Western Sizzlin vs Baton Rouge Restaurant Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Western Sizzlin vs Baton Rouge Restaurant including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
  Western Sizzlin Baton Rouge Restaurant
Investment 811000 - 2300000 1600000 - 1800000
Franchise Fee
Royalty Fee 3% 5%
Advertising Fee 2%
Year Founded 1962 0
Year Franchised 1965 0
Term Of Agreement
Term Of Agreement
Renewal Fee


Business Experience Requirements
  Western Sizzlin Baton Rouge Restaurant
Experience

Financing Options
  Western Sizzlin Baton Rouge Restaurant
 
Franchise Fees No No
Start-up Costs No No
Equipment No No
Inventory No No
Receivables No No
Payroll No No

Training & Support
  Western Sizzlin Baton Rouge Restaurant
Training A twelve-week training program is mandatory at the franchisee's expense.
Support Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives 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 Ad slicks
Operations 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) 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
  Western Sizzlin Baton Rouge Restaurant
US Expansion Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Canada Expansion 0
International Expansion

Start-Up Costs and Fees Mobile
Investment
Western Sizzlin
Baton Rouge Restaurant
Franchise Fee
Western Sizzlin
Baton Rouge Restaurant
Royalty Fee
Western Sizzlin 3%
Baton Rouge Restaurant 5%
Advertising Fee
Western Sizzlin
Baton Rouge Restaurant 2%
Year Founded
Western Sizzlin 1962
Baton Rouge Restaurant 0
Year Franchised
Western Sizzlin 1965
Baton Rouge Restaurant 0
Term Of Agreement
Western Sizzlin 20 years
Baton Rouge Restaurant
Renewal Fee
Western Sizzlin
Baton Rouge Restaurant


Business Experience Requirements
Experience
Western Sizzlin
Baton Rouge Restaurant

Financing Options
 
Franchise Fees
Western Sizzlin No
Baton Rouge Restaurant No
Start-up Costs
Western Sizzlin
Baton Rouge Restaurant
Equipment
Western Sizzlin}
Baton Rouge Restaurant
Inventory
Western Sizzlin
Baton Rouge Restaurant
Receivables
Western Sizzlin
Baton Rouge Restaurant
Payroll
Western Sizzlin
Baton Rouge Restaurant

Training & Support
Training
Western Sizzlin
Baton Rouge Restaurant A twelve-week training program is mandatory at the franchisee's expense.
Support
Western Sizzlin Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives
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
Western Sizzlin Ad slicks
Baton Rouge Restaurant
Operations
Western Sizzlin 20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators)
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
Western Sizzlin Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North Carolina, North Dakota, New Hampshire, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming,
Baton Rouge Restaurant
Canada Expansion
Western Sizzlin 0
Baton Rouge Restaurant
International Expansion
Western Sizzlin
Baton Rouge Restaurant