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Below is an in-depth analysis and side-by-side comparison of Hamlet vs Giorgio Restaurants including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | N/A | $175,000 - $500,000 |
Franchise Fee | N/A | $25,000 - $50,000 |
Royalty Fee | - | 4.5%-7% |
Advertising Fee | - | - |
Year Founded | 1950 | - |
Year Franchised | 2007 | - |
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 | In-House/3rd Party | |
Franchise Fees | -/- | -/- |
Start-up Costs | -/- | -/- |
Equipment | -/- | -/- |
Inventory | -/- | -/- |
Receivables | -/- | -/- |
Payroll | -/- | -/- |
Training & Support |
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Training | - | - |
Support | - | - |
Marketing | - | - |
Operations | - | - |
Expansion Plans |
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US Expansion | - | - |
Canada Expansion | - | - |
International Expansion | - | - |
In 1950, Marylin, a dress designer, and Harry Lewis, an actor, opened the first Hamburger Hamlet on Sunset Blvd; because of their commitment to quality, flavor and "simply marvelous food and drink," it became an immediate success. Hamlet quickly became a Hollywood landmark and was packed with celebrities every night of the week. Over the next 3 decades, Hamlet expanded throughout Southern California and Washington DC; to date, there is still nothing to rival the great food, casual comfort and superb service of Hamlet.
The first GIORGIO restaurant opened on Ste-Catherine Street in Montreal
in December 1977. Between November 1979 and June 1984, the evolution of
the concept continued and GIORGIO acquired a solid reputation in a short
time. Over the past five years, GIORGIO has maintained a growth rate of
one branch per year in the regions of Montréal, Laval and the South
Shore. The chain now has 6 branches. With 40 years of experience, Giorgio Ristorante is a true institution of Italian catering. And that's not all, you can Bring Your own Wine!