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Below is an in-depth analysis and side-by-side comparison of Western Sizzlin vs Applebee'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 | $811,000 - $2,300,000 | $2,009,038 - $8,267,250 |
Franchise Fee | $30,000 | $35,000 |
Royalty Fee | 3% | 4% initially, 5% possible after |
Advertising Fee | - | not less than 4% |
Year Founded | 1962 | 1980 |
Year Franchised | 1965 | 2014 |
Term Of Agreement | 20 years | - |
Term Of Agreement | 20 years | - |
Renewal Fee | - | - |
Business Experience Requirements |
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Experience | - | Our Ideal Franchise Partner -Is committed to a long term franchise relationship built on trust and respect -Knows how to build a brand -Understands that accessible pricing and value are core components of casual dining -Has prior hospitality experience or knowledge, particularly in critical areas like supply chain, quality assurance, real estate development, and marketing -Has or will have infrastructure dedicated to the development of our brand -Has material liquidity and net worth, with access to capital -Has a track record of developing multi-unit restaurant systems |
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 | - | - |
Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | - |
Marketing | Ad slicks | - |
Operations |
20% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is allowed. (90% of current franchisees are owner/operators) | - |
Expansion Plans |
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US Expansion | Yes | Yes |
Canada Expansion | No | No |
International Expansion | No | Yes |
WesterN SizzliN serves only the finest steaks. In the cooking process, our steaks are specially seasoned with Gold Dust, a WesterN SizzliN proprietary recipe. The combination of the Pascarellas original cooking technique and one-of-a-kind seasoning brought Nick and his wife Nora, an impeccable reputation for serving the most succulent tasting steak around. As one of our franchisees says, "We've got a special juicy flavor that only WesterN SizzliN has!" But don't just take our word for it, ask anyone who has ever had one, and they'll tell you about it. Nick's concept was just too good to keep to himself. In 1966 he responded to requests and began selling franchises nationally. By 1988, Nick's "steakhouse" had grown into a national chain with yearly sales of nearly half a billion dollars!