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Below is an in-depth analysis and side-by-side comparison of Dunkin' vs Kettleman's Bagel including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | $199,700 - $1,688,200 | $300,000 - $450,000 |
Franchise Fee | $40,000 - $90,000 | $25,000 |
Royalty Fee | 5.9% | 6% |
Advertising Fee | 5% | - |
Year Founded | 1950 | 1992 |
Year Franchised | 1955 | 1996 |
Term Of Agreement | - | 10 years |
Term Of Agreement | - | 10 years |
Renewal Fee | - | 25% of initial franchise 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/Yes | No/No |
Start-up Costs | No/Yes | No/Yes |
Equipment | No/Yes | No/Yes |
Inventory | No/Yes | No/No |
Receivables | No/Yes | No/No |
Payroll | No/Yes | No/No |
Training & Support |
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Training | Prior to opening your first Restaurant, you (one person) must attend a 3-day franchise business course conducted throughout the year in the Boston, Massachusetts, area. Following completion of that course, both the franchisee candidate and a designated representative must complete the Dunkin' Donuts Core Initial Training program, which includes classroom/instructional time that may be held at Dunkin' Brands University in Braintree, Massachusetts, or Orlando, Florida, or in a designated training Restaurant. Some of our required classes are only offered on the Internet as web-based training. On-The-Job Training: 244-354 hours Classroom Training: 45-54 hours | - |
Support | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Proprietary Software Franchisee Intranet Platform | Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
Marketing | Co-op Advertising Ad Templates National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app | Co-op advertising |
Operations |
Absentee ownership of franchise is NOT allowed. |
International franchisees required to buy multiple units/master licenses; 0% of all franchisees own more than one unit Number of employees needed to run franchised unit: 8 - 10
Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
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US Expansion | Yes | Yes |
Canada Expansion | No | No |
International Expansion | Yes | Yes |
In 1946, Bill Rosenberg established Industrial Luncheon Services, an organization that conveyed suppers and snacks to specialists in the Boston region. The accomplishment of Industrial Luncheon Services persuaded Rosenberg to begin The Open Kettle, a donut shop in Quincy, Massachusetts. After two years, The Open Kettle changed its name to Dunkin' Donuts.
A young company - long on tradition. That is why Kettleman's Bagel Company makes the best bagels around. However, tradition does not mean much if the authenticity is gone. Our bagels are made by bakers who knead the dough, cut it with a knife, roll it out by hand, boil it honey water to seal in the moisture, and bake them in a wood burning oven. Just the traditional and original attention to detail which one expects when they go to an old-fashioned bagel shop. Our system is easy - roll, kettle, and bake traditional bagels in a wood buring-oven using hand picked hardwood, and give each customer a bag full of hot bagels each time they come to Kettleman's Bagel Co. One of the reasons we are so successful is that we offer our customers a "no-wall" experience. When customers walk into our bagel shop, the first thing they see is the Kettleman's Bagel Roller working and rolling fresh bagels. Behind the Bagel Roller is the Baker who finishes the bagels with fresh poppy or sesame seeds and bakes them for about twenty minutes in our wood-burning oven. Once the process is complete, and it is an active process of carefully turning over the bagels away from the open hot wood flames, the bagels are ready to be eaten. The customers' "no-wall" experience means not only they get to watch the entire show, but also that they get to inspect our standards of production and hygiene. We have nothing to hide and our customers love it.