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Updated RecentlyWestern Sizzlin vs Bad Bob's BBQ Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Western Sizzlin vs Bad Bob's BBQ 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 | $75,000 - $250,000 |
| Franchise Fee | $30,000 | $20,000 |
| Royalty Fee | 3% | 6% |
| Advertising Fee | - | - |
| Year Founded | 1962 | 1997 |
| Year Franchised | 1965 | 2002 |
| 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 Bad Bob's BBQ
In 1994 BadBob’s started cooking as a hobby in local BBQ contest. In 1997 BadBob’s BBQ started cooking in Memphis in May sanctioned BBQ contest all over the country, finishing 4th in the world from 1997 thru 2000, 3 out of the 4 years. This among many other state championships and bbq contest awards. During this period of time BadBob’s developed the award winning sauces and rubs that are used and sold on the retail market today. Products like HawgRub, Cockadoodle Rub, Special Sauce and more are just a few products we produce for our restaurants both in bulk and for retail sales. BadBob’s currently has multiple locations in the TN and KY areas with new locations coming aboard. BadBob’s started franchising in June 2002 and has become an overnight success. BadBob’s utilizes special computerized cooking techniques to help reduce labor cost. BadBob’s also uses specialized point of sale software and hardware to help control your store.