Start-Up Costs and Fees |
||
| Western Sizzlin | Seacrets | |
| Investment | 811000 - 2300000 | 1639333 - 3061667 |
| Franchise Fee | ||
| Royalty Fee | 3% | 6% and 10% from hotel |
| Advertising Fee | 1% local | |
| Year Founded | 1962 | 0 |
| Year Franchised | 1965 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Western Sizzlin | Seacrets | |
| 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 |
||
| Western Sizzlin | Seacrets | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Western Sizzlin | Seacrets | |
| 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 | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | *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 | 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) | |
Expansion Plans |
||
| Western Sizzlin | Seacrets | |
| 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 | |
| Seacrets | |
| Franchise Fee | |
| Western Sizzlin | |
| Seacrets | |
| Royalty Fee | |
| Western Sizzlin | 3% |
| Seacrets | 6% and 10% from hotel |
| Advertising Fee | |
| Western Sizzlin | |
| Seacrets | 1% local |
| Year Founded | |
| Western Sizzlin | 1962 |
| Seacrets | 0 |
| Year Franchised | |
| Western Sizzlin | 1965 |
| Seacrets | 0 |
| Term Of Agreement | |
| Western Sizzlin | 20 years |
| Seacrets | 10 years+10 +10 |
| Renewal Fee | |
| Western Sizzlin | |
| Seacrets | |
Business Experience Requirements |
|
| Experience | |
| Western Sizzlin | |
| 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. |
Financing Options |
|
| Franchise Fees | |
| Western Sizzlin | No |
| Seacrets | No |
| Start-up Costs | |
| Western Sizzlin | |
| Seacrets | |
| Equipment | |
| Western Sizzlin} | |
| Seacrets | |
| Inventory | |
| Western Sizzlin | |
| Seacrets | |
| Receivables | |
| Western Sizzlin | |
| Seacrets | |
| Payroll | |
| Western Sizzlin | |
| Seacrets | |
Training & Support |
|
| Training | |
| Western Sizzlin | |
| 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 |
| Support | |
| Western Sizzlin | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| 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. |
| Marketing | |
| Western Sizzlin | Ad slicks |
| Seacrets | |
| 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) |
| Seacrets | |
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, |
| Seacrets | |
| Canada Expansion | |
| Western Sizzlin | 0 |
| Seacrets | |
| International Expansion | |
| Western Sizzlin | |
| Seacrets | |