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Updated RecentlyWestern Sizzlin vs Giorgio Restaurants Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Western Sizzlin vs Giorgio Restaurants 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 | $175,000 - $500,000 |
| Franchise Fee | $30,000 | $25,000 - $50,000 |
| Royalty Fee | 3% | 4.5%-7% |
| Advertising Fee | - | - |
| Year Founded | 1962 | - |
| Year Franchised | 1965 | - |
| Term Of Agreement | 20 years | - |
| Term Of Agreement | 20 years | - |
| Renewal 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/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 | - |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About Western Sizzlin
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!
About Giorgio Restaurants
The first GIORGIO restaurant opened on Ste-Catherine Street in Montreal
in December 1977. Between November 1979 and June 1984, the evolution of
the concept continued and GIORGIO acquired a solid reputation in a short
time. Over the past five years, GIORGIO has maintained a growth rate of
one branch per year in the regions of Montréal, Laval and the South
Shore. The chain now has 6 branches. With 40 years of experience, Giorgio Ristorante is a true institution of Italian catering. And that's not all, you can Bring Your own Wine!