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Below is an in-depth analysis and side-by-side comparison of Insomnia Cookies vs Rise Biscuits & Donuts including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | $65,600 - $111,400 | N/A |
Franchise Fee | $25,000 | N/A |
Royalty Fee | 6% | - |
Advertising Fee | - | - |
Year Founded | 2002 | 2012 |
Year Franchised | 2006 | 2014 |
Term Of Agreement | - | - |
Term Of Agreement | - | - |
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 | - | - |
Marketing | - | - |
Operations | - | - |
Expansion Plans |
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US Expansion | Yes | - |
Canada Expansion | - | - |
International Expansion | - | - |
NO LONGER FRANCHISING
Insomnia Cookies is expanding! We have expanded into numerous new markets in the last few years and are looking for qualified franchisees to help grow with our collegiate brand. Our franchisees are our partners and will be provided with the direct support of our core executive team. We pride ourselves on close communication with our partners and will work diligently to extend our knowledge and support to our franchised locations.
Insomnia Cookies is a quickly extending late-night bread kitchen idea with workplaces in both New York and Philadelphia. Established in a school apartment in 2003 at the University of Pennsylvania, by then understudy, Seth Berkowitz, Insomnia Cookies has been nourishing the unquenchable yearning of its fans from that point onward. The organization represents considerable authority in conveying warm, delightful treats ideal to the entryways of people and organizations alike. Whether you're nourishing a desire or a group, Insomnia Cookies' offerings of treats, brownies, treat cakes, frozen yogurt and even chilly drain, has you secured.
“Before opening his tiny biscuit and doughnut shop in 2012, chef Tom Ferguson drove cross-country to sample the best of both comfort foods and came back inspired. His huge, flaky biscuits are served with usual combinations of local toppings like fried green tomatoes and pimento cheese, or Big Spoon Roasters peanut butter with Farmer’s Daughter jam. Daily sandwich specials (coq au vin, country-fried steak with gravy) usually sell out early.”