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Updated RecentlyTony Roma's vs Shula's Steak House Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Tony Roma's vs Shula's Steak House including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $2,182,500 - $3,580,000 | $1,126,600 - $3,037,500 |
| Franchise Fee | $30,000 | $150,000 - $175,000 |
| Royalty Fee | 4% of net sales | 12% |
| Advertising Fee | 1/2% of net sales for Domestic & 1/4% of net sales for International | Not less than $30,000 |
| Year Founded | 1972 | - |
| Year Franchised | 1979 | - |
| Term Of Agreement | - | 10 years +10+10 |
| Term Of Agreement | - | 10 years +10+10 |
| 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 | -/- | -/- |
| Start-up Costs | -/- | -/- |
| Equipment | -/- | -/- |
| Inventory | -/- | -/- |
| Receivables | -/- | -/- |
| Payroll | -/- | -/- |
Training & Support |
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| Training | - | The Franchise Owner, the Head Coach, the Business Development Manager, the Shula's Chef, and any oth�er employees that designated must attend and complete the Basic training program. The training is based at the franchise premise for 14 days. The franchisee must pay for the expenses incurred by the franchisor during the basic training. The Head Coach, Business Development Manager, and Shula's Chef must complete the Managers' Training Program, which consists of three to five business days located at corporate headquarters. |
| Support | - | - |
| Marketing | - | - |
| Operations | - | The franchisee must act as or hire a designated Head Coach to act as the franchised business's general manager. The Head Coach must devote, on a full-time basis, his or her best efforts to managing and operating the franchised business. The franchised business requires the Head Coach's day-to-day supervision. The franchisee must also hire a Business Development Manager, who is primarily responsible for developing business from individuals and organizations within the protected territory. The franchisee must also hire a Shula's Chef, who is the franchised business's head chef and is primar�ily responsible for operating and managing its kitchen. |
Expansion Plans |
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| US Expansion | Yes | - |
| Canada Expansion | No | - |
| International Expansion | Yes | - |
Company Overviews
About Tony Roma's
Tony Roma's is a full service, casual dining restaurant where you can find premier ribs and steaks in locations across the world. With over 150 restaurant locations on six continents, Tony Roma's is one of the most recognized brand names in the world! From Miami to Los Angeles, Orlando to Edmonton, and Tokyo to Madrid, Tony Roma's serves its signature ribs, world famous onion loaf, and other steak, chicken and seafood entrees to thousands of guests every day. Development of Tony Roma's is continuing in new and existing markets around the world. - Worldwide superior brand name recognition.
- Restaurants in over 33 countries
- Franchise focused senior management and disciplines
- Innovative menu
- Casually sophisticated ambiance
- Globally experienced and successful management team
- Parent company has no debt and healthy cash reserves
- Parent company has no pending or current litigation
If you are interested in a terrific franchise opportunity and have a desire to open your own Tony Roma's Restaurant, here is your chance!
About Shula's Steak House
The desire to become a part of a continuing success story is why Shula's Steak House has become a popular consideration for those in the area of food franchising. The legendary status of a Hall of Fame football coach is coupled with maintaining rigorous standards when it comes to the quality of the steaks it offers. That's an unbeatable combination that keeps customers coming through the doors for every franchisee. The pinnacle of the restaurant's menu is the Shula Cut, a custom center cut of Black Angus beef that's been handpicked by those raising these cattle. After undergoing 10 different specifications that includes such things as marbling, leanness and consistency and being properly aged, only one percent of the cattle under consideration are selected. That's been the company's standard since it first opened in 1989, and striving for excellence has been the philosophy of Don Shula for his entire life.