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Below is an in-depth analysis and side-by-side comparison of Dixie Cream vs Smallcakes A Cupcakery including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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Investment | $196,000 - $413,000 | $70,000 - $120,000 |
Franchise Fee | $25,000 | $30,000 |
Royalty Fee | 6% | 3% |
Advertising Fee | - | - |
Year Founded | 1929 | 2008 |
Year Franchised | 0 | 2008 |
Term Of Agreement | 20 years | - |
Term Of Agreement | 20 years | - |
Renewal Fee | - | - |
Business Experience Requirements |
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Experience | Dixie Cream actively searches for candidates with a strong background in business management. | - |
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 | Beautiful Brands will have available for the franchisees a complete Grand Opening and on going Local Store Marketing program. | Beautiful Brands will have available for the franchisees a complete Grand Opening and on going Local Store Marketing program. |
Operations | At least one owner or a designated manager must be involved on a full-time basis and must be responsible for the day-to-day operations and management. | - |
Expansion Plans |
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US Expansion | - | - |
Canada Expansion | - | - |
International Expansion | - | - |
Open your very own Smallcakes neighborhood Cupcakery.
As Seen on the Food Network and The View
The franchise system includes:
A. Owning and operating an assigned Smallcakes, use of the brand name, trademarks, recipes, operational systems and methods, and decor. Additionally, you will receive support in these specific areas:
* Facility planning on site location and architectural design
* Specifications for fixtures, equipment, and leasehold improvements
* Assistance in site selection and lease negotiation
* Corporate training for Owner/Operator and Director of Operations/General Managers
* Kitchen/ Back of the House Workflow design
* Ongoing support from members of the Training and Operations Team
* Ongoing updates for increasing profitability
* Products with high industry demand
* Efficiency in all systems
* Favorable national contracts with suppliers of goods and services