Saint Cinnamon vs Bruegger's Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Saint Cinnamon vs Bruegger's including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
	Saint Cinnamon Franchise	Bruegger's Franchise
Investment	$144,100 - $264,700	$389,600 - $591,600
Franchise Fee	$25,000	$30,000
Royalty Fee	6%	5%
Advertising Fee	-	-
Year Founded	1986	1983
Year Franchised	1986	1993
Term Of Agreement	10 years maximum	10 years
Term Of Agreement	10 years maximum	10 years
Renewal Fee	-	25% of then-current franchise fee
Business Experience Requirements
	Saint Cinnamon Franchise	Bruegger's Franchise
Experience	-	Industry experience
Financing Options
	Saint Cinnamon Franchise	Bruegger's Franchise
	In-House/3rd Party	In-House/3rd Party
Franchise Fees	No/No	No/No
Start-up Costs	No/No	No/No
Equipment	No/No	No/No
Inventory	No/No	No/No
Receivables	No/No	No/No
Payroll	No/No	No/No
Training & Support
	Saint Cinnamon Franchise	Bruegger's Franchise
Training	-	-
Support	Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations	Grand opening, Field operations/evaluations
Marketing	Co-op advertising, Ad slicks, Regional advertising	Ad slicks, Regional advertising
Operations	Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators)	Franchisees required to buy multiple units/master licenses; 95% of all franchisees own more than one unit Absentee ownership of franchise is allowed. (66% of current franchisees are owner/operators)
Expansion Plans
	Saint Cinnamon Franchise	Bruegger's Franchise
US Expansion	Yes	Yes
Canada Expansion	No	No
International Expansion	Yes	No

Company Overviews

About Saint Cinnamon

The Saint Cinnamon brand was founded and created by Andy Winter.  Andy began his restaurant career in 1973 opening a new Deli franchise called Zeev's. Over the next few years Zeev's grew to over 10 locations and was very successful.  During a trip to the US, Andy had seen a new cinnamon bun franchise and was fascinated by the concept but thought he could do better. The US market was buzzing with excitement about the new cinnamon buns being baked everywhere. He loved the idea and decided that this was where he wanted to focus his attention. Upon his return he sold his interest in Zeev's to his partners so he could pursue his dream of developing a brand new Cinnamon Bun concept.
Wanting to create the best Cinnamon Bun in the market, Andy researched and sourced the finest ingredients available.  After countless hours baking, Andy developed special dough using Canadian Spring wheat flour. Sourcing the finest cinnamon in the world, he formulated the exclusive Saint cinnamon sugar blend and the Saint Cinnamon bun and brand was born.  Later he developed the most decadent cream cheese icing.

As customers approached the Saint Cinnamon stores, the wonderful aroma of fresh baked cinnamon buns had a mesmerizing effect on people.  The thought of eating one was simply irresistible.
At that time, the food menu was strictly cinnamon rolls, complemented with an array of specialty coffees, teas, and cold beverages. Saint Cinnamon was rolling out a lot of stores and soon earned a world-wide reputation for baking and offering the finest cinnamon rolls around the globe.
Saint Cinnamon was awarded for being the fastest growing QRS in Canada from the Food Service and Hospitality magazine.  By 1990 it received numerous enquiries from abroad which resulted in the expansion into international markets.
Saint Cinnamon has grown into a franchise with locations in malls, office buildings, gas stations and convenience stores.  The menu was expanded to include crepes, wraps, sandwiches, and specialty cold beverages. The Saint Cinnamon model can fit a number of different possible retail, licensing, co-branding locations and special event venues.
Saint Cinnamon's specialty continues to be and will always be the baking of its amazing Saint Cinnamon Rolls.

About Bruegger's

When Nord Brue and Mike Dressell started Bruegger's in 1983, they actually founded the retail bagel concept. Up until that point, bagels were considered mostly an ethnic food and were not known much outside of New York. At that time, less than one-third of Americans had ever tasted a bagel. From their home base in Burlington, Vermont, Brue and Dressell pioneered a new concept that expanded the traditional bagel bakery into a quick service bakery with premium specialty cream cheeses, custom-made sandwiches, signature soups and exceptional coffee. They worked with a professional bagel baker from New York City for 2 1/2 years to perfect their recipe and baking process. In 2004, Bruegger's welcomed new ownership and expanded beyond bagels into breads, wraps and other lunchtime menu items, and began updating bakeries to reflect the welcoming feel of a New England farmhouse-inspired bakery-cafe that Bruegger's has evolved into. Today, almost 40 years after the first Bruegger's opened in Troy, New York, there are almost 300 Bruegger's locations throughout the U.S., with more on the way.