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Updated RecentlyWinger's Grill & Bar vs Wet Willie's Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Winger's Grill & Bar vs Wet Willie's including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $150,000 - $550,000 | $716,500 - $1,608,000 |
| Franchise Fee | $35,000 | $35,000 |
| Royalty Fee | 4% | 1.5%Local+2%Nat'l |
| Advertising Fee | - | 2% local+ 1.5%Nat'l |
| Year Founded | 1993 | 1990 |
| Year Franchised | 1997 | 2006 |
| Term Of Agreement | 15 years | - |
| Term Of Agreement | 15 years | - |
| Renewal Fee | 10% of current franchise fee | - |
Business Experience Requirements |
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| Experience | Customer Focused Goal Oriented Self-Confident Willing to Be a Part of a Growing Franchise Chain! | - |
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 | At Winger's�, we believe nothing guarantees success more than thorough training including the following elements: CASH REGISTER TRANSACTIONS END-OF-SHIFT REPORTING RECIPE PROCEDURE FOOD SANITATION PRINCIPLES BASIC SANITATION PRINCIPLES SUPPLY ORDERING MANAGEMENT REPORTING PROCEDURES MARKETING/LOCAL PROMOTIONS CASH CONTROL PROCEDURES CUSTOMER RELATIONS COOKING PROCEDURES BASIC SAFETY PROCEDURES PRODUCT ORDERING ROTATION PROCEDURES FINANCE OUR GOAL IS TO CREATE A COMFORTABLE AND CAPABLE OWNER/OPERATOR BY THE END OF THE TRAINING | Before opening your Wet Willie's, you, your Operating Principal and your Manager must complete, to our satisfaction, an 8-week initial training program we conduct. You, your Operating Principal and your Manager must have successfully completed all state and local required food hygiene and sanitation training as well as having completed a certified course for responsible alcohol service before attending our training program. We will provide up to 10 days of on-site training for all of your other full and part-time hourly employees and members of your staff. We will not charge you a fee for the training of your first Manager and your initial staff. We may charge you a fee for any additional required or optional training and training for subsequent staff. All training will be provided at a location we designate. You must pay for your employees' travel expenses and room, board, wages and insurance during training. The initial training program for you, your Operating Principal and your Manager, which lasts 8 weeks, is conducted at our headquarters located in Savannah, Georgia or at a different location if you and we agree on it. Our training program is overseen by William Dickinson whose experience is listed in Item 2 of this disclosure document. Any other individuals involved in the training program will have at least one year of experience in the subject they teach. |
| Support | Our team supports franchisees during the initial phases of business, such as site selection, construction, marketing, finance and training. We provide continuous services in areas such as � Proven Success � Easily expandable to multiple locations � Assistance with site selection and lease negotiation � Assistance with advertising and promotion � Assistance with store decor including: full sign package, equipment package and complete menu package. � Use of proprietary recipes and goods � Low start up costs, great conversion opportunities | After you open your Wet Willie's, we will provide the following assistance and services to you: * Our staff will be accessible to you and your staff for consultation by telephone, fax, written communication, e-mail and other forms of electronic communication. * We will visit your Wet Willie's location from time to time to conduct quality reviews and to consult with the staff regarding Standards of Quality and Performance Compliance. * We will host refresher training sessions for franchisees at franchisee conferences and conventions. * We will develop and provide additions and supplements to the Operations Manual as they become available * Marketing materials * Operation of a Brand Fund * Access to our intranet site * Hosting a web page for you on our website. * Evaluation of proposed modifications to our approved suppliers and products. * Access to our approved supplier network and the ability to take advantage of our buying power. |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | - |
| Operations |
40% of all franchisees own more than one unit Number of employees needed to run franchised unit: 35 Absentee ownership of franchise is allowed. (30% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | Yes | - |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About Winger's Grill & Bar
Eric Slaymaker founded the first Winger's Diner in 1993 out of a 1940s Pullman train car in Salt Lake City. Featuring Buffalo-style chicken wings, the restaurant was popular with many, including NBA basketball players who were in town to play the Utah Jazz. The Winger's concept is now franchised across the United States through Winger's Franchising Inc.
Parent company The Slaymaker Group, founded by Slaymaker, has more than 20 years of management experience and operates Tony Roma's and T.G.I. Friday's restaurants in addition to Winger's.
About Wet Willie's
Wet Willie's is a concept that has developed strong brand recognition and has a twenty-four year track record.
Wet Willie's produces superior frozen daiquiris resulting from the mix of premium alcoholic beverage products with unique, high quality flavors specifically selected and blended exclusively for Wet Willie's.
Wet Willie's daiquiris are frozen to the perfect temperature and are constantly blended in our daiquiri machines to ensure that our daiquiris always have the perfect temperature, consistency and uniform taste that is unique to Wet Willie's.
In every Wet Willie's there are between 20 and 30 daiquiri machines offering a range of different flavors, a kaleidoscope of colors, and an opportunity for our customers to experiment making their own blends.
Our food items are prepared from quality ingredients. Overseen by two professional Chefs, our recipes have been perfected over our 24 year history. Preparation is relatively uncomplicated and the results are superior. Systems have been established to assist in controlling food costs and inventories.
Our superior food and beverages are complimented by an equally superior environment. From our friendly, well-trained staff to our beautiful murals, everything about Wet Willie's spells FUN.
Our system is simple and efficient. Keeping things simple and keeping things moving is the cornerstone of the Wet Willie's system. Bartenders are able to produce any drink offered with the pull of a lever or the twist of a cap, and therefore it is not necessary for our bartenders to be mixologists. The system also allows for simple and precise inventory control.