| ||||
Updated RecentlyCulver vs Cheese Curds Gourmet Burgers + Poutinerie Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Culver vs Cheese Curds Gourmet Burgers + Poutinerie including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
||
| Investment | $2,349,000 - $5,356,000 | $475,000 - $650,000 |
| Franchise Fee | $55,000 | $35,000 |
| Royalty Fee | 4% | 5% |
| Advertising Fee | 2.5% | 1% Nat'l + 1% local |
| Year Founded | 1984 | 2012 |
| Year Franchised | 1988 | 2015 |
| Term Of Agreement | 15 years | 10 years +10 |
| Term Of Agreement | 15 years | 10 years +10 |
| Renewal Fee | $30K | - |
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/Yes | -/- |
| Payroll | No/Yes | -/- |
Training & Support |
||
| Training | - | Both classroom and hands-on training in our kitchen. Last minute training and grand opening support. We will stay with you until we are both comfortable that the restaurant is running smoothly. |
| Support | Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | - |
| Marketing | Ad slicks, National media, Regional advertising | - |
| Operations |
30% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 - 50
Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) | - |
Expansion Plans |
||
| US Expansion | Yes | - |
| Canada Expansion | No | Yes |
| International Expansion | No | - |
Company Overviews
About Culver
After working with his parents in their restaurants, Craig Culver decided it was time to open one for himself. In 1984 Culver, with the help of his wife Lea and parents George and Ruth, transformed the A&W his parents owned since the sixties into Culver's Frozen Custard. Its founder's family inspired the menu for the initial Sauk City, Wisconsin, restaurant. When Culver's mother made hamburgers, she would put a dab of butter on the crown of the hamburger buns before toasting them; something her children felt made them taste better. Today, employees at each Culver's location use the same technique when making their ButterBurgers. There are Culver's locations in twelve states. All Culver's franchisees are owner/operators.
We’re looking for leaders with the initiative and skills to take a team of people and operate a Culver’s according to our high standards. You need energy and enthusiasm. You have to be willing to work hard. You have to love people and believe, as we do, that having a great heart is also good business.
Culver’s has grown to over 500 restaurants in 22 states.
!["Entrepreneur]("https://d3fg11dgb68kbp.cloudfront.net/assets/photos/franchise-badge-22686037fc120ba1bd59c2c9fd6e0fbf.png"){kind=icon}
About Cheese Curds Gourmet Burgers + Poutinerie
We opened our first Cheese Curds location in the Woodside area of Dartmouth, Nova Scotia in February 2012 and we were the Halifax Regional Municipality's very first gourmet burger restaurant. Several other gourmet burger concepts soon followed, some have even since closed their doors, but we continued to succeed despite increased competition and opened a second location in Dartmouth in May 2013. We have been asked over and over when we are going to franchise our awesome burger concept and the answer is...very soon! We have been working hard gearing up for this over the last little while and we are happy to say we will be ready to bring on franchisees for the Atlantic Canada region in 2015.Cheese Curds provides a unique franchise proposition, not only in the quality and reputation of the brand to the consumer but also in the proven operating method offered to franchisees based on the years of experience of our founder.Cheese Curds believes competition is healthy and can only be positive for the customer. We differentiate ourselves by providing chef inspired menu items using only the freshest ingredients, with an unwavering focus on flavour and we prepare everything to order in an open kitchen concept in front of the customer. Our orders take a little longer to fill as a result but we stand behind our mantra that "it is worth the wait". Our high repeat customer experience tells us we are right. Contact us if you are interested in becoming part of this great Canadian success story