chef and is primar ily responsible for operating and managing its kitchen. |
Expansion Plans |
||
| Virginia Barbeque | Shula's Steak House | |
| US Expansion | North East, South East, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Virginia Barbeque | |
| Shula's Steak House | |
| Franchise Fee | |
| Virginia Barbeque | |
| Shula's Steak House | |
| Royalty Fee | |
| Virginia Barbeque | 6% |
| Shula's Steak House | 12% |
| Advertising Fee | |
| Virginia Barbeque | |
| Shula's Steak House | Not less than $30,000 |
| Year Founded | |
| Virginia Barbeque | 2000 |
| Shula's Steak House | 0 |
| Year Franchised | |
| Virginia Barbeque | 2004 |
| Shula's Steak House | 0 |
| Term Of Agreement | |
| Virginia Barbeque | 10 years |
| Shula's Steak House | 10 years +10+10 |
| Renewal Fee | |
| Virginia Barbeque | |
| Shula's Steak House | |
Business Experience Requirements |
|
| Experience | |
| Virginia Barbeque | Industry experience General business experience Marketing skills |
| Shula's Steak House | |
Financing Options |
|
| Franchise Fees | |
| Virginia Barbeque | Yes |
| Shula's Steak House | Yes |
| Start-up Costs | |
| Virginia Barbeque | |
| Shula's Steak House | |
| Equipment | |
| Virginia Barbeque} | |
| Shula's Steak House | |
| Inventory | |
| Virginia Barbeque | |
| Shula's Steak House | |
| Receivables | |
| Virginia Barbeque | |
| Shula's Steak House | |
| Payroll | |
| Virginia Barbeque | |
| Shula's Steak House | |
Training & Support |
|
| Training | |
| Virginia Barbeque | |
| Shula's Steak House | The Franchise Owner, the Head Coach, the Business Development Manager, the Shula's Chef, and any oth er employees that designated must attend and complete the Basic training program. The training is based at the franchise premise for 14 days. The franchisee must pay for the expenses incurred by the franchisor during the basic training. The Head Coach, Business Development Manager, and Shula's Chef must complete the Managers' Training Program, which consists of three to five business days located at corporate headquarters. |
| Support | |
| Virginia Barbeque | Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations |
| Shula's Steak House | |
| Marketing | |
| Virginia Barbeque | Co-op advertising, Regional advertising |
| Shula's Steak House | |
| Operations | |
| Virginia Barbeque | 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 6 - 6 Absentee ownership of franchise is allowed. (75% of current franchisees are owner/operators) |
| Shula's Steak House | The franchisee must act as or hire a designated Head Coach to act as the franchised business's general manager. The Head Coach must devote, on a full-time basis, his or her best efforts to managing and operating the franchised business. The franchised business requires the Head Coach's day-to-day supervision. The franchisee must also hire a Business Development Manager, who is primarily responsible for developing business from individuals and organizations within the protected territory. The franchisee must also hire a Shula's Chef, who is the franchised business's head chef and is primar ily responsible for operating and managing its kitchen. |
Expansion Plans |
|
| US Expansion | |
| Virginia Barbeque | North East, South East, |
| Shula's Steak House | |
| Canada Expansion | |
| Virginia Barbeque | |
| Shula's Steak House | |
| International Expansion | |
| Virginia Barbeque | |
| Shula's Steak House | |