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Updated RecentlySoul Fixins' Restaurant vs Krieger's Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Soul Fixins' Restaurant vs Krieger's including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $274,000 - $524,000 | $450,000 |
| Franchise Fee | $30,000 | $30,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | - |
| Year Founded | 1993 | 1991 |
| Year Franchised | 2004 | 2002 |
| Term Of Agreement | 20 years | 15 years |
| Term Of Agreement | 20 years | 15 years |
| Renewal Fee | 50% of then franchise fee | - |
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/Yes | No/Yes |
| Start-up Costs | No/Yes | No/Yes |
| Equipment | No/Yes | No/Yes |
| Inventory | No/Yes | No/Yes |
| Receivables | No/No | No/Yes |
| Payroll | No/No | No/Yes |
Training & Support |
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| Training | - | - |
| Support | Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | - | Co-op advertising, Ad slicks, Regional advertising |
| Operations |
Absentee ownership of franchise is allowed. |
85% of all franchisees own more than one unit
Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | No |
| International Expansion | No | No |
Company Overviews
About Soul Fixins' Restaurant
NO LONGER FRANCHISING
Soul Fixins' Restaurant has been working since 1992; New York's multi-grant winning Berry Brothers have been idealizing and making energizing soul sustenance food. Their eatery can brag of rehashed "Elite" Awards, a dedicated and developing after and extravagant acclaim from nearby, provincial and national nourishment authors. The purposes behind this are the freshness of both the fixings and their reasoning. The nourishment is basic yet scrumptious. As clients enter the eatery, drifts of home cooking fill the air; the scents of fricasseed chicken, BBQ save ribs, shrimp scampi and meatloaf buoy to their nose. In any case, the great odors don't measure up to the incredible kinds of this Southern food once they take a seat to take a nibble. Maybe the most shocking enjoyments are the side dishes and vegetables. The plantains, the macintosh and cheddar and the collard greens are shockingly better than they would envision.