Start-Up Costs and Fees |
||
| Village Inn Restaurants | Red Hot & Blue | |
| Investment | 963000 - 2570000 | 380700 - 1000000 |
| Franchise Fee | 0 | |
| Royalty Fee | 4% | 5% |
| Advertising Fee | 1%local +0.5%Nat'l | |
| Year Founded | 1958 | 1988 |
| Year Franchised | 1961 | 1990 |
| Term Of Agreement | ||
| Term Of Agreement | ||
| Renewal Fee | ||
Business Experience Requirements |
||
| Village Inn Restaurants | Red Hot & Blue | |
| Experience | Industry experience | |
Financing Options |
||
| Village Inn Restaurants | Red Hot & Blue | |
| Franchise Fees | No | |
| Start-up Costs | No | |
| Equipment | No | |
| Inventory | No | |
| Receivables | No | |
| Payroll | No | |
Training & Support |
||
| Village Inn Restaurants | Red Hot & Blue | |
| Training | ||
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations | |
| Marketing | Ad slicks, National media, Regional advertising | |
| Operations | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) | |
Expansion Plans |
||
| Village Inn Restaurants | Red Hot & Blue | |
| US Expansion | ||
| Canada Expansion | ||
| International Expansion |
Start-Up Costs and Fees Mobile |
|
| Investment | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Franchise Fee | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Royalty Fee | |
| Village Inn Restaurants | 4% |
| Red Hot & Blue | 5% |
| Advertising Fee | |
| Village Inn Restaurants | 1%local +0.5%Nat'l |
| Red Hot & Blue | |
| Year Founded | |
| Village Inn Restaurants | 1958 |
| Red Hot & Blue | 1988 |
| Year Franchised | |
| Village Inn Restaurants | 1961 |
| Red Hot & Blue | 1990 |
| Term Of Agreement | |
| Village Inn Restaurants | |
| Red Hot & Blue | 20 years |
| Renewal Fee | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
Business Experience Requirements |
|
| Experience | |
| Village Inn Restaurants | |
| Red Hot & Blue | Industry experience |
Financing Options |
|
| Franchise Fees | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Start-up Costs | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Equipment | |
| Village Inn Restaurants} | |
| Red Hot & Blue | |
| Inventory | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Receivables | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Payroll | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
Training & Support |
|
| Training | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Support | |
| Village Inn Restaurants | |
| Red Hot & Blue | Newsletter, Meetings, Toll-free phone line, Grand opening, Field operations/evaluations |
| Marketing | |
| Village Inn Restaurants | |
| Red Hot & Blue | Ad slicks, National media, Regional advertising |
| Operations | |
| Village Inn Restaurants | |
| Red Hot & Blue | 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 60 Absentee ownership of franchise is NOT allowed. (80% of current franchisees are owner/operators) |
Expansion Plans |
|
| US Expansion | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| Canada Expansion | |
| Village Inn Restaurants | |
| Red Hot & Blue | |
| International Expansion | |
| Village Inn Restaurants | |
| Red Hot & Blue | |