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Become a Franchisee

THE SHAKER KITCHEN & MIXOLOGY CONCEPT

A trendy restaurant-bar specialized in cocktails and tartares  in an industrial decor. The perfect venue for business lunches, trendy dinners or a night out. Open from 11 AM to 3 AM daily.


FRANCHISOR PRESENTATION

Composed of 6 experimented entrepreneurs, the Groupe Blanchette is the source of several concepts in the restaurant business, in bars and in the retail industry. Its expertise includes project management, finance, marketing, commercial location analysis and market entry.


THE FRANCHISOR’S MISSION

To be the recognized leader and benchmark for restaurant-bars specialized in cocktails, tartares and gourmet burgers.
To offer customers :
– A warm, relaxed and trendy atmosphere
– A modern and tasty cuisine prepared with quality fresh ingredients
– A delicious, creative and constantly-evolving cocktail menu


WHY BECOME A SHAKER KITCHEN & MIXOLOGY
FRANCHISEE ?

– Extraordinary profitability versus investment
– Ability to change an existing business
– Standardized, turnkey franchise
– Trendy restaurant-bar concept with a focus on mixology in a hip industrial decor
– Modern cuisine composed mainly of tartare, burgers and classic dishes
– Exclusive and competitive agreement with several suppliers
– Support, training and constant follow-up from a receptive, effective and experienced franchisor


PROFILE OF FUTURE FRANCHISEE

– Have restaurant and management experience
– Have great organizational skills
– Have excellent interpersonal and communication skills
– Be attentive to details and customer satisfaction
– Be motivated and positive
– Demonstrate an interest to get involved in restaurant operations (significant asset)


STEPS TO FOLLOW

4 TO 8 WEEKS
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– Potential franchisee: Email or phone contact
– Potential franchisee / Franchisor: Phone conversation to discuss the preliminary budget analysis, overall project assessment and potential sector, or location proposal
– Potential franchisee: Completion of detailed forms regarding the franchisee’s creditworthiness and the potential location’s quality
– Potential franchisee / Franchisor: Meeting and visit of potential locations. Analysis and approbation of rental conditions.
– Franchisee / Franchisor: Signing of the Confidentiality agreement. Delivery of the agreement

 

THE FRANCHISEE’S DUTIES (with the franchisor’s assistance)
_______________________________________________

– Receive and examine the franchise contract
– Negotiate the lease with the potential landlord
– Provide key information for drafting of the business plan (by the franchisor = $)
– Apply for funding (small business loan SBL)
– Set up the company at the REQ
– Open a bank account
– Sign the rental offer or lease

Bank approval =
– Sign the franchise agreement
– Pay franchise fees
– Receive and examine the operation manual

 

3 TO 4 WEEKS
_______________________________________________

Franchisee / Franchisor: Designing of the interior layout (in collaboration with the architect).

 

5 TO 10 WEEKS

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– Franchisee: Research and hiring of the general contractor
– Franchisee: Beginning of the construction of the new SHAKER Kitchen & Mixology location
– Franchisee: Hiring of employees
– Franchisee / Franchisor: Theoretical and pratical training of employees
– Franchisee: Assistance by the franchisor regarding the opening of the new branch


FINANCIAL STRUCTURE
_______________________________________________

CONVERTING PREMISES, 5,500 sq.ft.
200 SEATS + 80 SEATS PATIO

_______________________________________________

$300,000 Initial investment

__________________________________

$100,000 Initial investment: 20%

$30,000    Franchise fees
*$10,000  Professional fees
*$40,000  Pre SBL fees (Architect, training, insurance, utility charges, licence, etc.)
*$20,000  Starting inventory (+$ 50,000 SAQ credit card)

$350,000 SBL loan: Improvements

$200,000 Initial investment: 40%

$300,000 Financial lease: Equipement

_______________________________________________

$950,000 Estimated total (before taxes)
$142,263 Taxes (working capital after government rebates) Ideal scenario = line of credit

_______________________________________________

$1,092,263 Total project cost (including taxes)

 


 

CONSTRUCTION PREMISES, 5,500 sq.ft.
200 SEATS + 80 SEATS PATIO

_______________________________________________

$850,000 Initial investment (or owner’s allowance)

__________________________________

$100,000 Initial investment: 20%
$30,000    Franchise fees
*$10,000   Professional fees
*$40,000  Pre SBL fees (Architect, training, insurance, utility charges, licence, etc.)
*$20,000  Starting inventory (+$ 50,000 SAQ credit card)

$500,000 Improvements

$350,000 SBL loan: Improvements

$250,000 Initial investment: 40%

$400,000 Financial lease: Equipement

_______________________________________________

$1,600,000 Estimated total (before taxes)
$239,600 Taxes (working capital after government rebates) Ideal scenario = line of credit

_______________________________________________

$1,839,600 Total project cost (including taxes)
*The numbers are only estimations and cannot be interpreted as a certainty or a guarantee of results.


 

PROJECTIONS, TERMS AND CONDITIONS

Approximate average annual sales expected $4,1 M (2017)
– Net income before tax: + – 10%**
**Conditional upon good franchisee management according to the franchisor’s standards
– Franchise fee: $30,000
– 10-year contract/lease
– Fees: 4% Royalties + 3% Advertising
– Submit weekly sales reports and pay fees mentioned above
– Establish territorial protection according to supply and demand

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POPULAR AREAS AND LOCATIONS

A 3,500 sq.ft. + location with an alcohol license (or the possibility of obtaining one), strategically located downtown or in an area with naturally high customer traffic.
The possibility of having a patio and several parking lots are assets.

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SERVICES AND SUPPORT OFFERED TO THE FRANCHISEE

BEFORE OPENING
– Provide assistance with finding locations as well as with lease negotiations
– Prepare business plan ($) and assist with financing
– Provide assistance with layout plans, tenders, construction and equipment ordering
– Provide assistance with staff organizational structure
– Provide assistance with setting up management tools for procurement and inventories
– Minimum four-week theoretical and practical training at a SHAKER in Quebec City for operators, managers and head chefs on the franchisor’s standardized management methods

DURING THE OPENING OF THE NEW LOCATION
Two weeks of on-site support
– Continued support for standards management and maintaining performance ratios


To start the franchising process or for more information, please contact
Mr. Luc Beaumont, Business Development Director, at 581 308-6108
or lucbeaumont@shakercuisineetmixologie.com