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Updated RecentlyHalibut House - Fish & Chips vs Slapfish Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Halibut House - Fish & Chips vs Slapfish including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $450,000 - $550,000 | $447,600 - $757,650 |
| Franchise Fee | $25,000 | $30,000 |
| Royalty Fee | $2500 | 6% |
| Advertising Fee | 2% | 2% |
| Year Founded | 1996 | 2012 |
| Year Franchised | 2000 | 2013 |
| Term Of Agreement | 10 | - |
| Term Of Agreement | 10 | - |
| Renewal Fee | - | - |
Business Experience Requirements |
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| Experience | Training provided Business background is a plus. Quality restaurant experience would be add on | - |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | -/Yes | -/- |
| Start-up Costs | -/- | -/- |
| Equipment | Yes/- | -/- |
| Inventory | -/Yes | -/- |
| Receivables | -/- | -/- |
| Payroll | -/- | -/- |
Training & Support |
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| Training | 30 days In house training provided. | On-The-Job Training: 2 weeks Classroom Training: 1 week |
| Support | 30 days in house support included | Purchasing Co-ops Grand Opening Field Operations |
| Marketing | - | Co-op Advertising |
| Operations | - | - |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | Yes | - |
| International Expansion | - | Yes |
Company Overviews
About Halibut House - Fish & Chips
Halibut House was started in Port Perry by Julie. Julie worked hard with her family. Their passion was fresh cut halibut and french fries - an authentic fish and chips experience. This model was soon expanded to other cities.
Today, Halibut House has over 15 locations and increasing. Fresh cut halibut is skinned and filleted in the store. French fries that are served are from potato farms, grown locally. Halibut House believes in three things - quality, good customer service, and freshness of the food.
Some traits about Halibut House as a franchise owner:
- Fresh cut halibut
- Fresh cut fries
- History of great service
Halibut House Fish & Chips is actively engaged in social media. Front line store operations exist in the Greater Toronto area. Halibut House ensures that ongoing news and events are posted to social media, to ensure ongoing promotion and exposure.
Right from the beginning of visiting the Halibut House website, you are greeted by a steaming, delicious high resolution plate of freshly made fish and chips. The plate is topped off with a side salad and some sauce in the background. Mouthwatering.
Having experienced a new found love in providing customers with great food and service, we’ve
been able to expand in hope of sharing the experience with more people! Starting in Port Perry; the Halibut House has expanded into Oshawa, Whitby, Aurora, Bowmanville, Pickering, Scarborough, Markham, and Newmarket!
We specialize in fresh cut halibut; skinned and filleted in our very own stores, served atop home cut French fries from our local potato farms. We take pride in freshness, quality, and service. Our fish is lightly battered to give our customers that juicy satisfaction of taking that great crisp bite.
About Slapfish
Slapfish Model #1 - Slapfish "X"
- 400 - 1,200 square feet
- Ideal for airports, small locations, kiosks and food courts
- No bussers or food runners
- Express consolidated menu with quick ticket time
- Built to handle mass volume with low labor
- Examples: Lost Angeles LAX Airport - open, Baltimore BWI Airport - opening soon, Slapfish Laguna Beach - open
Slapfish Model #2 - Fast Casual
- 1,200 - 2,000 square feet
- Order at the counter, take a number, and food served tableside
- Beer and wine available
- Bussers and foodrunners
Slapfish Model #3 - Just Lobster Rolls
- "Roll in the Wall"
- Small Space - 400 - 600 square feet
- Airports, kiosks and strip malls
- The only thing on the menu - our famous lobster rolls
- Cape Code potato chips and artisan bottled sodas at counter
- Simple labor - it just takes two!