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Below is an in-depth analysis and side-by-side comparison of Fuddruckers vs Petro's Chili & Chips including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | $495,000 - $1,565,000 | $75,000 - $324,950 |
Franchise Fee | $35,000 | $15,000 |
Royalty Fee | 5% | 5% |
Advertising Fee | .25% | 4% local+1% Nat'l |
Year Founded | 1980 | - |
Year Franchised | 1983 | - |
Term Of Agreement | 20 years | - |
Term Of Agreement | 20 years | - |
Renewal Fee | $25K | - |
Business Experience Requirements |
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Experience | While it does help to have prior food or restaurant experience, Petros does not require it. We have franchisees from all walks of life. What is most important to us is that we have franchisees with a willingness to work hard and a passion for their business. | |
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/No | -/- |
Inventory | No/No | -/- |
Receivables | No/No | -/- |
Payroll | No/No | -/- |
Training & Support |
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Training | 6-week training program | Prior to your restaurant opening, we will furnish initial training on the operation of a Petros Chili & Chips � restaurant. The training lasts three weeks: consisting both of classroom content and in-restaurant developmental activities. We require that two people attend training prior to the store opening. |
Support | Newsletter, Meetings, Grand opening, Internet, Field operations/evaluations | - |
Marketing | Regional advertising | - |
Operations |
53% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is NOT allowed. (99% of current franchisees are owner/operators) | - |
Expansion Plans |
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US Expansion | - | - |
Canada Expansion | No | - |
International Expansion | Yes | - |
The first Fuddruckers opened in San Antonio, Texas in 1980 with a classic American nostalgia theme. Fuddruckers operates and franchises more than 200 restaurants in the United States, Puerto Rico, Canada and the Middle East. The emphasis today is the same as it was in 1980 - we use only the freshest ingredients. Our restaurants serve only the freshest beef and feature on-premise bakeries where bread and dessert items are baked fresh daily. It's truly a "build-your-own meal" experience.