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Updated RecentlyWestern Sizzlin vs The Sawmill Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Western Sizzlin vs The Sawmill including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $811,000 - $2,300,000 | $1,000,000 |
| Franchise Fee | $30,000 | $50,000 |
| Royalty Fee | 3% | - |
| Advertising Fee | - | - |
| Year Founded | 1962 | 1976 |
| Year Franchised | 1965 | 2004 |
| Term Of Agreement | 20 years | - |
| Term Of Agreement | 20 years | - |
| Renewal 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/No | -/- |
| Inventory | No/No | -/- |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | - | - |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | - |
| Marketing | Ad slicks | - |
| Operations |
20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | Yes | Yes |
| Canada Expansion | No | Yes |
| International Expansion | No | - |
Company Overviews
About Western Sizzlin
WesterN SizzliN serves only the finest steaks. In the cooking process, our steaks are specially seasoned with Gold Dust, a WesterN SizzliN proprietary recipe. The combination of the Pascarellas original cooking technique and one-of-a-kind seasoning brought Nick and his wife Nora, an impeccable reputation for serving the most succulent tasting steak around. As one of our franchisees says, "We've got a special juicy flavor that only WesterN SizzliN has!" But don't just take our word for it, ask anyone who has ever had one, and they'll tell you about it. Nick's concept was just too good to keep to himself. In 1966 he responded to requests and began selling franchises nationally. By 1988, Nick's "steakhouse" had grown into a national chain with yearly sales of nearly half a billion dollars!
About The Sawmill
Sawmill Prime Rib & Steak House clientele expect the best and are willing to compensate with a higher than average guest cheque. This is an important consideration when comparing franchise options.
We are 100% behind our Franchisees and totally committed to their success. Comprehensive training is provided and all details are addressed to ensure efficient operations in front and back of house.
Our screening process is thorough and comprehensive to ensure that your experience and business acumen are the right fit to assure mutual success in years to come.