Start-Up Costs and Fees |
||
| WingHouse | Hurricane Grill & Wings | |
| Investment | 928000 - 1926000 | 491500 - 1464000 |
| Franchise Fee | ||
| Royalty Fee | 6% | |
| Advertising Fee | 4% | |
| Year Founded | 0 | 1995 |
| Year Franchised | 0 | 2006 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| WingHouse | Hurricane Grill & Wings | |
| Experience | To be successful as an owner of a WingHouse Restaurant, you need to be passionate about the WingHouse concept; you must embrace the WingHouse Culture & Mission Statement; yourself or your operating partner must have previous full service restaurant operations and ownership experience. At least one of the owners of the WingHouse restaurant must have prior experience operating full service restaurants. The minimum ownership of the operating partner must be at least 10% of the business. | Our ideal candidate is someone who wants to run the best restaurant and really be a part of the local community. * The ability to build revenues through building and operating stores effectively. * A strong desire to succeed by building an organization that delivers exceptional customer service. * The ability to effectively recruit, train, motivate and retain people. * The ability to manage finances and keep controllables in line for maximum profitability. * A minimum of $300,000 liquid assets and $500,000 net worth * A minimum of two years of food experience is preferred. |
Financing Options |
||
| WingHouse | Hurricane Grill & Wings | |
| Franchise Fees | ||
| Start-up Costs | ||
| Equipment | ||
| Inventory | ||
| Receivables | ||
| Payroll | ||
Training & Support |
||
| WingHouse | Hurricane Grill & Wings | |
| Training | During your four weeks of training, we will show you how to control food and labor costs using proven systems and procedures that will maximize your investment. On-The-Job Training: 75 hours Classroom Training: 24 hours | |
| Support | Restaurant Operations - Benchmarking and Key Operating Metrics; Cost Controls and Operating Manuals Restaurant Technology & Information Systems - Point-of-Sale; Back-of-House Reporting; Remote Access & Monitoring Training - Opening; Staffing; Food Preparation; Policy & Procedures Restaurant Development - Market Planning; Site Selection and Negotiation; Concept Plans; Project Scheduling | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Franchisee Intranet Platform |
| Marketing | Extensive media library using multiple formats to drive guest traffic, average check and repeat guests | Co-op Advertising Ad Templates Regional Advertising Social media Email marketing |
| Operations | Absentee Ownership Allowed Number of Employees Required to Run: 55 | |
Expansion Plans |
||
| WingHouse | Hurricane Grill & Wings | |
| US Expansion | Florida | 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 | 0 | |
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Franchise Fee | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Royalty Fee | |
| WingHouse | |
| Hurricane Grill & Wings | 6% |
| Advertising Fee | |
| WingHouse | |
| Hurricane Grill & Wings | 4% |
| Year Founded | |
| WingHouse | 0 |
| Hurricane Grill & Wings | 1995 |
| Year Franchised | |
| WingHouse | 0 |
| Hurricane Grill & Wings | 2006 |
| Term Of Agreement | |
| WingHouse | |
| Hurricane Grill & Wings | 10 years+5+5 |
| Renewal Fee | |
| WingHouse | |
| Hurricane Grill & Wings | |
Business Experience Requirements |
|
| Experience | |
| WingHouse | To be successful as an owner of a WingHouse Restaurant, you need to be passionate about the WingHouse concept; you must embrace the WingHouse Culture & Mission Statement; yourself or your operating partner must have previous full service restaurant operations and ownership experience. At least one of the owners of the WingHouse restaurant must have prior experience operating full service restaurants. The minimum ownership of the operating partner must be at least 10% of the business. |
| Hurricane Grill & Wings | Our ideal candidate is someone who wants to run the best restaurant and really be a part of the local community. * The ability to build revenues through building and operating stores effectively. * A strong desire to succeed by building an organization that delivers exceptional customer service. * The ability to effectively recruit, train, motivate and retain people. * The ability to manage finances and keep controllables in line for maximum profitability. * A minimum of $300,000 liquid assets and $500,000 net worth * A minimum of two years of food experience is preferred. |
Financing Options |
|
| Franchise Fees | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Start-up Costs | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Equipment | |
| WingHouse} | |
| Hurricane Grill & Wings | |
| Inventory | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Receivables | |
| WingHouse | |
| Hurricane Grill & Wings | |
| Payroll | |
| WingHouse | |
| Hurricane Grill & Wings | |
Training & Support |
|
| Training | |
| WingHouse | |
| Hurricane Grill & Wings | During your four weeks of training, we will show you how to control food and labor costs using proven systems and procedures that will maximize your investment. On-The-Job Training: 75 hours Classroom Training: 24 hours |
| Support | |
| WingHouse | Restaurant Operations - Benchmarking and Key Operating Metrics; Cost Controls and Operating Manuals Restaurant Technology & Information Systems - Point-of-Sale; Back-of-House Reporting; Remote Access & Monitoring Training - Opening; Staffing; Food Preparation; Policy & Procedures Restaurant Development - Market Planning; Site Selection and Negotiation; Concept Plans; Project Scheduling |
| Hurricane Grill & Wings | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Franchisee Intranet Platform |
| Marketing | |
| WingHouse | Extensive media library using multiple formats to drive guest traffic, average check and repeat guests |
| Hurricane Grill & Wings | Co-op Advertising Ad Templates Regional Advertising Social media Email marketing |
| Operations | |
| WingHouse | |
| Hurricane Grill & Wings | Absentee Ownership Allowed Number of Employees Required to Run: 55 |
Expansion Plans |
|
| US Expansion | |
| WingHouse | Florida |
| Hurricane Grill & Wings | 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 | |
| WingHouse | |
| Hurricane Grill & Wings | 0 |
| International Expansion | |
| WingHouse | |
| Hurricane Grill & Wings | |