Icebox/Soupbox vs FreshBerry Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Icebox/Soupbox vs FreshBerry including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees

 
Icebox/Soupbox Franchise
FreshBerry Franchise
Investment $69,500 - $174,500$170,750 - $392,200
Franchise Fee $14,000 - $20,000$25,000
Royalty Fee 4%6%
Advertising Fee --
Year Founded 19952007
Year Franchised 19982007
Term Of Agreement 10 years20 years
Term Of Agreement 10 years20 years
Renewal Fee Negotiable-


Business Experience Requirements

 
Icebox/Soupbox Franchise
FreshBerry Franchise
Experience
  • General business experience
  • FreshBerry actively searches for candidates with a strong background in business management.

    Financing Options

     
    Icebox/Soupbox Franchise
    FreshBerry Franchise
      In-House/3rd PartyIn-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

     
    Icebox/Soupbox Franchise
    FreshBerry Franchise
    Training --
    Support Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperativesThe FreshBerry franchising system is a step-by-step method for developing your own business. Whether you are a beginning developer or a seasoned restaurateur the support system will hold your hand from the beginning of site selection, through architecture and construction phases, to management training and Grand Opening. During each phase of the opening process the FreshBerry corporate staff assists you with each task's successful completion. You have daily contact with corporate through email support and phone support. The FreshBerry Management Training program is a twelve day comprehensive management course, covering every aspect of ownership and management. Ongoing support focuses on communication with daily email communications from operations and marketing at the corporate headquarters, and 7 day a week phone support. FreshBerry Franchise System hosts an annual Marketing Conference and annual Franchisee Convention. The FreshBerry Franchise System philosophy views their franchisees as their customers--exceeding their expectations is a daily goal. By focusing on communication and committing to excellence FreshBerry Franchise System dedicates themselves to the success of their franchisees.
    Marketing Co-op advertising, Ad slicks, Regional advertisingFreshBerry will have available for the franchisees a complete Grand Opening and on going Local Store Marketing program.
    Operations 0% of all franchisees own more than one unit

    Number of employees needed to run franchised unit: 10

    Absentee ownership of franchise is allowed. (100% of current franchisees are owner/operators)

    -

    Expansion Plans

     
    Icebox/Soupbox Franchise
    FreshBerry Franchise
    US Expansion --
    Canada Expansion No-
    International Expansion Yes-

    Company Overviews

    About Icebox/Soupbox

    Before opening his first store, Jamie Taerbaum stood outside a Baskin-Robbins store to figure out how many customers an ice cream store could expect at different times of day, on different days of the week, and in different weather conditions. Armed with this research, the young business school graduate opened the original Icebox/Soupbox store in 1995 in Chicago.

    In the spring and summer, Icebox operates as a retailer of Icyfruit, a mixture of fruit juice, sugar, water and chunks of fruit that comes in 20 flavors. Throughout the fall and winter, it becomes a Soupbox store, offering a wide variety of soups.

    About FreshBerry

    The franchise system includes: A. Owning and operating an assigned FreshBerry, use of the brand name, trademarks, recipes, operational systems and methods, and decor. Additionally, you will receive support in these specific areas: * Facility planning on site location and architectural design * Specifications for fixtures, equipment, and leasehold improvements * Assistance in site selection and lease negotiation * Corporate training for Owner/Operator and Director of Operations/General Managers * Kitchen/ Back of the House Workflow design * Ongoing support from members of the Training and Operations Team * Ongoing updates for increasing profitability * Products with high industry demand * Efficiency in all systems * Favorable national contracts with suppliers of goods and services * Operating manuals, policies, procedures, and business management systems