Start-Up Costs and Fees |
||
| White Hen Pantry | Baton Rouge Restaurant | |
| Investment | 52400 - 225200 | 1600000 - 1800000 |
| Franchise Fee | 0 | |
| Royalty Fee | Varies | 5% |
| Advertising Fee | 2% | |
| Year Founded | 1965 | 0 |
| Year Franchised | 1965 | 0 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| White Hen Pantry | Baton Rouge Restaurant | |
| Experience | Industry experience General business experience | |
Financing Options |
||
| White Hen Pantry | Baton Rouge Restaurant | |
| Franchise Fees | Yes | No |
| Start-up Costs | Yes | No |
| Equipment | No | No |
| Inventory | Yes | No |
| Receivables | No | No |
| Payroll | No | No |
Training & Support |
||
| White Hen Pantry | Baton Rouge Restaurant | |
| Training | A twelve-week training program is mandatory at the franchisee's expense. | |
| Support | Newsletter, Meetings, Grand opening, 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 | ||
| Operations | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. | 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 |
||
| White Hen Pantry | Baton Rouge Restaurant | |
| US Expansion | Illinois, Indiana, Massachusetts, New Hampshire, | |
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Franchise Fee | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Royalty Fee | |
| White Hen Pantry | Varies |
| Baton Rouge Restaurant | 5% |
| Advertising Fee | |
| White Hen Pantry | |
| Baton Rouge Restaurant | 2% |
| Year Founded | |
| White Hen Pantry | 1965 |
| Baton Rouge Restaurant | 0 |
| Year Franchised | |
| White Hen Pantry | 1965 |
| Baton Rouge Restaurant | 0 |
| Term Of Agreement | |
| White Hen Pantry | 10 years |
| Baton Rouge Restaurant | |
| Renewal Fee | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
Business Experience Requirements |
|
| Experience | |
| White Hen Pantry | Industry experience General business experience |
| Baton Rouge Restaurant | |
Financing Options |
|
| Franchise Fees | |
| White Hen Pantry | Yes |
| Baton Rouge Restaurant | Yes |
| Start-up Costs | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Equipment | |
| White Hen Pantry} | |
| Baton Rouge Restaurant | |
| Inventory | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Receivables | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Payroll | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
Training & Support |
|
| Training | |
| White Hen Pantry | |
| Baton Rouge Restaurant | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | |
| White Hen Pantry | Newsletter, Meetings, Grand opening, 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 | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| Operations | |
| White Hen Pantry | 10% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 15 Absentee ownership of franchise is NOT allowed. |
| 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 | |
| White Hen Pantry | Illinois, Indiana, Massachusetts, New Hampshire, |
| Baton Rouge Restaurant | |
| Canada Expansion | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |
| International Expansion | |
| White Hen Pantry | |
| Baton Rouge Restaurant | |