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Below is an in-depth analysis and side-by-side comparison of Green Mill Restaurant & Bar vs Round Table Pizza including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | $1,000,000 - $1,500,000 | $327,300 - $1,061,250 |
Franchise Fee | $40,000 | $25,000 |
Royalty Fee | 4% | 4% |
Advertising Fee | - | 4% |
Year Founded | 1975 | 1959 |
Year Franchised | 1991 | 1962 |
Term Of Agreement | - | 10 years |
Term Of Agreement | - | 10 years |
Renewal Fee | - | - |
Business Experience Requirements |
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Experience | - | * Foodservice industry experience as an owner/operator or manager with P & L responsibility * Demonstrated ability to lead and manage people * Customer service skills * Strong business acumen and financial management skills * $200,000 in unleveraged liquid assets * $500,000 net worth |
Financing Options |
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In-House/3rd Party | In-House/3rd Party | |
Franchise Fees | No/No | -/- |
Start-up Costs | No/Yes | -/- |
Equipment | No/Yes | -/- |
Inventory | No/No | -/- |
Receivables | No/No | -/- |
Payroll | No/No | -/- |
Training & Support |
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Training | - | Round Table's Skills Training Program (STP) is a comprehensive management training curriculum designed to support the ongoing training needs and requirements of our franchisees. The program encompasses modules for new franchise owners and multi-unit operators, managers and assistant managers, shift managers and crew leaders and general crewmembers. Prior to opening, new franchise owners are required to successfully complete a one-week business planning and leadership class at our Concord, CA headquarters. On-The-Job Training: 180 hours Classroom Training: 16 hours |
Support | - | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Franchisee Intranet Platform |
Marketing | - | Co-op Advertising Ad Templates National Media Regional Advertising Social media SEO Email marketing Loyalty program/app |
Operations | - | - |
Expansion Plans |
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US Expansion | - | Yes |
Canada Expansion | No | - |
International Expansion | No | Yes |
* Established in 1975 * Nearly 30 franchised locations * Winners of over 100 food awards * Full-service restaurant and bar * Free-standing locations or hotel experience - Currently connected to 14 hotel properties Proven Catering * On and off-site catering expertise * Awarded Best Wedding Catering in 2012 by Mpls.St.Paul Magazine - Won judges and people's choice * Best of The Knot 2014 * Best of The Knot 2015 * Cater thousands of events each year - Weddings - Banquets - Business meetings - Parties Proven Business Model * Strong brand * Helps drive REV PAR in hotel properties * Low royalty and advertising fees * Comprehensive operations and training programs * Ongoing menu development * Marketing support Proven Leadership * Over 100 years of leadership and restaurant experience on team - Paul Dzubnar, CEO (17 years) - Mary Jule Erickson, President (31 years) - John Hinz, CMO (18 years) - Tim Kreiser, VP of Operations (15 years) - Pete Waldon, Executive Chef (26 years)