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Updated RecentlyWinger's Grill & Bar vs The Wine Loft Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Winger's Grill & Bar vs The Wine Loft 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 | $75,000 - And Up |
| Franchise Fee | $35,000 | $55,000 |
| Royalty Fee | 4% | 4% |
| Advertising Fee | - | 1% |
| Year Founded | 1993 | 2003 |
| 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 | Two weeks of training is to be conducted in one of our training stores and Two weeks of training will be conducted at your location by our Certified Trainer Comprehensive four step Training Program provides Franchisees’ Service staff to receive an on-line certification. The University Program also has several Advanced Training Portals for the Franchisees to challenge its staff to further develop wine knowledge |
| 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 | - |
| 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 The Wine Loft
The Wine Loft's chic modern decor and relaxing ambiance promote memorable experiences that turn customers into life-long partners. The first Wine Loft opened in New Orleans in March of 2003. In an effort to share its success, Doyle International decided to allow others to enjoy ownership opportunities of the brand. In 2006, the first Wine Loft franchise opened with incredible success. By early 2012, we expect to have 15 franchises and 7 corporate-owned locations across the country. Our goal was to create a relaxing atmosphere where people could get together and enjoy a great food and wine experience. To that effect, we combined wine, spirits, beer and sophisticated cuisine with efficient, friendly service. This thoughtful combination would ideally facilitate positive and memorable social interactions between our guests, making them long to return. TARGET MARKET Our target market and most loyal demographic segment consists of females aged 25-50 years. The Wine Loft enjoys great synergy with upscale restaurants, spas, salons, and women’s retailers and boutiques; it is also a popular destination for private and corporate events. FLEXIBILITY Our concept has the flexibility to afford each site the ability to develop its own unique design footprint. DESIRABLE LOCATIONS The following features have proven to be our best achievers: * Historic building with "loft" architectural features, exposed brick, high ceilings, wooden posts/beams * Street level of residential, hotel and office properties * End cap or pad site locations of high-end strip centers * Centers with unique architectural features * Lifestyle centers * Traditional neighborhood developments SIZE * 2,500 to 4,000 square feet. * Must have minimum 18-foot ceilings (desired height for mezzanine). * Adjacent outdoor patio area(s) totaling no less than 1,000 square feet