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Below is an in-depth analysis and side-by-side comparison of Bagel Bagel 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 | $170,000 - $425,000 | N/A |
Franchise Fee | $20,000 - $25,000 | N/A |
Royalty Fee | 5% | - |
Advertising Fee | 2% | - |
Year Founded | - | 2012 |
Year Franchised | - | 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 | -/- | -/- |
Start-up Costs | -/- | -/- |
Equipment | -/- | -/- |
Inventory | -/- | -/- |
Receivables | -/- | -/- |
Payroll | -/- | -/- |
Training & Support |
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Training | - | - |
Support | - | - |
Marketing | - | - |
Operations | - | - |
Expansion Plans |
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US Expansion | Yes | - |
Canada Expansion | - | - |
International Expansion | - | - |
Bagel Bagel Cafe opened its first location in Tallahassee, Florida-July 1991 as Bagel Bagel,
"A Place So Nice We Named It Twice".
John Stout, founder of the concept, created the idea by utilizing skills he attained while working and managing a diverse number of restaurants in various regions of the country. John's experiences have allowed him to create an eclectic menu with unique cooking techniques that makes Bagel Bagel Cafe the success it is today. Bagel Bagel Cafe is growing rapidly, and is looking for Franchisees who: * Want to own an exciting restaurant concept * Prefer normal business hours vs. traditional dinner restaurants * Are looking for a concept with experienced franchise support without the unreasonable costs * Have at least $150,000 available to open their store Bagel Bagel Cafe is currently reviewing applications for new franchisees. Many of our locations are only open for breakfast and lunch, allowing operators a more flexible schedule.
“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.”