| ||||
Updated RecentlyArthur Treacher's vs Baton Rouge Restaurant Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Arthur Treacher's vs Baton Rouge Restaurant including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
||
| Investment | $145,000 - $268,000 | $1,600,000 - $1,800,000 |
| Franchise Fee | $30,000 | $60,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | 2% |
| Year Founded | 1969 | - |
| Year Franchised | 1969 | - |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 years | - |
| Renewal Fee | Current fee | - |
Business Experience Requirements |
||
| Experience | - | |
Financing Options |
||
| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | No/No |
| Start-up Costs | No/No | No/No |
| Equipment | No/No | No/No |
| Inventory | No/No | No/No |
| Receivables | No/No | No/No |
| Payroll | No/No | No/No |
Training & Support |
||
| Training | - | A twelve-week training program is mandatory at the franchisee's expense. |
| Support | Newsletter, Meetings, Grand opening, Field operations/evaluations | 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 | Co-op advertising, Ad slicks, Regional advertising | - |
| Operations | Number of employees needed to run franchise unit: 10 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 |
||
| US Expansion | - | - |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About Arthur Treacher's
Did you know fish and chips were the first convenience food? Back in the 1860s, a London restaurant called Malin's of Bow began serving deep-fried whitefish with a dousing of malt vinegar accompanied by oversized fries. The fish and chips craze soon spread throughout England, and the dish became the world's first convenience food. In 1969 the founders of Arthur Treacher's purchased Malin's and with it, the original fish and chips recipe. Since then we've adjusted the menu to accommodate American tastes and expanded it to include shrimp, clams, fried chicken, and popular side orders including tasty hush puppies and unique cole slaw. All of which makes Arthur Treacher's Fish & Chips the traditional English meal perfect for today's All-American appetite!
About Baton Rouge Restaurant
Baton Rouge is a division of Imvescor Restaurants Inc.The Canadian and American markets are full of new openings and business opportunities. Baton Rouge aims to develop its territory strategically with restaurants of a high calibre. The franchisees of Baton Rouge benefit from a turnkey concept with a well-established history. Our services include site selection, lease negotiations, architectural design, interior decoration, marketing and promotional support, market studies, and ongoing operational support and training.