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Updated RecentlyAbbott's Frozen Custard vs di'lishi frozen yogurt bar Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Abbott's Frozen Custard vs di'lishi frozen yogurt 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 | $332,254 - $571,634 | $285,700 - $512,500 |
| Franchise Fee | $37,000 | $25,000 |
| Royalty Fee | 5.5% | 4% |
| Advertising Fee | 0.19Cents/Gal. | 4% |
| Year Founded | 1902 | 2011 |
| Year Franchised | 1977 | 2011 |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 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 | 3 days at Scoop School and 10 days of on-site training at your location, where we teach you everything you need to know to operate and manage an Abbott's Frozen Custard store. | On-The-Job Training: 1 week (approximately) Classroom Training: 1 week (approximately) |
| Support | Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives | Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations |
| Marketing | Co-op advertising, Ad slicks | Ad Templates |
| Operations |
Number of employees needed to run franchised unit: 4 - 6
Absentee ownership of franchise is allowed. (80% of current franchisees are owner/operators) | Absentee Ownership Allowed |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | - |
| International Expansion | Yes | - |
Company Overviews
About Abbott's Frozen Custard
About di'lishi frozen yogurt bar
di’lishi is the creation of Marlo Francis from Asheboro, NC. Her first experience with frozen yogurt came after her son told her about discovering the self-serve concept in a neighboring state when he left for college - and he was eager for her to try it when she planned her next visit. Before that could happen, though, Marlo happened upon a bar for herself, while travelling to a larger city near her hometown. After several repeat visits - including eventually traveling to see her son and trying the yogurt bar in his college town, it didn’t take long before she began dreaming about opening a shop of her own - one that reflected her unique interpretation of the concept. She wanted to create an environment that invited people to come in and stay awhile. She wanted to serve the finest yogurt and toppings that she could find, as well as a way to regularly contribute to the community around her.
- good for the environment
- good for the community.
With these pillars firmly in place, di’lishi has been a success from the start! Fortifying these three pivotal pillars has made di’lishi, what Marlo calls, “fro-yo recession-proof” - meaning it’s built to stand the test of time, instead of being just another quick cookie cutter following a trend. We, at di’lishi, are firm believers in our product and concept - and we are committed to helping you make your store profitable today and in the future.