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Below is an in-depth analysis and side-by-side comparison of Green Mill Restaurant & Bar 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 | |
Franchise Fee | $40,000 | |
Royalty Fee | 4% | |
Advertising Fee | - | |
Year Founded | 1975 | |
Year Franchised | 1991 | |
Term Of Agreement | - | |
Term Of Agreement | - | |
Renewal Fee | - | |
Business Experience Requirements |
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Experience | - | |
Financing Options |
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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 | - | |
Support | - | |
Marketing | - | |
Operations | - | |
Expansion Plans |
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US Expansion | - | |
Canada Expansion | No | |
International Expansion | No |
* 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)