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Updated RecentlyFuddruckers vs Hot Dog On A Stick Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Fuddruckers vs Hot Dog On A Stick including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $495,000 - $1,565,000 | $338,200 - $556,000 |
| Franchise Fee | $35,000 | $15,000 - $25,000 |
| Royalty Fee | 5% | 6% |
| Advertising Fee | .25% | 2% |
| Year Founded | 1980 | 1946 |
| Year Franchised | 1983 | 1995 |
| Term Of Agreement | 20 years | - |
| Term Of Agreement | 20 years | - |
| Renewal Fee | $25K | - |
Business Experience Requirements |
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| Experience | - | |
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 | 6-week training program | On-The-Job Training: 32.5 hours Classroom Training: 35.5 hours Additional Training: At training store |
| Support | Newsletter, Meetings, Grand opening, Internet, Field operations/evaluations | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection |
| Marketing | Regional advertising | Co-op Advertising Ad Templates National Media Regional Advertising Social media SEO Website development Email marketing Loyalty program/app |
| Operations |
53% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is NOT allowed. (99% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | - |
| International Expansion | Yes | Yes |
Company Overviews
About Fuddruckers
The first Fuddruckers opened in San Antonio, Texas in 1980 with a classic American nostalgia theme. Fuddruckers operates and franchises more than 200 restaurants in the United States, Puerto Rico, Canada and the Middle East. The emphasis today is the same as it was in 1980 - we use only the freshest ingredients. Our restaurants serve only the freshest beef and feature on-premise bakeries where bread and dessert items are baked fresh daily. It's truly a "build-your-own meal" experience.