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Below is an in-depth analysis and side-by-side comparison of Giorgio Restaurants vs George Webb 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 | $175,000 - $500,000 | $402,000 - $850,000 |
| Franchise Fee | $25,000 - $50,000 | $250,000 |
| Royalty Fee | 4.5%-7% | - |
| Advertising Fee | - | - |
| Year Founded | - | 1948 |
| Year Franchised | - | 1953 |
| Term Of Agreement | - | - |
| Term Of Agreement | - | - |
| Renewal Fee | - | - |
Business Experience Requirements |
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| Experience | - | Previous restaurant/retail experience preferred for individuals with a passion for the restaurant business, operating under the philosophies of People, Place, Product and Profit. |
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 | - | Comprehensive initial training and pre-opening training provided at company owned locations and corporate training center. On-going management training and development provided for all franchisees, operators, managers and supervisory staff. |
| Support | - | - |
| Marketing | - | - |
| Operations | - | - |
Expansion Plans |
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| US Expansion | - | - |
| Canada Expansion | - | - |
| International Expansion | - | - |
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!