| ||||
Updated RecentlyKona Ice vs di'lishi frozen yogurt bar Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Kona Ice vs di'lishi frozen yogurt bar including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
||
| Investment | $145,600 - $169,200 | $285,700 - $512,500 |
| Franchise Fee | $15,000 | $25,000 |
| Royalty Fee | $3K-$4K/yr. | 4% |
| Advertising Fee | $500/yr. | 4% |
| Year Founded | 2007 | 2011 |
| Year Franchised | 2008 | 2011 |
| Term Of Agreement | - | - |
| Term Of Agreement | - | - |
| Renewal Fee | - | - |
Business Experience Requirements |
||
| Experience | Liquid Cash Requirement: $20,000 - $40,000 | - |
Financing Options |
||
| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | -/No | -/- |
| Start-up Costs | -/Yes | -/- |
| Equipment | -/Yes | -/- |
| Inventory | -/Yes | -/- |
| Receivables | -/- | -/- |
| Payroll | -/- | -/- |
Training & Support |
||
| Training | KONA KOLLEGE Your Kona Ice journey begins with an all expense paid trip to the training program at the Kona Corporate Headquarters. You'll gain firsthand knowledge in the following: - Marketing strategies from our corporate marketing team & veteran franchisees - Day-to-day operations from one of the largest franchises, which is housed at corporate - Meet your support staff - Initial setup of your business & social media marketing - No holds barred Q&A with the owner & CEO, Tony Lamb On-The-Job Training: 16-20 hours | On-The-Job Training: 1 week (approximately) Classroom Training: 1 week (approximately) |
| Support | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Franchisee Intranet Platform | Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations |
| Marketing | Ad Templates Regional Advertising Social media SEO Website development Email marketing | Ad Templates |
| Operations | - | Absentee Ownership Allowed |
Expansion Plans |
||
| US Expansion | Yes | Yes |
| Canada Expansion | Yes | - |
| International Expansion | Yes | - |
Company Overviews
About Kona Ice
We have a question for you. What decides the achievement of an establishment? Is it luck? Happenstance? Why was Kona Ice positioned #1 New Franchise in Entrepreneur Magazine alternately considerably more vitally, Highest in Franchisee Satisfaction by TWO separate organizations? We think we may know why. Not each thought is establishment commendable. Not everybody can offer the support. So why are a few ideas right away effective and others simply aren't?
Here at Kona Ice, we know why we've succeeded and achieved the position of the #1 New Franchise (Entrepreneur Magazine 2013), beat in Franchisee Satisfaction (Establishment Business Review and Franchise Update), and named one of the quickest developing establishments in the nation directly behind McDonald's (Entrepreneur Magazine).
We don't believe it's fortunes by any means. It's the blend of a new idea, solid corporate support with a dream, and a craving to improve the world as a place.
So you might be knee somewhere down in the diversifying procedure with huge amounts of inquiries, yet we have only one for you. Why not join Kona Ice?
5 REASONS WHY KONA ICE IS DIFFERENT
1 Fixed Royalty: No punishments for succeeding.
2 Extremely Quick Startup: We'll have you up and running in 30-60 days.
3 Incredibly Low Overhead: Approx. 6% nourishment cost in an industry with a normal of 32%.
4 Proprietary Nutritional Product: An item that must be found at Kona Ice that is meeting the greater part of the government nourishing gauges.
5 Community Involvement: With over $25 million given back, our groups have held onto us as the best gathering pledges instrument.
If it's not too much trouble Note: The administrators of Kona Ice, might not have checked the precision of the Franchise data contained inside this site. For precise forward data, financial specialists are unequivocally prescribed to visit the authority Kona Ice site.
Veteran Incentives 10% off franchise fee
![""]("https://www.my30minutehit.com/imgs/fbr_top_50_2018_half.png")
!["Top]("https://d1v10wa6gxsq73.cloudfront.net/images/production/top100_icon3.png")
![""]("https://static.franchisedirect.ie/dims4/default/9cfe0cd/2147483647/crop/454x434%2B0%2B0/resize/200x191/quality/95/?url=http%3A%2F%2Fd1imm0s6tc8o7m.cloudfront.net%2F1f%2F1f%2F47018bb74550b92351e946038cf1%2Ftop100-big-2020.png")
!["Entrepreneur]("https://d3fg11dgb68kbp.cloudfront.net/assets/photos/franchise-badge-22686037fc120ba1bd59c2c9fd6e0fbf.png"){kind=icon}
About di'lishi frozen yogurt bar
di’lishi is the creation of Marlo Francis from Asheboro, NC. Her first experience with frozen yogurt came after her son told her about discovering the self-serve concept in a neighboring state when he left for college - and he was eager for her to try it when she planned her next visit. Before that could happen, though, Marlo happened upon a bar for herself, while travelling to a larger city near her hometown. After several repeat visits - including eventually traveling to see her son and trying the yogurt bar in his college town, it didn’t take long before she began dreaming about opening a shop of her own - one that reflected her unique interpretation of the concept. She wanted to create an environment that invited people to come in and stay awhile. She wanted to serve the finest yogurt and toppings that she could find, as well as a way to regularly contribute to the community around her.
- good for the environment
- good for the community.
With these pillars firmly in place, di’lishi has been a success from the start! Fortifying these three pivotal pillars has made di’lishi, what Marlo calls, “fro-yo recession-proof” - meaning it’s built to stand the test of time, instead of being just another quick cookie cutter following a trend. We, at di’lishi, are firm believers in our product and concept - and we are committed to helping you make your store profitable today and in the future.