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Updated RecentlyCookie Factory Bakery vs Smallcakes A Cupcakery Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Cookie Factory Bakery vs Smallcakes A Cupcakery including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $98,000 - $237,500 | $70,000 - $120,000 |
| Franchise Fee | $15,000 | $30,000 |
| Royalty Fee | 5% | 3% |
| Advertising Fee | - | - |
| Year Founded | 1970 | 2008 |
| Year Franchised | 1991 | 2008 |
| Term Of Agreement | 15 years | - |
| Term Of Agreement | 15 years | - |
| Renewal Fee | 1/4 of then-current fee | - |
Business Experience Requirements |
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| Experience | - | - |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | -/- |
| Start-up Costs | No/No | -/- |
| Equipment | No/Yes | -/- |
| Inventory | No/No | -/- |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | - | - |
| Support | Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | - |
| Marketing | Ad slicks | Beautiful Brands will have available for the franchisees a complete Grand Opening and on going Local Store Marketing program. |
| Operations |
25% of all franchisees own more than one unit Number of employees needed to run franchised unit: 12 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | Yes | - |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About Cookie Factory Bakery
NO LONGER FRANCHISING
About Smallcakes A Cupcakery
Open your very own Smallcakes neighborhood Cupcakery.
As Seen on the Food Network and The View
The franchise system includes:
A. Owning and operating an assigned Smallcakes, use of the brand name, trademarks, recipes, operational systems and methods, and decor. Additionally, you will receive support in these specific areas:
* Facility planning on site location and architectural design
* Specifications for fixtures, equipment, and leasehold improvements
* Assistance in site selection and lease negotiation
* Corporate training for Owner/Operator and Director of Operations/General Managers
* Kitchen/ Back of the House Workflow design
* Ongoing support from members of the Training and Operations Team
* Ongoing updates for increasing profitability
* Products with high industry demand
* Efficiency in all systems
* Favorable national contracts with suppliers of goods and services