Much depends on the local regulatory /licencing and Municipal / Council laws and Approval process. A period of 12 months is provided for, in the Franchise Agreement to allow for regulatory or infrastructure delays. An existing structure and fit-out could be executed in one-third the time.

Aside from the Franchise Fees, the franchisee will be responsible for all third-party construction, interior and set-up costs. The franchisee will also be responsible for all costs associated with approvals and permissions from local council/municipality and licencing authorities.

The Royalty & Advertising Fees are based on percentages of Daily Billing.

Yes, you can, provided it is within the tenure of your Agreement and the new owner(s) fulfil all the pre-requisites and assumes all the responsibilities that are associated with being a Stomping Grounds Franchisee.

The Franchisor will not do the work for you but will recommend neighbourhoods and landmark locations that would be a positive asset to your business.

The Franchisor will work with you or your designer to ensure that the infrastructure requirements compliment the work-flow of the restaurant/café. It is also imperative that the Front of House look and feel of the restaurant guidelines must be followed, to go with the overall theme of the franchise.

Yes, you can own more than one unit in your area of operation provided all the pre-requisites to owning more than 1 unit is met. Additionally, successful Franchisees will have the first right of refusal on new markets.

The standard guideline for a restaurant Franchise is based on the ratio between the Customer’s Seating: Hot Kitchen: Front of House Coffee Bar: and Storage (Dry, Refrigerated & Frozen)

An average sized restaurant is between 2000 square feet (183sqm) to 3000 square feet (275sqm.) and an average sized café (2nd Unit) is between 1000 square feet (92sqm) to 2000 square feet (183sqm).

One of the major factors to consider while scoping out employee numbers are your Unit’s open hours which will determine the number of employee-shifts you will require to run your restaurant. The departmentalised breakdown of employees will include:

1. Service Staff (Floor Staff)
2. Coffee Bar/Beverage Staff
3. Kitchen Staff
4. Stewarding
5. Back of House Support (Including Inventory/Ordering, Accounts, Administration)
6. Supervisory & Management

Stomping Grounds is a Western theme casual dining restaurant leaning towards Australian type of food styles. There is also a unique and concerted emphasis on Specialty Coffee and brewing methods at Stomping Grounds.

As part of an induction program, Stomping Grounds will train 2 members from each of the service sectors (Floor, Coffee Bar, Kitchen, Management). The nominated Head of Restaurant will undergo and advanced Management program in order to standardize policies related to employees, patrons, maintenance, food service and wastage.

The food service industry is generally a high risk – high return industry. Cash flow is critical to any business. The upside to this industry is that it is a cash-oriented business and there are no outstanding debts in the market to be collected that will put into a vicious cycle of debt.

Your business plan must have an investment outlay that covers the first 6 months of operations, in order for your business to gather momentum and ensure that it is a self-funded business going forward.