| ||||
Updated RecentlyMandler's The Original Sausage Company vs Melt Gelato & Crepe Cafe Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Mandler's The Original Sausage Company vs Melt Gelato & Crepe Cafe including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
||
| Investment | $200,000 | $260,000 - $650,000 |
| Franchise Fee | $25,000 | $25,000 |
| Royalty Fee | 6% | 6% |
| Advertising Fee | up to 3% of gross | - |
| Year Founded | 2003 | 2003 |
| Year Franchised | 2003 | 2005 |
| Term Of Agreement | 7 years | 7 years |
| Term Of Agreement | 7 years | 7 years |
| Renewal Fee | - | - |
Business Experience Requirements |
||
| Experience | - | - |
Financing Options |
||
| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | -/- | No/Yes |
| Start-up Costs | -/- | No/Yes |
| Equipment | -/- | No/Yes |
| Inventory | -/- | No/Yes |
| Receivables | -/- | No/No |
| Payroll | -/- | No/No |
Training & Support |
||
| Training | - | - |
| Support | - | - |
| Marketing | - | - |
| Operations | - | - |
Expansion Plans |
||
| US Expansion | - | - |
| Canada Expansion | No | No |
| International Expansion | No | No |
Company Overviews
About Mandler's The Original Sausage Company
Mandler's is the greatest thing to hit the quick-serve restaurant scene -- and franchising! Mandler's offers proprietary recipes for European-style sausages, grilled fresh and served on our own power-baked bread rolls, along with delicious side dishes and refreshing drinks, in a chic and appealing atmosphere.
About Melt Gelato & Crepe Cafe
The Melt Cafe and Gelato Bar concept is a fresh, new experience that not only excites the customer but is also a great business opportunity. They serve traditional gelato, as well as a host of other delicious products. Gelato's intense flavors and creamy texture come from the density not the fat. In fact all our sorbetto flavors are fat free and their gelato flavors have significantly lower fat content than regular ice cream. They use milk as opposed to butter fat, and they increase the density by reducing the air content significantly as compared to regular ice cream.